Blackberry preserve

    35 min

    This a chunky blackberry jam that requires no pectin. A foolproof jam recipe that can also be frozen in the freezer if you aren't processing it in sterilised jars.


    Cheshire, England, UK
    405 people made this

    Serves: 40 

    • 1kg blackberries
    • 1kg caster sugar
    • 2 tablespoons lemon juice
    • 1 pinch salt

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a stockpot, combine the blackberries, sugar, lemon juice and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 105 degrees C.
    2. Transfer the mixture to hot sterile jars, leaving 1cm headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

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    Reviews in English (23)


    Just tried this and after standing over the pot for a long while discovered the blackberries were almost crispy. Recommend that you cook the fruit first until it's soft THEN add the sugar. Not bung it all in together as suggested here. Saw on another cook website that adding the sugar before fruit is cooked is a no-no. Now I know.  -  03 Sep 2011


    well this was just lovely!I didnt have caster sugar so I used ordinary granulated sugar and it was just fine,I followed the review which said to let the fruit cook first before adding the sugar and it worked just great,I made that mistake ages ago and burnt my berries,I also poured the jam into a warm glass jug to transfer into jars - I dont think I could manage without my jam thermometer!  -  13 Sep 2011


    There are literally tons of wild blackberries growing near our house...half an hour picking yielded about 3kg of berries! Looked up this simple recipe and it worked great. Set quickly and tastes delicious. Made about 4 large jars of preserve.  -  21 Aug 2010