Blackberry Jam Recipes

EASY BLACKBERRY JAM (NO PECTIN)

Steps:

• Put 2 or 3 small plates/saucers in a freezer for "wrinkle test" (checking whether your jam has reached setting point).
• Wash and sort your blackberries, getting rid of any mushy ones or those that have seen better days.
• Put blackberries in a large pan or preserving pan if you own one and mash them up a bit using simple potato masher. This will release the juices and make them cook quicker too.
• Add sugar and lemon juice and stir well.
• Simmer blackberry jam over low-medium heat stirring from time to time until all the sugar has dissolved. It took me approximately 10 minutes.
• Slowly bring your jam mixture to rolling boil for approx. 15 minutes.
• When 15 minutes is up, take the pan off the heat and test if your jam has reached its setting point by placing a small amount of jam on the saucer straight out of the freezer. Put that plate to the fridge for 1-2 minutes, take it out and push the jam gently with your finger. If it wrinkles and stays in place it's ready, if it doesn't then continue boiling your mixture and checking it every 5 minutes until you get the set. It took me approximately 25 minutes.
• If you are using jam thermometer continue boiling your jam until temperature reaches 105C/221F at which point your jam is ready.
• Skim off any scum that might have formed on top of the jam and transfer it into hot, sterilised jars, cover with the lids and leave to cool. You will hear the clicking noise as your jars seal and there will be no bubble in the lid as you press it which is as it should be. It may take some time for it to happen from the moment you put the lids on so don't worry if it doesn't happen straight away.
• Let the jars cool completely at which point you can apply your labels.

BLACKBERRY JAM RECIPE FOR CANNING

Steps:

• Wash jars, lids, and bands in hot soapy water, dry completely, then set bands aside.
• Simmer lids in warm water in saucepan until ready to place them on jars.
• Keep jars warm by simmering in hot water until ready to use. Do not boil.
• Fill 20 quart stock pot or your water bath canner with hot water, and place on stove over medium-high heat. {you'll need enough water to later cover your jars with at least 1 inch of water}
• Crush blackberries in large mixing bowl or shallow glass baking dish using hand masher until nice, smooth consistency.
• Transfer crushed blackberries to 8 quart stock pot. Add pectin, lemon juice and butter to pot, and stir constantly with wooden spoon over high heat, while bringing to a rolling boil.
• Once boiling, add sugar, return to rolling boil, then boil for 1 minute while stirring constantly.
• After 1 minute, remove foam from top of jam by skimming it off with a metal spoon.
• Then... one by one, remove a jar from hot water, transfer to a cookie sheet {this will catch any spills}, place regular mouth canning funnel on jar, and ladle in blackberry jam mixture leaving 1/4 inch empty head space at top of the jar. After filling, wipe off rim of lid and threads of jar with damp cloth.
• Continue until all jars have been filled.
• Remove warm lids from saucepan {magnetic lid lifters work like a charm}, and place one lid on each jar.
• Then screw one band on each jar just until snug {not overly tight}.
• Place filled jars on rack in 20 quart stock pot {or water bath canner}, then lower down into hot water. Make sure there is enough water in pot that there is at least 1 inch of water above the jars. If necessary, add more HOT water.
• Place lid on your pot, and bring to a gentle boil.
• Once water is boiling, set your timer for processing. Boiling time will vary depending on where you live... for altitude 0 - 1,000 feet boil 10 minutes, for 1,001 - 3,000 boil 15 minutes, for 3,001 - 6,000 boil 20 minutes, for 6,001 - 8,000 boil 25 minutes, and for 8,001+ boil 30 minutes.
• Once jars have finished boiling, turn off heat, remove the lid from the pot and let jars sit for 5 minutes before removing. After 5 minutes, lift up rack to elevated resting position, then carefully remove jars, one by one using a jar lifter, and transfer to folded towels on the counter to cool.
• The lids on the jars will begin to 'pop' into the sealed position, signifying the jam has been preserved.* {see notes} If any lids do not pop, transfer those to the refrigerator and use those up first.
• Homemade Blackberry Jam Shelf Life: Jars can be stored in your pantry, or a cool, dry cupboard for up to 1 year. Label the top of each lid with the type of jam and the date it was made. Remove bands when storing, and be sure to never stack jars on top of each other. Always inspect lids to ensure the seals are good before using. When ready to use, transfer a jar to your refrigerator, and use within 1 month. ENJOY!

