fruit preserve

An easy Homemade Blackberry jam recipe for beginner jam-makers with lots of tips and tricks! A practically foolproof method for luscious, tasty blackberry jam every time. 

Homemade Blackberry Jam

blackberries (best to use fresh seasonal blackberries)

white sugar

Tbsp pectin (read notes for pectin-free version)

Place the fresh berries and sugar in a bowl for a few hours (or overnight). During this time, the berries will macerate, and the sugar begins to dissolve - thus needing less time to cook before the sugar fully dissolves, allowing the berries to stay more in-tact.

If you want more significant bits of blackberry in the jam

First, mash the blackberries and add with the lemon juice to the pan.  Simmer for a few minutes to break the fruit down, and then press through a sieve or jelly bag into a bowl. Then simply place 2-3 spoonfuls of the seeds back into the jam or remove the seeds entirely for more of a blackberry jelly recipe (which uses the blackberry juice only).

If you Want Fewer Seeds In Your Jam

Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool.

Then, in a medium heavy-based pan, add the sugar, blackberries, lemon juice, and pectin. Heat on low-medium heat, stirring constantly, to completely dissolve the sugar. This will eliminate the risk of grainy/sugar crystal formed jam later on.

Bring the mixture to a boil (a rolling boil that can&#039;t be stirred down) at high heat for five minutes, without stirring. Use a spoon to make sure the jam isn&#039;t sticking to the bottom of the pan. If it is, then you can mix a couple of times and reduce the heat slightly.

To check that the jam has reached setting point, either use a thermometer or the saucer test*. If using a thermometer, the temperature needs to be 105ºC/220ºF.

Skim off any of the excess foam on top of the pan, for a clean jam. You can also add in a small amount of butter right at the end and stir to help disperse the rest of the foam/scum.

Remove from heat and leave the jam to cool for 10-15 minutes. This will allow the berries to settle so that they don't sink to the bottom in the jars.

Meanwhile, sterilize the jars you will be using for the jam and then place it in the oven for 10 minutes at 160ºC/325ºF to completely dry.

Place the jar onto a wooden surface (or other heat proof surface) and transfer the jam to the jars. This process is easier with a canning funnel, but not necessary.Wipe away any spillage on the outside of the jar with a damp cloth and then seal the jars. Be careful not to touch the lip or inside the lid if you&#039;re hoping to properly &#039;can&#039; your jam.

The Usual Steps

If you plan to use the blackberry jam reasonably quickly and don&#039;t intend to properly &#039;can&#039; it then It will last in the fridge for up to three weeks or in the freezer for up to 6 months.

You can also use the hot water bath method (see notes below) if you want to properly store your jam for long-term storage. That way, your jam will last up to 2 years in a cool, dry, dark location.

Storing:

https://content.jwplatform.com/videos/5699gFqE.mp4

This is an easy tutorial on how to make Blackberry jam. It is a practically foolproof method for luscious, tasty blackberry jam every time.

Easy Homemade Blackberry Jam Recipe

A flavorful, delicious, and simple rose petal jam recipe made with just 4 ingredients and a simple process! Perfect as a spread, slathered, or spooned into desserts- this rose jam will take your dishes to the next level!

Rose Jam

edible organic rose petals

sugar sugar

Tbsp pectin

lemon, juice (or around 1/4 cup bottled lemon juice)

water

Prepare the roses by removing the petals and washing them well.

First combine the sugar and pectin in a bowl. Then, in a medium heavy-based pan, add the sugar pectin mix, water, and rose petals.

Heat the mixture over a low-medium heat stirring constantly, till the sugar is entirely dissolved. Don&#039;t raise the temperature until it is dissolved, otherwise, you can end up with a grainy jam and/or the formation of sugar crystals.*

Add the lemon juice and then continue heat at a slightly higher temperature for a further 5-10 minutes ( only stirring once or twice), allowing the mixture to begin thickening.**

Remove from heat and allow the jam to cool slightly. Meanwhile, sterilize all of the jars/utensils you'll be using to transfer and store the rose jam. To do this, wash everything with soapy water and then place it in the oven for about 10 minutes at 160ºC/325ºF to completely dry it.

Pour into sterilized jars, being careful not to touch the inside of the jar or lid during this step. Finally, seal the jars and your jam is ready!

