Blackberry Jam Recipes

March 7, 2008

Blackberry Jam Recipes, Jar of blackberry jam on a plate with fresh blackberries.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.

Comment Was this helpful? Yes
Read More Comments


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

August 13, 2008

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


Bronze Feedback Medal for All Time! 239 Feedbacks
August 13, 20080 found this helpful

What do you mean when you say you don't think it's going to "take"? Is it too runny? Let us know what you mean...or maybe everybody else will know! :-)

Reply Was this helpful? Yes
August 14, 20080 found this helpful

Did you use pectin? If so it can take up to a week to set up. I don't know how to advise you, how long has it been maybe just wait a bit and see what happens.


I made Blackberry Jelly and did not use pectin, I put my berries through a juicer along with two granny smith apples measured the juice and added equal amounts of sugar and 1/4 cup of lemon juice. Then I boiled it until it had reduced by 1/3. I bottled it and BWB it for 10 minuted.
It gelled fine.
I like to not use commerical pectin if I can get away with out it.
Tena in Tahsis

Reply Was this helpful? Yes

Silver Feedback Medal for All Time! 337 Feedbacks
August 14, 20081 found this helpful

If you are not using pectin (Certo or some other brand), please get some and use it. Having to make your jam or jelly over again several times is a nuisance. Pectin is a totally natural product made from apples. It makes wonderful jams and jellys, and if you follow the directions, you get a perfect product. PLEASE follow the directions and use the correct amount of sugar and fruit as well. If you are concerned about the high sugar content, there is a pectin product that you can get that uses artificial sweetner, which is good for people who have diabetes.


An added advantage of pectin is that you do not have to reduce anything. You get more jam out of the same amount of fruit.

If you are using pectin, you will likely find a website or toll free number on the directions or on the box that you can phone to troubleshoot the problem. However, I find among my friends, that the only people who have trouble are those who do not follow the directions.

I have not used blackberries, but the directions for raspberry jam are the same on the all the pectin boxes. I prefer Certo liquid, but I am sure that they all good products.

Reply Was this helpful? 1
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!

Reply Was this helpful? Yes
By (Guest Post)
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

Reply Was this helpful? Yes
By Kaiti (Guest Post)
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.

Reply Was this helpful? Yes
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.

Reply Was this helpful? Yes
By tina (Guest Post)
August 15, 20080 found this helpful

Thank you, Susan. I did get a lot of useful feed back, and am glad I found your site. Thanks again. Happy fall to you.

Reply Was this helpful? Yes
February 13, 20190 found this helpful

Apples contain quite a lot of pectin which is why you don't need to use commercial pectin.

Reply Was this helpful? Yes
Answer this Question

May 15, 2019

When you say chopped rhubarb, is the rhubarb measurement in large chunks or diced?


Bronze Feedback Medal for All Time! 196 Feedbacks
May 15, 20190 found this helpful

Yum!! This sounds amazing. Its been years since I made jam, but when I did I diced the pieces of any ingredient into small they were slightly chunky, but not likes 1/4 to 1/8 inch pieces.


I would think most recipes specified smaller pieces to make up the measurements....just because large chunks don't spread well. Does yours not give you an idea of what they are looking for?

Happy jamming!!

Reply Was this helpful? Yes

Gold Post Medal for All Time! 677 Posts
May 15, 20190 found this helpful

I dont think the size of the chunks matter. The measurements are in cups.

Reply Was this helpful? Yes
Answer this Question

September 16, 2009

I am looking for recipes for blackberry jam and pies or tarts.

By norman clune from Galway, Ireland


Bronze Feedback Medal for All Time! 107 Feedbacks
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.

Reply Was this helpful? Yes
Answer this Question

March 15, 2018

Sometimes, you want to be able to make jam without storebought pectin. This is a page about making blackberry jam without pectin.

Blackberry Jam in jar with spoon and blackberries on wooden board

Read More... Pin it! Was this helpful? Yes
In This Page
Food and Recipes Recipes Condiments Jam & JellyJuly 21, 2011
Pest Control
Summer Ideas!
Ask a Question
Share a Post
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2023-07-09 23:10:35 in 3 secs. ⛅️️
© 1997-2023 by Cumuli, Inc. All Rights Reserved.