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Fresh blackberry jam recipe

Fresh blackberry jam recipe

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  • Recipes
  • Dish type
  • Preserves
  • Jam
  • Blackberry jam

Spread this homemade blackberry jam on toast or serve it as an ice cream topping. Either way, your family will love it.

69 people made this

IngredientsServes: 16

  • 575g blackberries
  • 200g granulated sugar
  • 2 tablespoons cornflour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon lemon juice

MethodPrep:10min ›Cook:20min ›Extra time:1hr cooling › Ready in:1hr30min

  1. Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornflour. Pour cornflour mixture into saucepan.
  2. Bring berries to the boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover and refrigerate until chilled. Stir in lemon juice.

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Reviews & ratingsAverage global rating:(89)

Reviews in English (74)

by Sarah Jo

I had to use Walmart brand FROZEN unsweetened blackberries only because I haven't been able to find fresh blackberry bushes here. I just let them partially thaw out before using them. Other than that, I kept to the recipe. This firmed up perfectly and had the right amount of sweetness with a hint of spice. This is one of the best blackberry jams I've had yet! Next time, I'll try this without the spices (even though I liked it, the family did not). Either way, I bet good money that it will turn out fantastic every time.-30 Sep 2012

by Liwelch

This is the BEST jam I've ever had. It has so much flavor and not too sweet. I didn't use the cinnamon and allspice, I just wanted the basics and it turned out great! I also used this jam in a cobbler recipe and it turned out great too. Enjoy!-29 Jul 2012

by Katie

This makes excellent jam! I've only ever made jelly/jam with pectin, so I admit I was a little nervous at first not putting it in. However, the cornstarch thickened it up nicely and the pectin wasn't necessary at all! The only thing I changed was I left out the allspice because I didn't have any.-08 Jul 2012

This take on the classic Mexican tres leches cake is generously topped with tequila-spiked whipped cream and sweet, juicy summer berries.

Sweet, juicy pluots are the star of this rustic dessert, but the cake itself—delicate and tender with a crisp exterior—is a close second. It’s delicious with softly whipped cream.

50 Blackberry Recipes to Make Summer So Much Sweeter

These fruit-filled dishes are the perfect balance of sweet and tart.

As temperatures rise, we're all in the mood for easy summer desserts to cool us off&mdashand we're not just talking homemade ice cream. Many of the best fruit desserts are ready made for summer&mdashhello, berries! Which brings us to blackberries: Whether you're getting your particular haul from the grocery store, the local farmers market, or you're lucky enough to be able to pick your own, you know that blackberries are at their ripest and most delicious when the days are long and the air is warm. In fact, the hotter the season, the sweeter the blackberries seem to get.

So what better way to kick off berry season than with one&mdashor a few&mdashof these blackberry recipes? Berries are use 'em or lose 'em fruits. They don't last long in the fridge. So make the most of your haul by packing them into every meal. You can use blackberries to sweeten easy weeknight dinners, pile them onto a vegan breakfast, swirl them into summer drink recipes, and of course add them in decadent no-bake dessert recipes, such as pies, popsicles, and more. This roundup of blackberry dishes features the fruit in tons of delicious ways, and we recommend all of them! Besides being tasty, blackberries are also very healthy. They're a great source of fiber, vitamin C, and vitamin K, so you can enjoy these dishes without guilt. Plus, the little ones will absolutely love diving into a pretty purple plate. So what are you waiting for? Get picking!

Blackberry Jam

Made with only three ingredients and a few easy, hassle-free steps, there’s no reason to not make a jar of delicious blackberry jam! I love this sweet, fresh jam, and will never go back to store-bought again. Make it today, and you’ll love it just as much!

Blackberry Jam

This year is going by SO fast. I swear, I feel like every time I blink, a new season is already here! With that being said, summer is somehow just around the corner, and that means one thing for me – fresh berries!

The warmer weather always welcomes strawberries, raspberries, blackberries, etc. Besides just picking and eating fresh berries, there’s something I make every summer – and that’s jam. Specifically, blackberry jam!

It’s my favorite homemade jam to make. I mean, I smear this stuff on everything, it’s just so good! And it’s not just delicious, it’s also wonderfully simple. All you need to have on hand to make this homemade jam is fresh blackberries, lemon, and sugar.

