Description
This Best Homemade Blackberry Jam recipe is a simple and delicious way to preserve the fresh flavor of blackberries. Made with just a few ingredients—fresh blackberries, sugar, lemon juice, and a bit of water—this jam is perfect for spreading on toast, dolloping on yogurt, or gifting. The stovetop cooking method helps achieve a perfect balance of sweetness and tartness with a wonderfully thickened texture.
Ingredients
Scale
Ingredients
- 4 cups fresh blackberries
- 4 cups granulated sugar (equal to the weight of blackberries)
- 2 tablespoons fresh lemon juice
- 1/4 cup water
Instructions
- Prepare Berries: Rinse the fresh blackberries thoroughly under cold water and drain well. Place them into a large heavy-bottomed pot to ensure even heating and prevent burning.
- Add Ingredients: Add the granulated sugar, lemon juice, and water to the pot with the berries. Stir gently to combine all ingredients evenly.
- Cook Mixture: Set the pot over medium heat and cook, stirring frequently, until the berries begin to break down and the mixture starts to simmer.
- Mash Berries: Use a potato masher to gently mash the berries for a smoother jam texture, or leave them partially whole for rustic chunks, depending on preference.
- Simmer: Continue cooking the mixture for 15 to 25 minutes, stirring often to prevent sticking, until the jam thickens and coats the back of a spoon.
- Test for Doneness: To check if the jam is ready, place a small spoonful on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles and does not run, the jam is done.
- Cool and Store: Remove the pot from heat and allow the jam to cool slightly before transferring it into clean sterilized jars. Refrigerate for up to 3 weeks or freeze for longer storage.
Notes
- If the blackberries are very tart, you can add an extra tablespoon of sugar to balance the flavor.
- For a seedless jam texture, press the cooked jam through a fine mesh sieve before cooling and storing.
- This recipe scales easily; use equal parts blackberries and sugar by weight to adjust yield.
