Capture the sweet taste of summer with this simple and satisfying Old Fashioned Blackberry Jam recipe. Whether you’re enjoying it on a slice of buttered toast, spooning it over pancakes, or adding it to your favorite dessert, this jam brings the juicy flavor of ripe blackberries to your kitchen any time of year. Using only two ingredients—fresh blackberries and sugar—this no-frills, traditional method gives you a glossy, naturally thickened preserve that tastes like sunshine in a jar. It’s the perfect way to preserve summer’s bounty, and the recipe is straightforward enough for first-time canners.

INSTRUCTIONS

Sterilize the Jars and Lids
Run your jars and lids through a dishwasher cycle or wash them in hot, soapy water. Then boil the lids in a saucepan to ensure they’re properly sanitized.
Prepare the Blackberries
Rinse your blackberries thoroughly using a colander. Mash them with a potato masher or fork until mostly smooth, leaving out large seeds if preferred.
Measure the Sugar
Measure the same amount of sugar as mashed blackberries. For example, if you end up with 5 cups of mashed fruit, use 5 cups of sugar.
Cook the Berries
Pour mashed berries into a large saucepan and bring to a boil over high heat. Stir constantly and allow to boil for 3 minutes.
Add the Sugar
Gradually stir in the sugar. Once combined, return to a boil and cook for another 3 minutes, still stirring frequently.
Whisk to Activate Natural Pectin
Remove the pan from heat and whisk vigorously for 3 minutes. This step helps the jam thicken naturally using the blackberries’ own pectin.
Fill the Jars
Pour the hot jam into sterilized jars, filling just to the neck. Wipe any spills off the rims.
Seal the Jars
Top each jar with a hot lid and screw on the ring tightly. Let cool at room temperature. You should get around 8 jars of delicious jam.

Enjoy this homemade treat on toast, pancakes, waffles, or as a luscious filling for baked goods.

BENEFITS OF THIS CRAFT

Preserves Seasonal Fruit: Make the most of summer’s bounty by storing blackberries for enjoyment all year.
Only Two Ingredients: No pectin or additives—just fruit and sugar.
Customizable: Adjust the sweetness to your liking by adding a little less sugar for a more tart jam.
Fun and Educational: A great introduction to home canning for kids and beginners.
Beautiful Gifts: Homemade jam makes thoughtful, delicious holiday or hostess gifts.

TIPS

Use fully ripe, sweet blackberries for best flavor and natural pectin content.
For a smoother texture, strain the blackberry puree to remove seeds before cooking.
If you want a firmer set, let the mixture boil slightly longer after adding sugar.
Label your jars with the date and name for easy storage and gifting.
Store in cool, dry areas out of direct sunlight to maintain quality.

WHAT DOES IT TASTE AND LOOK LIKE?

Old Fashioned Blackberry Jam is deep purple and glossy, with a thick, spoonable texture that clings beautifully to toast or biscuits. The flavor is rich and naturally sweet with a slight tartness from the blackberries, offering a balanced burst of fruitiness that elevates everything it touches—from yogurt parfaits to shortbread thumbprint cookies.

HOW TO STORE

Keep unopened jars in a cool, dark pantry for up to 12 months.
Once opened, refrigerate and use within 3–4 weeks.
If you want to preserve jars longer, you can process them in a hot water bath for 10 minutes to create a vacuum seal.

This Old Fashioned Blackberry Jam brings summer to your table any time of year with just two simple ingredients. It’s a heartfelt way to preserve what’s fresh, savor sweet memories, and enjoy handmade food. Whether you’re a seasoned canner or just getting started, this recipe is a satisfying staple that never goes out of style.

FAQ

Q: Can I reduce the sugar?
A: Yes, but it may affect the shelf life and thickness. Consider using a natural pectin if you reduce the sugar significantly.

Q: Can I use frozen blackberries?
A: Absolutely! Just thaw them first and drain excess liquid before mashing.

Q: Is it necessary to use a hot water bath for sealing?
A: It’s optional for immediate use, but recommended for long-term storage and food safety.

Q: How long does the jam last once opened?
A: Store in the refrigerator and use within 3–4 weeks for best quality.

Q: Can I double the recipe?
A: Yes, but larger batches may take longer to reach the proper boil and set. Consider cooking in two pots for even results.

OTHER SOURCES FOR MORE INSPIRATION

Try more handmade recipes and natural crafts:

Dandelion Bread Recipe — A floral and golden loaf that pairs perfectly with homemade jam.
Colors Mix and Swirl Project — For a hands-on craft session with kids using color theory.
Universe in a Jar — A glowing DIY jar project to inspire creativity and fun.

See gorgeous jars of homemade blackberry jam and canning tips here: