Notes: Because this jam isn’t processed, it must Blackberries are naturally high in pectin, so it’s fine to make blackberry jam with no added pectin. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me). You’ll love this fruit-forward jam that’s full of pungent berry flavor. Making the Homemade Blackberry Jam Recipe (Marionberry Jam) was an endeavor just due to how many berries we had. Place the berries in a large stainless steel or enamel saucepan. 97 %. Total Carbohydrate Feel free to adjust to your own tastes, and know that there’s no wrong way to make a blackberry jam. Most low sugar blackberry jam recipes are a bit more conservative and opt for a higher 1:3 or 1:4 sugar to fruit ratio. In a non-reactive pan, mash the blackberries with a potato masher. Pour the jam into a jar and cap the jar tightly. We made a refrigerator batch with wild picked blackberries, but this easy jam recipe … Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This only makes 1 pint and uses 3 cups of berries. I like my jam … This super-easy Blackberry Jam recipe has so much flavor and it’s not too sweet! Remember jam is softer than jelly. Mash blackberries in a saucepan with a potato masher. But the process is very simple and takes just about 30 minutes. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. This jam should keep for several weeks. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. This jam should keep for several … Store in refrigerator. I had picked a small bowl full of blackberries and wanted to make jam with them. So in truth, this is a VERY low sugar blackberry jam recipe. Simple blackberry jam is the best way I know to stash away a little bit of summer for the rest of the year. Plus, no special equipment or ingredients are necessary for our no-fuss jam. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. 293.6 g From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves.