A simple and delicious blackberry jam. This is a delightfully old fashioned blackberry jam recipe that yields terrific results. It is so good. So good in fact, that I made 3 batches in 2 days! And with some help, we polished off two jars in a week.

I prefer the texture and intensity of the fruit flavour when two cups of berries are first pressed through a sieve or food mill to remove the seeds. Remember to use a potato masher and mash the berries before measuring (with the strained juice) for a full 6 cups of fruit.

Since blackberries are naturally high in pectin, there is no need to add more. So really this jam has only two ingredients! Sugar and berries. An amazing two ingredient jam for the win!

This recipe works best (without extra pectin) when made with 4 to 6 cups of crushed berries. Make sure to use equal parts sugar to berries. Using the full 6 cups crushed fruit makes 8 (1 cup/250ml) jars of jam.

You will find it hard to believe how simple this recipe is to make and how fantastic the resulting jam is. It is safe to say this year’s canning party has prompted another favourite jam.

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Blackberry Jam

A delicous blackberry jam.

Course Breakfast

Cuisine American

Keyword blackberry, blackberry jam, jam

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 1 hour

Ingredients

• 6 Cups Mashed Fresh Blackberries
• 6 Cups Sugar

Instructions

1. Sterilize 8 250ml jars, lids and rims.
2. Strain or press 2 cups blackberries through a sieve or food mill until all the juice is extracted and the seeds left behind.
3. Mash the remaining berries with a potato masher.

4. Add the mashed berries to the juice until measuring 6 cups in total.

5. Pour into a LARGE saucepan (leaving plenty of room for the mixture to boil).

6. Stir over a high heat.

7. Bring to a roiling boil and boil for 3 minutes.
8. Measure out 6 cups of sugar.
9. Slowly add all the sugar while stirring constantly.
10. Bring the mixture back to a rolling boil and continue stirring.
11. Boil for 3 minutes.
12. Remove from the heat and whisk for 3 minutes to activate the natural pectin in the berries.

13. Pour into the prepared (sterilized) jars.

14. Make sure the rims are clean and then place the hot lid onto the jar and finger tighten the rim.
15. Return to the canner.
16. Once all the jars are filled , make sure they are covered with at least an inch of water.
17. Bring the canner to a boil and boil for 10 minutes.
18. Remove from the canner and allow to rest 24 hours on a tea towel undisturbed.

Recipe Notes

If any of the jars don’t seal, store in the fridge.

When relying on the natural pectin found in the berries, keep each batch between 4 – 6 cups mashed berries, with equal proportions of sugar.

The original proportions for this recipe were found here.

Looking for more jam?! Check out our all-time favourite Peach Jam.