Yes, that’s really everything. Crazy, right? It’s so much better than store-bought not just because it tastes better, but because it only has three ingredients, and none of that preservative junk.

How to Make It

You’re going to love how simple it is to make homemade, better than store-bought blackberry jam. Prepare to be amazed!

Heat the ingredients. Add the sugar, lemon juice and zest to a medium saucepan over low heat. Cook and stir the ingredients until the sugar is completely dissolved.

Add the berries. Once the sugar has dissolved, add the blackberries to the saucepan. Continue to cook over low heat for about 30 minutes, until the mixture is at a low boil. At this point, the mixture should be thickened a bit, and almost the consistency of loose jam.

Cool. Remove the jam from the heat and allow it to cool for at least 15 minutes.

Transfer. Transfer the room temperature jam to 2 pint jars and seal with the lid.

How can I break down the berries as they cook?

Usually, the berries will lose their form once they start to heat up.

However, if you have stubborn berries (or just want to expedite the process), you can use a pastry blender or potato masher to mash the berries. That should definitely help them break down faster!

How do I know if my jam has thickened enough?

To check if your jam has thickened enough, try the freezer test!

Simply place two small plates in the freezer. Once you reach the 30 minutes of cooking time, put a small drop of jam on the plate and return it to the freezer for 2-3 minutes. At this point, remove the pot of jam from the heat while you wait, just in case it’s done cooking.

Next, pull the plate from the freezer and tap the jam with your finger. If it’s no longer watery, your jam is ready to cool! If it’s still watery, cook for an additional 5 minutes, then try the freezer test again.

What to Serve with Blackberry Jam

I love smearing this homemade jam on so many different things! Here’s a short list of my go-to blackberry jam snacks.

How to Store Homemade Blackberry Jam

Always make sure the lid is tight when storing homemade jam! You don’t want any air to sneak in and ruin both the texture and flavor of the jam.

Once it’s placed in an airtight jar, you can keep the jam in your fridge for up to 2 weeks. It’s always nice to have it handy!

I LOVE making berry recipes all summer long. It’s truly a crime to not make berry breakfasts, salads and desserts when they’re deliciously fresh.

Here are just a few of my go-to recipes I love making with fresh berries!

And if you’re a fan of savory jam, be sure to try this tantalizing Tomato Jam!

Easy Refrigerator Jam Without Pectin

This is the easiest Refrigerator Jam Recipe with just two ingredients! All you need is sugar and fruit—no pectin necessary. Use as a “base” recipe for any berry or soft fruit. This small-batch recipe is perfect for any time you have berries on hand from the garden or market or a day of berry picking! Enjoy that naturally delicious, flavor-packed taste that all jam lovers crave!

How to Make Berry Jam

For this home-style recipe, you simply need equal parts berries and sugar. Skip the fruit pectin. Though it helps jam solidify, it can also dilute the natural flavor of the fruit. You may need to cook the fruit a bit longer, but it’s worth it for that old-fashioned taste.

Today, we used boysenberries grown in our community garden. However, any soft fruit will do, including raspberries, blackberries, boysenberries, blueberries, strawberries, peaches, apricots, nectarines, or even rhubarb. Extra points if you grow your own!

Image: Boysenberries—which resemble red blackberries (and, are, in fact a cross of several types of berries).

The berries were frozen last season and we had to make room in the freezer for this year’s crop. In fact, we made this jam right in the old garden shed, with an electric cooktop!

Note: This recipe does not involve processing with a hot water bath as you would with a larger (or commercial) canning project. We are, however, placing the jars and lids in a pot with boiling hot water (while the berries cook). Then, you must put your finished jam in the refrigerator—or freeze this jam.

Ingredients and Materials

  • The night before, defrost fresh berries if they’re frozen in the refrigerator. If you have a blueberry bush or love to have blueberries around, you can freeze your blueberries and use them in jam whenever you want!
  • Put a small plate (on its own) in the freezer to chill.
  • Have clean glass jars and lids on hand. We used small jars to sell at a school fair.
  • We had about 4 pounds of berries and used almost the same amount of sugar.

If you don’t want to make such a large batch, use the following recipe, which measures by cups:

Note: You can use one-third less sugar, but you do need sugar for the jam to gel properly.

