There’s just something about turning a bowl of fresh blackberries into homemade jam that never gets old for me. Whether the berries came from your garden, a local farm stand, or even your freezer, this small batch blackberry jam recipe is simple, full of flavor, and totally doable even if you’ve never canned before.

This recipe makes 2 to 3 half-pint jars, which is perfect when you don’t want a pantry full of jam or you’re just working with a smaller harvest.

I’ll walk you through how to make blackberry jam safely and how to store it with or without canning, plus a few fun flavor variations to try.

This post contains affiliate links, which means I earn a small profit when you click on the link and purchase my recommendations. As an Amazon Associate I earn from qualifying purchases. Thanks for supporting my small business!

CHOOSING THE BEST BLACKBERRIES FOR JAM

Fresh Blackberries

These are the larger, juicier berries you’ll find at the store or growing in most home gardens. They’re usually sweeter and break down more as they cook, creating a smoother jam.

Wild Blackberries

Wild blackberries tend to be smaller, firmer, and a bit more tart. They often hold their shape during cooking, which can give your jam a chunkier texture unless you mash them. They also contain a bit more natural pectin, which can help your jam set nicely. Just be sure they’re fully ripe for the best flavor.

Frozen Blackberries

Frozen berries are an option if you don’t have fresh ones on hand. Freezing softens the fruit and slightly reduces the natural pectin, so your jam may be a bit softer. 

SUPPLIES YOU’LL NEED TO MAKE BLACKBERRY JAM

You don’t need a ton of fancy equipment to make a small batch of jam, which is one of the reasons I love this recipe. Here’s what I typically use:

Basic Supplies (With or Without Canning)

• Medium pot (to cook the blackberries)

• Wooden spoon or silicone spatula

• Potato masher or fork (for mashing berries)

• Measuring cups and spoons

• Small plate (for testing jam thickness)

• Clean jars with lids (half-pint jars work great)

Optional Supplies (For Water Bath Canning or Steam Canning)

If you plan to make your jam shelf stable, you’ll also need:

• Water bath canner, a large deep pot, or a steam canner

• Jar rack or a towel for the bottom of the pot if doing water bath canning

• Jar lifter (makes things much safer and easier)

• Canning funnel

• Magnetic lid lifter and bubble popper

• Clean cloth or paper towel (for wiping rims)

Optional but Helpful

• Food thermometer (to check for gel stage around 220°F)

• Fine mesh strainer (if you prefer seedless jam)

• Ladle for easier jar filling

BLACKBERRY JAM INGREDIENTS (Small Batch – 2 to 3 Half-Pints)

• 4 cups fresh blackberries (about 1½–2 lbs or 24-32oz)

• 1½–2 cups granulated sugar (adjust to taste)

• 1 tablespoon lemon juice (bottled for canning safety)

• Optional: 1 packet powdered pectin (for thicker jam; I personally didn’t use it for this recipe)

STEP-BY-STEP: HOW TO MAKE BLACKBERRY JAM

1. Prepare Jars for Storing Jam

No matter if you’re refrigerating your jam or processing it for shelf storage, the first step is getting your jars ready.

Begin by cleaning your jars and lids well using hot, soapy water or a dishwasher cycle. After that, it’s important to keep the jars warm to prevent cracking when the hot jam is added. You can do this by leaving them in a warm dishwasher or holding them in hot water until you’re ready to use them.

2. Prep the Berries

Rinse your blackberries and then gently mash them in a heavy-bottomed pot. You can leave it chunky or mash it smooth depending on your preference.

3. Add Sugar and Lemon Juice

Stir in sugar and lemon juice.

Optional: Let the mixture sit for 10–15 minutes to draw out the juices. (I skipped this step.)

4. Bring to a Boil

Turn heat to medium-high and bring to a rolling boil, stirring frequently to prevent scorching and to keep the foam that will form from going over the top of the pan. I sometimes need to move my pot to a smaller burner to keep the boiling fruit from overflowing the pot.

If you choose to use pectin, follow package directions for timing. I really don’t find it needed for blackberry jam, but I would use pectin if I were to make blackberry jelly.

5. Cook Until Thickened

Boil for 10–20 minutes until the jam thickens and coats the back of your spoon.

6. Test Jam for Doneness

Place a small plate in the freezer beforehand. Spoon a bit of jam onto the cold plate and place it back in the freezer for about a minute. If it wrinkles when pushed with your finger, it’s ready. You can also check with a thermometer and aim for 220°F.

HOW TO STORE WITHOUT CANNING (Refrigerator or Freezer Jam)

If you don’t want to go through the process of canning your blackberry jam, no problem. Just follow the following steps.

Refrigerator Method for Storing Jam:

1. Test jam to make sure it is set.
2. Fill clean and hot jars with hot jam, leaving 1/4 inch headspace.
3. Place lids on the jars and gently tighten.
4. Let the jam cool on the counter.
5. Refrigerate up to 3 weeks.

Freezer Method for Storing Jam:

1. Test jam to make sure it is set.
2. Fill clean and hot jars with hot jam, leaving 1/2 inch headspace.
3. Place lids on the jars and gently tighten.
4. Let the jam cool on the counter.
5. Freeze up to 1 year.

HOW TO CAN BLACKBERRY JAM

1. Wash jars, lids, and rings in hot, soapy water, or run through dishwasher cycle.
2. Keep jars hot in preparation for filling with jam. I do this while the jam is cooking.
3. Test jam to make sure it is set.
4. Fill hot jars with hot jam, leaving 1/4 inch headspace.
5. Remove any air bubbles with a clean utensil.
6. Wipe rims clean to help ensure proper lid seal.
7. Apply lids and rings fingertip-tight.
8. Process in a boiling water bath for 10 minutes or a steam canner for 10 minutes (adjust for altitude).
9. Remove jars, place on a towel on the counter, and cool undisturbed for 12–24 hours.
10. Check seals before storing. The center lid should not make a popping sound or move when pushing down on it in the middle. 

SAFE CANNING INSTRUCTIONS (For Shelf Stability)

If you’d like your jam to be shelf stable, follow proper water bath or steam canning procedures. 

BLACKBERRY JAM FLAVOR VARIATIONS TO TRY

One of my favorite things about small batch jam is how easy it is to experiment.

Blackberry Vanilla

Add 1 teaspoon pure vanilla extract after removing from heat.

Blackberry Lemon Thyme

Add 1–2 teaspoons finely chopped fresh thyme during cooking. Note: Use the refrigerator or freezer method for storage when using fresh herbs. 

Blackberry Jalapeño

Add 1 small finely diced jalapeño (seeds removed) for a sweet-heat jam that pairs beautifully with cream cheese.

Mixed Berry

Swap 1 cup of blackberries for raspberries or blueberries.

FAQs