5 from 18 votes
Blackberry Jam
Blackberry Jam is made by cooking fresh blackberries with sugar and pectin until thickened to a spreadable consistency. This jam captures the natural tart and sweet flavors of blackberries, resulting in a rich, fruity preserve. It is ideal for spreading on toast, using in desserts, or gift-giving when canned properly.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
64
(2 Tbsp servings)
Calories:
99 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 2 quarts blackberry about 8 cups
- 7 cups granulated sugar
- 1.75 ounces pectin yellow box, SureJell brand, powdered
Instructions
- Measure out your ingredients. My blackberries were small wild ones, so I did not crush them first, but if you have larger berries or do not want discernible pieces of fruit in your jam, crush them first with a potato masher or a similar tool. You should yield 5 cups of crushed fruit from 8 cups fresh berries.
- If you are planning to water bath can this recipe, make sure you prepare all of your equipment and jars for canning ahead of time. I link to the method I like to use in the notes below.
- Add the berries and the pectin to a large heavy bottomed stock pot and stir to combine. Make sure your pot is relatively tall, as the mixture will expand and sputter when it comes to a boil.
- Bring the berries and pectin to a rolling boil. This means that the boiling does not go down when you stir it. You may notice foam forming on top, you can either ignore it or skim it off with a spoon and discard it.
- Once the mixture has come to a rolling boil, add the sugar and stir to combine everything well.
- Bring everything back up to a rolling boil, and pay careful attention to it once it gets to that point. Continue to boil for exactly one minute more, and then remove from the heat.
- Fill your jars (again, refer to the instructions linked below if you are planning to can this jam for longer term storage), cap them, and either proceed to water bath can them, or leave them to cool at room temperature until they are cool enough to transfer.
- If you did not water-bath can your jam, keep it in the fridge for up to 1 month, or the freezer for up to 1 year.
Cup of Yum
Notes
- Recipe yields just over 8 cups of jam, and nutrition information applies to 2 tablespoons serving size.
- For long-term storage, follow proper water bath canning procedures as outlined at Pickyourown.org to ensure safety and preservation.
- Using a tall, heavy-bottomed pot helps prevent boiling over, as the mixture expands and sputters when boiling.
Nutrition Information
Serving
2Tbsp
Calories
99kcal
(5%)
Carbohydrates
25g
(8%)
Protein
0.4g
(1%)
Fat
0.2g
(0%)
Saturated Fat
0.004g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.01g
(0%)
Sodium
2mg
(0%)
Potassium
48mg
(1%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
63IU
(1%)
Vitamin C
6mg
(7%)
Calcium
9mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 64 (2 Tbsp servings)
Amount Per Serving
Calories 99
% Daily Value*
| Serving | 2Tbsp | |
| Calories | 99kcal | 5% |
| Carbohydrates | 25g | 8% |
| Protein | 0.4g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.004g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 48mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.