Easy Blackberry Jam with Pectin
This easy blackberry jam is bursting with juicy berries and made simple with a little help from pectin. Whether you’re spreading it on warm biscuits, layering it into desserts, or just sneaking a spoonful straight from the jar, this jam is pure, fruity perfection.
Growing up, we spent our summers picking wild blackberries from the fields near my house. We usually didn’t bring home enough to make blackberry jam because we ate them as fast as we picked them — oops! These days, I get my fresh blackberries from the farmers market or grocery store, but the tradition lives on. This easy homemade blackberry jam, made with ripe berries and pectin, captures the sweet taste of summer in a jar and lets you enjoy it all year long. If you love blackberries check out my Easy Blackberry Cobbler .
Read more: Easy Blackberry Jam with Pectin
What you will need to make Blackberry Jam :
- Blackberries
- sugar
- Liquid fruit pectin
- lemon juice
- Food Processor or Potato masher
- Sieve strainer or cheese cloth
- Canning jars
- Basic Canning tools
- Large pot for a water bath
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How to make Blackberry Jam!
Either mash your berries with a potato masher or run them through the food processor .
Run the juice and pulp through a sieve saving the juice .
Pour juice into a medium saucepan and this is optional but you can add about 1/2 cup of pulp and seeds back to the juice .
Add the sugar and lemon juice to the sauce pan and turn the heat on high stirring to prevent burning .
Once the mixture comes up to a boil that can’t be stirred down cook 4-5 minutes,
Add the pectin and bring it back to a boil for 1 minute .
Add the hot jam to sterilized canning jars . Wipe the rims with vinegar and then the lids . Screw the rings on finger tight .
Place jars into a large pot of boiling water , the water needs to be 2 inches about the tops . Set a timer for 10 minutes .
After 10 minutes remove the jars and place them in the upright position undisturbed for 24 hours .
Why you will love this easy blackberry jam :
- Packed with Fresh Berry Flavor: Every spoonful bursts with the sweet, tart taste of ripe blackberries.
- Easy to Make: With just a few ingredients and simple steps, this homemade blackberry jam comes together fast.
- Perfectly Set with Pectin: No guesswork here — pectin helps this jam set beautifully every time.
- Preserve Summer’s Best: Capture the juicy goodness of summer berries to enjoy all year long.
- Versatile and Delicious: Spread it on toast, biscuits, or even swirl it into desserts and yogurt.
- Great for Gifting: A jar of homemade blackberry jam makes a thoughtful and tasty gift for friends and family.
After 24 hours your your jam will be shelf stable for up to one year . It can be used however you like to use jam .
How to use blackberry jam :
- Spread it over warm biscuits or toast .
- Swirl it into yogurt, oatmeal, or overnight oats.
- Use it as a filling for cakes, cupcakes, or thumbprint cookies.
- Serve it on a charcuterie board with cheese and crackers.
- Use it glazes or BBQ sauces for grilled meat
If you love this recipe check out these :
- Blackberry cobbler
- Peach Galette
- Peach and Cherry Crisp
- Strawberry Jam
- Strawberry Jalapeno Jam
- Blackberry slump
Blackberry Jam
Ingredients
- 8 cups Fresh Blackberries
- 6 cups Granulated Sugar
- 2 Tablespoons Lemon Juice
- 1 pouch Sure jell Premium Liquid Pectin See Notes
- 1 Tablespoon butter to reduce the foam
Instructions
- After cleaning your berries either mash them with a potato masher or run them through a food processor
- Run the berries and juice through a sieve saving the juice . Setting the pulp and juice aside
- Add the juice to a saucepan . This is optional but I add 1/2 cup of pulp and seeds to the juice .
- Turn the heat on high and add the sugar and lemon juice .
- Stirring until all of the sugar is dissolved .
- Bring the mixture up to a rolling boil that can't be stirred down . Boil for 4-5 minutes stirring continuously
- Add the packet of pectin . Bring back to a boil and cook for another minute
- Add a tablespoon of butter to reduce the foam or skim it off the top
- Pour hot jam into sterilized canning jars
- Wipe the rims with vinegar . Place the sterilized lids on top of the jar and then place the rings on finger tight
- Submerge the jars into boiling water , covering at least 2 inches over the top . Set the timer for 10 minutes
- Carefully remove the jars
- Place the jars in the upright position and do not disturb for about 24 hours . You will hear the jars ping as they seal . Sealed jars are shelf stable for 1 year in a dark pantry
Notes
Yes! You can use frozen blackberries if fresh ones aren’t available. Just thaw and drain them slightly before starting the recipe.
For this easy blackberry jam recipe, yes — pectin helps the jam set properly and shortens the cooking time, keeping that fresh berry flavor bright and vibrant.
If properly canned in a water bath, it can last up to a year in a cool, dark pantry.