Directions: How to Make

  • Put the clean berries in a large stainless steel pot. Bring to a full, steady boil over high heat until the berries reduce and there aren’t any large lumps left. (There is no need to include water while boiling, as the berries have plenty of moisture themselves.) Stir consistently to prevent sticking and scorching.

Image: Boiling the berries on the stovetop.

  • Weigh the sugar and add to the berries or, alternatively, add the measured sugar in a steady stream. Keep stirring until sugar is dissolved. Tip: If you feel the bottom of the pot and it’s “crunchy” with sugar, then it’s not ready.

Image: Weighing the sugar and adding to the pot.

  • Now bring the mixture to a rolling, bubbling boil on the highest heat. Add a thermometer, if you have one, to ensure that the temperature is as far above boiling point as possible. Some cooking thermometers have a “jam” marking which is 220°F at sea level (8°F above the boiling point of water). Once the boiling mixture has reached the correct temperature, then your jam should set.
    Note: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F at 2,000 feet, 216°F, etc.

Image: Checking that the temperature is high enough for jam making (220°F).

  • While the jam is cooking, sterilize the glass jars and lids in boiling water.
  • Tip: To determine when the jam is ready, do the “wrinkle test.” Take the cold plate out of the freezer and spoon a teaspoon of berry liquid on the plate and let it set up for several minutes. Push your finger against the liquid. Is it thick enough to wrinkle? If so, the cooked jam has reached a setting point.

Image: Doing the cold plate test! We keep a cold plate in the garden shed mini-fridge just for jam making.

  • Remove the berry jam from the heat. Allow to cool for 10 minutes. Pour the cooked berry mix into your hot sterilized jars.

Image: I am pouring the jam into each of our gift jars for our community garden’s Christmas fundraiser.

  • Place the lids on the jars at once and twist them tightly. You may hear the jar “snap” or seal as it cools. After the jam cools, refrigerate your jars and use within 1 to 2 weeks or freeze them up to 6 months, according to USDA guidelines.
  • Also Note: USDA guidelines for food safety recommend a boiling-water bath for high-acid foods. If you are going to store the jam for a longer period, it’s advisable to put the jars through a boiling-water bath for 10 minutes. This recipe is for jam that you’ll be eating immediately! See our Guide to Water-Bath Canning.

Image: My small batch of berry jam jars, ready to put in the refrigerator or freezer.

After making this jam, I had to take a couple home for my family. The next morning, we were ready to spread pure boysenberry goodness on our morning toast. Do you think my taste tester liked the homemade jam?

For more canning and jam-making tips and recipes, see How to Make Jams and Preserves. Also see our Canning Guide for Beginners to find more recipes!

Believe it or not, you're only ten minutes away from this summery sipper. If you have time, grill a few rounds of pineapple for a stunning garnish. (This is the best way to slice it, BTW.)

Slather it on toast, use it as cake filling, make it the center of a batch of thumbprint cookies or spoon some onto your morning yogurt or oatmeal. The mason jar is your oyster.

For even more great recipes, check out our first cookbook, Only the Good Stuff.

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Testing the jam setting point

Dip a large spoon into the pan of jam and scoop out a spoonful. Hold the spoon horizontally over the pan of jam and allow the jam to drip – setting point has been reached when the jam forms a long drip, slightly resembling webbed feet, and hangs without dropping from the spoon.

Cold plate test

Place two or three saucers in the freezer. Once cold, spoon a spoonful of jam onto the cold saucers, and push the jam with your finger. Setting point has been reached when the jam wrinkles and sets.

Temperature test

Place a sugar thermometer in a jug of boiling water just before testing for a set. Lower the thermometer into the jam – setting point has been reached when the reading reaches 104.5°C


  • Jar funnel ($2 at Target, other big box stores, and often grocery stores and available online - see this page) or order it as part of the kit with the jar grabber.
  • At least 1 large pot I prefer 16 to 20 quart Teflon lined pots for easy cleanup.
  • Large spoons and ladles
  • 1 Canner (a huge pot to sanitize the jars after filling (about $30 to $35 at mall kitchen stores, sometimes at big box stores and grocery stores.). Note: we sell canners and supplies here, too - at excellent prices - and it helps support this web site!
  • Ball jars (Grocery stores, like Publix, Kroger, Safeway carry them, as do some big box stores - about $7 per dozen 8 ounce jars including the lids and rings)
  • Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once.
  • Rings - metal bands that secure the lids to the jars. They may be reused many times.

