Homemade Blackberry Jam Recipe

Introduction

Blackberry jam is a delightful way to capture the vibrant flavors of summer berries. This recipe uses a mix of berries and a simple technique to create a rich, fruity spread perfect for toast, desserts, or gifts.

Ingredients

• 1.8kg mixed summer berries (hulled strawberries – large ones halved, raspberries, redcurrants, blackcurrants, and a few early blackberries)
• 1½ kg jam sugar (with added pectin)
• Juice and pips of 1 lemon
• Finger-tip size knob of butter (optional)

Instructions

1. Step 1: The night before making the jam, layer the berries and sugar together in a very large bowl. Cover and leave at room temperature to allow the sugar to start dissolving.
2. Step 2: The next morning, give the mixture a quick stir and set aside until ready to cook.
3. Step 3: Place a small saucer in the freezer to chill. Transfer the berries and all juices into a wide-based preserving pan. Stir in the lemon juice.
4. Step 4: Collect the lemon pips in a tea-leaf strainer or muslin and add to the pan. The pips will help the jam set.
5. Step 5: Gently heat the mixture over low heat until the sugar fully dissolves. Then bring to a boil and simmer for 5 minutes.
6. Step 6: Turn off the heat and test the jam by spooning a little onto the chilled saucer. Once cool, push the jam with your finger—if it wrinkles, the jam has set. If not, return to boil and repeat testing every 2-3 minutes until ready.
7. Step 7: Skim off any scum from the surface. Stir in the knob of butter if using, which helps dissolve excess scum.
8. Step 8: Let the jam sit for 15 minutes before ladling into sterilised jars to allow the fruit to settle evenly.

Tips & Variations

• To sterilise jars, wash in hot soapy water, then dry in an oven at 170C/150C fan/gas 3 for at least 10 minutes. Ladle jam into warm jars for best results.
• For Raspberry & rose jam, use 1.8kg raspberries, omit lemon juice and pips, and add 2-3 tablespoons rosewater.
• Try Zingy blackcurrant jam by using 1.8kg blackcurrants and a splash of cassis.
• Strawberry & vanilla jam works well with 1.8kg strawberries, 2 scraped vanilla pods, and adding pods to the pan during cooking.

Storage

Store sealed jars in a cool, dark place for up to 6 months. Once opened, refrigerate and use within a few weeks. Reheat gently if needed before serving to restore spreading consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why use lemon pips in the jam?

Lemon pips contain natural pectin which helps the jam set properly without using extra additives.

Can I use frozen berries for this jam?

Yes, frozen berries can work though the texture may vary slightly. Thaw and drain excess juice before using to avoid a runnier jam.

Homemade Blackberry Jam Recipe

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★★★★★

4.7 from 66 reviews

• Author: Ethan
• Total Time: 12 hours 35 minutes
• Yield: Approximately 8 jars (about 1kg total jam yield) 1x
• Diet: Vegetarian

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Description

A vibrant and easy-to-make mixed summer berry jam bursting with natural fruit flavors. This recipe allows the berries to macerate overnight with sugar for a perfect consistency and utilizes lemon juice and pips to naturally set the jam. Ideal for preserving the taste of summer and storing for months, this homemade jam is perfect for spreading on toast or gifting to friends with a touch of personal charm.

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Ingredients

Scale 1x2x3x

Fruits

• 1.8 kg mixed summer berries (hulled strawberries – large ones halved, raspberries, redcurrants, blackcurrants, and a few early blackberries)

Sugar and Flavorings

• 1½ kg jam sugar (with added pectin)
• Juice and pips of 1 lemon
• Finger-tip size knob of butter (optional, to reduce scum)

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Instructions

1. Prepare the Fruit and Sugar: The night before making the jam, layer the mixed berries and jam sugar in a very large bowl. Cover and leave at room temperature to allow the sugar to start dissolving, which helps prevent overcooking the fruit during jam making.
2. Set Aside Before Cooking: The next morning, give the berry and sugar mixture a quick stir and set it aside until ready to cook.
3. Prepare the Pan and Freeze Saucer: Place a small saucer in the freezer to chill. Transfer the berries along with all juices and any undissolved sugar into a preserving pan or a large, wide-based pan for faster cooking. Stir in the lemon juice.
4. Add Lemon Pips for Pectin: Place the lemon pips inside a tea-leaf strainer or piece of muslin and add it to the pan to naturally extract pectin during cooking for better jam setting.
5. Dissolve Sugar on Low Heat: Heat the berries on low until all the sugar dissolves completely. Stir gently to avoid breaking the fruit too much.
6. Boil and Simmer: Increase heat and bring the mixture to a boil. Then reduce to a simmer and cook for 5 minutes.
7. Check Setting Point: Turn off the heat. Take a spoonful of the hot jam and drop it onto the frozen saucer. After cooling, push the jam with your finger; if it wrinkles, the jam has set. If too runny, boil again in 2-3 minute intervals, checking after each until wrinkles appear on the jam.
8. Remove Scum and Add Butter: Skim off any foam or scum from the surface. Stir in the knob of butter, if using, to help dissolve any remaining scum for a clearer jam.
9. Rest and Jar: Let the jam rest for 15 minutes to allow fruit to settle and prevent sinking. Meanwhile, sterilize jars by washing in hot soapy water and drying in an oven at 170°C (150°C fan)/gas 3 for at least 10 minutes.
10. Fill Jars: Ladle the warm jam into the warm sterilized jars. Seal with waxed discs and lids or cellophane circles with rubber bands.
11. Store: Store the jam in a cool, dark place. Refrigerate after opening to maintain freshness. The jam keeps for at least 6 months unopened.

Notes

• Use a wider pan or a preserving pan to speed up cooking and promote even boiling.
• Layering berries and sugar overnight helps avoid overcooking by pre-dissolving sugar and macerating berries.
• The lemon pips add natural pectin, essential for jam setting. Secure them in muslin or a tea strainer for easy removal.
• The knob of butter helps reduce scum for a clearer jam but is optional.
• Sterilize jars well to avoid spoilage and always fill while jars are still warm.
• Label jars with the date and contents, and decorate with fabric if gifting.
• Variations include Raspberry & rose jam (using rosewater instead of lemon), Zingy blackcurrant jam (adding cassis), and Strawberry & vanilla jam (adding vanilla seeds and pods).

• Prep Time: 12 hours 15 minutes
• Cook Time: 20 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: British

Keywords: blackberry jam, mixed berry jam, homemade jam, preserves, summer berries, jam recipe, stovetop jam, berry preserves