BLACKBERRY JAM

Steps:

• The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
• Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
• Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
• Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

BLACKBERRY JAM RECIPE

Steps:

• Place blackberries in a saucepan and mash them with a potato masher. Be careful - the blackberries will squirt out juices as you do this, so I recommend that you wear an apron.
• Stir sugar into the blackberry mash and mix until juices form.
• Pour a tablespoon of the juice into a separate container. Pour in the cornstarch and mix until combined. Place cornstarch mixture into the blackberry mixture.
• Bring berries to a boil. Stir constantly until the jam has thickened. This will take about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Place the jam into a bowl, cover, and refrigerate until chilled. Add in lemon juice and mix well.
• Enjoy!

BLACKBERRY JAM

Steps:

• Measure out your ingredients. My blackberries were small wild ones, so I did not crush them first, but if you have larger berries or do not want discernible pieces of fruit in your jam, crush them first with a potato masher or a similar tool. You should yield 5 cups of crushed fruit from 8 cups fresh berries.
• If you are planning to water bath can this recipe, make sure you prepare all of your equipment and jars for canning ahead of time. I link to the method I like to use in the notes below.
• Add the berries and the pectin to a large heavy bottomed stock pot and stir to combine. Make sure your pot is relatively tall, as the mixture will expand and sputter when it comes to a boil.
• Bring the berries and pectin to a rolling boil. This means that the boiling does not go down when you stir it. You may notice foam forming on top, you can either ignore it or skim it off with a spoon and discard it.
• Once the mixture has come to a rolling boil, add the sugar and stir to combine everything well.
• Bring everything back up to a rolling boil, and pay careful attention to it once it gets to that point. Continue to boil for exactly one minute more, and then remove from the heat.
• Fill your jars (again, refer to the instructions linked below if you are planning to can this jam for longer term storage), cap them, and either proceed to water bath can them, or leave them to cool at room temperature until they are cool enough to transfer.
• If you did not water-bath can your jam, keep it in the fridge for up to 1 month, or the freezer for up to 1 year.

SEEDLESS BLACKBERRY JAM

Steps:

• The night before you make your jam, layer the blackberries and sugar together in a large bowl, then cover and set aside at room temperature.
• Place the berry mixture, lemon juice and thyme in a large saucepan and heat the contents slowly until the sugar has dissolved.
• Remove the thyme sprig, if you used it.
• Bring to the boil and simmer for 5 minutes. Preferably, use a sugar thermometer. Your aim is for the mixture to reach 105°C/221°F, which is the setting temperature.
• Remove from the heat and let a small dollop cool off on the cold saucer. Push it with your finger. You want it to go wrinkly. If it doesn't, return the saucepan to the heat and boil for another 2 minutes before removing from the heat again and testing it. Repeat until you get the desired result.
• Once the jam is ready, leave to cool for 15 minutes.
• Sieve the jam and place in a sterilised jar. Store in a cool dry place and refrigerate once opened. Enjoy!

