With its sweet, rich flavor and appealing purple color, blackberry jam is a favorite to make and eat. Use wild, fresh, or thawed blackberries to make a classic jam that you cook on the stove with sugar, spice, and pectin. Or skip the cooking process to make a fresh-tasting jam that sets up in the freezer with the help of a little instant pectin.

EditClassic Blackberry Jam

  • 9 cups (1.3 kg) of blackberries
  • 4 cups (800 g) of granulated sugar
  • 2 teaspoons (4 g) of cinnamon
  • 1 teaspoon (2 g) of freshly grated nutmeg
  • 1 lemon, juiced and zested
  • 1 3-ounce (88.5 ml) packet of liquid pectin

Makes 6 8-ounce (226 g) jars
EditNo-Cook Freezer Jam (Low-Sugar)

  • 8 cups (1.1 kg) of blackberries
  • 2 cups (400 g) of granulated sugar
  • 6 tablespoons (54 g) of instant fruit pectin

Makes 6 8-ounce (226 g) jars

EditClassic Blackberry Jam

  1. Sterilize the storage jars. Since this recipe makes 6 8-ounce (226 g) jars, you'll need to boil or run 6 half-pint jars through the dishwasher. If you prefer, sterilize 3 pint jars instead. Sterilize the jars no more than 1 hour before filling them, so they stay warm.[1]
    • If you plan on canning the jam, you'll also need to sterilize the bands and warm the lids.

  2. Mash 9 cups (1.3 kg) of blackberries. Put the blackberries into a large bowl and use a potato masher or the back of a wooden spoon to crush them. Keep mashing until the berries release their juice. You should get about 6 cups (1.3 kg) of blackberry pulp.[2]
    • If you're using wild or fresh blackberries, rinse them well before mashing them.
    • You can leave the seeds in the mashed berries or push the pulp through a fine mesh strainer if you want seedless jam.

  3. Heat the blackberry pulp and sugar over medium heat. Scoop the blackberry pulp into a large, non-reactive pot, such as a nonstick, stainless steel, or enameled cast iron pot, and pour in 4 cups (800 g) of granulated sugar. Turn the burner to medium and stir to combine the mixture.[3]
  4. Stir in the cinnamon, nutmeg, and lemon. Add 2 teaspoons (4 g) of cinnamon and 1 teaspoon (2 g) of freshly grated nutmeg. Then zest 1 lemon and juice it. Stir the zest and juice into the pot with the spices and berry mixture.[4]
    • Use an organic lemon since these aren't coated in wax and they aren't sprayed with pesticides.

  5. Bring the mixture to a boil and stir in the pectin. Turn the burner up to medium-high and heat the mixture until it begins to bubble. You'll need to stir it so it doesn't boil over the side of the pot. Then stir in a 3-ounce (88.5 ml) packet of liquid pectin until it's incorporated.
    • The pectin will thicken the jam so it sets.

  6. Boil the jam for 5 minutes to activate the pectin. Keep the burner at medium-high heat so the jam begins to boil again. Stir frequently as the jam boils for 5 full minutes. It should begin to thicken as moisture evaporates from the pot.[5]
    • To test if your jam will set, dip a large metal spoon into the jam and lift it back out. Turn the spoon to the side so the syrupy jam runs off. The mixture should bead together and slide off the spoon in a single sheet.

  7. Fill the jars with blackberry jam to eat or can. Carefully fill each of your sterilized jars with the hot blackberry jam. Leave of headspace at the top of the jar so the jam won't leak out of the jars if you plan on processing them. At this point, you can refrigerate the jam for up to 3 weeks or can them so you can store them for up to 1 year.[6]
    • To can the jam, process the jars in a water bath for 10 minutes.

EditNo-Cook Freezer Jam

  1. Sterilize the storage containers. If you want to use half-pint jars, get out 6 glass or plastic containers. If you want larger jars, get out 3 pint jars to use. Boil or run the containers through the dishwasher 1 hour before filling them.[7]
    • Check that the plastic containers are food-safe and ensure that the glass containers are freezer-safe.

  2. Crush 8 cups (1.1 kg) of blackberries. Put 1 cup (144 g) of ripe blackberries into a large bowl and use a potato masher to crush them. Continue to add the blackberries 1 cup (144 g) at a time and crush them after each addition. You should end up with about 5 cups (1.1 kg) of crushed blackberries.[8]
    • Rinse the blackberries before crushing them if you're using fresh or wild blackberries.
    • If you prefer, put the berries in a food processor and pulse them until they're crushed with a few chunks visible.

  3. Mix the sugar with instant pectin in a separate bowl. Pour 2 cups (400 g) of granulated sugar into a mixing bowl and add 6 tablespoons (54 g) of instant fruit pectin. Whisk or stir the sugared pectin for at least 30 seconds so the pectin is incorporated.[9]
    • You can substitute a no-calorie sweetener, such as Splenda.

  4. Stir in the crushed blackberries for 3 minutes. Spoon 5 cups (1.1 kg) of the crushed blackberries into the bowl with the sugared pectin. Stir or whisk the mixture for 3 minutes so the pectin combines with the blackberries.[10]
    • Continue to stir for the full 3 minutes or the jam may not set properly.

  5. Transfer the jam to containers and let them sit for 30 minutes. Place the sterilized containers on your work surface and carefully ladle the blackberry jam into them. Fill each container from the top. Put the lids on the containers and let the jam rest for 30 minutes.
    • At this point, you can begin eating the jam or refrigerate and use it within 3 weeks.
    • Leaving headspace will allow the jam to expand a little as it freezes.

  6. Freeze the blackberry jam for up to 1 year. Label each container so you know what's in it and remember to put the date on it. Place the sealed containers of jam in the freezer and use them within 1 year.[11]
    • To thaw the blackberry jam, transfer a frozen container to the refrigerator the day before you plan to use the jam.
    • Avoid thawing frozen containers of jam at room temperature, especially if you used glass containers.


  • In order for the jam to set up properly, don't double or triple the recipe. If you want to make more jam, make it in batches.
  • Sugar acts as a preservative in jam, so avoid cutting back on the sugar in your jam recipe.
  • Check the seal on any jar of jam that you've stored. It should hold firmly to the jar without bulging out.

EditThings You'll NeedAdvertisement

EditClassic Blackberry Jam

  • Measuring cups and spoons
  • Storage containers
  • Bowls
  • Potato masher or wooden spoon
  • Spoon
  • Whisk
  • Large, non-reactive pot
  • Fine mesh strainer, optional

EditNo-Cook Freezer Jam

  • Measuring cups and spoons
  • Storage containers
  • Bowls
  • Potato masher or food processor
  • Spoon
  • Whisk
  • Fine mesh strainer, optional

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