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Blackberry jam on toast

Homemade Blackberry Jam

Blackberries have lots of seeds and I remove them to make jam. It's a laborious, time consuming task but as soon as it hit your palate you realize it's worth the effort. It's just about the tastiest thing you can imagine but removing the seeds is essential.
Course Breakfast, Condiment, Jam, Snack
Cuisine international
Keyword blackberries, jam
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Servings 6 jars
Calories 292kcal


  • Large stainless steel pot
  • Food mill
  • Several dish towels that you don't mind staining
  • Jam jars and lids
  • Long spoons and spatulas
  • Ladle


  • 1 kg Blackberries
  • 60 mL Water
  • 300 g Granulated sugar
  • 50 g Pectin Alternatively, follow the pectin package instructions for the quantity of fruit you are using


Prepare jam jars and lids, and dishtowels:

  • Jars and lids should be sterile before using. Sterilize them in the dishwasher or in boiling water. To avoid cracking, make sure the jars are warm when you ladle in the jam; keep them filled with warm water until they're ready for use.
  • Have your dish towels handy: one to hold the jar and drape over your arm as you ladle in the jam. This will avoid any unnecessary burns from dripping hot jam.
  • The second dish towel should be damp and used to wipe off any spilled jam from the rim of the jar before sealing with the lid.

Make the jam:

  • Rinse the berries well, pick out any bad ones and remove all stems and debris.
  • Drain, and place in a large stainless steel pot.
  • Add the water and bring the berries and water to a boil.
  • Stir frequently until the berries are soft.
  • Press the berries, a cup or two at a time, through the food mill until you've extracted all the juice and pulp from the berries.
    Passing blackberries through a food mill to make blackberry jam
  • Discard the seeds and continue until all the berries have been passed through the food mill.
  • Return the berry juice and pulp to the stainless steel pot.
  • Stir in the sugar and pectin until dissolved.
  • On high, bring the mixture to a boil and cook, stirring regularly for five minutes.
  • Remove from the heat and stir for another minute to remove any foam.
  • Ladle the jam into the jars, leaving ½ centimeter (¼ incheadroom.
  • Wipe off the rim of the jar and seal with the lid.
  • Place the jars upside down and allow to cool thoroughly.
    Homemade blackberry jam jars cooling down


Freshly picked blackberries for blackberry jamIf you want to savor delicious homemade blackberry jam plan to set aside a good lot of time to make the jam. Again, seeding is the long and annoying part of the process so put on some good music or your favorite podcast and enjoy the process!
Blackberries stain like nothing else. This is a messy job so wear dark clothes that you don't mind staining. The same goes for any of your wooden or plastic utensils.


Serving: 20grams | Calories: 292kcal | Carbohydrates: 74g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 270mg | Fiber: 10g | Sugar: 58g | Vitamin A: 357IU | Vitamin C: 35mg | Calcium: 48mg | Iron: 1mg