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.
Dave says
The jam turned out greaaat, but I have a question, why did I not get any foam on the top to skim off? My blackberrys were freshly picked, whould that be the reason, I followed the directions to the tee.
Kevin says
Further elaboration
Yield One Pint Size Mason Jar
3 cups of blackberries
2 table spoons of chia seeds
2.5 table spoons of honey
2 squirts of lemon juice
Blend ingredients thoroughly, set jar in fridge for 24 hrs during this time the chia seeds will create their own gelling factor. 🙂
Kevin says
First of all I used a recipe similar to make cobbler out of some blackberries a couple years ago so there is no doubt in my mind this recipe would work just as well with making jam 🙂 However now I’m making jam as well.. Here is my recipe, for non-pectin just thought I’d share it with you. 🙂
Blackberries
Chia Seeds
Honey
Lemon Juice
Make sure to blend really well.. as jam chills in the fridge over a 24 hour period.. the chia seeds will create their own gelling factor. 🙂
therese says
Ilove cooking.This is my first time making jelly.
Melissa says
Came out great! Never made jam before and it was so easy! I used 1 cup of raw sugar and next time might try a combo of that with some honey. I did 1 cup blackberries, 1 cup raspberries and its delicious!
sunny says
Well, this was a bust. I’ve made blackberry jam before but with pectin. I liked your recipe and especially such definitive times. I followed exactly, never left the stove and had the timer on for both the high heat and medium low heat. This was like tar, couldn’t get a spoon through it. Also, there was never any foam or froth or whatever. Do you think it was because I used raw sugar rather than granulated? I wonder if I’ll ever get that pan free of the sticky mess.
G G says
You can heat seal your mason jars to preserve them naturally!
Put your jar in the oven and just when it gets hot out in your jam that u just made that’s cooled off just a little, place it upside down on the counter and put a kitchen towel or rag over it to keep heat
Let it cool overnight
Just like the little safety cap pop at the grocery,
It will preserve your jam
betsy shipley says
Last week I picked up some organic strawberries and blueberries at Lassens here in Ventura CA and knew right away that jam was the way to go. So I cooked them all down, added about 1 T. of fresh lemon juice, about 1 T. of stevia (try and stay away from sugar), 1 grated apple for natural pectin. And it was terrific! Have some in the freezer waiting to pour over my banana “ice” cream with chocolate sauce. I am making myself hungry right now.
betsy shipley
Becky says
I just made this and added chipotle peppers. It is really yummy: sweet, smokey, spicy. Should be delicious with cream cheese and crackers…
Dave says
How long after cooking before putting it in the fridge? I just read another recipe that was for freezer jam (no cooking) and it recommended leaving it out for 24 hours before putting it in the fridge. So I was wondering is it different with cooked berries? Thanks.
Leah says
Just finished, this was so easy, Thank You!
Cheryl says
Last evening I made the blackberry jam using my frozen blackberries. I followed the recipe to the letter, even setting the timer for the 5 and then 15 minutes. The jam tasted great when I poured it into the jar. This morning it is impossible to spread, it is so hard. I will try this recipe another time, but use the cooking jam instructions from “Joy of Cooking” to get it at the right setting point.
The amount of natural pectin in the berries will vary so a prescribed time was not the best idea as I found out.
I will try it again as I like the small amount it makes at a time.
Maryann James says
If you want to get rid of the scum at the end of cooking jam ( tried it with raspberry and black berry so far )try adding a spoonful of butter just before you take it off the stove. Stir it in and the scum just disappears. I don’t know why it works and have only tried it with real butter , never with margerine but i suspect it would probably work for that too.
Chrissyannekemp says
This is a terrific easy recipe, the lemon juice makes no difference. Personal choice.
If you use hot sterilized glass jars with metal lids & fill them when the jam is still piping hot & lid them immediately it lasts for 12 months
Kathy says
I don’t like to use a lot of sugar in my recipes. Would it affect it if I used less sugar?
Rachel says
I just made this this morning…AH-MAY-ZING!!! I rarely comment on recipes i try but i had to with this!! I love to jam but I’m so not in the mood to process anything in this heat! Lately I’ve been making fridge pickles like crazy (22 jars!!!) but I saw some raspberries at the farmer’s market and I couldn’t resist some jam to keep a taste of summer around in the COLD Minnesota winter months to come!
I made this exactly as written and it was easy and gelled up perfectly. Eating some on an English muffin with cream cheese as we speak!
Jenela O. Moron says
i found this so interesting..
i learn a lot!!!!
thanks for the informations..:)
Katie at Moms Kitchen Handbook says
Thanks for the recipe and inspiring photos. I add a grated apple or 2 to my jam for its natural pectin and it seems to let me get away with using a little less sugar. The jam gels up nicely. Here is my version in case you’d like to have a peek.
NoOneOfConsequence says
Hmmmm….I don’t think it’s worth the effort to make jam without the pectin. After hours of picking, hours of cleaning….I think you might as well go the distance and make a nice clear jelly.
Lemon juice is typically used as a helper for the pectin. I have never heard of it helping the taste in any way. The ratio of lemon to blackberry is so small….I can’t see you being able to taste any difference.
Essentially, this is a ‘freezer-jam’ type recipe. Delicious, but the seeds are slightly annoying.
Chelsi says
lol made this jam today for blackbery tarts except i messed up and put too much lemon juice in it, good except for the extra lemony flavor. i think it’ll be great with the right amount of lemon or no lemon next time i make jam!
Becky says
I made this last night and it came out wonderful! I too, have blackberry bushes in my yard and this is a great way to use them! It seemed to have come out a little sweeter than I thought but all I did was stir in an extra cup of berries and voila! perfect. Thanks for a great and simple recipe. I used to use my jam in struesal bars and they are amazing! Will use this recipe for a long time. 😉
eva says
silly. course u can.
eva says
i don’t have anything to put my blackberries in. should i try a bowl?
eva says
i <3 blackberries (but they are pretty sour) so im gonna try them thick and sugary with lemon juice. it turned out great!
Elizabeth Sutton says
Also, you can use vinegar instead of lemon juice. Its the same thing and is my mother’s strawberry recipe called for.