Homemade Blackberry Jam

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Try the easiest homemade blackberry jam and stock your pantries for winter with these all-natural goodies.

Prep Time10

Cook Time20

Course: Jam, Preserves

Cuisine: Italian

Servings: oz

Calories: 120kcal

Author: Svi

Ingredients

3 full cups/ 1 lb fresh blackberries
1 cup sugar
1 freshly squeezed lemon juice

Instructions

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 settle down only after when completely cooled. And it’ll 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 ¼ inch headspace and seal.

Notes

If you’re planning to use this blackberry jam right away, feel free to reduce the amount of sugar if you like less sweet jams. In this case keep it in the fridge, not in the pantry.

Nutrition