Blackberry Jam

blackberry jamI’m really enjoying using my new Maslin pan, I love experimenting with jams and jellies, it makes things so much easier. I wish I could say the same for the jam thermometer, I’m sticking with the trusted cold plate method for testing setting point (see recipe).


I put together the following recipe for blackberry jam using locally foraged berries, handy if you only wish to make a small batch at a time or if you’re struggling to pick enough berries before the birds get to them. Blackberries are low in pectin which can make a good set tricky to achieve, I used a mix of jam sugar (a sugar with added pectin) and granulated sugar, the juice of a lemon also helps the jam to set. This recipe makes a rustic, chunky jam (full of fruit and seeds which I like) with a good set.

Makes 3 -4 jars

600g blackberries

350g jam sugar

200g granulated sugar

Juice of 1 small lemon

Pop a clean plate into the freezer. Wash the blackberries and pick over to remove any stalks, allow the fruit to dry. Add the blackberries to a preserving pan with 200g of sugar (granulated or jam sugar) and the lemon juice, lightly crush the berries using the back of a wooden spoon or a potato masher to release juices. Stir on a gentle heat for a couple of minutes to combine then add the remaining sugar. Stir to dissolve the sugar then simmer gently to soften the berries (approximately 8 minutes), bring to a rolling boil for 5 minutes and test for setting point by placing a small amount of jam liquid onto the cold plate, allow to cool slightly then push the liquid with your finger, if it wrinkles then setting point has been reached (if not, return pan to heat and test again).Once setting point is reached remove from heat. Pour into warm sterilised jars and cover. Store in a cool dark place.

8 thoughts on “Blackberry Jam

  1. Looks amazing! I’ve never made jam before, but this recipe seems very approachable to me. I’m looking for recipes for my passion fruit harvest, which is mighty. Thanks for posting!


  2. I have only made a few batches of jam, but always have trouble with the cold plate method. The jam never seems to wrinkle and so I cook it too long. One time it set so firmly that we couldn’t get it out of the jars! I probably need a thermometer. 😏


  3. Oh dear anne54! Funny isn’t it, how different methods work for others. I don’t fully trust my thermometer, if I did I think I would probably burn most of my jams. I always have a cold plate to hand, seems to work for me. Hopefully you’ll have better luck with your jam-making using a thermometer.

    Liked by 1 person

  4. Ah, your lovely post has just reminded me…. third weekend in September is blackberry weekend for us here in Scotland, and we’ll be off to our secret blackberry place, the disused grounds of an abandoned wartime hospital overgrown with the most enormous brambles. It’s atmospheric, and hardly anyone knows about it. Last year I made 4 jars of delicious jam, this year we’ll take extra containers! Your recipe sounds good… mine is even simpler, same weight of sugar to fruit, boil the hell out of it, then the plate method only i don’t bother with freezing the plate first, seems to turn out just fine.


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