Home » Canning and Preserving » Old Fashioned Blackberry Jam For Canning

Old Fashioned Blackberry Jam For Canning

A classic jam recipe that captures the flavor of summer. Easy enough for a beginner canner and makes a smaller batch. You'll have enough for four half-pint jars.

With just a few ingredients, you can make this classic, delicious jam and enjoy fresh summer fruits all year long.

4 jars of finished jam on wooden counter

❤️ Why you’ll love this recipe

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on counter

You’ll need the following for this small batch recipe:

  • It’s easy to make. Even though canning can feel intimidating, this recipe is straightforward and doesn’t require any special equipment.
  • It’s a small batch. You’ll only need four half-pint jars, so it’s perfect if you’re new to canning or don’t want to make a big batch.
  • The flavor is amazing. This jam captures the true taste of summer and is perfect for spreading on toast or using in recipes. It’s not too sweet!

This article contains affiliate links, meaning that if you purchase after clicking on one, I may earn a commission at no extra cost to you. As an Amazon Associate, I earn from qualified purchases.

  • Waterbath canner
  • 4-5 half-pint mason jars
  • 4-5 rings
  • 4-5 lids (you must use new lids every time)
  • large saucepan
  • potato masher

🍴Instructions

  • ripe blackberries
  • granulated sugar
  • powdered pectin
  • bottled lemon juice

Step One: Mix the fruit and sugar

large saucepan full of fruit and blackberries

Place the blackberries and sugar into the saucepan and mix well. Let it sit at room temperature for about 20 minutes while you prepare your canning supplies.

Step Two: Prep your equipment

large canner on stove and small pan of water with lids

Fill the canner ¾ full of tap water and start to heat on the stovetop. Place the rings and lids in a small saucepan of water and bring to a simmer. Heat the clean mason jars in hot water, the dishwasher, or the oven set to 200°.

Step Three: Mash the fruit and add the remaining ingredients

mashed fruit with pectin and sugar in pot

Mash the blackberries with a potato masher. Add the pectin and lemon juice and mix well.

Step four: Boil the jam and skim the foam

pot of simmering jam with foam

Bring the mixture to a boil and let it boil for five minutes. Stir it constantly so it doesn’t scorch. Remove any foam with a spoon or offset spatula when it is done.

Step Five: Put jam in jars

funnel on jars

With a canning funnel, pour the finished jam into your hot, clean mason jars. Run a clean, hot butter knife around the inside to remove any air bubbles. Wipe the rims clean. Place the lids and on top and twist them fingertip tight.

Step six: Process in canner

jars in boiled water

Lower the jars into a boiling canner using the rack. Once the water has come back to a boil, start timing for 10 minutes. For half pints, and 15 minutes for full pints. When the time is up, carefully lift the rack and remove the jars with a jar remover. Place them on a clean dish towel.

🥫 Storage instructions

  • Store in a cool, dark place.
  • Heat can cause the homemade jam to spoil, so it’s important to store it in a cool, dark place like a pantry or cupboard.
  • Home canned food will stay fresh at least 1 year, and some newer lids will keep food fresh for 2 years. After that, it is typically still safe to eat but may lose flavor and quality.

🔍 FAQs

Can I use frozen blackberries to make jam?

Yes! Absolutely. If you want to can in winter, try freezing all your fruit and putting it off for colder weather.

Can I make blackberry jam from wild blackberries?

Yes. I do it all the time. If they’re very tart, add an additional 1/2 cup of sugar in step one. Or embrace the tartness!

Can you use freshly squeezed lemon juice in canning?

No. We’re adding lemon juice for the acidity, not the flavor. Bottled lemon juice has stable acid levels, so that’s why we need to stick with bottled.

Why did my blackberry jam turn out runny?

You undercooked it and it didn’t set. Properly set jam will coat a wooden spoon or form a solid blob on a cold plate. You can use it as ice cream topping, which is absolutely delicious.

👩🏻‍🍳 Expert tips

  • Jam-making is easy, but a day of canning is hard. Make sure you start in the morning, with a clean kitchen, and plan an easy dinner.
  • You don’t need to sterilize jars! Honest! They just need to be clean and hot (to prevent cracking
  • You can use a food mill if you really want to, but mashing is much easier.

📘 Related Recipes

🍽 Serve it with

  • There’s nothing like biscuits and homemade jam
  • Or try homemade white bread, toasted
  • And I LOVE grilled cheese with fresh jalapeno and a thin layer of jam!
open jar of jam

📖 Here’s the recipe

finished blackberry jam in jars
No ratings yet

Old Fashioned Blackberry Jam

Print Recipe
A classic jam recipe that captures the flavor of summer. Easy enough for a beginner canner and makes a smaller batch. You'll have enough for four half-pint jars.
Prep Time:45 mins
Cook Time:15 mins
Total Time:1 hr
Click here to grab a free seasonal e-cookbook!

Equipment

  • Waterbath canner
  • 4-5 half-pint mason jars
  • 4-5 rings
  • 4-5 lids new
  • large saucepan
  • potato masher

Ingredients

  • pounds fresh blackberries (about 6-7 cups)
  • 4 cups granulated sugar
  • 1 tablespoon powdered pectin
  • ¼ cup bottled lemon juice

Instructions

  • Mix the fruit and sugar. Place the blackberries and full amount of sugar into the saucepan and mix well. Let it sit at room temperature for about 20 minutes while you prepare for canning
  • Prep your equipment. Fill the canner ¾ full of tap water and start to heat on the stovetop. Place the rings and lids in a small saucepan of water and bring to a simmer. Heat the clean mason jars in hot water, the dishwasher, or the oven set to 200°.
  • Mash the fruit and add the remaining ingredients. Using a potato masher, mash the fruit until no whole blackberries remain. Add the pectin and lemon juice and mix well.
  • Boil the jam and skim the foam. Bring the mixture to a full rolling boil that can't be stirred down. Once you've reached this, let the jam boil for five minutes, stirring constantly so it doesn't scorch. Once set, remove any foam with a spoon or offset spatula.
  • Put jam in jars. Using a canning funnel, pour the finished jam into your hot, clean mason jars. Run a clean, hot butter knife around the inside to remove any air bubbles. Wipe the rims clean. Place the lids and rings on top and twist them fingertip tight.
  • Process in canner. Using the rack, lower the jars into a canner that is at a full rolling boil. Once it has returned to a boil, start timing the processing time. Half pints need 10 minutes and full pint jars need 15 minutes. When the time is up, carefully lift the rack and remove the jars using a jar remover. Place on a clean dish towel on the counter. The jars will seal within 24 hours.

Notes

Be sure to use regular pectin and bottled lemon juice.
This recipe has a lot of texture from the seeds.  
To make a larger batch, adjust the “servings” slider at the bottom of the recipe.  The ingredients will automatically adjust for you. 
Course: condiments
Cuisine: American, Southern
Keyword: blackberry jam, blackberry jam with pectin, old fashioned blackberry jam
Servings: 4 half pint jars
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

Leave a Comment

Recipe Rating