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Blackberry Jam

Contributed by : Jane Berthiaume
jane-berthiaume-20220708215352
Canadian Recipes : Canning/ Preserving

Jane grows many types of berries on the farm but none as prolific as the blackberries. This jam is not only one of Jane's best jams but it's killer served over warm brie. Become a huge hit at your next party. Nothing could be more simple.

Total Time

1 hr 15 mins

Prepare Time

45 mins

Cook Time

20-30 mins

Recipe Servings

6 Jars

Ingredients of
Blackberry Jam

  • 9 Cups Blackberries (5 cups pureed) (fresh or frozen)
  • 5 Cups Sugar
  • 3 Tbsps Lemon Juice

How to Make
Blackberry Jam

  1. Wash and drain the blackberries.  Run them through a food mill to remove the seeds.  Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens).

  2. Place the blackberry puree in a large pot and add the sugar and lemon juice.

Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F.  I use an instant read thermometer.

  3. Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.

If you're not sealing the jars the jam will keep in the fridge for several months.

If you're using the water bath canning method process the jars for 5 minutes.  Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place.  Jam will keep for up to a year.  

  4. Makes about 6, 250ml jars.