HOMEMADE BLACKBERRY JAM

Steps:

• Place the fresh berries and sugar in a bowl for a few hours (or overnight). During this time, the berries will macerate, and the sugar begins to dissolve - thus needing less time to cook before the sugar fully dissolves, allowing the berries to stay more in-tact.
• First, mash the blackberries and add with the lemon juice to the pan. Simmer for a few minutes to break the fruit down, and then press through a sieve or jelly bag into a bowl. Then simply place 2-3 spoonfuls of the seeds back into the jam or remove the seeds entirely for more of a blackberry jelly recipe (which uses the blackberry juice only).
• Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool.
• Then, in a medium heavy-based pan, add the sugar, blackberries, lemon juice, and pectin. Heat on low-medium heat, stirring constantly, to completely dissolve the sugar. This will eliminate the risk of grainy/sugar crystal formed jam later on.
• Bring the mixture to a boil (a rolling boil that can't be stirred down) at high heat for five minutes, without stirring. Use a spoon to make sure the jam isn't sticking to the bottom of the pan. If it is, then you can mix a couple of times and reduce the heat slightly.
• To check that the jam has reached setting point, either use a thermometer or the saucer test*. If using a thermometer, the temperature needs to be 105ºC/220ºF.
• Skim off any of the excess foam on top of the pan, for a clean jam. You can also add in a small amount of butter right at the end and stir to help disperse the rest of the foam/scum.
• Remove from heat and leave the jam to cool for 10-15 minutes. This will allow the berries to settle so that they don't sink to the bottom in the jars.
• Meanwhile, sterilize the jars you will be using for the jam and then place it in the oven for 10 minutes at 160ºC/325ºF to completely dry.
• Place the jar onto a wooden surface (or other heat proof surface) and transfer the jam to the jars. This process is easier with a canning funnel, but not necessary.Wipe away any spillage on the outside of the jar with a damp cloth and then seal the jars. Be careful not to touch the lip or inside the lid if you're hoping to properly 'can' your jam.
• If you plan to use the blackberry jam reasonably quickly and don't intend to properly 'can' it then It will last in the fridge for up to three weeks or in the freezer for up to 6 months.
• You can also use the hot water bath method (see notes below) if you want to properly store your jam for long-term storage. That way, your jam will last up to 2 years in a cool, dry, dark location.

BLACKBERRY JAM RECIPE WITHOUT PECTIN

Steps:

• Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
• Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
• Test for gel stage on a plate in the freezer.
• Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.

BLACKBERRY JAM

Steps:

• In a large saucepan or Dutch oven, combine blackberries and sugar. Let stand for 15 minutes.
• Use a potato masher to mash the berries in the pot, releasing the juices.
• Bring the mixture to a boil over medium heat. Once the mixture boils, add the lemon juice; cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 15-20 minutes.
• For a thicker jam, whisk together pectin and 1 tablespoon of sugar. Sprinkle the pectin mixture over the jam and stir to combine. Cook for exactly 1 more minute, then remove from the heat.
• Divide the jam between 2 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
• Process in a water bath for 10 minutes. Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

BLACKBERRY JAM

Steps:

• (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.

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLACKBERRY JAM

Steps:

• If you have hand picked your blackberries from the wild then first you will need to soak the fruit in salted water for a couple of hours. This cleans and destroys any bugs. After soaking rinse well in clean water.
• Prepare your jars: you will need a minimum of two empty jars with lids. Ensure they are clean. Warm in an oven on about 100 degrees C.
• Place your blackberries, sugar and lemon juice into a large saucepan and place on the hob on a low heat.
• Gently heat and fold the sugar into the blackberries until dissolved.
• Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. A slight froth should start to appear as the fruit boils. (Do not feel tempted to increase the heat to boil quickly. The key is a gentle boil).
• Place a knob of butter on top of the fruit and stir across the top into the froth. The butter is used to break down the froth. If you still have excess then remove the frothy bubbles with a spoon. Remove saucepan from heat.
• Do the fridge test: place a small amount of jam on to a plate and place in the fridge. Leave for a few minutes and then remove. Tilt the plate and the jam should crinkle. If the jam is still runny then place back onto heat and boil gently for a further 2 minutes. Test again.
• You are now ready to place your mixture into your jars and place lids on. Allow to cool and then place in the fridge.
• Your jam is then ready to eat the following day.

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.