This is an easy small-batch recipe for beginner jam-makers to use up those delicious blackberries in the summer!
My local grocery store has had Blackberries on sale for 99 cents a pint so I took advantage of that deal since I’ve been wanting to make Blackberry Bacon Grilled Cheese Sandwiches. It’s way better with homemade Blackberry Jam because the right amount of sweetness makes the sandwich so great!
Whether you pick them fresh during the summer or buy them at the store, this recipe is going to be one you make every summer! I am not a habitual jam-maker and do not can it, but it is a hobby I would love to pick up. For now, I am going to stick to small batch jams to include in other recipes.
Through a lot of trial and error, I finally mastered this recipe and I am so excited to share it with you (and my Blackberry Bacon Grilled Cheese!). It only requires 3 simple ingredients – Fresh Blackberries, Sugar and Lemon Juice.
Blackberries naturally contain pectin, so I decided to create this recipe without additional pectin and I LOVE the way it turned out.
Some people prefer their Blackberry Jam without the seeds, but I left them in for this recipe for that added texture. It’s all about preference.
This Blackberry Jam works great for all types of meals and snacks! Spread on a biscuit or toast for breakfast, pour over a stack of pancakes or waffles for weekend brunch or my personal favorite – sweet and savory sandwiches for lunch.
Important Note: Your jam will gel once it is cooked down enough. If it does not gel, then you need to cook it longer. Jam takes patience!
Let’s dive in..
- 5 ½ cups blackberries
- 1 ¾ cups sugar
- 2 tbsp lemon juice
- Add blackberries, sugar and lemon juice to a medium saucepan. Turn on low-medium heat.
- Simmer for 25-35 minutes, stirring often (to control foam) until jam reaches gel-like consistency. Stir in additional sugar to reach desired sweetness and consistency.
- Allow to cool for 10 minutes. Then pour into prepared canning jar and seal tight. Store in refrigerator for up to 7 days.