This blackberry jam is made with two ingredients — blackberries and sugar. What is tastier than fresh, homemade jam?
Blackberry Jam — My Grandma’s Way
The method for making this homemade blackberry jam is my grandma’s way. My grandma’s method requires no pectin; instead, the method involves cooking and cooling the berries repeatedly until they reach a thickened consistency. This easy, method may require extra time in the kitchen — but the taste is absolutely worth it!
How to Make Blackberry Jam
The ingredient list for this homemade blackberry jam recipe cannot get any simpler. Simply grab the berries, a bag of sugar, a pot, and you’re ready to go!
- Prepare the blackberries: Thoroughly rinse the blackberries with cold water. Drain the water and place the berries in a large pot on the stovetop.
- Cook the blackberries: Add the sugar to the pot. Bring the pot to a simmer and cook the blackberries and sugar for about 20 minutes. Turn off the heat and set the pot aside. Let the jam cool completely.
- Repeat the cooking process: Repeat the cooking and cooling process about 5-7 more times or until the desired consistency is achieved.
- Can the jam: Store the cooled jam in the fridge, or can it for long-term preservation.
How to Can Blackberry Jam
Canning this jam is not a hard feat. Grab a few mason jars and sterilize them while the jam cooks to save on time.
- Prep the jars: Wash the jars and lids with soap and water.
- Sterilize the jars: Preheat the oven to 215°F. Place the jars directly on the oven rack. Bake for 20 minutes or until the jars are completely dry and free of water droplets.
- Can the jam: Once the jam is at the desired consistency, it is ready to be canned. Add the piping hot jam directly into the hot, sterilized jars. Seal each jar with a lid. Turn the jars upside down and let them cool at room temperature for an hour.
- Store the jam: Store the canned jars in a cool place, like a pantry.
Hot tip: If you don’t wish to can the jam, store the cooled jam in an airtight container. Keep it in the fridge for up to a month.
Tips from the kitchen
It’s a great feeling when a recipe works out the first time. To make sure this is your experience, follow these tips to make the best blackberry jam.
- Use both ripe and slightly unripe blackberries: Sweet, ripe blackberries are responsible for the jam flavor, whereas slightly unripe berries are used to thicken the jam. Slightly unripe berries have higher levels of pectin, which is a natural thickener. Use both berries for the best flavor and consistency.
- Set a timer: Set a timer to remind you when the 20 minutes of simmering is up and to help prevent the jam from burning.
- Check if the jam is at the setting point: Check if the jam has reached the setting point by using a thermometer that goes over 220°F, such as a candy thermometer. Jam should get to 220°F to set correctly.
- Pour with a canning funnel: Use a canning funnel to easily pour the jam into the jars mess-free.
- Stir the jam: Stir the jam occasionally as it simmers to prevent burning.
Hot tip: Frozen blackberries work great for making jam. Thaw the blackberries and continue with the recipe in the same way.
Serving Blackberry Jam
Blackberry jam is a delicious topping that adds fruity flavor to a variety of foods. For a heavenly taste, add a little butter and blackberry jam spread on sourdough sandwich bread or sourdough biscuits. Or, add a fruity flavor to breakfast favorites such as cottage cheese pancakes, buttermilk waffles, and overnight oats.
Blackberry jam is also great to use in an assortment of desserts. Swap out the raspberry jam for blackberry in these scrumptious pecan raspberry thumbprint cookies. Or, use the jam to make other tasty jam-flavored cookies like meringue sugar cookies and kolaczki (Polish cookies).
Storing Blackberry Jam
Blackberry jam is stored differently, depending on whether it’s canned or not. Follow these storage options according to your preferred methods.
Store the canned jam in a cool place like the pantry for up to a year. Once the can has been opened, keep it in the fridge and use it within a month for optimal freshness.
Store the cooled jam in airtight containers or jars for short term or long-term storage.
- Short-term storage: Store the jam in the fridge for up to a month.
- Long-term storage: Store the jam in freezer-friendly containers for up to three months. Thaw in the refrigerator when ready to enjoy.
Do blackberries contain pectin?
Yes, blackberries contain pectin. Blackberries are naturally high in pectin, especially the less ripe berries.
What is the shelf life of homemade blackberry jam?
Canned homemade blackberry jam has a shelf life of one year when stored in a cool, dark place. Non-canned homemade blackberry jam has a shelf life of a month if stored in the fridge and three months if stored in the freezer.
Do you remove the seeds for blackberry jam?
Removing the seeds for blackberry jam comes down to a personal preference. If you prefer fewer seeds, press the jam through a fine mesh sieve to remove the seeds.
Is blackberry jam the same as blackberry preserves?
Blackberry jam and preserves are both made with blackberries and sugar but differ in texture. Jam is cooked into a smooth consistency, whereas preserves typically contain larger chunks of the fruit.
More Berry-Licious Recipes
- Quick Blackberry Cobbler — A sweet blackberry, lemon filling topped with sugary biscuits
- Old Fashioned Oatmeal Pudding — Creamy oats cooked in milk and topped with berries
- Easiest Raspberry Coffee Cake — Fluffy cake dotted with juicy raspberries
- Rainbow Fruit Cake — Cake layered with a delicious cream cheese frosting and fresh fruit
- 4 lb blackberries
- 1 lb granulated sugar
- Rinse blackberries with cold water. Place them in pot. Cover them with sugar. Bring to a simmer and cook for about 20 minutes. Turn off and set aside, let it cool down
- Repeat the process of cooking for about 5-7 more time, or until you reach the desired thickness. As it simmer, stir the jam occasionally to prevent burning. Repeat util you reach desired constancy. Keep in mind, jam does thicken as it cools down.
CANNING blackberry JAM
- Sterilize your jars to prepare them for canning. Preheat oven to 215°F. Wash the jars and lids with soap and water. Place jars directly on the oven rack. Allow them to bake for 20 minutes, or until they are completely dry and free of water droplets.
- Once you bring your jam to its last boil, add piping hot jam directly into the hot, sterilized jars. Cover each jar with a lid. Turn the jars upside down and let them sit at room temperature for an hour. Store jars in a cool place.