Blackberry and Raspberry Jam is made with just 4 ingredients and no pectin. So fruity and delicious, it’s perfect for afternoon tea!
Today I’m bringing you Blackberry and Raspberry Jam! Having read about the early bramble season I couldn’t wait to go to our local park to see if I could find any blackberries last weekend.
Sure enough there were ripe blackberries but not in huge quantities so there was a lot of pain to gain because of course the big lush blackberries are always the ones that are completely out of reach! After buying my daughter an ice cream and watching her play in the park we came home with our booty (I say we, my daughter really has no interest in blackberries)!
The following day I found myself in another part of town and found a hidden pathway next to some allotments which was virtually overgrown with swathes of blackberries far bigger and juicier than the booty from the previous day. With no bag on me I found an old but fairly clean polystyrene cup on the ground and used that to pick many more blackberries with my 2 children waiting patiently asking when we could go home!
I remember my mum picking blackberries as a kid and I expect I didn’t join in either! On one occasion she fell into the brambles by the side of the road on a sloping embankment (so I blame my genes)!
When I came home I knew I had to make jam (yes this is my guilty pleasure) but wanted to make Blackberry and Raspberry Jam as I had some raspberries in the freezer. Not wanting to drown out the raspberry flavour with the blackberries I knew I need to have an equal quantity of each fruit.
As I only had 310 g of raspberries that is what dictated the quantities of this recipe which will make 2 average sized jars of jam. So please feel free to scale this recipe up if you have more fruit, the timings may be affected though!
So what was the jam like?
Well my son was my first guinea pig and he nodded his head madly before he could speak with a mouth full of scone. Then I garnered my husband’s opinion (who hates fruit with bits in) who said it was really nice and would be even better if I had sieved it!! I was really impressed with the rich colour and the intensely fruity taste which was delicious on a scone!
More Blackberry Recipes
If you’d like to see more ways of using foraged blackberries after you’ve made my Blackberry and Raspberry Jam then check out these recipes:
- Easy Blackberry & Apple Jam – Fab Food 4 All
- Easy Seedless Blackberry Jam – Fab Food 4 All
- Blackberry & Apple Loaf – Fab Food 4 All
- Apple & Blackberry Crumble – Greedy Gourmet
- Blackberry Flapjacks – Utterly Scrummy
- Gluten Free Blackberry Blondies – Maison Cupcake
- Blackberry, Golden Raspberry, Banana & Chocolate Fruit Tart – Kavey Eats
- Blackberry & Bourbon Eton Mess – Cook Sister
The only thing missing is some clotted cream!
I’m sure you’ll love my Blackberry & Raspberry Jam so do leave a comment and rating below. You can even share your jam with me by tagging @FabFood4All on social media!
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Blackberry and Raspberry Jam
Ingredients
- 310 g Blackberries
- 310 g Raspberries I used frozen
- 2 tsp Lemon juice
- 50 ml Water
- 620 g Granulated sugar
Instructions
- Put blackberries, raspberries, water and lemon juice in a preserving pan (or very large pan) and bring slowly to the boil.
- Reduce heat and simmer for 15 minutes or until fruit is soft.
- Add sugar, stirring over a low heat until it has all dissolved.
- Bring pan to a rolling boil and time for 6 minutes.
- Take pan off heat and put a few drops of jam on a chilled plate and plae in fridge for a minute.
- Push your finger through the jam and if it feels jelly like and forms a crinkle then it is ready.
- If not put pan back on heat and boil for another 2 minutes and so on.
- Skim any scum off with a spoon.
- Ladle the jam into sterilised warm jars and put lids on immediately, if using cellophane put waxed discs on and allow to cool before adding cellophane lids.
- Label once cool.
Notes
Sterilise jars by washing in hot soapy water or dishwashing, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
Lucie
Hello I just did your jam , it took me about 10 minutes additional to get the right thickness. It’s a beautiful colour and the tasting of it from the freezer test was delicious! Of course I don’t throw the scam out I eat it . Now I’ve never used wax , I’ve put lid on it will I get a good seal this way?
Camilla
Excellent Lucie. Yes you will get a seal as the jam cools down and forms a vacuum.
Jenna
Have just finished making a double batch of this with frozen brambles I picked last year and fresh raspberries that I got cheap this morning. I had to mash the brambles ever so slightly at the end as they were mostly still whole, but it’s absolutely gorgeous, very easy to make and will go down a treat with my b&b guest’s. Thanks for the recipe.
Camilla
Excellent Jenna, so glad you like the recipe. I imagine as your blackberries were frozen they held their shape more so a good idea to give a little mash:-)
Gail
Can you freeze it?
Camilla
Hi Gail, I’m wondering why you’d want to freeze something that is already preserved and will last for years. Most food you put in the freezer only lasts for 3 months in there. This is not a freezer jam which is made completely differently and has to be frozen in order to preserve it.
Carlene Dardas
You don’t mention using pectin in the recipe…I thought you always have to as a preservative?
