Print

Perfect Homemade Blackberry Jam Recipe

homemade classic blackberry jam with pectin - featured image
Print Recipe

This foolproof blackberry jam recipe delivers a perfect gel set every time with deep, rich berry flavor. Made with simple ingredients and no fancy equipment needed, it’s the ideal small-batch jam for gifting or enjoying all summer long.

Ingredients

Scale
  • 6 cups fresh or frozen blackberries (about 1.5 pounds)
  • 4 cups granulated sugar (800 grams)
  • 1 box powdered pectin (about 1.75 ounces / 49 grams), such as Sure-Jell or Ball
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon unsalted butter (optional, to reduce foaming)

Instructions

  1. Prepare your berries and jars: Wash blackberries gently in a colander, removing any stems or leaves. If using frozen berries, thaw completely in a colander set over a bowl and reserve the juice. Sterilize jars and lids in simmering water and keep hot until ready to fill.
  2. Crush the blackberries: In a large pot, add blackberries and crush with a potato masher, leaving about half whole for a chunkier texture. You should have about 4 cups of crushed berries and juices.
  3. Mix pectin with sugar: In a small bowl, whisk together ¼ cup of the measured sugar with the entire box of pectin powder to prevent clumping.
  4. Combine berries and pectin: Stir the pectin-sugar mixture into the crushed blackberries. Add lemon juice and optional butter. Turn heat to medium-high and bring to a full rolling boil (a boil that doesn’t stop when stirred), stirring constantly.
  5. Add remaining sugar: Once at a full rolling boil, pour in the remaining 3¾ cups of sugar all at once. Stir vigorously to dissolve completely and bring back to a full rolling boil.
  6. Boil for exactly 1 minute: Set a timer for 1 minute once the mixture reaches a boil that can’t be stirred down. Boil hard, stirring constantly.
  7. Test the set: Remove pot from heat. Place a small plate in the freezer beforehand. Drop a spoonful of jam onto the cold plate and let sit for 30 seconds. Run your finger through it—if it wrinkles and holds its shape, it’s ready. If still runny, boil another 30 seconds and test again.
  8. Skim the foam: Use a spoon to skim off any foam from the top of the jam for a clearer final product. Reserve foam for other uses.
  9. Fill the jars: Ladle hot jam into sterilized jars, leaving ¼ inch headspace. Wipe rims clean, screw on lids.
  10. Process or cool: For water bath canning, process jars in boiling water for 10 minutes. For fridge jam, let jars cool to room temperature, then refrigerate. Jam will continue to set as it cools over 12-24 hours.

Notes

Don’t double the recipe as pectin behaves differently in larger quantities. Use a timer for the 1-minute boil—do not eyeball it. The cold plate test is the most reliable way to check doneness. If your kitchen is cold, jam may set faster; if hot and humid, it may take longer. Trust the cold plate test over the clock. Jam improves after a few days as flavors meld.

Nutrition

Keywords: blackberry jam, homemade jam, small batch jam, pectin jam, summer preserves, berry jam, easy jam recipe

Find it online: https://nanarecipes.info/perfect-homemade-blackberry-jam-recipe/