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Easy Blackberry Jam

Whether you’re canning for the winter or just trying to use up a few blackberries, this easy blackberry jam recipe is perfect. 

It’s simple enough that anyone can make it, and the end result is a delicious spread that you’ll love on toast, waffles, and more! Plus, making your own jam is a great way to save money. 

Ready to get started?

Easy To Make Blackberry Jam

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Ingredients For Easy Blackberry Jam

How To Make Easy Blackberry Jam?

  1. 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. 
  2. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  3. 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.
  4.  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.
  5. When the jam is done, transfer it to a heat proof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will last for up to 2 weeks.

What Is The Best Way to Select Ripe Blackberries?

A mature blackberry has a deep black color and feels full, plump, and slightly soft. The berry is not yet ripe if it is red or purple. If you give a blackberry just a little tug, it will come away from the plant. A completely mature berry has a matte, not shiny, black skin.

How Do I Know When the Blackberries Have Cooked Long Enough? 

The method I use: When I run my finger through the cooked berry juice on the back of the spoon and the trail remains and does not fill back in. 

Easy To Make Blackberry Jam

What Is The Difference Between Jelly and Jam?

Jelly is made from strained fruit. It doesn’t have any chunks or pieces of the original ingredient.  Mashed fruits can be used in many ways but one of our favorites has been converting them into jam which often contains more than just sweet flavorings like spice or mint extract; 

How Should I Store Easy Blackberry Jam?

If you’re like me, you love to stock up on homemade jam when it’s in season. And why wouldn’t you? Jam is delicious on toast, in PB&Js, or even straight off the spoon (no judgment).

The best way to store your jam is in an airtight container at room temperature for up to two weeks. After that, it’s still perfectly safe to eat, but the flavor and texture will start to degrade. If you find yourself with more jam than you can eat in two weeks, don’t fret! Just pop it in the fridge, where it will keep for up to a month. Or, if you’re feeling really ambitious, you can process your jam using a water bath canner. This will give you shelf-stable jam that will last for months (or even years). So go ahead and stock up on your favorite summer fruit – with proper storage, you can enjoy homemade jam all year round!

Things You Might Need To Make This Recipe:

T-fal E75824 Performa Stainless Steel Dishwasher Safe Oven Safe Sauce Pan Cookware, 3-Quart, SilverT-fal E75824 Performa Stainless Steel Dishwasher Safe Oven Safe Sauce Pan Cookware, 3-Quart, SilverT-fal E75824 Performa Stainless Steel Dishwasher Safe Oven Safe Sauce Pan Cookware, 3-Quart, SilverHousehold Heavy Duty Potato Masher, Stainless Steel - BlackHousehold Heavy Duty Potato Masher, Stainless Steel – BlackHousehold Heavy Duty Potato Masher, Stainless Steel - BlackMeat Food Thermometer, Digital Candy Cooking Thermometer, Kitchen Cooking Thermometer Instant Read for BBQ Grill, Oil, Milk, Bath Water, Deep Fry, Candle TemperatureMeat Food Thermometer, Digital Candy Cooking Thermometer, Kitchen Cooking Thermometer Instant Read for BBQ Grill, Oil, Milk, Bath Water, Deep Fry, Candle TemperatureMeat Food Thermometer, Digital Candy Cooking Thermometer, Kitchen Cooking Thermometer Instant Read for BBQ Grill, Oil, Milk, Bath Water, Deep Fry, Candle TemperatureMason Jars 8 oz 30 Pack- Small Mason Jars With Silver Lids -1/4 Quart Canning Jars| Storage Pickling Jars For Jelly, Jam, Honey, Pickles - Spice Glass Jars - With Free 30 Chalkboard LabelsMason Jars 8 oz 30 Pack- Small Mason Jars With Silver Lids -1/4 Quart Canning Jars| Storage Pickling Jars For Jelly, Jam, Honey, Pickles – Spice Glass Jars – With Free 30 Chalkboard LabelsMason Jars 8 oz 30 Pack- Small Mason Jars With Silver Lids -1/4 Quart Canning Jars| Storage Pickling Jars For Jelly, Jam, Honey, Pickles - Spice Glass Jars - With Free 30 Chalkboard Labels

 

So there you have it! 

Your very own, easy blackberry jam. This recipe is definitely a keeper – it’s simple, fast, and the results are delicious. Plus, who doesn’t love the taste of fresh summer berries? We hope you enjoy this recipe as much as we do. 

What’s your favorite way to enjoy blackberry jam? Tell us in the comments below!

Other Blackberry Jam Recipes:

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Easy To Make Blackberry Jam

Easy Blackberry Jam

Prep Time: 5 minutes
Cook Time: 7 minutes
Rest Time: 2 hours
Total Time: 2 hours 12 minutes

Ingredients

  • 2 cups (about 12 ounces) blackberries
  • 2 tablespoons lemon juice
  • 2 cups sugar

Instructions

  1. 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. 
  2. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  3. 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.
  4.  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.
  5. When the jam is done, transfer it to a heat proof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will last for up to 2 weeks.
Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 65Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 17gFiber 0gSugar 17gProtein 0g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

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