When blackberries are in season, it’s the best time to start stocking your pantries with this easy homemade blackberry preserves.
You can also use frozen blackberries to make this jam, but the flavor and aroma of the fresh ones are simply unbeatable.
Only 3 simple ingredients, like blackberries, sugar and lemon and less than 30 minutes of your time.
No pectin used due to high natural pectin contents in blackberry seed.
If prepared correctly, your jam will turn out very jelly.
Food Mill (optional, but makes life so much easier!)
Homemade Blackberry Jam
- 3 full cups/ 1 lb fresh blackberries
- 1 cup sugar
- 1 freshly squeezed lemon juice
- Run blackberries under cold water. Drain well.
- Place a pot over medium heat, add blackberries, sugar and freshly squeezed lemon juice.
- Using a potato masher start crushing blackberries like crazy. Oh well, mash them how you can, but the harder the better. The goal is to extract as much flavor and pectin as we can.
- Boil the blackberry syrup for a couple minutes.
- Pass “soon-to-be” jam through a fine strain food mill to remove all the seeds.
- You can use a regular strainer and push through with a gravy ladle. But food mill makes life so much easier!
- On a low heat reduce seedless syrup to desired density. Keep in mind that consistency will completely settle down only after when completely cooled. And it’ll actually continue to settle for a few days after.
- So your blackberry jam should be still pretty liquid when you terminate the cooking process.
- Transfer still hot jam to a hot sterile jar leaving 1/4 inch headspace and seal.