Blackberry Jam (Homemade)
This homemade blackberry jam recipe is simple to make and perfect for preserving the sweet taste of summer berries. Enjoy it on toast, scones, or as a topping for desserts.
Equipment
- large heavy-bottomed pot
- potato masher (optional)
- sterilized pint jars
- canning funnel
- ladle
- boiling water canner
- jar lifter
Ingredients
Main Ingredients
- 8 cups fresh blackberries
- 7 cups granulated sugar
- 1/4 cup lemon juice
Instructions
Preparation
- Wash and sort the blackberries, discarding any spoiled fruit.
- Combine blackberries and lemon juice in a large, heavy-bottomed pot. Mash the berries slightly to release their juices.
Cooking the Jam
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Add the sugar and stir until it completely dissolves.
- Continue to boil, stirring frequently, for 25-30 minutes, or until the jam reaches its setting point. To test for setting, place a small amount of jam on a chilled plate and chill for a minute. It should wrinkle when pushed.
Canning
- Carefully spoon the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe the jar rims, apply lids, and screw on bands.
- Process in a boiling water canner for 10 minutes to seal the jars. Cool jars completely on a wire rack.
Notes
For a seedless jam, press the cooked blackberries through a fine-mesh sieve before adding sugar. Adjust sugar amount to your taste and fruit sweetness. Jam can be stored in a cool, dark place for up to 1 year, or opened jars in the refrigerator for up to 3 weeks.