With its flavor and appealing color, blackberry jam is a favorite eat and to make. Use wild blackberries to create a timeless shake which you cook on the stove with sugar, spice, and pectin. Or bypass the cooking process to generate a fresh-tasting shake which puts up in the freezer with the help of a pectin that is instant.

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Because this recipe makes 6 8-ounce (226 g) jars, you’ll need to boil or operate 6 half-pint jars throughout the dishwasher. If you would rather, sterilize 3 pint jars. Sterilize the jars no more than 1 hour before filling them, so they remain warm. [1]

  • if you’re planning on canning the jam, then you will also need to sterilize the rings and heat the lids.
  • Mash 9 cups (1.3 kg) of blackberries. Put to a big bowl and use a potato masher or the back of a spoon to crush them. Keep mashing until the berries release their juice. [two ]
    • In case you are using wild or fresh blackberries, rinse them well before mashing them.
    • You can leave the seeds from the mashed berries or push the pulp through a fine mesh strainer if you want seedless jam.
  • Heat the blackberry pulp and sugar over medium heat. Lay the blackberry pulp into a large, non-reactive bud, such as a non traditional, stainless steel, or enameled cast iron kettle, and pour into 4 cups (800 g) of granulated sugar. Turn the burner to medium and stir to combine the mixture. Add 2 tsp (4 g) of cinnamon and 1 teaspoon (2 g) of freshly grated nutmeg. Stir juice and the zest into the pot together with the berry and spices mixture. [4]
    • Utilize an organic lemon since these aren’t coated in wax and they are not sprayed with pesticides.
  • Bring the mixture to a boil and stir in the pectin. Turn up the burner to medium-high and heat the mixture until it begins to bubble. You will need to stir it so that it will not boil over the side of the pot. Then stir in a 3-ounce (88.5 ml) packet of liquid pectin until it’s incorporated.
    • The pectin will thicken the jam so that it sets.
  • Boil the jam for 5 minutes to activate the pectin. So the jam begins to boil again keep the burner at medium-high heat. Stir often as the jam boils for 5 minutes. It should start to thicken as moisture evaporates. [5]
    • To test if your jam will set, dip a large metal spoon into the jam and lift it back out. So the jam runs away, turn the spoon. The mixture slip off the spoon in a sheet and should bead collectively.
  • Fill the jars with blackberry jam to consume or may . Fill your sterilized jars with the hot blackberry jam each. Leave of headspace at the peak of the jar if you intend on processing them so the jam will not leak out of the jars. At this point, you can refrigerate the jam for up to 3 months or can them so you can store them for as much as 1 year.
  • EditNo-Cook Freezer Jam

    1. Sterilize the storage containers. If you would like to use jars, get out 6 glass or plastic containers. Get 3 pint jars out to utilize if you want larger jars. Boil or run the containers 1 hour. [7]
      • Check that the plastic containers are food-safe and make sure that the glass containers are freezer-safe.
        Place 1 cup (144 g) of ripe blackberries into a big bowl and use a potato masher to crush them. Continue to bring the blackberries 1 cup (144 g) in a time and crush them after each addition. You should wind up with approximately 5 cups (1.1 kg) of crushed blackberries. [8]

        • Scrub the blackberries before crushing them if you’re using fresh or wild blackberries.
        • Should you would rather, put the berries in a food processor and pulse them till they are crushed with a couple balls visible.
      • Mix the sugar instant pectin in a separate bowl. Pour 2 cups (400 g) of granulated sugar into a mixing bowl and add 6 tablespoons (54 g) of instant fruit pectin. So the pectin is incorporated whisk or stir the sugared pectin to get at least 30 seconds. [9]
        • you are able to substitute a no-calorie sweetener, such as Splenda.
      • Stir in the crushed blackberries for 3 minutes. Spoon 5 cups (1.1 kg) of this crushed blackberries to the bowl using the sugared pectin. Stir or whisk for 3 minutes so the pectin unites with the blackberries. [10]
        • Continue to stir for the entire 3 minutes or so the jam may not set correctly.
      • Transfer the jam to containers and let them sit for 30 minutes. Place the sterilized containers in your work surface and carefully ladle the jam right into them. Fill each container. Put the lids on the containers and let the shake rest for half an hour.
        • Now, you may start eating the shake or refrigerate and use it within 3 months.
        • Leaving headspace will permit the shake to enlarge a little as it freezes.
      • Freeze that the blackberry jam for up to 1 year. So that you know what is in it, label each container and remember to put the date. Place jam’s sealed containers in the freezer and use them within 1 year. [11]
        • To thaw the blackberry jam, move a suspended container to the refrigerator the day before you plan to use the jam.
        • Avoid thawing frozen containers of jam in the room temperature, especially if you used glass containers.


    • for the jam to set up correctly, don’t double or triple the recipe. Create it in batches if you would like to earn more jam.
    • Sugar acts as a preservative in jam, therefore avoid cutting back on the sugar on your jam recipe.
    • Check the seal on any jar of jam which you’ve stored. Without bulging out, it ought to hold to the jar.

    EditThings You Will Need

    EditClassic Blackberry Jam

    • Measuring cups and spoons
    • Storage containers
    • Bowls
    • Potato masher or wooden spoon
    • Spoon
    • Whisk
    • Large, non-reactive pot
    • Nice mesh strainer, optional

    EditNo-Cook Freezer Jam

    • Measuring cups and spoons
    • Storage containers
    • Bowls
    • Potato masher or food processor
    • Spoon
    • Whisk
    • Fine mesh strainer, discretionary

    EditRelated wikiHows


    Makes 6 8-ounce (226 g) jars


    EditClassic Blackberry Jam

    • 9 cups (1.3 kg) of blackberries
    • 4 cups (800 g) of granulated sugar
    • 2 tsp (4 g) of cinnamon
    • 1 tsp (2 grams ) of freshly grated nutmeg
    • 1 lemon, juiced and zested
    • 1 3-ounce (88.5 ml) packet of liquid pectin