Made with only three ingredients and a few easy, hassle-free steps, there’s no reason to not make a jar of delicious blackberry jam! I love this sweet, fresh jam, and will never go back to store-bought again. Make it today, and you’ll love it just as much!
This year is going by SO fast. I swear, I feel like every time I blink, a new season is already here! With that being said, summer is somehow just around the corner, and that means one thing for me – fresh berries!
The warmer weather always welcomes strawberries, raspberries, blackberries, etc. Besides just picking and eating fresh berries, there’s something I make every summer – and that’s jam. Specifically, blackberry jam!
It’s my favorite homemade jam to make. I mean, I smear this stuff on everything, it’s just so good! And it’s not just delicious, it’s also wonderfully simple. All you need to have on hand to make this homemade jam is fresh blackberries, lemon, and sugar.
Yes, that’s really everything. Crazy, right? It’s so much better than store-bought not just because it tastes better, but because it only has three ingredients, and none of that preservative junk.
How to Make It
You’re going to love how simple it is to make homemade, better than store-bought blackberry jam. Prepare to be amazed!
Heat the ingredients. Add the sugar, lemon juice and zest to a medium saucepan over low heat. Cook and stir the ingredients until the sugar is completely dissolved.
Add the berries. Once the sugar has dissolved, add the blackberries to the saucepan. Continue to cook over low heat for about 30 minutes, until the mixture is at a low boil. At this point, the mixture should be thickened a bit, and almost the consistency of loose jam.
Cool. Remove the jam from the heat and allow it to cool for at least 15 minutes.
Transfer. Transfer the room temperature jam to 2 pint jars and seal with the lid.
How can I break down the berries as they cook?
Usually, the berries will lose their form once they start to heat up.
However, if you have stubborn berries (or just want to expedite the process), you can use a pastry blender or potato masher to mash the berries. That should definitely help them break down faster!
How do I know if my jam has thickened enough?
To check if your jam has thickened enough, try the freezer test!
Simply place two small plates in the freezer. Once you reach the 30 minutes of cooking time, put a small drop of jam on the plate and return it to the freezer for 2-3 minutes. At this point, remove the pot of jam from the heat while you wait, just in case it’s done cooking.
Next, pull the plate from the freezer and tap the jam with your finger. If it’s no longer watery, your jam is ready to cool! If it’s still watery, cook for an additional 5 minutes, then try the freezer test again.
What to Serve with Blackberry Jam
I love smearing this homemade jam on so many different things! Here’s a short list of my go-to blackberry jam snacks.
- Buttered Toast
- French Toast
How to Store Homemade Blackberry Jam
Always make sure the lid is tight when storing homemade jam! You don’t want any air to sneak in and ruin both the texture and flavor of the jam.
Once it’s placed in an airtight jar, you can keep the jam in your fridge for up to 2 weeks. It’s always nice to have it handy!
I LOVE making berry recipes all summer long. It’s truly a crime to not make berry breakfasts, salads and desserts when they’re deliciously fresh.
Here are just a few of my go-to recipes I love making with fresh berries!
- Homemade Strawberry Jam Recipe
- Blueberry Jam
- Brown Butter Mixed Berry Cobbler
- Easy Fig Jam
- Sparkling Fruit Salad with Champagne Mimosa Dressing
And if you’re a fan of savory jam, be sure to try this tantalizing Tomato Jam!
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Get the Recipe: Blackberry Jam
- 1 3/4 cup granulated sugar
- juice and zest of one lemon
- 2 1/2 cups chopped fresh blackberries
- Add the sugar, lemon juice and zest to a medium saucepan over low heat.
- Cook and stir the sugar until the sugar is completely dissolved.
- Add the blackberries to the pan and continue to cook over low heat for 30 minutes until the mixture is at a low boil. (The mixture should be thickened a bit and almost the consistency of loose jam.)
- Remove from the heat and allow to cool for 15 minutes.
- Transfer to 2 pint jars and seal with the lid.
- Store in the refrigerator for up to 2 weeks.