Without properly heat ‘canning’ this rose jam/ rose jelly it will last in the fridge for up to two months or in the freezer for up to 6 months.You can also use a boiling water bath canner method (check my Step-by-Step Guide to Water Bath Canning for Beginners) to properly store your jam for long-term storage. That way your jam will last around 1-1.5 years in a cool, dry, dark location.

How To Store

https://content.jwplatform.com/videos/CZDfpi2f.mp4

This is an easy recipe for a flavorful, delicious, and simple rose petal jam. It is perfect as a spread, slathered, or spooned into desserts - this rose jam will take your dishes to the next level!

Homemade Rose Petal Jam

Make this easy blackberry jam with your glut of summer fruit – perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Blackberry jam

blackberries

½kg jam sugar (the

juice and pips of 1 lemon

butter

The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.

Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).

Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.

Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

This 4-ingredient fig jam recipe (fig preserves) contains just fresh figs, lemon, sugar, and walnuts (optional), with no pectin but with several flavor variations! The results are perfect for spreading over bagels, toast, adding to grilled cheese, dolloping over pizza, and more!

Simple Fig Jam Recipe (Fig Preserves - No Pectin)

figs

sugar (or coconut sugar

Tbsp lemon juice (1 large lemon; or apple cider vinegar)

walnuts (optional)

water (may be needed (notes in recipe))

Wash the figs well and pat them dry with paper towels. Then slice the figs into quarters, removing any tough stems if necessary.

Transfer them to a large bowl. Sprinkle the sugar over the figs, mix well, and then allow the fruit to sit for at least an hour.If you want to make a smoother fig jam, you can cut the figs into smaller pieces at this point, as it will take less time for them to break down when cooking.During this time, the figs will macerate, and the sugar will encourage the figs to release their juices – stir a couple of times mid-way.

Step 1: Macerate the figs

Add the macerated figs and all their juices and the lemon juice to a large pot. Heat over medium heat and stir.If your figs aren’t very juicy, you can add a splash or two of water to the pan. The water is only needed to help dissolve the sugar, so don&#39;t add too much as you&#39;ll have to wait for it to reduce after.

Bring the mixture to a boil, constantly stirring until the sugar melts. Then lower the heat to medium-low. Cook, stirring occasionally, for 45-60 minutes until the fig jam has reached your desired consistency. Remember that it will thicken further as it cools. Use a spoon to gently mash the figs to your desired consistency. Towards the end of the cooking, add the roughly chopped walnuts (optional) and stir to incorporate them in the jam.For me, the correct consistency is when the figs are all very tender, and the juices run off my spoon/spatula in heavy drops (not running). You can test this further by placing a little of the jam on a pre-chilled (in the freezer) plate. Allow it to sit for a minute, then check the consistency (this will be what it’s like when set) - it should be thick and wrinkle slightly when pushed).

If you want a smoother fig jam, you can use an immersion blender or food processor and pulse just a few times (I&#39;d recommend doing this at the beginning of the process after the macerating step, though it can also be done at the end – just be careful since the fig mixture will be extremely hot).

Step 2: Heat the fig jam mixture

If you want to water bath can the fig jam, you&#39;d do so now - read the FAQ section for my top tips and head over to my beginners guide to canning for all my top tips and the method. Alternatively, transfer the hot fig jam to your sterilized jars, allow it to cool for a short while with the lids finger-tight. Then fully close the lid and transfer to the fridge.

Step 3: Decant the mixture

The storing methods will differ based on whether you&#39;re storing the fig jam as-is without canning or if it&#39;s been canned.Storing: you can store the fig jam in the fridge for 2-3 weeks (it may last longer, but I always use mine within 2 weeks, so I can&#39;t guarantee it). Alternatively, transfer it to the freezer for 2-3 months (in a jar with 1-inch headspace).Canned: once processed and left to cool, the fig jam is now shelf-stable and can be stored in a cool dark location for up to 10-12 months (as it has less sugar). If you increase the sugar, it will last up to two years.

How to Store Fig Jam

Make the best strawberry jam with this easy no-pectin strawberry jam recipe! It&#39;s super fruity, made with just 3 ingredients, fresh or frozen berries, &amp; can be refrigerated, frozen, or water bath canned!

Easy Homemade Strawberry Jam (No Pectin)

strawberries (slightly underripe work best; though you can use fresh or frozen)

sugar

lemon juice

Tbsp lemon zest (from 1 lemon)

lemon seeds (optional,

Sterilize the jars/tools - i.e., non-reactive saucepan, spoon, etc.- in hot, soapy liquid. Or do so in the dishwasher, ensuring they&#39;re still hot when you use them. Then leave them to drain and dry on a clean, sterilized surface.

