Blackberry jam jar with some sliced bread

Blackberry jam

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(17 ratings)

Prep: 20 mins Cook: 40 mins Plus overnight soaking


Makes roughly 2.2 litres (about 8 jam jars), easily halved

Make this easy blackberry jam with your glut of summer fruit – perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Nutrition and extra info

Nutrition: per serving

  • kcal44
  • fat0g
  • saturates0g
  • carbs12g
  • sugars12g
  • fibre0g
  • protein0g
  • salt0g
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  • 1.8kg blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 1½ kg jam sugar (the one with added pectin)
  • juice and pips of 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • finger-tip size knob of butter (optional)



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.

  2. Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).

  3. Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.

  4. Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

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Comments, questions and tips

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Linda Owens's picture
Linda Owens
28th Aug, 2019
Love making Jam using this recipe. I usually cook it a bit longer as I worry it may not set, but I’m starting to to trust the timings more now. Made up with my recent batch of 11 jars! :-)
Naomi Sheppard
17th Aug, 2019
Delicious, but took much longer to cook than the recipe suggests, so allow extra time.
1st Aug, 2015
Delicious, I used blackcurrants, redcurrants, raspberries, loganberries and blackberries. I used ordinary granulated sugar the berries have enough pectin in them to set the jam. I boiled it to jam setting point using a thermometer. Lovely flavour with a nice bite to it.
13th Jul, 2014
Great! I was a first time jam maker and this was easy, foolproof - and most importantly delicious. Used Black currants, strawberries, blueberries and some pears I had to make up the weight in fruit.
12th Jul, 2014
Have just made this jam with raspberries, blackcurrants, redcurrants and red gooseberries from the garden, and a few bought British strawberries - and it's fabulous! The jam gave off a wonderful, perfumed smell whilst it was cooking - almost as good as it tastes! I particularly liked the method of preparing the fruit with the sugar the night before: this means that you can plan 2 small jam-making sessions over 2 days rather than one long session. It also meant that the sugar dissolved pretty quickly, and it didn't take too long to reach setting point. I'll definitely try this method with other soft fruit jams. I'm already looking forward to making another batch (with the rest of my now-frozen fruit) when the wild blackberries are ripe. If you have the fruit available, make this jam - you won't regret it!
sllyst's picture
1st Sep, 2013
Made this today along with fudge, which made this recipe extremely easy! A bit tart still with blackberries and blackcurrants together but makes a nice change from over-sweet shop bought and so easy!
24th Jul, 2013
Wow, I loved this berry jam, I'd love making this and eat all day, hope i can make as delicious this. soundcloud plays
14th Sep, 2011
Very easy.I made it in half a batches as did not have enough raspberries ready at one time. have also made with mix of raspberries and blackberries.
8th Aug, 2011
I find that jams are more successful if the fruit is dry before using it. It is amazing how much water fruits retain from washing. The jam is not done until enough water is cooked off, so it is best to get rid of excess water first. I find the best way to do that is to lay out paper towels in 3 layers and place the berries individually on the towlels. Leave them for about 10 minutes and you will be amazed at how much water came off of them. It sounds like an annoying step, but it will help with the final product.
6th Sep, 2010
Delicious jam, i just used blackberries and hasnt set properly but then i was very inpatient, think i may return a pot to the pan and try to get it to set a bit better. Still i have had it on my toast the past two mornings and tastes wonderful. Made 6 large jars but my jars quite large.


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