Delicious small batch blackberry jam takes no time to make and gives top quality results with a pure, fruit flavour.
This quick and easy recipe makes just two jars. Ideal for the beginner jam maker. Three ingredients and no added pectin. Vegan and naturally gluten free.
Everything You Need To Know
Small Batch Blackberry Jam
Plain blackberry jam has a purity of flavour that can’t be beaten, and it doesn’t have the hassle factor of a jelly.
We’re falling in love with the idea and practice of making small batch jams, and this is about as simple as jam gets. Fruit, a splash of water, a little lemon juice and sugar, and that’s it.
I can whip up a couple of pots’ worth this small batch jam on a spare burner while cooking supper: simmer fruit with a splash of water (this stops them catching on the bottom of the pan and burning) until soft and they have released their juice, add the lemon juice and sugar, continue simmering until all the sugar has dissolved then boil quickly until setting point is reached, and voilà , delicious jam.
This jam is a great way of using a glut of blackberries. As it’s not a strained jelly, yes it does have pips in it, but this means that you can come back from a fruitful walk with a tub full of blackberries, and without the need for giant sized preserving pans or other specialized equipment, whip up a quick batch that evening and fill a couple of jam jars. Jelly although pip free is more of a faff!
The best way of getting hold of blackberries is to find some bramble bushes when out on a walk. Away from any busy road and above the level which a large dog can lift their leg to, and with suitable permissions, and you have the main ingredient for this delicious jam, which will taste all the sweeter when made from foraged; and thus free, food.
Blackberries on their own have a low pectin content: pectin is the carbohydrate that makes jam jammy and not runny. Without pectin, the fruit would just flow off your slice of toast, which would be no fun at all.
To increase pectin levels in this jam to ensure a set, I’ve added a tablespoon of lemon juice for each jar, and for me, this results in jam of the right consistency; not too runny, but not spoon reboundingly jelly-like either.
Interestingly wild blackberries have more pectin than the sweeter farmed varieties, in general the more sour the fruit the higher the pectin level. So those berries which are too tart to snack upon will be ideal for making jam – in my bowl above you can see I deliberately picked a few which were under-ripe.
And by using no added pectin the jam just bursts with fruit flavours. However, if you like your jam to have a stiffer consistency, though, then you can use a jam sugar that includes added pectin. That’s one main advantage of making your own home made jam – it can be just as you like it.
I think of jam in terms of ratios, and this jam has the simplest ratio of them all: equal weights of fruit and sugar.
The other aspect of jam that people are sometimes wary of is that of making sure it’s set. For some ideas about this, see our three methods of testing for setting points in our delicious recipe for blackberry and apple jelly. Or you might like our recipe for one pot blackberry jelly!
Small Batch Blackberry Jam – Ingredient Ratios
- Equal weights of fruit and sugar
- 1 tbs lemon juice to every 200 – 220g fruit
How to Make Small Batch Blackberry Jam
First, wash the blackberries, discard any which are damaged or overripe, weigh them, place in a saucepan, stir in the sugar and lemon juice and leave for an hour or two.
Or if you want your jam in a hurry cook the blackberries with a tablespoon of water over a low heat until juicy, gently squash with a potato masher, then add the sugar continuing to cook on a low heat until the sugar is dissolved. Then proceed to step 3.
Second, once the sugar has drawn out the blackberry juice cook on low heat, stirring frequently to dissolve the sugar. Meanwhile place clean jam jars in a low oven to sterilize.
Third, once the sugar is dissolved, it’s time to set the jam. Increase the heat under the saucepan and bring it to a rolling boil. Check the set by one of the three common methods: the flake test, the temperature or the plate test. I go into more detail about setting points in my post for apple jelly with thyme.
Fourth, when the blackberry jam has reached its setting point, allow it to cool for a few minutes so the fruit can settle evenly in the jam, then spoon into the jars and seal the lid.
A jam funnel, ladle and glass jug are really helpful here. Keep the jars in a roasting pan, they very very occasionally crack and the pan will contain the hot sticky mess.
Allow to cool completely – the lids will pop as the vacuum forms in the jar. Enjoy!
This is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf.
Blackberry goes so well with lemon, I like to add a spoon to the bottom of a lemon posset to make it more special.
Small Batch Blackberry Jam
Ingredients
- 450 g blackberries
- 450 sugar
- 2 tbsp lemon juice ((about a whole lemon))
Instructions
- Wash the blackberries discarding any which are damaged and place in a saucepan. Add the sugar and lemon juice and stir.
- Leave for an hour to allow the sugar to draw the juice from the fruit. Then heat gently to dissolve the sugar.
