Homemade Blackberry Jam

"Posted by request."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Roseann0617 photo by Roseann0617
photo by Mika G. photo by Mika G.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by DCELLE photo by DCELLE
Ready In:
7 8oz jars


  • 5 cups crushed blackberries (do not puree, crush with a potato masher)
  • 7 cups sugar
  • 1 (1 3/4 ounce) package dry pectin (I use Ball but Sure Jell will work too)


  • Carefully measure out the berries, put them into a very large pot (8qt).
  • Carefully measure sugar in a lg bowl.
  • Add the pectin to the berries a little at a time, stirring constantly.
  • Heat on hi, stirring constantly until mixture comes to a FULL boil.
  • Add sugar ALL at once, stirring.
  • Bring mixture back to a full hard boil, stirring constantly.
  • Boil for 1 minute.
  • Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
  • Wipe the rim of the jar and put canning lids and rings on fingertip tight.
  • Place in canner with very hot water, make sure water is 1 inch above jars.
  • Process in boiling water bath for 10 minutes.
  • Remove and set them upright on a towel to set for 12 hours.

Questions & Replies

  1. Can I use Ball Realfruit Low or No Sugar Pectin for this recipe & if so what is the sugar amt?
  2. How long will it last on shelf
  3. Hi! Are you crushing the blackberries before you measure out 5 cups or after you crush them?
  4. Do you think I could use Splenda instead of sugar? Would it be cup for cup?
  5. Once you have mashed the blackberries before cooking how long can you keep the mixture before adding the sugar to start making the jam. Bonnie


  1. I have 6 blackberry bushes in my yard.<br/>Great recipe, but my family likes seedless jam.<br/>I do one extra step, I strain the cooked down berries through a wire strainer and to get all the goodness out I push them through with a gravy ladle. Super simple and seedless.
  2. My son LOVES blackberry jam, so I tried this out. It's GREAT! I did cheat and use frozen blackberries, but it was still wonderful.
  3. This was the very first time I have ever "canned" anything in my entire 53 years and, oh boy, did I pick a winner. DH & I got up at 4:30 in the morning to be at the farmer's market for 5:30 when they opened in the hopes they would have fresh-picked blackberries. One man had some and I bought everything he had. I had enough berries to make two batches and I came out with 7-8 Ounce jars from each batch and about 2 cups left over that I just put in the refrigerator because I knew we would eat it right away so there was no need to process it in jars in the water bath. I cooked biscuits this morning, slathered them with the jam and all you could hear from me and DH were moans of ecstasy with each bite of biscuit - the flavor was truly heavenly and a wonderful taste that I remember from childhood. The only thing I did different is after I finished cooking the berries I removed it from the stove and skimmed off the foam that had accumulated on the top and let it sit for a total of 5 minutes before adding to the sterilized jars (I read this in a "canning" book). Also, since this recipe does not give any instructions on how to prepare the jars and lids if you are novice or "first time canner" like me be sure to read the guidelines on how to properly prepare the jars and lids. After removing all the jars from the water bath hearing the "pinging" was truly music to my ears. This recipe was so easy and right on target - thanks Mizz Nezz!
  4. the art of making jam or jelly is not to use pectin. The fruit has it naturally. I wouldnt even use that much sugar! 5 cups of berries, 2.5 C of sugar. Mash the berries then add sugar , bring to a boil and keep stirring for 5 minutes. turn the heat down to a gentle boil and continue to cook for 20-25 minutes, stirring constantly so as not to burn.Hot jam, hot jars with hot lids. Jars will seal. Don't add artificial pectin in it.
  5. I used 4 cups of blackberries (I have been freezing berries over the last month, so used half those and half fresh). They were pretty easy to mash with the potato masher, even the partially frozen ones. I used 3 cups of sugar, and it ended up being plenty sweet, and I like things super sweet! So might go with 2-2.5 next time. I skipped the pectin entirely (a prior reviewer said the berries had enough pectin already). Instead I brought the berries and sugar to a full boil for 10 minutes before canning. To test to make sure it was going to firm up, I used the trick of placing a small plate in the freezer, then put a small spoonful of hot jam on it and put it back in the freezer for 1 min - if you can run your finger through it and it doesn't flow back together, it will set fine! I also strained out the seeds at my 4yo request, but that removed a whole cup of volume. Tastes great, we already used it to flavor our homemade yogurt. Made 2 jars worth. Yummy!


  1. I have just been canning for 10 years! I realized how similar the recipes are. I like to do my jam in big batches so I came up with this recipe, that works for almost all jams! I call it 4+4+4=12 4# fruit 4# sugar 4 ounces of balls pectin = 12 1/2 pint jars! Of course some you need lemon juice! I put fruit in the blender with the pectin until I have 8 quarts, mine shows 9 quarts with the blades inside, put it in a large pan bring to a boil add a 4# bag of sugar Bring to boil stirring constantly! Then into jars you know the rest!
  2. We added the juice and zest of one lemon to give the flavor a bit more depth.
  3. amount of sugar and one ingredient


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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