Blackberry Jam
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Bursting with concentrated blackberry flavor, this homemade blackberry jam is easy to make, thickens up beautifully without the addition of pectin, and can be used in SO many delicious ways!
Enjoy this jam spread on our homemade English Crumpets or Sourdough English Muffins!
Nothing beats homemade jam; store-bought just can’t compare in the freshness and intensity of flavor. This homemade blackberry jam without pectin is like blackberry flavor on steroids – it’s SO good!
Ways to Use Blackberry Jam
I make a variety of jams every year from different fruits and usually end up with far more than I need so inevitably I give several jars away. Can you relate? But if you’re struggling to figure out how to use up all that jam on at home, there are far more ways to enjoy jam than simply spread on toast. Here are a few:
- Spread on bread, toast, Crumpets, and English Muffins
- Filling for layered cakes, muffins, cupcakes, pastries, jelly rolls, pop tarts, Victoria Sponge Cakes, and fruit squares
- Use in British trifles
- Topping for cheesecake, like our German Cheesecake
- For dipping Danish Aebleskiver
- Ice cream topping
- Mixed in Greek yogurt
- Filling for crepes
- Flavor cake frostings
- Use in thumbprint cookies or Linzer Kekse
Do You Have to Remove the Blackberry Seeds?
No, you don’t have to, but you’ll definitely want to. I don’t mind seeds in raspberry jam because they soften, but blackberries not only have a TON of seeds they’re very hard, gritty seeds. If you don’t mind that go ahead and leave them in. Otherwise you’ll want to invest in a food mill. That’s the easiest and most effective way to get rid of the vast majority of seeds.
I got my food mill at a thrift shop for $5. That’s a good place to look for them, I see them there fairly often. You can also buy your food mill online.
Can This Be Made Without Pectin?
Yes! In fact this blackberry jam recipe is made without pectin because there’s really no need for it whatsoever. Blackberries thicken up beautifully on their own and the jam retains its jam-like texture. All you need are blackberries, sugar and lemon juice and you’re all set.
Blackberry Jam Recipe
Let’s get started!
Wash and drain the blackberries. Run them through a food mill to remove the seeds. Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens and they go crazy over them!).
Place the blackberry puree in a large pot and add the sugar and lemon juice.
Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F. I use an instant read thermometer. Skim off and discard the foam that has collected on the surface.
Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.
If you’re not canning the jars you can store the jam will keep in the fridge for at least a couple of months.
If you’re using the water bath canning method process the jars for 5 minutes. Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place. Jam will keep for up to a year.
Enjoy!
See above for lots of delicious ways to use this blackberry jam!
For more homemade jams and more be sure to try our:
- Blackberry Syrup
- Black Currant Jam
- Huckleberry Jam
- Gooseberry Jam
- Plum Jam
- Plum Butter
- Strawberry Rhubarb Jam
- Red Currant Jelly
- Blueberry Lemon Apricot Jam
- Peach Bacon Jam
- Lemon Lime Marmalade
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Blackberry Jam
Ingredients
- 9 cups blackberries (fresh or frozen)
- 5 cups granulated sugar
- 3 tablespoons lemon juice
Instructions
- Wash and drain the blackberries. Run them through a food mill to remove the seeds. Reserve the blackberry puree (you should have about 5 cups) and discard the seeds.Place the blackberry puree in a large pot and add the sugar and lemon juice.Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F. I use an instant read thermometer.Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.If you're not sealing the jars the jam will keep in the fridge for several months.If you're using the water bath canning method process the jars for 5 minutes. Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place. Jam will keep for up to a year. Makes about 6 half pint jars.
Nutrition
Originally published on The Daring Gourmet September 2, 2019
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Question – I like to leave the seeds in. Do I need to adjust the quantity of mashed berries in this recipe? I noticed that you start with 9 cups of fresh berries, remove the seeds, and end up with 5 cups of berry mash. it seems that the volume would be different if seeds are not removed. I assume that this would work for marionberries as well. Note – I like to add 1/4 teaspoon of cinnamon to my blackberry jam, it really adds a flavor boost.
Hi Kathy, no there’s no need to adjust anything. The reduction of 9 cups to 5 is mostly because the berries have been smashed/pureed and the seeds are a relatively little amount of the total volume.