Camilla
Hi Carlene, pectin is found in fruit in varying quantities and helps the jam to set. Low pectin fruits either need additional pectin or I prefer to use lemon juice which aids the set. Sugar is the preservative.
Herbert Appleby
I really enjoy jam but find the seeds get wedged into my cavities and require dentist like tools to remove them. Is there a way to puree this type of fruit so the seeds don’t get me every time?
Camilla
Herbert I think you just need to sieve it but you’d need one of those large cone style ones I imagine!
John
I use muslin over a bowl to remove seeds, as I like it as a jelly.
Maya Russell
Love the dark, rich colour of the jam.
Camilla
Thanks Maya:-)
kelli hagenow
How do you store them after canned? How long will they be good canned ?
Camilla
Hi Kelli, I keep all jams in a cool dark place after making and in the fridge once opened. The jam should last a couple of years I believe but it never lasts anywhere near that long in our house and particularly this one as it’s my favourite;-)
bev
Ooooh – going to have to try this!
Camilla
Great, I’ve just used up the last of ours!
Lorna Craig
This is this year’s plan, there are so many brambles about 5 minutes walk from my home! That’s if I get there first! Really looking forward to it, it’s been so long since I had any
Camilla
I get a thrill each year picking brambles:-)
Abigail Cullen
This jam look really good, will plenty of fruit, yummy!
Camilla
Thank you:-)
Fuss Free Helen
You are rapidly becoming the queen of jam Camilla!
Wonderful!
Camilla
Excuse me while I just try and squeeze my head through this door:-)
Paul Wilson
I’ve got a few raspberries and lots of blackberries in the garden at the moment – have to see if there’s enough to make some jam!
Camilla
Good luck:-)
Carolyn Clapham
It sounds good to me, but I’ll definitely have to sieve it if my husband is going to eat it. 🙂
gouldie7
Looks great! My blackberries are taking an age to ripen this year, and my raspberries didn’t bother!
Camilla
Thanks:-) That is strange as it’s been such an early start to the bramble season this year!
Maddy
The bushes seem to have a bumper crop this year, so will have to get busy!
Camilla
It has in deed been a bumper year:-)
Florence Cross
We have plenty of blackberries this so I think I’ll have a go at making my own jam this year.
Alison Turner
This looks lovely I have just started making my own jam this year so will have to give this a go 🙂
Jeanne Horak-Druiff
Oh how true it is that the fattest blackberries are always JUST out of reach!! 😉 I always take along tall hubby and his long arms! Lovely simple jam recipe – thanks for sharing and for linking to me.
Camilla
Thanks Jeanne:-) Last year a had a hiker’s stick with me which was really useful for pushing branches out of the way, sadly I lent it out and it got broken so just me and lots of scratches this year!
Paul Wilson
Seasonal too!
Lucy Parissi
I have many scars from trying to reach for blackberries but luckily both my kids get very competitive whenever we go picking in the park. I love blackberries so much – keep meaning to post some recipes but can never find enough of them. Luckily you can buy them now! This jam looks so delicious – especially with some homemade bread – yum.
Camilla
Yes picking brambles does come with quite a lot of pain and scratches but I suppose it all adds to the experience! No pain, no gain as they say!
Honest Mum
Nothing beats homemade jam, these are stunning! Thanks for linking up to #tastytuesdays
Camilla
Thanks Vicki:-)
Paul Wilson
What a great colour.
Camilla
Thanks Paul:-)
Stuart Vettese
Great way to use those bountiful rasps and blackberries. And of course, Scottish berries are the best 🙂
Camilla
Yes I expect all the rain you get makes them plumper:-)
Jen @ Blue Kitchen Bakes
Gorgeous colour to the jam, I need to get foraging soon though it’s been tipping it down on and off today, maybe next weekend instead!
Thanks for linking to my muffins 🙂
Camilla
Thanks Jen, we managed to avoid the rain today:-)
Heather Haigh
I too have some raspberries in the freezer – had a fabulous crop this year but nearly finished now. Blackberries just coming so I will have a go at this when they get a bit more plentiful. It looks a lovely rich colour – can’t wait to try it.
Camilla
Thanks Heather, hope you enjoy it:-)
Keep Calm and Fanny On
Your jams always look smashing, this is one of my favourites with such strong memories for me… Thanks!
Camilla
Aah, thank you for your kind words:-)
Kavey
Love love love blackberry jam, it’s one of my favourites, from foraging the berries to making it and of course eating it. Thanks for sharing my tart recipe!
Camilla
Me too, have just realised I should have put a link to my Blackberry & Apple Jam too LOL!
Emily @amummytoo
You are the queen of jam! 🙂 Thanks for linking up to #recipeoftheweek – sorry I’m a bit late over! Have Pinned this post and scheduled in a tweet. New linky live at 6 🙂 x
Camilla
Aah thanks, that put a smile on my face when I read that:-) I just love making jam!
Elizabeth
Oooh lovely! We grew up on home made jam made from foraged berries. It is the absolute best! A perfect Credit Crunch Munch entry 🙂
Camilla
Thanks Elizabeth, it’s so satisfying isn’t it!