Blackberry Jam
Author: 9KISRm8BDec
This pectin-free blackberry jam recipe will allow you to enjoy the great taste of blackberries all year round.
  • 1 kg (2lb 3 oz) blackberries
  • 750 g (26 oz) sugar
  • Juice of 1 lemon
  1. Place the blackberries in a pan over a low heat. Mash gently with a potato masher.
  2. Once the blackberries have released enough liquid allow them to simmer gently for 5 minutes.
  3. Add the lemon juice and sugar. Bring to the boil and boil gently until the temperature reaches 105°C/220°F (See notes).
  4. Transfer the hot jam to hot sterile jars and seal with a hot sterile lids.
Calories: 30 Fat: 0.1 Sugar: 7.0 Fiber: 0.6 Protein: 0.1 Cholesterol: 0.0
Titli's Tips
If you don't have a candy thermometer you can check if it will set by putting a teaspoon of the blackberry jam on a cold plate and leaving for 1 minute. If it doesn't flow after that time then it is ready to put into jars. If it does flow simply continue boiling for another 5 minutes and check again.
Recipe by Titli's Busy Kitchen at