Blackberry jam is one of the absolute classics. It's lovely on toast, tarts and even on porridge. Making jam is very easy and usually takes just sugar, fruit and sometimes pectin, depending on what fruit you are using.
Here is everything you need to know about how to make blackberry jam including when it is seasonal and other related questions.
Classic blackberry jam recipe
Preparation and cooking time: 60 minutes, plus additional cooling time.
This recipe makes enough to fill two 300ml jam jars.
What you'll need
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A large pot
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A ladle
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Mason jars with lids
Ingredients
· 450g of blackberries, fresh
· 450g of white cane sugar
· 1 lemon, juiced
Method
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Place the blackberries and lemon juice in a large pan and simmer gently for about 15 minutes until the fruit is soft.
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Meanwhile, warm the sugar in a low oven. When the fruit is cooked, add the sugar and stir the sugar and fruit over a low heat until the sugar has dissolved.
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Turn the heat up and bring the fruit and sugar to a boil, boil for 10–15 minutes until setting point has been reached (this can be tested with a sugar thermometer, setting point is 104.5°C. Or dip a large spoon into the jam, then hold the spoon horizontally over the pan and allow the jam to drip – setting point has been reached when the jam forms a long drip).
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Once setting point has been reached, take the pan off the heat, spoon any scum off the top of the jam and leave to sit for about 10 minutes.
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Ladle the hot jam into warm, sterile jam jars and seal immediately with a screw-top lid. Label once cold.
Notes
To make a conventional blackberry jam without pectin, add equal parts sugar and fruit by weight and follow the same instructions. The yield will be much higher.
Be aware that blackberry jam foams heavily during cooking. You need to watch the jam pot continuously and stir down the foam as it rises.
Make sure to sterilise your jars. See how to sterilise your jars in our article on how to make jam here.
Recipe from Great British Chefs
If you like to follow instructions by video check out how to make blackberry jam below.
When is the best time to pick blackberries?
The best time to pick blackberries, loganberries and greengages is between August and September.
The berries should be a deep, purple-black when picked. They can be found in woods, hedges, brambles, heaths, roadside verges and maybe even your garden.
Is it safe to pick and eat wild blackberries in the UK?
You can find blackberries growing in clusters along hedgerows. It is safe to eat wild blackberries but be sure to wash and freeze them first to kill any bugs.
The blackberry and black raspberry look almost identical. The best way to tell the difference is by the core. Blackberries have a white core whereas black raspberries are hollow in the centre.
How do you get seeds out of blackberries for jam?
To get rid of the seeds rinse the berries in cold water and toss in sugar. Allow to macerate and refrigerate overnight. Then in a large pan, warm the berries over medium heat, until softened. Press the blackberries through a fine-mesh sieve to remove the seeds.
Are blackberries high in pectin?
Blackberries are naturally high in pectin, so you can make blackberry jam with no extra pectin.
Can you put hot jam in the fridge?
Wait 10 minutes, then put the jam jars into the refrigerator, right-side up. Your jam is ready when it is cold.