Homemade Blackberry Jam with Just 3 Ingredients

This blackberry jam is everything you want in a homemade preserve—rich, fruity, slightly tart, and unbelievably simple. With just three natural ingredients and a little patience, you can capture the essence of fresh blackberries in a jar. Whether you spread it on warm toast, swirl it into yogurt, or gift it to friends, this small-batch jam is a kitchen treasure.

Why Everyone Will Love This Recipe

• Just 3 ingredients: No pectin, no additives—just fruit, sugar, and lemon.
• Deep, natural flavor: The slow maceration enhances both taste and texture.
• Perfect for beginners: No complicated techniques or tools required.
• Shelf-stable & gift-worthy: Great for holiday baskets or weekend breakfasts.

What Is Blackberry Jam?

Blackberry jam is a classic fruit preserve made by slowly cooking fresh blackberries with sugar and lemon until thick and spreadable. It has roots in traditional European preserving methods and remains popular across the U.S. for its bold flavor and ease of preparation. Unlike jellies, which are strained for clarity, this jam keeps the fruit pulp and seeds, offering a rustic, robust texture that’s rich in antioxidants and homemade charm.

Pro Tips for the Best Blackberry Jam

• Choose ripe blackberries: Overripe berries yield the sweetest, most flavorful jam.
• Use fresh lemon juice and zest: This adds brightness and helps with setting.
• Stir often during cooking: Prevents sticking and ensures even texture.
• Check for doneness: Drop a spoonful on a chilled plate—if it wrinkles when you push it, it’s ready.

Frequently Asked Questions

Can I Use Frozen Blackberries?

Yes, just thaw them first. Frozen berries may release more liquid, so you might need to cook the jam a little longer.

Do I Need Pectin for This Jam?

Nope! Blackberries and lemon naturally contain enough pectin to help the jam set.

How Long Does Homemade Blackberry Jam Last?

Unopened jars stored in a cool, dark place will last up to 12 months. Once opened, refrigerate and use within 3–4 weeks.

Can I Reduce the Sugar?

You can slightly reduce the sugar, but it helps with preservation and texture. Don’t cut too much or the jam may not set properly.

Why Let It Macerate for 24 Hours?

Macerating breaks down the berries, releasing their juice and helping the sugar dissolve, which results in a more flavorful, better-textured jam.

Should I Remove the Seeds?

This is a seed-in jam for maximum texture and flavor. If you prefer a smoother version, strain it through a sieve before cooking.

How to Store

Unopened jars: Store in a cool, dry pantry for up to 1 year.

Opened jars: Keep in the fridge and consume within 3 to 4 weeks.

Always use a clean spoon to prevent contamination and extend shelf life.

How to Freeze

If you’d rather skip canning, pour cooled jam into freezer-safe containers, leaving ½ inch at the top for expansion. Freeze for up to 6 months. Thaw in the fridge overnight before using.

How to Make Blackberry Jam

Place clean jars and lids in a pot lined with a cloth. Cover with water and boil for 20 minutes. Remove and let air-dry.

Macerate the fruit: In a large bowl, combine the blackberries, lemon zest, juice, and sugar. Stir well, cover with plastic wrap, and refrigerate for 24 hours.

Pour the macerated mixture into a saucepan and cook over low heat, stirring occasionally, until thickened—about 30 to 40 minutes.

Pour the hot jam into the sterilized jars, seal with lids, and immediately turn the jars upside down to create a vacuum seal. Let cool completely.

Serve on toast, biscuits, or however you like your jam!