Blackberry jam recipe: How to make blackberry jam

Blackberry jam is one way to use up any blackberries that are about to go to waste, and it is absolutely delicious. All you need is four ingredients and one hour. talks you through BBC Good Food’s blackberry jam recipe.


  • 1.8kg blackberries
  • 1½ kg jam sugar (the one with added pectin)
  • juice and pips of 1 lemon
  • finger-tip size knob of butter (optional)

READ MORE- Homemade jam recipe: TV chef’s tasty way to use up summer strawberries


Step one

The night before you make your jam, layer the blackberries and sugar together in a very large bowl.

Cover them with clingfilm or tin foil and set aside at room temperature.

This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam.

Make sure you use sugar with added pectin, otherwise the jam won’t set properly.

Step two

The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.

Before you start, put a small saucer in the freezer.

Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in.

Scrape out all the juices and any undissolved sugar, and stir in the lemon juice.

Collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).

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Step three

Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins.

Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer.

Once it’s cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point.

If it’s too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.

Step four

Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum.

Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom.

The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

If you have more blackberries to use up, simply multiply or divide the ingredients as needed.

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