If you don&#39;t have a thermometer, place 2-3 small plates in the freezer for the gel test.

If you&#39;re planning to water bath can the jam, prepare the canner by adding a trivet/rack and filling it with enough water to submerge the jars by an inch. If you didn’t use the dishwasher to keep the jars hot, place the lidded jars in the water and heat the water to an almost boil while preparing the jam.

Prepare the tools

Wash the strawberries well, then use a small knife (or a straw pushed through the bottom) to remove the stems and leaves. Remove any berries that are blemished/spoiled.

Zest and juice the lemon. Optionally keep a few of the lemon seeds, too, as they&#39;re packed with pectin and can be fished out of the jam before storing/canning it.

Prepare the berries

Transfer the strawberries and sugar to a large, deep, heavy-based stainless-steel saucepan and use a potato masher to mash them into a pulp (or your desired consistency).

Add the lemon juice and zest (and seeds, if using), and stir. Bring the mixture to a boil over medium-low heat, stirring constantly to ensure the sugar dissolves, and the jam doesn’t scorch to the bottom of the pan.

Skim any foam that appears (to avoid cloudy jam), simmering until it thickens enough to coat the back of a spoon. This usually takes about 15-20 minutes.

Make the jam

Remove the jam from the heat before testing its set. Then, if you have a thermometer, use it to test that the jam has reached 220ºF/104ºC.If not, add a spoonful of jam to one of the freezer plates and return it to the freezer for a minute before testing. It should be set and wrinkle when pressed on the edges. If it hasn’t set, continue to cook the jam for a few minutes and test it again.

The gel test

Place the sterilized, hot jars on a clean kitchen towel/wooden board (to avoid them cracking) and carefully pour/spoon the jam (using a jarring funnel helps avoid mess) into the jars, leaving ¼-inch headspace (0.5 cm) at the top.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until resistance is met, then increase to fingertip-tight.If you aren&#39;t canning, your homemade jam is now ready to cool, then refrigerate.

Fill the jars

Place the filled jars in the prepared canner, ensuring they&#39;re submerged under at least 1 inch of water. Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on your altitude).

Remove the canner lid and allow them to sit for 5 minutes before using canning jar tongs to transfer the jars to a clean kitchen towel (to avoid cracking) an inch or two apart to cool undisturbed for 24 hours.

Once cooled, check the jar seals (remove the screw band, and the lid should stay in place), then store them in a cool, dark location (like your pantry) for up to a year and a half.Re-process any unsealed jars with new lids/jars (after checking for chips) or transfer them to the fridge to use within a month.

Water bath canning

https://content.jwplatform.com/videos/tNXqQshT.mp4

Make the best strawberry jam with this easy no-pectin strawberry jam recipe!

Strawberry Jam (No Pectin)

This classic 3-ingredient raspberry jam recipe is sweet, summery, tangy, delicious, and made with simple beginner-friendly steps and no added pectin. Plus, you can store it in the fridge, freezer, or can it in a hot water bath!

Easy Raspberry Jam Recipe (No Pectin)

raspberries (8 cups; use some underripe berries

oz white sugar (4 cups)

lemon juice (fresh

Sterilize all the jars and tools used for this recipe. Wash the jars, lids, and bands in hot, soapy water, rinse them well, and leave them to drain and dry. Or wash them in a dishwasher on the top rack- it’s best if they’re still warm when you go to use them. Also, place 1-2 small plates in the freezer (they&#39;ll be used for the gel test).If you’re planning to can the jam, prepare the canner by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the jars by an inch.

Wash the raspberries well, removing any stems and berries that are spoiled, blemished, etc.

Prepare the berries and jars

Transfer the berries and sugar to a large, deep, heavy-based stainless-steel saucepan. Then use a potato masher (or a fork) to gently crush the berries, leaving some whole if preferred.

Add the lemon juice and stir. Bring the mixture to a full rolling boil, stirring constantly to ensure the sugar dissolves and the jam doesn&#39;t stick to the pan.

As foam appears on the top of the jam, use a spoon to scoop it away, simmering until it thickens enough to coat the back of a spoon (about 15-20 minutes).

