Blackberry Jam Medium

Stupendously Simple Wild Blackberry Jam

Late summer means blackberry season! There’s nothing like a plump, juicy, sun-warmed blackberry straight off the plant, but if you have too many blackberries to eat fresh, first stop and thank your lucky stars, and then make a batch of this yummy jam. You won’t believe the punch of flavor in this extremely easy wild blackberry jam recipe!
easy blackberry jam recipe

Ingredients

  • 8 cups fresh wild blackberries
  • 4 cups sugar
  • 2 tablespoons lemon juice

Make it!

Lightly rinse the berries and put into a large pot. Mash them up a bit with a potato masher or fork. Add sugar and lemon and bring to a boil. Reduce to medium low and keep it bubbling lightly until the liquid cooks down to the thickness you desire. I cooked mine for 3 hours, stirring occasionally, to get a really thick final product. This jam will sit piled up on a cracker if I want it too.wild blackberry jam

Ladle finished jam into 12 clean, sterilized 125ml canning jars or 6 x 250ml (I think these are called 1/2 pints across the border). Process in a boiling water canner for 10 minutes for the small jars and 15 minutes for the large jars. Store for up to a year in a cool, dark place.

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Mike the Gardener
    Mike the GardenerAugust 9,13

    Wow! What a simple recipe and perfectly timed for me. My Arapaho blackberry bushes are a bloomin`

  2. wendy
    wendyAugust 5,14

    This recipe only made 4 half pint jars. Tasty though.

  3. Stephanie
    StephanieAugust 5,14

    Hi Wendy, yours must have really reduced, or perhaps my berries get a bit more mashed down as I get 6 half pints from this. There is 12 cups of ingredients that are reduced by half in the jam-making process. When I pick the berries, I usually freeze the firm ones and use the heavy, very ripe ones for jam. So I think there is very little airspace in my measuring cup. Anyhow, I’m glad that you like the flavour. I’m planning to go out for another round of picking this year as I have already prepared 7.5lbs from 2 weeks ago!

  4. Audrey
    AudreyDecember 6,14

    How much head space?

  5. Stephanie
    StephanieDecember 6,14

    Hi Audrey, 1/4 inch (0.5 cm) for a small jam jar like the ones I’ve used.

  6. Cheryl
    CherylMay 31,15

    Just made my first batch ever of Jam using this recipe. Amazing!!! I did cut it in half since it was my first attempt and as Wendy said, it only made 2 half pint jars but ….yaaaaaay, I did it! Thank you so much for sharing this super easy, delicious recipe!!

  7. Stephanie
    StephanieMay 31,15

    Thanks for sharing your experience, Cheryl. You made my day!! Enjoy your jam :)

  8. Angela Vrba
    Angela VrbaMay 22,16

    Can Stevia be substituted for the sugar?

    • Stephanie Rose
      Stephanie RoseMay 22,16

      Hi Angela, not really. Stevia doesn’t cook down the same way as sugar. You could make a freezer jam with it though. I would look for a specific recipe for stevia jam for best results. good luck!

  9. Tracy Skeens
    Tracy SkeensJuly 21,16

    First time canner! I followed these instructions! My jam was as hard as a rock! Where did I go wrong?

    • Stephanie Rose
      Stephanie RoseJuly 25,16

      Ahh, unripe blackberries have a lot of pectin so perhaps some were less than ripe? That can make it much harder. You can thin it out with more lemon and sugar, and even some water. Just add it to a pot and boil, then add it back to the jars. I would store it in the freezer though, as canning it a second time with a recipe variance is uncertain.

  10. colleen frost
    colleen frostAugust 2,16

    I have 8 cups of already boiled down and mashed blackberries. My question is how much sugar and lemon juice with this amount compared to the fresh 8 cups. Making jam today so need an answer pretty darn quick :) Love the low sugar compared to the 6 cups ball is requiring in their recipe.

    • Stephanie Rose
      Stephanie RoseAugust 2,16

      Hi Colleen, I really can’t say as I have only tested this recipe on measuring the fresh berries. You can adjust the recipe to taste but then freeze the jam rather than can it, just to be sure it will not spoil.

Leave a Reply