There is something deeply reassuring about making blackberry jam at home. The fruit does most of the work for you, and the result is a rich, gently sharp preserve that feels timeless and comforting.
This recipe is written for first-time jam makers and everyday kitchens. It uses simple cues rather than complicated equipment, so you can cook with confidence and enjoy the process.
Recipe Information
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Makes: About 3 to 4 small jars
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Preparation time: 20 minutes
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Cooking time: 25 to 30 minutes
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Skill level: Beginner friendly
Ingredients
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900 g ripe blackberries
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750 g granulated sugar
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1 lemon, juice only
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2 tablespoons water
Step-by-Step Method
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Place the blackberries and water into a wide, heavy-based saucepan. Set over a low heat and cook gently for 5 to 8 minutes, stirring occasionally, until the fruit softens and releases its juices.
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Add the lemon juice and stir gently. This helps the jam set and keeps the flavour bright.
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Tip in the sugar and stir over a low heat until it has completely dissolved. Take your time here. The mixture should look glossy, with no graininess at the bottom of the pan.
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Increase the heat and bring the jam to a steady rolling boil. Let it boil for 10 to 12 minutes, stirring occasionally to prevent sticking.
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Test for setting by placing a small spoonful on a cold plate. After a minute, push it gently with your finger. If it wrinkles, it is ready. If not, boil for another 2 minutes and test again.
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Once set, remove from the heat and let the jam sit for 5 minutes. This allows the fruit to settle evenly.
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Spoon into warm, sterilised jars, seal immediately, and leave to cool fully.
Practical Tips
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Use a wide pan to help the jam reach setting point more quickly.
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If foam forms on the surface, skim it off gently with a spoon.
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Slightly underripe blackberries help with setting, but fully ripe fruit gives the best flavour.
Serving Suggestions
Spread generously on toast, spoon onto warm scones, or swirl through plain yoghurt. Blackberry jam is also lovely warmed slightly and poured over rice pudding.
Storage and Reheating
Store sealed jars in a cool, dark place for up to one year. Once opened, keep in the fridge and use within four weeks.