Simmer the jam

To test if the jam has reached the correct &quot;set,&quot; remove the saucepan from the heat and place about a teaspoon of the jam over the pre-chilled plate (from the freezer). Return it to the freezer for 1-2 minutes, then test the set. It should be set and wrinkle when pressed.Alternatively, use a candy thermometer vertically into the saucepan of jam (don’t touch the bottom!). It should reach 220ºF/104ºC.

If it hasn&#39;t set, continue to cook for a few minutes and test it again.

Place the sterilized, warm jars on a clean kitchen towel/wooden board (this will stop temperature shock from causing cracks).To make the jars hot, heat them up (with the lids on) in the water bath canner while bringing the water to an almost boil. Alternatively, warm the jars (not the lids) in the oven.

Ladle the hot jam into the hot jars, leaving about ¼-inch headspace (0.5 cm). Tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until they are fingertip-tight.

At this point, the jam is ready to use immediately, transfer to the fridge for short-term storage, the freezer for 6 months, or be water bath canned to keep for up to a year!

Place the filled jars in the prepared canner, ensuring they&#39;re submerged under at least 1 inch of water.Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on the altitude of where you live).

Remove the canner lid and allow them to sit for 5 minutes before carefully using canning jar tongs to remove the jars from the water and set them onto a clean kitchen towel to drain and cool undisturbed for 24 hours.

Once cooled, check the seal - the middle part of the lid should not pop up and down when pressed. Then store them in a cool, dark location (like your pantry) for up to a year and a half.

https://content.jwplatform.com/videos/e9isNj2e.mp4

This classic 3-ingredient raspberry jam recipe is made with simple beginner-friendly steps and no added pectin.

Raspberry Jam Recipe (No Pectin)

This quick 4-ingredient blueberry jam is perfect for preserving the sweet and tangy flavor of blueberries at the height of their season! Plus, you can store it in the fridge, freezer, or can it in a hot water bath!

Homemade Blueberry Jam

oz blueberries (6 cups fresh)

lemon juice (from 1 large lemon)

oz liquid pectin

Sterilize all the jars and tools used for this recipe. Wash the jars, lids, and bands in hot, soapy water, rinse them well, and leave them to drain and dry.If you&#39;re planning to can the jam, prepare the canner now, too, by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the cans.

Wash the blueberries well, removing any that are spoiled, have blemishes, etc.

Transfer the berries to a large, deep, stainless-steel saucepan along with the sugar and lemon juice. Then use a potato masher or fork to gently crush the berries, leaving some whole if preferred.

Bring the mixture to a full rolling boil over high heat, stirring constantly. Then stir in the pectin and continue to stir over a hard boil for one minute.

Remove the jam from the heat, skim off any foam, and ladle the hot jam into hot jars, leaving about ¼ inch (0.5 cm) of headspace at the top. Tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.To make the jars hot, heat them up (lids on) in the water bath canner while bringing the water to an almost boil. Alternatively, warm the jars (not lids) in an oven or dishwasher.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, then screw the bands until they are fingertip-tight.

Place the filled jars in the prepared canner, ensuring they&#39;re fully submerged under at least 1 inch of water.

Bring the water to a boil over medium-high heat, add a lid, and allow them to process in the boiling water for 10 minutes (adjust the time based on the altitude).

Once cooled, check the jars seals (the middle part of the lid should not pop up and down when pressed), then store them in a cool, dark location (like your pantry) for up to a year.Any unsealed jars can be reprocessed with new lids or transferred to the refrigerator to use within a month.

Water Bath Canning (optional)

https://content.jwplatform.com/videos/CPT3P8zw.mp4

This quick blueberry jam is perfect for preserving the sweet and tangy flavor of blueberries at the height of their season!

Top 7 fruit preserve recipes from across the web

The most viewed fruit preserve recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Blackberry Jam

Rose Jam

Blackberry jam

Simple Fig Jam Recipe (Fig Preserve...

Easy Homemade Strawberry Jam (No Pe...

Easy Raspberry Jam Recipe (No Pecti...

Homemade Blueberry Jam

Top 7 fruit preserve recipes from across the web

The most viewed fruit preserve recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Blackberry Jam

Rose Jam

Blackberry jam

Simple Fig Jam Recipe (Fig Preserve...

Easy Homemade Strawberry Jam (No Pe...

Easy Raspberry Jam Recipe (No Pecti...

Homemade Blueberry Jam

The most viewed fruit preserve recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine