Blackberry jam

    8 hours 20 min

    A delicious blackberry jam for blackberry season! I love this recipe as one doesn't have to bother processing the jars in a hot water bath.


    Bedfordshire, England, UK
    33 people made this

    Serves: 50 

    • 750g blackberries
    • 900g sugar
    • 2 tablespoons lemon juice
    • 160ml water
    • 1 (13g) sachet pectin

    Prep:15min  ›  Cook:10min  ›  Extra time:7hr55min  ›  Ready in:8hr20min 

    1. In a large bowl, crush the blackberries. Stir in sugar and lemon juice. Let stand for 10 minutes.
    2. In a small saucepan, bring water and pectin to the boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.
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    Reviews in English (3)


    Made it healthier. hmm  -  20 Jul 2010


    Sadly this came out quite watery and next time I would use a little less sugar as the fruit is sweet enough. Also when I tried to boil the pectin in water it just clumped together so I would stir it into the fruit mash instead. A good one for avoiding the bath processing thing though.  -  05 Sep 2011


    its very delecious when i make apple jam because i cooked it helthier  -  01 Dec 2014

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