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    Home » Recipes » Jams and Spreads

    Quick and Easy Blackberry Jam

    Published: Sep 22, 2021 · Modified: Sep 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    A quick and easy blackberry jam recipe, using up the last bits of summer fruits before we head into autumn baking! This lightly spiced small batch jam is a perfect accompaniment to a scone or a topping for toast!

    Blackberry jam with a scone and tea.

    Using Bay Leaves

    So, I have a massive bay tree in my garden. It's absolutely huge! My supply of bay leaves, therefore, knows no bounds. I have a ready supply of fresh and often a good stockpile of home dried. You can use either fresh or dried in this recipe.

    Typically there is a subtle difference between fresh and dried bay - the fresh having a more aromatic quality and being a bit stronger, whereas the dry is a little less powerful a flavour. If possible, I would normally recommend using fresh in jam making since it will be able to offer a greater flavour enhancement to your dish.

    Making Small Batch Blackberry Jam

    Easy Blackberry Jam Ingredients

    • Blackberries - fresh are best, but you can also use frozen in this recipe. Defrost first to help ensure you don't have too much excess liquid.
    • Pectin - in order to help your jam to set, adding some pectin is essential to this recipe. If you have access to jam sugar (which is sugar with added pectin), you can use this in place of the caster sugar and remove the powdered pectin.
    • Sugar - caster or superfine granulated sugar.
    • Orange juice - adds a touch of zest and the citrus provides some natural pectin.
    • Bay leaves - either fresh or dried.
    • Ground Cinnamon - for a touch of spice, use a bit of ground cinnamon or you could substitute with a cinnamon stick.
    Ingredients for easy blackberry jam.

    Method for Small Batch Jam

    This method for this small batch blackberry jam is very similar to my small batch strawberry jam recipe and also my cherry jam. For more tips, definitely check out my other recipes!

    Essentially, all you need to do is place all of the ingredients in a small, but deep sided saucepan.

    Cook this over a medium heat, stirring to help dissolve the sugar and break down the berries.

    Once the berries have begun releasing their juices and the sugar has dissolved, bring to a boil. Let this continue to boil, stirring occasionally, until the mixture reaches 220°F (105C) on a sugar thermometer. I use an instant read thermometer.

    Reaching the temperature is key to ensuring that the pectin is activated and the jam sets. If you cook the jam longer and to a higher heat, it will set more solidly and may become too thick to spread (more like a candy than a jam).

    When the jam reaches temperature, decant this into another container - either a heatproof dish or a jar. The greater the surface area, the quicker the jam will cool. Carefully remove the bay leaves with tongs or a fork.

    A pan of berries, sugar and bay leaves.
    Jar of blackberry bay jam.

    FAQs for Easy Blackberry Jam

    Can I use frozen blackberries in jam?

    Yes, absolutely - jam is a great use for frozen fruits. If you have frozen blackberries, defrost these first, to help them cook more evenly and to ensure they don't have too much excess liquid.

    Can I make blackberry jam without pectin?

    It is possible to make jam without pectin, especially if the fruit being used is high in natural pectin. Unfortunately, blackberries aren't a naturally high pectin fruit. Using a citrus, such as orange will help to add natural pectin, though it might not be enough for this to set firm.

    How long does blackberry jam keep?

    This blackberry jam can last in the refrigerator for several weeks. If you can it properly, by ensuring the jar is properly sanitised and sealed properly, it can last even longer! You can also freeze jam in a freezer proof container for a few months. Allow the jam to cool and set first prior to freezing and then defrost before use.

    If you like this recipe, you might also like:

    • Blackberry Bay Donuts
    • Bay Leaf Cake
    Blackberry jam with a scone and tea.

    Easy Blackberry Jam

    Liz Mincin
    Quick and easy recipe for a small batch blackberry jam with a touch of cinnamon spice.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Cooling/Setting 1 hour hr
    Course Condiment
    Cuisine American, British
    Servings 16 tablespoons
    Calories 61 kcal

    Ingredients
      

    • 2 cups blackberries
    • 2 bay leaves can use fresh or dried
    • 1 cup caster sugar or superfine granulated
    • ½ teaspoon ground cinnamon
    • 1 teaspoon pectin
    • 1 tablespoon orange juice

    Instructions
     

    • Place all ingredients in a deep sided saucepan and cook over a medium heat, stirring until the berries begin to release their juices and the sugar dissolves.
    • Bring the mixture to a boil and allow to continue cooking, stirring occasionally, until it reaches 220°F (105C) on a sugar thermometer.
    • Remove from the heat and pour into a shallow heatproof dish or jar to cool. Use tongs or a fork to carefully remove the bay leaves.

    Nutrition

    Calories: 61kcalCarbohydrates: 15.4gProtein: 0.4gFat: 0.2gPotassium: 31mgFiber: 1.1gSugar: 13.5gCalcium: 6mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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