This is a great jam. It’s perfect for the blackberry hazelnut birthday cake I’m making. Do yourself a favor and follow the directions precisely. For some reason I thought I’d strain the seeds after I made the jam instead of before they went in the pot. Big mistake! Listen to Kim, she knows what she’s doing:)
Lol, thanks for the vote of confidence, Kitten! I’m glad you enjoyed this, thanks so much for the feedback. What really got my attention though is that blackberry hazelnut cake….that sounds crazy good, do tell us more about it!
Lol! I’m hoping for it to be crazy good! The plan is a basic vanilla cake with ground hazelnuts. The filling will be alternating layers of Italian buttercream and your blackberry jam and a layer of blackberry mousse and candied chopped hazelnuts. I’m going to decorate it with Italian buttercream, a mirror glaze and meringue ghosts and pumpkins. That’s “The Plan”, I’m hoping I get close to my original vision!!!
Mamma mia, that sounds amazing, Kitten!! You’re a pâtissière extraordinaire! If you happen to be transporting your finished creation by way of Virginia do give me a holler! :)
I pressure can.can this recipe be put in pressure canner instead of water bath
Hi Janet, all of the official sources I’m familiar with recommend against pressure canning jam.
Made a batch today. A few observations. It is important to use some firmer fruit because there is more pectin than in really ripe berries. Also, it is a good idea to cook the jam for about 20-25 minutes at a low rolling boil. Make sure that you reach 220 degrees on a candy thermometer for the last 5-10 minutes. It is also important to add the fresh lemon juice – that is a key to getting the jam to set. I also added a teaspoon of butter to prevent foaming during the process. It really helps. And, don’t expect the jam to set right away. It usually takes 30-60 minutes or more and it sets slowly as it cools. It doesn’t set immediately like when added pectin is used. Overall, a good recipe. I agree with the other comment that it might be good to cut some sugar but beware because less sugar may affect the setting process.
Made this jam and turned out great! I really like that there is only 3 natural ingredients and no pectin. Like the other reviews, I think the jam came out way too sweet and would cut at least a cup out for the next batch I make. I also ended up pulling the jam down to a simmer after reaching 220F for 15-20 minutes. Before I simmered, the jam didn’t seem to want to thicken up after resting. After simmering, it thickened quite nicely for me. Overall, super easy recipe and great turnout!!
I’m happy you enjoyed it, Lauren, thank you!
Will it thicken upon sitting?
I made this today & it did not thicken. How long does that usually take?
I left the seeds/pulp & 2 cups white 2 cups brown sugar….I also used lime juice instead…
I made this yesterday and it turned out very good. I made a couple of changes, I added 4 cups sugar because I think 5 cups is way too much (next time I may even use less). I also added 1 TB of salt and 1 TB of unsalted butter for richness. The recipe doesn’t say to simmer for about 20 minutes but that is what I did since the first time around it didn’t thicken. It was very good on english muffins!
Easy enough. Tasty for sure. But I took the seeds and pith from my sieve (I mashed them in a strainer) and boiled them in about 2 c of water while the jam was cooking. After I jarred the jam I poured the seed water through the strainer into my jam pot to get all the sticky love and cooked it to about 200 degrees and it made a fine syrup. I have no chickens and I’m sure my pioneer ancestors would approve of this. It is some tasty syrup too. I didn’t get all scratched up picking wild blackberries to miss anything.
I forgot to say I added sugar, about 2 c to my syrup.
One of the most informative jam recipes I’ve ever encountered! Thank you so much for this great recipe!
I love making this for my friends and family too. It’s too good not to share with others.
What a great item to have on hand! And easy too! My kids will love this on their sandwiches for lunch this week! Delish
My favourite way to eat Blackberry or Blackcurrant jam or jelly or compote is on natural Greek yoghurt – the best dessert ever.
I don’t know why I didn’t think to include that, Toffeeapple, because that’s one of my favorite ways to eat it, too. When I have a sweet craving I’ll scoop some Greek yogurt into a bowl, add a dollop or two of jam, add a little stevia, stir it up and enjoy it!