Blackberry Jam
This pectin-free blackberry jam recipe will allow you to enjoy the great taste of blackberries all year round.
  Serving: 15 g (1 tbsp)       Print   FavoriteLoading Add to My Favourites
  • 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.
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.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 30 1%
Calories from Fat 0
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Unsaturated Fat 0.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 7.7g 2%
Dietary Fibre 0.6g 2%
Sugars 7.0g
Protein 0.1g 0%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.