- Once all the sugar is dissolved, quickly bring the temperature up to boiling to set the jam. Test with either a thermometer for a setting temperature of 105C, or another method as detailed in this post.
- Spoon into sterlized, heated jam jars, seal with lids and allow to cool.
Notes
- This recipe is 3 Weight Watchers Smart Points for one portion
- Use the best quality fruit, discarding any over ripe or damaged berries.
- Wild blackberries have more pectin than farmed. If your berries are especially tart - but still ripe - you can use less lemon juice.
- 450g of blackberries will fill 2 x 250ml jars or will make just over 2 cups.
- 450g of wild blackberries is approximately a litre or a generous 4 cups.
hannah
I love jam, this looks like a really good recipe. Think i will try making some
Helen
Homemade jam is so satisfying and easy to make.
Jess
Lord above this looks good! However, I don’t own a kitchen thermometer – I know, I know – I really should because then I’d be able to make tasty treat like this!
Helen
You can try the two other methods without using a thermometer, with a little practice it is easy to master.
Sarah Bailey
Oh yum this sounds absolutely delicious, I have to admit I am the only jam eater in the house so having a small batch recipe means I may just be able to give this a try!
Helen
Small batches are great for making just enough to satisy your own needs.
Anosa
This looks absolutely delicious, all my blackberries don’t last long enough for me to make anything out of them but loving this jam recipe
Helen
Sometimes you really do have to go foraging for the berries, but even a small box full can make a nice amount of jam.
Super Busy Mum
Firstly, that flatlay? GORGEOUS! Your photos are gorgeous and this jam looks super tasty.
Helen
Thank you. The jam really is delicious and worth trying.
Elizabeth
This is a super jam recipe! My mother used to make huge batches of wild blackberry jam in Canada, which is great with all the free wild fruit, but fruit in the UK is expensive and only comes in tiny punnets – so this is a perfect recipe!
Helen
It can be very expensive to buy soft fruits. Great if you can find a good source outdoors.
Rhian Westbury
I don’t think I’ve ever had blackberry jam, I tend to stick to Strawberry x
Helen
Blackberry jam is certainly worth trying, they have a lovely flavour.
RACHEL EVANS
Sounds lovely. Ideal to have a small batch as well. My parents make jam every year with damsons from our tree and it turns into a 4+ hour ordeal!!
Helen
Making masses of jam is very time comsuming, which is why small batches like this are ideal.
The London Mum
It looks delicious and so easy to whip up!
Helen
Very easy and very tasty indeed.
Lynne Harper
I love the idea that this is a small batch. great for those who want to dabble in jam making but scared of making mistakes, plus it sounds amazing x
Helen
Small batch is ideal for trying out jam making, and you soon get the hang of it.
Jemma @ Celery and Cupcakes
Blackberry jam is one of my absolute favourites, to make in small batches is a fab idea!
Helen
Blackberry jam is such a classic favourite, so tasty.
Afshan Nasim
This recipe looks delish. I do like jam and your looks yummy! Love your presentation and pics too.
Helen
I adore jam – small batches means you can experiment too!
Bintu - Recipes From A Pantry
Such a simple but perfect jam recipe. A great recipe to make this autumn
Helen
I am all about the simple and fuss free!
Mel
I love blackberry jam. Your idea of cooking a small batch of it is great as we generally forage for small quantities when we come back from the park! Will share on Pinterest now.
Helen
You neither want to take too long foraging or be greedy do you?
Debi at Life Currents
I love making my own jams. This looks great. And I think the blackberry brambles still have fruit on them!
Helen
it is so satisfying making your own jam!
sue | theviewfromgreatisland
I love quick and easy jams like this one, and blackberry is our absolute favorite! Who needs all that fussy canning equipment??
Helen
Absolutely no fuss here!
Emily
I love that this is small batch it’s exactly what I’ve been looking for!
Helen
I far prefer small batch, perfect for beginner jam makers!
five little doves
I’ve never made jam before despite it being something the children love. I’m sure they would love to get involved too, I would love to give it a go!
Helen
They can be really helpful with measuring and weighing and designing jam pot labels, but take care, it is hot hot when cooking!
Jenifer Lyn
Looks wonderful but I’m curious if I could substitute marionberries? I have over 30 quart bags of frozen berries picked from my Grandmas mammoth 50+year old bushes. I’ve never made jam, but inherited her home with a complete ‘fruit room’ full of canning equipment & am dying to use some of these items. Especially since our first year gardening since moving in didn’t go over very well. Thanks!
