Blackberry jame recipe

How to make beautiful blackberry jam! This is a real treat.

Now we are in the month of September, these berries are everywhere! Literally everywhere! And that is what I absolutely love about them. Even on a nice country walk as we go into the autumn, you can look over at the hedge rows and there they are – blackberries.

This year, I let them go a little more crazy in the garden than I have done previously and I am absolutely delighted. My extra large crop this year could be to do with a swarm of bees that came to visit us earlier in the summer. Whilst we managed to get one of the local bee keepers to come and collect them, there were probably around 100 bees that remained on the fence. Whilst I am no expert, I am sure that these bees have something to do with it.

The perfect crop:

Picking blackberries can be a great activity to do as a family – although, they all tend to be eaten before you get back into the house!! You want to make sure that the blackberries you pick are nice and ripe. They should be larger than the red berries that they are next to them. To make this recipe, you will need enough to half fill a medium size saucepan – 500g. This shouldn’t take long to pick at all.

blackberry jam

If you are making a large batch of jam to give away, you will probably need around 2kg of blackberries. I tend to find that 500g will make around 3 jam jars.

Jam Jars

If this is the first time that you are making jam, you are probably going to need something to put them in. As we have had a good amount of blackberries this year, we have made 9 pots of jam. These little 8oz jars are great as you will easily be able to fill 3 of them from just 500g of blackberries. If you are signed up to Amazon prime, these are available for next day delivery and very reasonably priced.

You will need to sterilise them before use.

Get yours now from amazon

Below we’ve listed this easy to do recipe to enjoy for the months to come!

Beautiful Blackberry Jam

A delicious and simple recipe for Blackberry Jam. From freshly picked blackberries to the breakfast table the next morning. 


  • 500 g blackberries Freshly picked
  • 500 g caster sugar
  • 1 lemon juiced Ensure there are no pips


  1. Once the blackberries have been weighed, ensure that they are washed and clean. Leave for a few minutes so that any water remaining can drop off through the colander .

  2. Put the blackberries and the juiced lemon (no pips remember) into a large saucepan and heat gently. You want to get the berries to a point where they are soft and the juices are starting to flow.

  3. Once the berries are soft, press on them slightly with a masher to extract further juices from them. Don't mash them too much as you want to keep quite a bit of pulp so that the jam has some texture to it. As you know, there is nothing better than getting the occasional chunk when spreading the jam on your toast!

  4. Now add the sugar to the saucepan. You want to keep on stirring over the low heat until all of the sugar has dissolved. 

  5. Now that the sugar has dissolved, bring it to the boil for around 10 minutes. until the setting point has been reached.

  6. Now let the jam sit for around 15 minutes and let it rest off the heat.

  7. Transfer the jam from the saucepan into the jam jars. Ensure that they are sterilised and close the lids tightly. 

Recipe Notes

The setting point: 

Prepare a cold saucer by putting it in the fridge. Once the jam has been boiling for 10 minutes, use a teaspoon and put some jam on the saucer. Push it with your finger. If the jam wrinkles, it is ready to take off the heat. If not, boil for another 10 minutes and then try again.