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.
keith says
Then u can’t read or cook my 6 yr old niece made it just like the recipe says n turned out great don’t blame the recipe its the only way to make jam without pectin aka bonedust if u can’t make this ud prolly burn water also its the same recipe and only recipe. since BlackBerrys have been made to jam sorry u can’t cook simple things try a ham sammich u may be able to cook that but i have my doubts
Robin says
Yeah, I was looking at that thinking geez that’s a ton of sugar. I haven’t made it yet, but if I do it won’t have that much sugar added.
Sandra says
I don’t care what recipe I read someone always has something to say to down grade it or the person that posted it.. Please…. If you can’t say something nice just don’t say anything at all.. Take yourself to another site you can agree with totally.. Thank you.. I just can’t get over all the negative thoughts people have..
And if you really didn’t try the recipe, don’t say you did!!
And if you do try the recipe and dont follow it exactly and it doesn’t turn out its no ones fault but yours, so why do you want everyone to know you can’t follow directions 🙁 ?
CJHALE says
The recipe is typed up worng, the only ingredents you use are blackberries, sugar, lemon juice. It makes a blackberry jam without using pectin.
TB says
I recommend using 75% less sugar. Really.
alana says
how can you call it homemade if the recipe uses bought jam?
what a DISGRACE!
Arlene Hall says
Can the blackberry/raspberry recipe above be doubled successfully?
Monica says
Lovely jam! Had to make fresh biscuits to really enjoy it. I used them in my thumbprint cookies & will use it in my chocolate truffles. I used frozen blackberries & strained them with sieve, but raspberries require cheesecloth to sift seeds out. Flavor & texture is great in both.
Andi says
Love this recipe. I’ve used it twice with blackberries and today with raspberries. So much yummier than store bought stuff, and when I get a great deal on berries it helps me to not have half of them rot before I can eat them. Thanks! 🙂
M says
Can you use fresh lemon juice or should you use the bottled Real Lemon reconstituted stuff? Thank you!
Carol Roberts says
Have bottled my jam but it does not seem to be setting.
Anything I can do to thicken it a bit.
Alice Currah says
Hi Mark,
Up to 2 weeks.
Mark Parsons says
How long can I keep this jam when made please?
juliette says
I made this recipe recently, it was my first time, and the recipe was perfect, thank-you. I did filter out half the pips before putting into a jar. The consistency was perfect, just like an experienced granny, hehe xoxo
gdj says
do not follow this recipe. Mine turned out so hard I can’t get it out of the jar. What a waste of good fruit and suger not to mention my time!
Ines says
I cooked the jam 40 minutes instead of 20. Not sure if this makes a difference .
Ines says
Yes, I doubled it and used a bit less sugar. It turned out great. Delicious! Best jam I’ve ever had. Am making some seedless right now and have tripled the recipe.
jean newnham says
just made this jam it is solid just like toffee. what went wrong?
pat says
What do I need to differently to can the jam?
Lynette Braun says
So you use blackberry jam without pectin as part of the recipe? How much?
joie says
I like it best when I take the time to sieve out the seeds 🙂
Kathryn says
Can you double this recipe?
kacper.g says
you may have had the heat too low..
Kristie says
I never have foam eithor…
Dave says
I followed the direecctions to the tee and the jam turned out Greaaaaat, my question is, why did I not have any foam to scrape off after cooking? Could it have been that the Blackberrys were freshly picked?