Description
A simple no-pectin blackberry jam made with fresh blackberries, sugar, and lemon juice. It cooks down into a glossy, sweet-tart spread perfect for toast, biscuits, pancakes, scones, yogurt, and desserts.
Ingredients
4 cups fresh blackberries
1 1/2 cups granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon zest, optional
1/4 cup water
Instructions
- Rinse the blackberries thoroughly and remove any stems, leaves, or debris.
- Place the blackberries and water in a large saucepan over medium heat.
- Cook for 8–10 minutes, stirring occasionally, until the berries soften, break down, and release their juices.
- For a smoother jam, gently crush the softened berries with a potato masher. For a chunkier texture, leave some berries partially intact.
- Stir in the granulated sugar, lemon juice, and optional lemon zest until well combined.
- Bring the mixture to a gentle boil, stirring frequently to prevent sticking.
- Reduce the heat and simmer for 20–30 minutes, stirring regularly and skimming away any foam that collects on the surface.
- Continue cooking until the mixture becomes noticeably thicker and develops a jam-like consistency. Keep in mind that the jam will thicken further as it cools.
- Test the consistency by placing a small spoonful on a cold plate. Let it sit briefly, then push it gently with a finger. If the surface wrinkles rather than immediately flowing back together, the jam is ready.
- Remove from the heat and allow the jam to cool slightly before transferring it to clean, sterilized jars.
Notes
For seedless jam, press the softened berries through a fine-mesh sieve before adding the sugar and lemon juice.
Frozen blackberries may be substituted for fresh blackberries; allow additional cooking time because they can release more moisture.
For mixed berry jam, replace part of the blackberries with raspberries, blueberries, or strawberries.
Add the optional lemon zest for a brighter citrus flavor.
For a warmly spiced variation, add a small pinch of cinnamon while the jam simmers.
Store cooled jam in a clean airtight jar in the refrigerator and use within a few weeks. Discard if there are signs of mold, fermentation, unusual odor, or spoilage.
For shelf-stable storage, use a tested water-bath canning recipe and proper home-canning procedures.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95 kcal
- Sugar: 21 g
- Sodium: 1 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 0.5 g
- Cholesterol: 0 mg
