Recipe: Blackberry Jam

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  • 1.25kg blackberries
  • Finely grated zest and juice of 4 large limes or 3 lemons
  • 1.25kg jam sugar (with added pectin)


  • Put the berries, lime/lemon zest and juice into a large stainless steel pan and cook over a low heat, stirring now and then, until the berries are soft and plenty of juice has been released.
  • Press gently with a potato masher to release even more juice and break up some of the fruit, but don’t reduce all the berries to pulp.
  • Add the sugar, then stir for about 10 minutes until the sugar dissolves. (This is important to prevent the jam from crystallising during storage.)
  • Increase the heat, then boil steadily for 7 minutes until setting point is reached, 105°C.
  • Remove the pan from the heat, skim any scum off the surface, then leave for 5 minutes for the fruit to settle down into the syrup.
  • Stir well, pour the hot jam into warm sterilised jars then immediately cover with waxed discs and lids.
  • Label, then store in a cool, dark place.


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