How to Make Blackberry or Raspberry Jam
Author: Savory Sweet Life
Prep time:
Cook time:
Total time:
Serves: 1.5 cups
Homemade blackberry jam or raspberry jam without pectin.
Ingredients
- 2 cups crushed blackberries or raspberries (I crush mine by putting all the berries inside a cup/bowl and smooshing them with a spoon)
- 2 cups sugar
- 2 teaspoons lemon juice
Instructions
- In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 10-12 minutes. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.
I have a love-hate relationship with wild Himalayan blackberries. I love their luscious dark tender berries, but I hate their thorny invasive brambles taking over my yard. This morning my kids and their best friend made it their mission to pick as many plump juicy blackberries they could in our back yard. After eating handful after handful, they brought in just over two cups of berries.
When I asked what they wanted to make with them, they both said blackberry jam. So blackberry jam it is. This recipe uses no pectin and unless properly preserved, should be eaten within a week. Raspberries can easily be substituted for blackberries and the recipe itself is very easy. Just remember the number 2. I hope you enjoy the harvest of this late summer season.
*To make seedless jam, strain the berries in a medium mesh sieve before cooking.
Perfect just like it is, i never go into a recipe that someone has taken the time and heart to post, then criticize it saying it has “too much sugar” this is actually a very old recipe used for generations….if you cant appreciate it like it is move along to another page…i for one appreciate it being here!
I thought it sounded way too sweet! The berries are sweet on their own, so I chose to only add just over 1/2 the amount of sugar, and used 1 whole lemon, I was worried that it wasn’t going to thicken up, but it did!! I also had a lot of berries, my husband had picked 12 cups this morning so I had to quadruple? 5X’s the amounts of sugar and then adjust that to lessen the sweetness, I ended up adding 7 cups of sugar, 4 were white refined and 3 were raw sugar, bc that is what I had… and the whole lemon just seemed right, anyway, cooked for an hour, simmering gently, scimmed off most of the foam, what is that anyway? Would it be bad?
All in all it all turned out great! Those 12 cups of berries turned into 8 cups of liquid, and we ended up with 5- 6 oz. jars and 2-12 oz. jars. Thanks for your help!!
I made this and added some of my homemade lavender extract,lime juice instead of lemon, and it’s beyond delicious! Thank you for the recipe!
I made it with just 3/4 of a cup of sugar and it was amazing! Oh and I put a little more lemon juice, oops! But it was fine! My husband loved it because it wasn’t too sweet, and it’s not runny at all. Oh and I cooked it at medium heat not at high heat, and then 5 minute later downed the heat at medium low, with the same time and it turned out very well. I’m enjoying it on my pancakes! Yumm!!!
Hi from Judy, tried this and it was great. Removed the seeds and was worried but followed the cooking directions. Was Wonderful!
Thanks for the recipe! Made this raspberry and blackberry jam last night. With raspberries, perfect flavor. With blackberries, it was a little too sweet, so I cut a third of the sugar for the second batch and it turned out perfectly. Thanks again!
I was afraid of the jam getting too thick too. I simply reduced the cooking on medium heat time to 11 minutes. And the jam turned out great. I also reduced the sugar to just a little more tha half (and used more fruit and again it tasted perfect for how sweet we like our jams. Great recipe. Thank you, Alice.
never made jam before. easy recipe and it’s dandy! thx!