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Old Fashioned Blackberry Jam

A rich, dark, and simple homemade blackberry jam made without commercial pectin. Perfect for preserving the summer harvest.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 pints
Course: Breakfast, Condiment
Cuisine: American, Preserves
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Jam Base
  • 4 cups fresh blackberries rinsed
  • 3 cups granulated sugar
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest optional
  • 0.5 tsp butter optional

Equipment

  • Large heavy-bottomed pot
  • Mason jars with lids
  • Candy thermometer (optional)
  • Ladle

Method
 

  1. Place a small plate in the freezer for testing the jam set later.
  2. Combine blackberries and sugar in a large pot. Let sit for 30-60 minutes to macerate.
  3. Add lemon juice and zest. Bring mixture to a rolling boil over medium-high heat, stirring constantly.
  4. Reduce heat to maintain a steady boil. Cook for 15-25 minutes, skimming foam if desired.
  5. Test for doneness: Drop a teaspoon of jam on the frozen plate. If it wrinkles when pushed, it is ready (220°F).
  6. Remove from heat and ladle into clean, warm jars, leaving 1/4 inch headspace.
  7. Wipe rims, seal with lids, and cool completely or process in a water bath for 10 minutes.

Notes

Use a mix of ripe and slightly underripe berries for the best natural pectin content.