Blackberry Jam Recipe

Blackberry Jam Recipe


When we found out our future home had wild blackberry bushes we could not believe it! As we found more bushes in the back of the property and along the road we were thrilled! With all those berries, we decided that in addition to the pancakes and bread we should make some jam for ourselves (plus make some tasty gifts!). This recipe was quick, simple, and most importantly- delicious!

**If you plan to can the jam to store without refrigeration, scroll down to read how to prep the jars and lids.



White Sugar

Salt (optional)


1. Measure out the amount of berries you would like to use for the recipe. We used 3 cups, which gave us about 16 ounces of jam. 

2. Throw the blackberries into a pan on medium/high heat. You can mash them before you put them in, but we found that they became easier to mush down as they heated up. 

*We used a potato masher for this step!

3. Next, measure an equal amount of sugar as you had berries. We had 3 cups of blackberries, so we measured 3 cups of sugar. 

4. Slowly stir in the sugar to the berries as they continue to heat up. You should quickly have a syrupy mixture. 

5. Allow the mixture to stay at a rolling boil for about 10 minutes then put on low heat to simmer for another 15. We aren't experts so we overcooked ours a little bit by letting it boil on high for too long. This may be a bit of trial and error, and time should be adjusted for more or less berries.

6. While the berries are simmering you may choose to mix in a teaspoon of salt. Some say that this adds to the taste. 

7. Spoon into jars and enjoy!


IF YOU ARE CANNING YOUR JAM INSTEAD OF KEEPING IT TO USE RIGHT AWAY follow regular canning procedures. Since the mixture is very hot you can skip the boiling and use a simpler method. While you are cooking the berries put the jars you are using into the oven at 250 degrees. Let your lids sit in a hot bath. Once your jam is done you can spoon the mixture into the heated jars (just be careful, they're hot!). Seal the lid tightly and flip the full jar over. The heat from the jam will seal the lid so it is safe to store without refrigeration.


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