This homemade Blackberry Jam recipe only needs 4 ingredients and will help you preserve the flavors of Summer to enjoy all year!
Don’t miss my other jam recipes including: Raspberry, Strawberry, and Peach.
![A jar of homemade Blackberry jam, with a small spoon resting inside.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/06/Blackberry-Jam-Web-11.jpg)
What I love about homemade jam:
- Delicious and fresh! You will never want the store bought version again! You can also freeze it to enjoy all year.
- Easy and quick, only requiring about 30 minutes of your time!
- 4 ingredients is all you need!
Ingredients Needed:
- Blackberries – fresh or slightly under-ripe is best. You can substitute frozen berries, if desired (thaw the berries first).
- Sugar – Don’t reduce the sugar amount, or the jam won’t thicken properly. For a low sugar option, use the recipe from Sure-Jells “No Sugar Pectin” box.
- Pectin – see recipe notes for pectin-free version.
- Lemon juice – bottled or fresh lemon juice will work.
![The ingredients needed to make blackberry jam including blackberries, sugar, lemon juice and pectin.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/06/Blackberry-Jam-Web-1.jpg)
How to make Blackberry Jam:
Prep station: Clean berries and jars, and prepare water bath if you are planning to can the jam.
Mash blackberries and lemon juice in an extra-large saucepan. Mash with potato masher and simmer for a few minutes.
![Blackberries in a pot being mashed with a potato masher.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/06/Blackberry-Jam-Web-2.jpg)
Remove Seeds (optional, but recommended). Use a food mill, or press mixture through a fine mesh strainer, reserving the juice you’re left with.
Measure 4 cups of berry juice and add to an extra large stock pot. Add 2-3 spoonfuls of seeds for blackberry “jam” (jelly uses the juice only). For seedless blackberry jam, don’t add any seeds back in.
![Mashed blackberry mixture being pushed through a fine mesh sieve to remove seeds.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/06/Blackberry-Jam.jpg)
Stir in sugar and cook on medium low until sugar is dissolved. Increase heat to medium high and cook, stirring constantly, until the mixture comes to a full boil.
![Blackberry juice and sugar in a large pot.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/06/Blackberry-Jam-Web-6.jpg)
Add pectin, stirring constantly, and allow to return to a full boil for one minute, then remove from heat.
![Boiling blackberry mixture in a pot with liquid pectin being added, to make jam.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/06/Blackberry-Jam-Web-7.jpg)
Pour into jars: use a funnel to pour the jam into prepared jars and seal with lids.
For Canning and Preserving: Process in a boiling water bath for 10 minutes. Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.
For Freezer Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
![Blackberry Jam smoothed over a piece of white bread on a plate.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/06/Blackberry-Jam-Web-13.jpg)
Pectin-Free Option:
I like to add pectin to Jam because it helps to thicken it, but if you want to make a no-pectin blackberry jam, you can leave it out! Blackberries have a very high natural pectin. Cook until the jam thickens to a gel stage, 105°C/221°F on an instant read thermometer. Test it by spooning some hot jam onto a chilled cold plate. If the jam jells up (and doesn’t easily slide around) it’s ready.
Pair homemade Jam with:
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
![A jar of homemade Blackberry jam, with a small spoon resting inside.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/06/Blackberry-Jam-Web-11-500x500.jpg)
Blackberry Jam
Ingredients
- 2.5 quarts fresh or frozen blackberries ( about 8 cups)
- 2 Tablespoons Lemon juice
- 7 cups granulated sugar
- 1 packet Sure Jell Certo liquid fruit pectin
Instructions
- (If you are planning to can the jam, prepare waterbath and sterilize jars).
- Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
- (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
- Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry “jam”. (Jelly uses the juice only).
- Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
- Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can’t be stirred down).
- Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
- Pour jam into prepared jars and seal with lids.
- For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
- To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.
Notes
- 1,001 to 3,000 – add 5 minutes
- 3,001 to 6,000 – add 10 minutes
- 6,001 to 8,000 – add 15 minutes
- 8,001 to 10,000 – add 20 minutes
Nutrition
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
This post contains affiliate links.
I found it way too sweet, which is unfortunate as that was 2kg of berries.
Can this seedless jam process be used for making seedless raspberry jam as well?
I added 5 1/2 cups of sugar and the next batch I’ll only add 4, recipe called for 7. It is an easy recipe, I like it, we live in Hawaii and have thornless blackberries that are blooming all year long, Christmas presents!
Only made 6 cups and I actually used extra blackberries. Otherwise, pretty easy using liquid pectin.
Easy fast I love it I will use it every year
Hi – it’s unclear if the amount of berries in the recipe is measured before or after they are mashed. Could that be stated explicitly in the instructions?
I interpreted it as mashed blackberries, and my recipe didn’t set. Just trying to understand what the source of the issue is.
Otherwise thanks for sharing the recipe!