Blackberry Jam Recipes

Blackberries are a great fruit for making jam. Making your own jam allows you to enjoy blackberries throughout the year. This page contains blackberry jam recipes.


April 3, 2011 Flag
4 found this helpful

When making blackberry jam, you can follow the same recipe as always but omit the pectin. Blackberries have enough natural pectin to set up by themselves. I learned this tip from my grandma, who had always made blackberry jam this way.

By Kay from North Bend, WA

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April 4, 20110 found this helpful

Thanks! I never knew that. Anne

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April 5, 20110 found this helpful

I make jam all summer and autumn long and have never used separate pectin for setting. Lemon can be added to some fruit for extra setting quality, but I've never had to resort to additional pectin. If a fruit is known not to set well, then you only have to make sure you pick some slightly under-ripe fruit and add to the ripe ones for a set to be achieved.

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August 13, 2008 Flag
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I had to do my blackberry jelly over again. I don't think it is going to take again. Can I redo it? If yes, do I do it the same way or some other way?

gabday123 from US

August 14, 20080 found this helpful

Several years ago, I made mulberry jelly that didn't jell. I didn't want to re-do, it so my husband and I just had delicious mulberry syrup for our pancakes. YUM!

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August 14, 20080 found this helpful

I thank to every one for your help, even the "smart alec". I did figure it out and it jelly now. So thanks again, Tina

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August 14, 20080 found this helpful

I was thinking of a topping for ice cream as opposed to redoing it. And with another, I had a misgel a few years ago. It wasn't too bad, so I let it sit on the shelf for a few months. When I realized I forgot it was there, it was fine. Only bad thing is that I was stuck with labels that read "misgel" :( so I couldn't exactly give them as gifts.

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August 14, 20080 found this helpful

I recently read that to redo a jelly you can boil 1 to 1 and a half cups of water with a fresh box of Certo Light in a small saucepan at medium heat, boil hard for one minute stirring constantly and set it aside. In another pot, reheat your syrup (failed jelly) to a boil, add your missing fruit or sugar, add your set aside pectin mixture, boil for 30 seconds and pour back into prepared jars. There is a new pectin out by Bernardin called "No Sugar needed " Fruit Pectin that is very good for successful jelly and jam. I have some chokecherry/crab apple syrup because I used the wrong pectin for reduced sugar. I do, however, like to keep lots of syrup for on waffles, pancakes, French toast and ice cream. I am always "reluctant" to redo a job. I'd rather make fresh jelly and try to use up the syrup another way. By the way, I have never tasted blackberries until last summer when I bought a basket of them off of a fruit truck - wow! They were delicious! Our near by Qu'Applelle Valley has lots of chokecherries that we can pick for free that my family will not let me run out of. As I speak I have several frozen containers of the cooked chokecherry juice and crab apple juice set out to make a few pots of jelly. Lol. We are presently using our last jar. My family, more specifically, one son would be devastated if I actually ran out of Chokecherry - Crab apple jelly.

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August 15, 20080 found this helpful

March 7, 2008 Flag
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I wanted to make homemade jam this winter, so I purchased some frozen berries from the farmers market and came up with this recipe. It's a nice sweet/tart combination.



If berries/fruit are frozen then you can defrost them but there is no need for them to be entirely defrosted. Add rhubarb in a large pot with water. Boil for about 5 minutes until tender. Crush blackberries, then add to rhubarb with lemon juice and pectin, stir. Bring to a boil and boil for 2 minutes. Add sugar 1 cup at a time and stir. Bring to a boil then boil for 1 minute. Process in hot water bath for 5-8 mins.

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March 9, 20080 found this helpful

Wow! Thanks for sharing! It combines two of my favorite flavors! Dad's too! I will definately be trying this one soon!

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September 16, 2009 Flag
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I am looking for recipes for blackberry jam and pies or tarts.

By Norman C. from Galway, Ireland

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September 17, 20090 found this helpful

Mmmm....lucky you. For jam you need pectin and recipes are in the box for jam, jelly, and freezer jam. I came up with a blackberry pie recipe, and when I lived where berries grew abundantly, we went through many of these pies.

In a bowl, I mixed flour, sugar, and oatmeal in about equal amounts: a cup of each, plus 1/3-1/2 cup butter, as available, cut in as for pie crust, or worked into a crumble with fingers. Cinnamon and mace if you have it, or just cinnamon. Dash of clove powder if you have it {sparingly on the cloves, generous with the cinnamon]. Put aside. You can make more if you want after your first pie experience

Make a single pie crust, put in pan, flute edges. in a bowl mix 1 cup sugar, 2 tablespoons corn starch, making sure there are no lumps in the starch and it is thoroughly mixed with the sugar. Put berries into crust so it's just slightly mounded and sprinkle sugar and starch mixture over it evenly or pre toss in a bowl, very lightly so you don't squash berries. Take about

1 cup of crumble mix and sprinkle over pie. Look at it, add some more if you think it looks too bare. Will use about 1/2 to 2/3 of the mix. Save rest in jar in fridge for another pie.

Bake at 375-400 degrees until crust is brown, filling is bubbled and thickened. The flour in the topping helps thicken as well as the cornstarch. If you are making a regular pie with two crusts, add more sugar to filling and 1-2 more tablespoons cornstarch.

You can always add a squirt of lemon juice to the berries if you like it. Adds a bit of tartness if berries are past their prime. Not needed if perfect berries. You decide what's perfect for you.

This is sort of a berry tart. We just like crumble topping. Can use it on any fruit pie. Plum, cherry, apple, are good with it.

When one is a new cook, just try to imagine if it sounds like it would taste good. Choose your recipes on your skill level and your taste buds.

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