This easy Homemade Blackberry Jam Recipe for Canning is a sweet temptation that’s so much easier to make than you might think!
I know you’ll also love this Raspberry Jam Recipe and this Strawberry Jam Recipe!
Blackberry Jam Recipe for Canning
Make, enjoy, share, and repeat! Now you can enjoy blackberries year round with this easy Homemade Blackberry Jam Recipe for Canning!
Marcy writes: “Delish! I’m new at canning. This was a very easy recipe. It came out perfect & delicious!”
Let’s face it… when you know how to make this best blackberry jam recipe, you’re officially a kitchen superstar!
Seriously… there’s just something so perfect about waking up to homemade jam!
This blackberry jam is the perfect blend of sweet and tangy, and one of the tastiest ways to start your day!
Whether you want to make it over and over to stock your Homestead pantry, want to make some small batch blackberry jam, or just want to give some as sweet Gifts in a Jar, these easy step-by-step instructions for how to make homemade blackberry jam will have you covered!
Canning just got real, and making homemade jam has never been easier!
So what are you waiting for?
Here’s everything you need to know to make some delicious blackberry jam this week…
Related: How To Cut Your Grocery Bill In Half (35 Money Saving Tips)
Blackberry Jam Ingredients
It takes just 5 easy ingredients to make the BEST Blackberry Jam from scratch!
Add the following to your next grocery list to make sure you’ve got everything on hand…
- Fresh Blackberries
- Sugar
- Pectin
- Lemon Juice
- Butter
See… I told you this was going to be EASY!
How Do I Can Blackberry Jam?
It’s actually so easy! You’ll just need the following equipment to can your own homemade old fashioned blackberry jam:
- Nine 8 oz Mason Jars or Six 12 oz Jars + Bands and New Lids
- 8 quart Stock Pot
- 20 Quart Stock Pot + Canning Rack Insert (or Water Bath Canner)
- Jar Lifter
- Canning Funnel
- Hand Masher – I use my potato masher to mash the blackberries
- Magnetic Lid Lifter – optional (mine came with my jar lifter, but it comes in handy)
Do You Remove the Seeds for Blackberry Jam?
No, removing seeds is not necessary when making homemade blackberry jam.
How Do You Thicken Blackberry Jam?
The secret to thick and delicious blackberry jam is the Premium Fruit Pectin. It works like a charm!
The pectin is what stabilizes and thickens your jam when cooking to ensure it gels together properly.
How to Make Blackberry Jam With Pectin
You won’t believe how simple it is to make your own blackberry jam at home!
Here’s what you’ll do…
- Wash your jars with HOT water, and dry.
- Crush your washed blackberries.
- Boil ingredients on stove.
- Transfer jam mixture to jars.
- Process jars in water bath canner, or 20 quart stock pot with canning rack.
- Remove jars from water, dry off, and wait for those lids to pop!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
How Long Does Homemade Blackberry Jam Last?
Canned jars of Blackberry Jam can be stored in your pantry, or a cool, dry cupboard for up to 1 year.
Label the top of each lid with the type of jam and the date it was made.
Remove bands when storing, and be sure to never stack jars on top of each other.
Always inspect each lid to ensure the seals are good before using.
When ready to use, transfer a jar to your refrigerator, and use within 4 weeks.
How to Use Blackberry Jam
There are so many delicious ways to put this homemade blackberry jam to use!
Here are a few of my favorites…
- Homemade Peanut Butter and Jam Sandwich
- Ice Cream Topping
- Homemade Honey Wheat Bread Toast Spread
- Jam Bars
- Peanut Butter and Jelly Thumbprint Cookies
Blackberry Jam Reviews
Here’s what your frugal friends are saying about this Canning Blackberry Jam Recipe…
Dodi writes: “Great easy recipe!”
Ty writes: “Really easy to make.”
Marcy writes: “Delish! I’m new at canning. This was a very easy recipe. It came out perfect & delicious!”
Dottie writes: “It was delicious”
Olivia writes: “Great recipe and easy to follow!! These turned out so good and I was able to get all of them to seal on the first try!”
Mindi writes: “Perfect jam”
Kitty writes: “It was easy to make and very good! Yummy”
Viki writes: “Good recipe!”
Kathy writes: “Love this on toast in the morning!”
Leanne writes: “A delicious spread!”
Lorri writes: “I tried it! It came out Perfect!”
Debra writes: “So delectable”
Dorothy writes: “Instructions were easy and turned out great.”
Eva writes: “Yummy – so good!”
Pam writes: “My Blackberry Jam turned out great – I will use (this recipe) again”
Kim writes: “Great summer jam!!”
Anna writes: “Hard to go back to store bought once you have homemade!”
