Savory Sweet Life

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How to Make Blackberry or Raspberry Jam

Last update: January 23, 2017 By Alice Currah 191 Comments

blackberryjam

4.8 from 26 reviews
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How to Make Blackberry or Raspberry Jam
Author: Savory Sweet Life
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
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
  1. 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.
3.4.3177

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.

girlspickingberries

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.
blackberries

smooshedblackberries

*To make seedless jam, strain the berries in a medium mesh sieve before cooking.

sugarberries

blackberriescooking

blackberryjam1

Filed Under: Condiment Tagged With: blackberry, Gluten-Free, jam, raspberry

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Comments

  1. Darthula says

    June 30, 2019 at 4:56 pm

    I used the receipt as stated with raspberries from my yard. It is delicious. Thank u for sharing!!!

  2. Cindy says

    June 19, 2019 at 7:24 pm

    To get rid of the foam on your jams, simply add a piece of butter (not margarine) about the size of a walnut to your boiling jam mixture about 10 minutes before it’s fi nished cooking.

  3. Lisa Thomas says

    August 1, 2018 at 4:04 pm

    We recently moved to the Pacific Northwest, and have tons of Himalayan Blackberries by out house. I picked two pounds in about 15 mins! I followed your recipe exactly, and oh my…. Best jam ever. Thank you!!!! Now you make some fresh 😁bread to go with it

  4. Eric says

    July 22, 2018 at 11:05 am

    Loved it! I also reduced the sugar, but ended a teaspoon of vanilla…smelled and tasted like heaven! Thank you for sharing this great recipe.

  5. Eric says

    July 22, 2018 at 11:03 am

    Loved it! I also reduced the sugar, but ended a teaspoon of vanilla…smelled and tasted like heaven! Thank you for sharing this great recipe.

  6. Alice Currah says

    July 12, 2018 at 10:23 pm

    Thanks for sharing Daver!

  7. Daver says

    July 8, 2018 at 8:53 pm

    A follow-up to my post. I also got creative with the foam i scooped off. I add it to a partial pitcher of lemonade. So don’t just discard all that flavor.

  8. Daver says

    July 8, 2018 at 8:45 pm

    I have never made jam before and this one was so easy. I too like others cut back on the sugar. I mixed my logan berries and raspberry together and added like and lemon juice. It turned out so yummy 😋

  9. Gena says

    June 14, 2018 at 7:18 am

    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!

  10. Jeanne Monroe says

    August 24, 2017 at 5:50 pm

    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!!

  11. Jessica Haywood says

    August 19, 2017 at 3:25 pm

    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!

  12. Marilynn says

    November 10, 2016 at 11:05 am

    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!!!

  13. Judy osborne says

    September 10, 2016 at 4:02 pm

    Hi from Judy, tried this and it was great. Removed the seeds and was worried but followed the cooking directions. Was Wonderful!

  14. Erin says

    September 4, 2016 at 9:36 am

    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!

  15. Shamim says

    August 2, 2016 at 8:32 pm

    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.

  16. r says

    August 22, 2015 at 1:07 pm

    never made jam before. easy recipe and it’s dandy! thx!

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Hi, and welcome to Savory Sweet Life. I am so glad you are here! My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Continue reading more about Alice....

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