Optional stuff:

  • Foley Food Mill ($25) - not necessary useful if you want to remove seeds (from blackberries) or make applesauce.
  • Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at big box stores or it comes in the kit at left)
  • Jar grabber (to pick up the hot jars)- Big box stores and grocery stores sometimes carry them and it is available online - see this page. It's a tremendously useful to put jars in the canner and take the hot jars out (without scalding yourself!). The kit sold at right has everything you need, and at a pretty good price:

Now it is time to can your blackberry jam.

The best thing I did this year was to purchase a canning funnel. It fits perfectly into all sizes of canning jars and makes filling my jars a breeze! Before I had this funnel, I spilled everywhere. Thanks to this handy canning funnel, my canning is much neater now. It’s a simple canning investment that is worth the money spent.

Dump the hot water out of your clean canning jars and put an empty jar on the counter. Place the canning funnel in the jar and fill it with hot blackberry jam. I like to use a ladle for this part.

Fill your jam carefully leaving 1/4 inch headway. Hint: This is marked by the top line where your lid screws on. I tend to leave closer to one inch, right where the curves begin.

Once the jar is filled, remove the funnel. Using a damp paper towel, wipe the inside and outside lip of your jar.

Remove a lid and ring from the hot water. If you have a magnetic lid wand, you won’t burn your fingers! This is another great canning invention. Place the lid on top of your jar and screw the canning ring.

Carefully place your jar into your hot water bath canner on the wire rack. Repeat the process until all your jars and / or your canner is filled.

If you are using a water bath canner, you will have a wire rack that you can lower your jars into the warm water. After you lower the wire rack to the bottom, add boiling water to your canner until there is 1 to 2 inches of water above the lids of the jars.

Cover the canner and return water to a boil. Boil for 10 minutes. Do not start counting your 10 minutes until the water is at a full and steady boil.

Turn off the burner heat. Remove water bath lid and allow jars to cool in the canner. After 5 minutes, carefully remove the jars and place on a towel to cool. With all the steam still there, I use my jar lifter tool so I don’t burn my fingers. You probably should buy a canning tools set like this one if you plan to can even a couple times a year. You will be glad you have these handy tools. You will probably hear a popping sound as the lids seal. That is normal and a good sign that you have canned correctly.

Leave your jars to cool for 12 to 24 hours. Do not disturb them. I know it’s hard to be patient, but you need to be! At the end of 24 hours, press down lightly in the center of each lid. If if does not give, your jar has sealed properly. At this point, tighten the bands on your jar and label your jam.

See how easy it is?

Blackberry jam

Making jam from the fruit is the perfect way to spread a taste of late summer year round.



Skill level

There’s something immensely satisfying about heading out into the country, armed with an old bucket and some sturdy clothing, and returning with loads of jewel-like blackberries. If I don’t eat them all fresh on the way home, I make jam with them. I like to spread the jam thickly on scones from the oven.


  • 1 kg blackberries
  • 1 kg caster sugar
  • 2 lemons

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes: 4 x 375 ml jars

Place 3 small saucers in the freezer.

Combine the blackberries and sugar in a large heavy-based saucepan. Juice both lemons and finely grate the zest of only 1 lemon and add to the pan (save the lemon for another use).

Bring the mixture to the boil over high heat, then reduce to a simmer and cook for 30 minutes. Use a metal ladle to skim any scum off as it rises.

To test if the jam has reached setting point, spoon a small amount onto one of the chilled saucers. Draw a line through the cooled jam using your finger if the line remains, the jam is ready. If not, continue simmering the jam for another 5 minutes and test again.

Transfer the hot jam into sterilised jars and seal.

Cook’s notes

• To sterilise jars, 20 minutes before you need them, preheat the oven to 110°C and line an oven tray with baking paper. Place the jars and lids (and seals, if using) in a large stockpot, cover with plenty of water, bring to the boil and boil rapidly for 10 minutes. Drain and place the jars and lids, upturned, being careful not to touch the lips or insides of the jars and lids, on the lined tray and leave in the oven to dry completely. Keep in the oven until ready to fill.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So.

Paul West is the host of River Cottage Australia, 6pm weeknights on SBS and on SBS On Demand. For more recipes from Paul, click here.