Description

This homemade blackberry jam is bursting with rich, fruity flavor and just the right balance of sweetness and tartness. Made with fresh or frozen blackberries, sugar, and lemon juice, it’s a simple and delicious spread perfect for toast, biscuits, or desserts without the need for added pectin.

Ingredients

Jam Ingredients

4 cups fresh or frozen blackberries
2 cups granulated sugar
2 tablespoons lemon juice
½ teaspoon lemon zest (optional)

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Instructions

Combine Ingredients: In a large saucepan, combine the blackberries, sugar, and lemon juice. Mash the berries lightly with a potato masher or fork to release juices, leaving some chunks for texture.
Boil Mixture: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Then reduce the heat slightly and continue boiling for 20–25 minutes, stirring often, until the jam thickens.
Test for Doneness: To test doneness, place a spoonful of jam on a cold plate—if it wrinkles when pushed, the jam is ready.
Add Lemon Zest: Stir in lemon zest if using, then remove the saucepan from heat.
Jar the Jam: Carefully ladle the hot jam into sterilized jars, leaving ¼ inch headspace. Seal the jars and let them cool completely.
Storage: Store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath canner for long-term storage.

Notes

For seedless jam, strain the blackberry mixture through a fine mesh sieve before cooking.
Adjust sugar to taste depending on the ripeness of your berries.