Blackberry Jam

Blackberry Jam (+ Optional Canning Instructions) – Delicious homemade jam made with just 4 simple ingredients. This classic recipe can either be canned or immediately used.

Blackberry Jam

I have been loving blackberry season this year! After finding a bunch of blackberry bushes on the property, I started trying to get creative with ways to use them up in recipes.  First up was making blackberry bread and after how great that was, I moved on to making a batch of blackberry jam.  Now this jam is great on everything from muffins to morning toast to using it right in baked goods.  Whether you use blackberries picked from your yard or a bin from the grocery store, this blackberry jam is bound to be a hit!

Common Questions About Making Blackberry Jam

How do you make blackberry jam from scratch?

Making blackberry jam from scratch is easy.  To make it, simply place blackberries in a saucepan over medium heat with lemon juice, pectin, and sugar.  As the blackberries release juice, smash them using a potato smasher until the jam is as chunky or as smooth as you want.  Continue to cook for a few more minutes, the jam should thicken up.  Remove from heat and transfer to a jar.

Why do you put lemon juice in blackberry jam?

Lemon juice is used in jam to set it.

What can blackberry jam be used for?

Blackberry jam can used for so many things such as toast, english muffins, baking, etc.

Can you use frozen blackberries in blackberry jam?

Yes, you can use frozen blackberries in blackberry jam.  If you chose to go that route, please do not defrost before using them.

How do you get the seeds out of blackberries for jam?

You can run the jam through a fine mesh strainer to remove the seeds from the jam.

How long does homemade blackberry jam last?

Blackberry jam can last up to two years in a cool, dry place (such a cupboard) if it is canned or once opened (or if it was never canned), up to three months in the refrigerator.

Love this blackberry jam recipe? Check out these other jam recipes!

• Raspberry Jam
• Strawberry Jam
• Blueberry Jam
• Plum Jam
• Peach Jam

Canning Guidelines

The National Center for Home Food Preservation has a detailed guide to home canning available on the internet to answer any canning questions how cooks could have.  Click HERE to read more specific details about what you plan to can.

Some other interesting points about canning include –

Can food be re-canned if the lid does not seal?

If discovered within 24 hours, it can be re-canned.  Remove lid, check that isn’t anything wrong with the jar, and then find the lid manufacturer’s instructions of re-canning using their lids.

If canned foods have been frozen during storage, are they safe to eat?

Freezing will be fine for the food in side the jar but it can break the jar or seal.  You are better off putting the canned goods in a pantry.

Is it safe to process food in the oven?

No, please do not process in the oven.  There is a higher chance of jars exploding in the oven and the temperature can vary too muc.

Is it all right to reuse jar lids and bands?

No, do not use lids a second time but bands can be reused unless they are heavily rusted or bent.

When In Doubt, Throw It Out

Remember, when in doubt, throw it out.  If you canned your jam and you think something is wrong, chances are it is.  For your safety, don’t eat it.  These problems can include –

• The container is leaking, bulging, or swollen
• The container looks damaged, cracked, or abnormal
• The container spurts liquid or foam when opened
• The food is discolored, moldy, or smells bad

Trust your gut and play it safe when it comes to canning goods at home.

Blackberry Jam

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Blackberry Jam (+ Optional Canning Instructions) – Delicious homemade jam made with just 4 simple ingredients. This classic recipe can either be canned or immediately used!

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Ingredients

• 4 cups blackberries
• 2 cups sugar
• 2 tablespoons pectin
• 1 tablespoon lemon juice

Instructions

1. In a large saucepan over medium-high heat, combine all ingredients. Once the blackberries start to soften and give off juice, use a potato smasher to break apart the raspberries to the chunkiness you want the jam to be.
2. Once at a boil, remove from heat and skim off the foam.
3. If you aren't canning the recipe, transfer the jam to a clean mason jar and let cool to room temperature before placing in the refridgerator for storage.

Canning Instructions (Optional)

1. Sterilize jars - Rinse Mason jars, rims and lids with hot, soapy water. In a large saucepan, bring enough water to a boil to cover the mason jars, lids, and tongs. Boil for 15 minutes.
2. Remove mason jars from the saucepan and carefully ladle in hot jam, leaving about 1/4" space at the top. Remove air bubbles and then place on the rims and lids.
3. Bring the saucepan full of water back to a boil and transfer the cans into the pan. Let boil for 10 minutes before removing them from the water using the tongs.
4. If you want to check to make sure that the seal on the jar has set, let the jars cool to room temperature, remove the bans, and make sure that the lid's seal is firm.