Blackberry Jam ( Blackberry Jelly)

Blackberry Jam Blackberry JellyIt’s been a beautiful summer, and I’ve focused largely on my children, and very little on anything else, including these pages. I’ve often taken a photo of things, thinking I’d publish them when I have a moment, and that moment has just never come, and here we are, just in time for autumn.

Nature is a beautiful thing though, and knowing full well that the barren months of winter are coming, Autumn blesses us with a bountiful harvest of apples, blackberries, rosehips, damsons and more. My children and I have spent time foraging in our local area, trying to take advantage of the free fruit as much as we can. Over the next few days, I’ll share some of the results of our foraged free food with you.

Today’s recipe is a bit of a cheat: Blackberry Jam. It’s a cheat because I used Jam Sugar with added pectin rather than making my own. We were lucky, I think and got the berries at just the right time, as they were sweet, full of juice and just delicious.

I use a jam strainer to catch all the seeds and skins, leaving me with a beautiful clear jam.

Blackberry Jam
Prep time
Cook time
Total time
The flavour of this jam depends a lot on the blackberries you use. We picked plump, juicy, ripe blackberries to make a sweet, delicious jam for toast, home made doughnuts and more.
Recipe type: Condiments
Serves: 250ml
  • 250g (9oz)fresh blackberries
  • 250g (9oz) jam sugar
  • 2tbs lemon juice (if from a bottle)/ juice from ½ lemon if using fresh lemon
  1. (If you're using a stove to make jam, you'll need a sugar thermometer to check when your mixture is at 100C/212F. If you're using a breadmachine with a jam function, follow manufacturer instructions. For a Thermomix®, cook at 100 degrees at speed 2. )
  2. Place all ingredients in bowl and cook for 40 minutes at 100C or 212F.
  3. To check whether your jam has set, tilt the bowl slightly, being careful not to spill boiled sugar! Check to see whether a slight gel forms on top. If not, return to heat for five minute intervals. Your external temperature will affect how long your jam has to boil.
  4. It shouldn't take over 50 minutes, but if it does, turn the heat up as high as possible (watching it doesn't burn) for 3 minutes.
  5. Pour jam into sterilised jars and leave overnight to cool.



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