S. writes: “I’m going to add in habaneros!”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Blackberry Jam Recipe for Canning
Ingredients
- 5 cups Crushed Fresh Blackberries (you'll need approx. 8 cups Fresh Blackberries or approx. 7 six oz. containers)
- 7 cups Granulated (White) Sugar
- 1 packet Original Sure-Jell Premium Fruit Pectin (1.75 oz.)
- 2 tbsp. Lemon Juice
- 1/2 tsp. Butter
Instructions
- Wash jars, lids, and bands in hot soapy water, dry completely, then set bands aside.
- Simmer lids in warm water in saucepan until ready to place them on jars.
- Keep jars warm by simmering in hot water until ready to use. Do not boil.
- Fill 20 quart stock pot or your water bath canner with hot water, and place on stove over medium-high heat. (You'll need enough water to later cover your jars with at least 1 inch of water.)
- Crush blackberries in large mixing bowl or shallow glass baking dish using hand masher until nice, smooth consistency.
- Transfer crushed blackberries to 8 quart stock pot. Add pectin, lemon juice and butter to pot, and stir constantly with wooden spoon over high heat, while bringing to a rolling boil.
- Once boiling, add sugar, return to rolling boil, then boil for 1 minute while stirring constantly.
- After 1 minute, remove foam from top of jam by skimming it off with a metal spoon.
- Then... one by one, remove a jar from hot water, transfer to a cookie sheet (this will catch any spills), place regular mouth canning funnel on jar, and ladle in blackberry jam mixture leaving 1/4 inch empty head space at top of the jar. After filling, wipe off rim of lid and threads of jar with damp cloth.
- Continue until all jars have been filled.
- Remove warm lids from saucepan (magnetic lid lifters work like a charm), and place one lid on each jar.
- Then screw one band on each jar just until snug (not overly tight).
- Place filled jars on rack in 20 quart stock pot (or water bath canner), then lower down into hot water. Make sure there is enough water in pot that there is at least 1 inch of water above the jars. If necessary, add more HOT water.
- Place lid on your pot, and bring to a gentle boil.
- Once water is boiling, set your timer for processing. Boiling time will vary depending on where you live... for altitude 0 - 1,000 feet boil 10 minutes, for 1,001 - 3,000 boil 15 minutes, for 3,001 - 6,000 boil 20 minutes, for 6,001 - 8,000 boil 25 minutes, and for 8,001+ boil 30 minutes.
- Once jars have finished boiling, turn off heat, remove the lid from the pot and let jars sit for 5 minutes before removing. After 5 minutes, lift up rack to elevated resting position, then carefully remove jars, one by one using a jar lifter, and transfer to folded towels on the counter to cool.
- The lids on the jars will begin to 'pop' into the sealed position, signifying the jam has been preserved.* (see notes) If any lids do not pop, transfer those to the refrigerator and use those up first.
- Homemade Blackberry Jam Shelf Life: Jars can be stored in your pantry, or a cool, dry cupboard for up to 1 year. Label the top of each lid with the type of jam and the date it was made. Remove bands when storing, and be sure to never stack jars on top of each other. Always inspect lids to ensure the seals are good before using. When ready to use, transfer a jar to your refrigerator, and use within 1 month. ENJOY!
Notes
Recipe adapted from Sure-Jell.
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Neda says
i love blackberry jam but no seeds in it…it is easy to remove them by swirling the hot blackberries in the sieve and then with the juices collected make the jam with sugar and pectin
Heidi says
Thanks for sharing your tip for seedless jam, Neda!
Rachael says
I went blackberry picking with my one year old and only made it out with exactly half of the black berries needed for this recipe. So, I cut it in half and hopes for the best!
To say the least it turned out fantastic! The instructions were clear and easy to follow, as I’ve never made jam or canned before!
I will most definitely be making this again and gifting it to friends and family!
Heidi says
That’s so great to hear, Rachael… I’m glad it turned out fantastic! And I love your idea to gift these, too… homemade jams make the sweetest little gifts in a jar!
Janice says
Will the jam work out if you omit the butter to make it vegan?
Heidi says
Absolutely… you can skip the butter and it will work just fine. The butter helps to reduce the foamy bubbles when it’s on the stove, so just make sure to thoroughly skim off the bubbles with a large spoon. Hope that helps! 🙂
Amanda says
This jam is fantastic!! I doubled the recipe right away…and for that you will need a larger stockpot! Trust me!
Heidi says
I’m so glad to hear you loved the blackberry jam, Amanda! It’s definitely a favorite in my home, too! 🙂
Christie Kung says
I love how delicious and flavourful this easy jam is! I never know what to do with leftover blackberries so this is perfect.
Heidi says
Yes… it really would be the perfect way to use up your extra blackberries, Christie!