Homemade Blackberry Jam Recipe (With Liquid or Powdered Pectin)

Blackberry jam is one of my favorite homemade canning recipes to make at the end of summer.

We’re lucky to live close to the countryside where wild blackberries grow abundantly every August, making it easy to gather fresh berries for canning.

There’s something so satisfying about turning sweet, juicy blackberries into jars of homemade jam to enjoy all year long.

If you love preserving summer flavors, homemade blackberry jam is surprisingly easy to make.

Whether you prefer using liquid pectin or powdered pectin, both methods create delicious jam that tastes wonderful spread on toast, biscuits, English muffins, or homemade bread.

Below you’ll find simple instructions for making blackberry jam with either liquid or powdered pectin.

If you’re looking for more ideas, you can browse all of my jam and jelly recipes or my entire collection of canning recipes and preserving tips here.

Blackberry Jam with Liquid Pectin

Ingredients

• 4 cups crushed blackberries
• 7 cups sugar
• 1 pouch liquid pectin

Instructions

Measure the crushed blackberries into a large saucepan. Add the sugar and stir well to combine.

Place the pan over high heat and bring the mixture to a full rolling boil, stirring constantly. The jam should boil vigorously across the entire surface.

Boil hard for 1 minute while continuing to stir.

Remove from heat and immediately stir in the liquid pectin. Skim off any foam if desired.

Carefully ladle hot jam into hot, sterilized jars, leaving 1/4-inch headspace.

Wipe jar rims with a damp, clean cloth or paper towel. Add lids and screw bands until fingertip tight.

Process jars in a boiling water canner according to safe canning recommendations.

Yield: About 8–9 half-pint jars

If you’re new to canning, be sure to read my water bath canning for beginners guide and see the canning supplies you need here before getting started.

Blackberry Jam with Powdered Pectin

Ingredients

• 4 cups crushed blackberries
• 1 package powdered pectin
• 8 1/2 cups sugar

Instructions

Measure crushed blackberries into a large saucepan and stir in the powdered pectin.

*Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon.

Place over high heat, stirring constantly, and bring the mixture to a full rolling boil with bubbles covering the surface.

Add the sugar and continue stirring until fully dissolved.

Return the mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat and skim off foam if desired.

Ladle hot jam into hot, sterilized jars, leaving 1/4-inch headspace.

Wipe rims with a damp paper towel or clean cloth and secure lids and bands.

Process in a boiling water canner for 10 minutes.

Yield: About 11–12 half-pint jars

Ensuring a Good Seal

In addition to achieving the perfect texture, it’s important to ensure that your jam seals properly.

Read next: How to Test Canning Jar Seals (3 Easy Methods)

Tips for Making Blackberry Jam

• Use fully ripe blackberries for the best flavor.
• Stir constantly to prevent sticking or scorching.
• Don’t skip the hard boil—this helps the jam set properly.
• Always leave proper headspace for safe canning.
• Store sealed jars in a cool, dark pantry for long-term storage.

Homemade blackberry jam is a delicious way to preserve summer and makes wonderful gifts for friends and family, too!

More Easy Jam Recipes

• Best Homemade Strawberry Jam Without Pectin
• Easy Small Batch Strawberry Jam for Beginners
• Blueberry Jam Recipe for Canning (Easy Homemade Jam)
• Blackberry Plum Jam: A Sweet and Tangy Canning Delight!

  

Like this recipe? Try my recipe for canning plum blackberry jam or homemade blackberry syrup for pancakes.

 

Related Recipes

• Blackberry Jelly Recipe
• Blackberry Pie Bars
• Canning Blackberry Pie Filling
• Blackberry Lavender Kombucha
• Blackberry Muffins

 

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