Helen
Hi Jenifer, I can’t see any reason why not as they are just a type of blackberry.
Tallis
Looks amazing. Trying it now. Can you tell me how long it lasts for when jarred?
Thanks for simple recipe.
Helen
It will keep for a good few years in a cool dark cupboard – but the texture can change and it will get thicker.
Soozie
Where does the water come in?
Helen
Hi Soozie, You cook the blackberries with a splash of the water – I’ve updated the method to make it clearer.
Rebecca K
I’ve never actually made jam, which is pretty shameful when my own Mother and Grandmother were great jam makers. I hadn’t realised it was so easy. I’m definitely going to try now.
Helen
So easy to make, you really should give it a go.
Felicity D
I love going bramble picking, always seem to get purple fingers and lips. All part of the fun. This is a brilliant small batch jam, ideal for a bowl of picked goodies.
Helen
Blackberry picking is so much fun, and getting purple fingers is a must.
Wendy M
I absolutely love homemade jam. You really cannot beat it. This looks delicious and so fruity.
Helen
Homemade is always so tasty.
Tom H
Great recipe, and so easy to make. Blackberries are such a good find. We often make them in to crumble.
Helen
Blackberry crumble is so good, served with custard.
Kaitlin
I really love homemade jam on my toast in the morning. The perfect comforting food.
Helen
A delicious breakfast, can’t beat it.
Nikki Ward
I always wonder what to do with blackberries. This is a great idea. We all love jam in our house.
Helen
Jam is a great use of blackberries.
Paul W
My only problem with whole fruit jams are the seeds. But this looks really fruity and tasty, I think I can forgive the seeds this time.
Helen
Seeds can sometimes we a problem, but they tend to blend in well.
Amy
I love the colour and how rich and fruity your jam looks. It looks amazing.
Helen
It is a fantastic colour isn’t it, all thanks to the blackberries.
T S
Nice and simple, even I can make this.
Trevor W S
Cazza
I have used this recipe several times, as I am citric intolerant I do not use the lemon juice and it still comes out wonderful and fruity. Fresh is best, but I have even used frozen fruit in the winter.
Helen
So glad you like it. We often make jam from a bag of mixed frozen berries too – so intensely fruity. I’d advise adding a few unripe berries for a better set if you are leaving the lemon juice out for a firmer set.
Deborah
It didn’t work for me and I don’t know why! I have blackberry sauce but definitely not jelly. Might have to go picking again and see if I can have a re-do.
Helen
Hi Deborah,
I’m currently writing a long post on setting point.
if your blackberries are very ripe then it is harder to get a set. I would add some more lemon juice and / or include some under ripe blackberries. Wild berries have more pectin than the farmed ones.
You can also include just a little tart apple to help it along too.
The sauce would be delicious warmed up and poured over vanilla ice cream!
Jo F
I used your recipe for first time jam making after foraging 2.5kg of blackberries (only so much crumble you can make). I admit I did double up as I had so many but it came out amazing. I am converted totally as I never realised how easy it is. Just wanted to say thank you.
Helen
Thank you Jo, so pleased it worked so well for you. Enjoy your jam!
Claire Worrall
Thank you for this wonderful recipe. This is the first time I have made jam and can’t believe how the bramble blackberries are so full of flavour once cooked with the sugar and lemon juice. It is by far the best jam ever… My husband I have been picking them in the lunchtime hour at Acorn Ridge, which is just a few minutes from where we live in the English countryside. If there where 6 stars, you would have them from me.
Sunny D
Made this jam today and it turned out perfect! I don’t know why it never occurred to me that you could use temperature to determine when a jam is properly set, but it’s a total game changer. Thank you for such a simple and foolproof recipe!
Claire Worrall
I love this recipe so much and we have plenty of blackberries to pick down the lanes every year. We have recently started on a keto diet and would love to swap the sugar with xylitol. Do you know if this would work?
Helen
Hi Claire, I don’t think it would work at all as the sugar is the preservative. You might need to make a freezer jam instead that will be low carb, and also keep safely,
Lynette
I think that it would be a good idea to warn everybody to buy yourselves a very long handled wooden spoon and high oven gloves because believe me it gets very hot.
Helen Best-Shaw
This is a very good point! Thank you
Olly
Tried this recipe, turned out as hard as toffee? Looks great, smells great, tastes great is just very hard? Any idea what I may have done wrong?
Helen Best-Shaw
Hi Olly, it sounds as if you cooked it a little too long. Sometimes it just happens, even a minute can make the set too hard. If you catch it before you jar it a little extra water can help. I’d try warming one pot of the jam with some water, repot and keep in the fridge.