Whenever I make homemade jam, I think of the Friends episode, “The One with The Jam” and Joey eating all of Monica’s homemade jam by the spoonful. I promise this homemade blackberry jam recipe is good enough to eat alone, with a spoon, Joey style!
Blackberry jam is delicious, simple to make, and contains no added pectin. Blackberries are full of flavor and naturally high in pectin so they form that yummy jam texture easily, with no added pectin or preservatives. All you need for this recipe are 3 ingredients and 25 minutes. Let’s get to it.
Recipe Ingredients
5 cups (24 oz) blackberries
2 cups granulated sugar
1 ½ tablespoon lemon juice
Step By Step Instructions
Step 1: Add the blackberries, granulated sugar, and lemon juice into a medium-sized saucepan (make sure to leave a few inches at the top to ward off splattering).
Step 2: Turn the heat to medium-high and mix the fruit and sugar together until the sugar dissolves and releases juice.
Step 3: Continue to simmer for about 20 minutes, stirring occasionally, until much of the liquid has thickened and evaporated and the liquid in the pot has reached 220 degrees Fahrenheit.
Step 4: Transfer the jam to a glass jar, seal it with a lid, and place it in the fridge for at least 2 hours until the jam cools. Enjoy!
Recipe FAQs
How do I thicken blackberry jam?
- Blackberry jam thickens better than other fruit jams because of the natural pectin it contains. Adding sugar also helps to thicken your homemade jam. Typically store-bought jams contain added pectin, which helps to thicken them and prolong their shelf life.
How long will blackberry jam last?
- Because this blackberry jam recipe does not contain added preservatives it needs to be stored in the fridge or freezer in an air-tight container. If you store your jam in the fridge it will stay good for 3 - 4 weeks. You can also freeze blackberry jam for up to 6 months.
What jars should I use?
- Any sterilized, glass jars will work to store our jam.
Can I use frozen blackberries?
- If you don’t have fresh blackberries you can definitely use frozen blackberries for blackberry jam. If you use frozen blackberries you do not need to thaw them first.
Expert Tips
Another good way to test if your jam is done is with the plate test. When you begin making the jam, stick a plate in the freezer. To test if your jam is done, remove the plate from the freezer and scoop a thin spot of jam on the plate. Allow the jam to cool for 30-45 seconds. Then use your finger to push the jam. If the jam wrinkles, it is done. If the jam stays liquid, continue to cook it for another 5 or so minutes, then repeat.
Storage Instructions
Store your jam in an airtight container in the fridge for 3 - 4 weeks or freeze it for up to 6 months.
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📖 Recipe
Blackberry Jam Recipe
Ingredients
- 5 cups blackberries (24 oz)
- 2 cups granulated sugar
- 1 ½ tablespoon lemon juice
Instructions
- Add the blackberries, granulated sugar, and lemon juice into a medium-sized saucepan (make sure to leave a few inches at the top to ward off splattering).
- Turn the heat to medium-high and mix the fruit and sugar together until the sugar dissolves and releases juice.
- Continue to simmer for about 20 minutes, stirring occasionally, until much of the liquid has thickened and evaporated and the liquid in the pot has reached 220 degrees Fahrenheit.
- Transfer the jam to a glass jar, seal with a lid, and place in the fridge for at least 2 hours until the jam cools. Enjoy!
Notes
- Another good way to test if your jam is done is with the plate test. When you begin making the jam, stick a plate in the freezer. To test if your jam is done, remove the plate from the freezer and scoop a thin spot of jam on the plate. Allow the jam to cool for 30-45 seconds. Then use your finger to push the jam. If the jam wrinkles, it is done. If the jam stays liquid, continue to cook it for another 5 or so minutes, then repeat.
Maureen says
This was my very first attempt at making Jam & it turned out delicious and was so easy. Thank you.