Fresh, sweet, and with just the right amount of acidity, this easy 3-ingredient blackberry jam recipe is canned heaven. Whether you’re picking wild blackberries on a weekend hike or picking up baskets of fresh blackberries from the market, this homemade blackberry jam recipe is perfect for the beginner or experienced home canner. With just three simple ingredients, no natural pectin required, and about 25 minutes of cooking, you’ll have delicious blackberry jam that’s ready to spread on English muffins, swirl into yogurt, or spoon over ice cream.
The jam wrinkling or wrinkling test is the simplest. Place a dab of jam on a chilled small plate and if it wrinkles when pushed, the jam is ready.
Yes! This is a great first time or easy blackberry jam recipe. Simply store the cooled jam in the refrigerator and skip the canning step.
Spread on toast, spoon over ice cream, stir into oatmeal or give as a gift during blackberry season – it’s the best blackberry jam for any occasion.
Storage: Store in an airtight jar in the refrigerator for up to 2 weeks.
freezing: Jam can be frozen for up to 3 months. Cool completely before freezing. Thaw in the refrigerator overnight before use.
Texture Tips: For a smoother jam, press the seeds through a fine-mesh strainer before cooling.
Flavor profile: Rich blackberry flavor, balanced sweetness and bright acidity from lemon. Naturally thickened by simmering, no pectin is added.
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Ingredient description
- fresh blackberries – These juicy gems are the stars of this traditional homemade jam. Use fully ripe berries for sweetness and some unripe blackberries to help the jam set naturally.
- granulated sugar – The amount of sugar balances the sourness and helps preserve the jam. If you like low-sugar blackberry jam, try low-sugar gum.
- fresh lemon juice – Acidity brightens flavors, adds depth to juices, and helps reach gel stage without commercial pectin.
3 Ingredient Blackberry Jam
- In a medium saucepan, combine blackberries and sugar. Cook over medium heat, stirring frequently, until the berries release their juices and the sugar dissolves, about 5-6 minutes.
- Use a potato masher or the back of a spoon to mash the berries to your desired consistency. Add the lemon juice and continue to cook the jam for 15-18 minutes, stirring frequently, until the jam is thick and glossy. It should coat the back of the spoon and leave a clear mark when dragging the spoon across the bottom of the pot.
- Remove from the heat and let the jam cool. As it cools, it will thicken further. Transfer to a clean glass jar or container and refrigerate.
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3 Ingredient Blackberry Jam Recipe
Fresh, sweet, and with just the right amount of acidity, this easy 3-ingredient blackberry jam recipe is canned heaven.
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Calories: 59kilocalories | carbohydrate: 15gram | protein: 0.3gram | Fat: 0.2gram | Saturated fat: 0.004gram | Polyunsaturated fat: 0.1gram | Monounsaturated fat: 0.01gram | sodium: 0.4milligrams | Potassium: 40milligrams | fiber: 1gram | sugar: 14gram | Vitamin A: 51IU | Vitamin C: 6milligrams | calcium: 7milligrams | iron: 0.2milligrams
Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients through an online nutrition calculator.
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