Homemade Blackberry Jam
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
8 hrs
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Total Time
8 hrs 40 mins
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Servings
2 pint jars
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Calories
1849 kcal
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Cuisine
British
Homemade Blackberry Jam
Report
An easy Blackberry Jam recipe that’s perfect for beginners! This small batch blackberry jam without added pectin uses foraged wild blackberries and is simply bursts with flavour.
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Ingredients
- 950 g (2 pounds) wild blackberries
- 850 g (1.8 pounds) granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp butter or non dairy spread (optional)
Instructions
- Put the blackberries in a pot and add the sugar. Stir gently, cover the pot and leave the berries to macerate overnight or for up to 12 hours. The sugar will draw out the juice and soften the berries and it will dissolve quicker when you make the jam.
- Bring the fruit slowly to a rolling boil. Use a slotted spoon to skim the surface of any frothy scum.
- Continue to cook until the rolling boil reduces down, the air bubbles subside and the surface of the jam looks glossy.
- Test your jam using the Thermapen – the setting point is 104.5°C-105°C (220-221°F).
- Take the jam off the heat and allow it to sit for 10 minutes so that the fruit distributes evenly.
- Fill sterilised warm jars to the top with the jam while it is still over 85°C (185°F) seal and cool or simply pour the jam into an airtight container. Store the jam in the fridge and use within three weeks.
Notes
- Essential equipment
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- Use slightly under-ripe fruit which are naturally higher in pectin. Make sure you thoroughly rinse your blackberries to get rid of dirt.
- To get rid of the frothy scum (trapped air) either skim the jam with a slotted spoon or stir in a little butter.
- Fill warm jars to the top with jam while it is still over 85°C (185°F).
- Store-bought blackberries are larger and sweeter than the foraged ones. They are also lower in pectin so you will need to add some lemon juice to aid the setting.
- Use a potato masher to break up the farmed berries slightly before cooking the jam otherwise the jam will be very chunky!
- Large, wide pot
- Funnel
- Silicone spatula or wooden spoon (I used my dough whisk)
- Jam jars or an airtight container
- Thermapen digital thermometer
Nutrition Information
Show Details
Calories
1849kcal
(92%)
Carbohydrates
471g
(157%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
9mg
(0%)
Potassium
778mg
(22%)
Fiber
25g
(100%)
Sugar
447g
(894%)
Vitamin A
1017IU
(20%)
Vitamin C
100mg
(111%)
Calcium
142mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2pint jars
Amount Per Serving
Calories 1849 kcal
% Daily Value*
| Calories | 1849kcal | 92% |
| Carbohydrates | 471g | 157% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 778mg | 17% |
| Fiber | 25g | 100% |
| Sugar | 447g | 894% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 100mg | 111% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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