Small Batch Homemade Blackberry Jam Recipe

This homemade blackberry jam is made from fresh blackberries and just two other ingredients. It’s an easy, reliable recipe—great for first-time jam makers and for anyone who wants a simple, homemade preserve. Pick up a good container of Naturipe® blackberries, rinse and dry them, and follow these steps to make a delicious batch.

Sponsored by Naturipe®

A quick note from the heart: this recipe carries a bit of family memory for me. My grandparents kept blackberry and blueberry bushes all around their place in Hayesville, NC. Whenever I visited, I helped myself to jars of my grandmother’s blackberry jam—she could make anything taste better with it. I never did get her exact recipe before she passed, and making this jam is my way of honoring those memories. If you have family recipes you love, ask for them and write them down while you can.

If you want ideas for how to use this jam, it’s fantastic on toast, biscuits, yogurt, or as a filling for cookies and tarts. It also makes a thoughtful homemade gift when jarred in pretty mason jars.

How to Sterilize Jars

To sterilize jars for storing jam, place clean jars in a pot of boiling water so they are fully submerged and boil for at least 10 minutes. Remove carefully and place the jars upside down on a baking sheet. Dry them completely by warming them in a 325°F (163°C) oven for about 10 minutes. Allow jars to cool slightly before filling.

Why We Love This Blackberry Jam

• It uses a lot of fruit—perfect if you have an abundance of blackberries from a patch or farmers’ market.
• The recipe is straightforward and quick, with minimal ingredients.
• Ingredients are simple and easy to find: blackberries, granulated sugar, and pectin.
• It makes a lovely gift when jarred and labeled.
• You can have fresh, homemade jam in under 30 minutes of active cooking time.

Ingredients for Blackberry Jam

• 36 oz. Naturipe® Blackberries — rinse and dry thoroughly.
• 1 1/2 cups granulated sugar.
• 2 tablespoons pectin.

How to Make Blackberry Jam

1. Place the blackberries, sugar, and pectin into a large, heavy-bottomed saucepan. Over medium-low heat, stir frequently until the sugar fully dissolves. The mixture will release liquid as the sugar melts—this is a good sign.

2. Increase the heat and bring the mixture to a rolling boil—a boil that cannot be stirred down. Maintain this rolling boil for about 5 minutes. Use a sturdy pan (a Dutch oven is ideal) to reduce the chance of scorching. If you notice sticking, stir gently and lower the heat slightly.

3. Test the jam with a candy thermometer. The setting point is reached at 220°F (105°C). When the mixture hits this temperature, remove it from the heat and let it cool for 10–15 minutes. Skim any excess foam from the surface for a clearer jam, though it’s fine if you don’t remove it all.

4. Pour the jam into prepared jars, leaving about 1/4″ headspace at the top. Seal and allow to cool completely before storing.

How to Store Homemade Jam

Refrigerated, homemade jam will keep for up to three weeks. For longer storage, freeze the jam in freezer-safe containers: it should keep for up to six months. If you plan to shelf-stable can the jam using a water-bath canning method, follow proper canning guidelines for safety and vacuum sealing.

More Delicious Blackberry Ideas

• Use the jam as a filling for cookies or thumbprint biscuits.
• Swirl into yogurt or over ice cream for a fruity topping.
• Spread on warm toast, pancakes, or waffles.
• Stir into cocktails or mocktails for a fresh berry flavor.

Why We Recommend Naturipe®

Naturipe® works with grower-owned farms to produce high-quality, flavorful berries year-round. Their farmers focus on quality and sustainable practices, so the berries you buy are juicy and dependable for recipes like this one. Look for the Naturipe® label when you shop for blackberries to make this jam.

Enjoy your fresh blackberry jam—simple, sweet, and made with care. If you try this recipe, consider jotting it down or saving it where family members can find it; recipes are memories worth keeping.