To make blackberry jam, follow these steps: Ingredients:
- Blackberries (fresh or frozen)
- Granulated sugar
- Lemon juice
- Pectin (optional, either powdered or liquid)
Basic Method:
- Prepare the berries: Wash and dry the blackberries. Lightly crush or mash them with a potato masher or in a bowl to release juices
- Combine ingredients: Place the crushed blackberries in a heavy-based saucepan. Add sugar and lemon juice. For pectin-based jam, add pectin as directed (either mix powdered pectin with berries before cooking or add liquid pectin during boiling)
- Cook the jam: Heat the mixture over medium-high heat, stirring constantly until it reaches a full rolling boil (a boil that cannot be stirred down). Boil for about 1 minute while stirring continuously to activate the pectin and dissolve sugar fully
- Optional seed removal: For a smoother jam, you can press the cooked mixture through a fine mesh strainer or food mill to remove seeds before the final boil
- Finish and jar: Remove from heat, skim off any foam, and pour the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean and seal with lids
- Preserve: To store long-term, process jars in a boiling water bath for about 10 minutes. Let jars cool and check seals. Store sealed jars in a cool, dry place for up to a year. Alternatively, refrigerate or freeze for shorter storage
Pectin-free option: Blackberries have natural pectin, so you can cook the jam longer until it reaches the gel stage (about 105°C/221°F), testing by placing a spoonful on a cold plate to see if it sets
. This method yields a delicious homemade blackberry jam that captures the fresh berry flavor and can be enjoyed year-round
