Blackberry jam recipe

By Debbie Major

  1. Makes 6 x 450g jars
  2. Takes 20 minutes to make, 25 minutes to cook
  3. Rating

Blackberries make absolutely scrumptious jam. They are low in pectin, which is why you need citrus (lime or lemon juice will do) and sugar with added pectin (jam sugar) to ensure it sets well.

tried and tested
Blackberry jam


  1. 1.25kg blackberries
  2. Finely grated zest and juice of 4 large limes or 3 lemons
  3. 1.25kg jam sugar (with added pectin)


  1. 1. Put the berries, lime/lemon zest and juice into a large stainless steel pan and cook over a low heat, stirring now and then, until the berries are soft and plenty of juice has been released. Press gently with a potato masher to release even more juice and break up some of the fruit, but don’t reduce all the berries to pulp.
  2. 2. Add the sugar, then stir for about 10 minutes until the sugar dissolves. (This is important to prevent the jam from crystallising during storage.) Increase the heat, then boil steadily for 7 minutes until setting point is reached (105°C, or see p100 if you don’t have a sugar thermometer). Remove the pan from the heat, skim any scum off the surface, then leave for 5 minutes for the fruit to settle down into the syrup. Stir well, pour the hot jam into warm sterilised jars (see p100 for how to sterilise jam jars), then immediately cover with waxed discs and lids. Label, then store in a cool, dark place.

Nutritional info

PER TBSP 10kcals, no fat, no protein, 2.4g carbs (2.4g sugars), no salt, 0.1g fibre


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October 5

Thanks was helpful as I'd forgotten how to make blackberry jam. I used jam sugar - so that's already got pectin in it. And added just a touch of lemon instead of the quantities suggested. Even just adding a small amount of lemon changed the taste of it, I found. Which was okay - it actually turned out a really nice jam. But something to be aware of, and just a squeeze was enough for me, don't think I'd have wanted it more lemony - well maybe try a more lemony batch if making a lot of jam. Rather than just put all the lemon in in one go, you could add just a little, a squeeze, taste it and see if that's what you want before adding the rest.


September 6

I halved the recipe as I didn't have enough blackberries, added mulberries to bulk it out and only 1 lemon- it was gorgeous!! First time I've made jam and will certainly not be the last.


August 10

Had never made jam before. This was a simple recipe that produced a lovely thick set jam (also followed the how to make jam article.) Definitely will be out picking more blackberries and making another batch again soon.


August 5

I made 21 jars of this today and it's scrumptious! Yes, it does taste lemony but we like the slight tartness that it adds. I still think the blackberry flavour powers through though. Try adding half the amount of lemon, it will probably still set OK as long as you use the jam sugar, or add apple instead of the lemon. There seems to be such a glut of blackberries this year, it's worth experimenting, but this recipe gets 10/10 from me.


December 7

Did anyone else find this jam to taste overwhelmingly of lemon? I followed the recipe and added the zest and juice of 3 lemons and found that it has totally overshadowed any blackberry flavour.

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