Homemade blackberry jam is an easy, delicious, and quick way to use up your summer berries.
It’s summer! And for me that means picking berries in my fathers garden.
Making your own jam is super easy all you need is fruit, sugar, and sometimes a little pectin and lemon juice. Blackberry jam is one of my favorites but if you can’t find any you can definitely use other berries like strawberries or currants instead.
As many of you know I LOVE trying recipes from old cookbooks and luckily for me they are packed with jam and jelly recipes. I found recipes with loganberries (I have to buy a loganberry plant now don’t you think?), white currants, or a mix of berries but most of them are for raspberries or red currants. So when I came across a recipe for homemade blackberry jam in a cookbook I knew I had to try it!
Ingredients you will need
- Gelling sugar
You will also need 2 400 ml jars for this recipe.
Other fruit recipes you will love
- 400 g red currants
- 400 g gelling sugar
- Wash and sterilize your jars.
- Wash the blackberries and put them in a large pan.
- Turn on the heat and let the berries simmer until they become soft and fall apart.
- Add the gelling sugar and let the berries cook for another 4 minutes. Check the instructions on the back of your sugar for the exact time.
- Carefully pour the hot jam into your clean jars.
- Make sure the edges of your jars are clean, put on the lid, put the jars upside down and let them cool completely.
You also need 2 400 ml (14 oz) jars
Once opened this jam will keep for about a week in the fridge
Unopened jam jars can keep for over a year in a cool and dark place.
Nutrition Information:Yield: 27 Serving Size: 1
Amount Per Serving: Calories: 53Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 0g
Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag me @nutmegvinegar in your message.