Homemade Blackberry Jam

This easy Blackberry Jam recipe comes together with just a few ingredients and no added pectin, allowing the berries’ natural flavour to shine. It cooks down into a soft, scoopable jam with a bright, slightly tart finish—perfect for spreading, baking, or adding to breakfast oatmeal.

Summer means all the berries are in season and nothing is more satisfying than capturing their fleeting essence in a jar. It all begins with late spring/early summer Strawberry Rhubarb Jam and summery Raspberry Jam. Slather jams on toast, pancakes, scones, and peanut butter and jelly sandwiches, or use in baking recipes like Raspberry Bars.

Blackberry Jam

There is a specific moment in late summer when the brambles along the roadside practically groan under the weight of wild blackberries. If you’re anything like me, you probably set out with a Tupperware container, only to return home with purple-stained fingers, scratches up your arms, and a literal mountain of fruit.

I LOVE foraging for food and have passed that love on to my grown-up children. For me, there was no prouder moment than my daughter calling to say she picked enough blackberries to make her first batch of jam. To say I was thrilled is an understatement.

If you love good food and foraging or if you are just starting out, this is the jam recipe for you. It’s incredibly easy, requires very few ingredients, and makes 1 1/2 cups. In fact, if you’d like to make a larger batch to can or freeze, feel free to do so.

Blackberries vs Raspberries

Besides their colour, blackberries and raspberries look very similar. However, their difference comes down to one physical feature: a central core. When raspberries are harvested, the central stem stays on the raspberry cane, leaving a hollow berry. Blackberries are harvested along with the central stem.

Raspberries are a vibrant red (or gold) colour with a softer, velvety exterior while blackberries are smooth and glossy deep purple, almost black colour. Blackberries have a more earthy sweet flavour with a slight tang while raspberries tend to have a more tart and floral flavour.

Ingredients for Homemade Blackberry Jam

For this jam recipe you’ll need a large saucepan, a potato masher, a wooden spoon, measuring cups and spoons. If you are going to put the jam in jars, you’ll need jars and lids.

• Blackberries
• Granulated Sugar
• Lemon Juice
• Kosher Salt

You’ll notice there isn’t any added pectin in this jam recipe. Sugar, acid, and pectin work together to form a gel. Ripe fruit with soft flesh has less pectin and may need added acid or commercial pectin for a reliable set. Blackberries contain a medium amount of pectin and will set well with only a squeeze of fresh lemon juice.

You can use frozen berries in this recipe. Thaw them first and include all the juices when cooking.

How to Make Blackberry Jam

To begin, combine the blackberries and sugar together in a medium saucepan. Allow the mixture to macerate at room temperature for at least 30 minutes, or up to a few hours, until the berries release their juices and the sugar begins to dissolve.

Place the pan over medium-high heat and bring the mixture to a steady boil, stirring occasionally. As it heats, use the back of a spoon to gently crush the berries, breaking them down and releasing more juice.

Continue cooking, stirring frequently and scraping along the bottom to prevent sticking. As the liquid reduces, the mixture will thicken and take on a glossy, jam-like consistency, which usually takes about 15 to 20 minutes.

Lower the heat to medium-low. Stir in the lemon juice and salt, then continue cooking for 8 to 10 minutes more, stirring often, until the jam thickens a bit more. Taste and adjust with an extra splash of lemon juice for a brighter flavour.

To check if the jam is ready, drag your spoon across the bottom of the pan. If it leaves a clear path that slowly fills in, it’s thick enough. You can also spoon a little onto a chilled plate—if it wrinkles slightly when pushed, it’s done.

Remove from the heat and let the jam cool slightly. Transfer to a clean jar, leaving a little space at the top. Once fully cooled, seal and refrigerate.

If you want to make more than 1 1/2 cups blackberry jam, feel free to triple the recipe. Use 3 pints of blackberries to 3 cups sugar 6 tablespoons of fresh lemon juice and 3/4 teaspoon of Kosher salt. You will also need to increase cooking time.

Recipe Tips and Tricks

• This is a small-batch refrigerator jam, so no pectin or water-bath canning is required.
• The jam will continue to thicken as it cools.
• If you prefer a smoother jam, you can mash more aggressively during cooking or blend briefly before storing.
• If jam is too thin, increase cooking time. If it becomes too thick, thin it out with a small amount of warm water or lemon juice.
• Swap blackberries for raspberries, blueberries, or a mix of berries using the same method.
• Bottled lemon juice can be used in place of fresh, though the flavour is slightly less bright.
• A pinch of fine sea salt can replace kosher salt.

Recipe Variations

• Add a sprig of fresh thyme or rosemary while the jam cooks for a subtle herbal note—remove before storing.
• A splash of vanilla extract stirred in at the end softens the tartness.
• For deeper flavour, replace a couple tablespoons of sugar with honey.

Storage

Store in a sealed jar in the refrigerator for up to 3 weeks, or in the freezer for up to 2 months. Always use a clean spoon when scooping to keep it fresh longer.

To preserve the jam, carefully but quickly ladle hot jam into hot sterilized jars (or use a funnel). Wipe the jar rims with a clean cloth then cover with hot sterilized lids. Screw the rings on but not too tightly. Allow the jam jars to cool overnight and check the seals in the morning. Refrigerate or freeze any jars that have not sealed.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Homemade Blackberry Jam recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please share your photos and tag me on Instagram. I hope you like this recipe!