It’s blackberry season and they are looking so juicy that we couldn’t resist picking as many as possible and making our very own blackberry jam. Thankfully our venture was a success and I’ve been eating toast with home made blackberry jam for breakfast for a few days now, and will be into the foreseeable future.




  • Bowl of blackberries
  • Granulated sugar
  • Nob of butter



  • Jam thermometer (if you have one)
  • Big cooking pot
  • Metal spoon
  • Glass jam jars and lids (sterilised in the dishwasher or in boiling water beforehand)



1. Once you’ve picked loads of blackberries give them a quick rinse and weigh them
2. Then weigh out the same amount of sugar

Jam and sugar
3. Put the blackberries in a big pot over low heat to bring the juice out of them, stirring occasionally but being careful not to break the berries (about 15 minutes)

Boiling berries
4. Gradually add the sugar to the blackberries and stir it (carefully) into the mixture
5. Bring to the boil
6. While you’re waiting for the jam to boil get your jars, remove the lids and put them all on a tray and into a hot oven (about 150*C) leaving them here until the jam is ready
7. Turn down the temperature so the mix is simmering and leave it for about 45 minutes (this is where things get a bit trickier as there’s no 100% certain time it takes to make jam) then check the jam every 10 minutes as the change from too runny to too think can be pretty quick

Boiling jam

8. If you have a jam thermometer it would come in handy now – the jam is ready when the mixture reaches between 20*C and 23*C. If you don’t have a jam thermometer you have to be eagle-eyed and check the consistency of the jam another way… Dip a metal spoon into the jam and take it out, the layer of liquid that is left on the spoon should form 2 drops that hang for a moment and then fall off the spoon, or they may merge into one bigger drop slowly and then fall off- when you reach this stage the jam is ready 
9. Once you think your jam is ready turn off the heat and add the nob of butter, stirring carefully until it is melted, this gets rid of the foamy bit on top of the jam
10. Remove your jam jars from the oven and transfer your jam into the jars. We used a ladle but it did get a bit messy, if you have a wide funnel that would probably be best
11. Put the lids onto your jars- CAREFUL THEY’LL BE HOT!
12. Leave your jam to set overnight and test it out for breakfast in the morning

Jam in Jar


Timing jam can be a bit confusing but don’t be dissuaded if it comes out too hard. It’s all about trial and error to figure out what works best. We made this recipe with about 1300g of berries and filled 6 jam jars. If you want to make the jam a bit more sour then add some lemon rind at the boiling stage (5) just don’t forget to take it out when it comes to putting the jam into jars. Get picking and let us know how your jam turns out! We’ll be making more this weekend (the supply of blackberries seems endless!) so will have some more tips and tricks coming your way soon…