Thank you Alice, so happy you like the recipe. Do try my Blackberry & Apple Jam too if you have blackberries on tap: https://www.fabfood4all.co.uk/easy-blackberry-apple-jam/

Omg this was the best jelly and so easy. I love the taste. With a blackberry bush in the backyard I needed to find something to do with them. Thank you for this recipe!!!

Hi Laura, in theory yes but the boiling time would also increase so you’d need to use a digital thermometer (104.5C) but I would worry about the sieving stage. That’s too much to fit into a sieve and a lot of pips for the juice to squeeze past. A mouli would be a better option and you’d put the berries through it raw.

So glad to hear that Honey, thank you for leaving your feedback which is useful for others:-)

In reply to Camilla.

Really good recipe I used a little bit less sugar as I’m not one for very sweet things but I really enjoyed this recipe thank you

Hi Picasso, glad you like the recipe and have found a method that suits you. I’m afraid I had to edit out the Lakeland link you added as when these products go from sites I’m left with broken links that I then have to go back in and fix or remove down the line.

Brilliant. Thank you. Two comments though.

First, if you sieve the blackberries before adding the sugar, you can put the seeds in the compost bin.

Secondly, if you make this a lot, it’s worth buying a food mill as it de-seeds the blackberries very easily. (I heat them a bit first if they aren’t soft.) It also de-seeds raspberries and I also use it when making apple sauce (no need to peel or core but I quarter them and zap them in the microwave first) and tomato sauce for pasta as it gets rid of the skins and purées the rest of the sauce beautifully. It also does amazing mash! (Sorry, is that OTT?! It’s my favourite gadget at the moment!)

So glad you like the recipe and that it worked for you this time! When you were a kid and got crunchy jam it would have been because you didn’t allow the sugar to fully dissolve before bringing to the boil.

Had a load of juicy blackberries growing in my garden and didn’t know what to do with them. After a quick search online I found this great recipe… I’ve made this jam twice now and it’s come out amazing.

When I was 11, I tried a similar recipe that was in a kids cook book I had, but I must have done something wrong as it ended up with a crunchy texture, like it was full of undesolved sugar!

The second time I made this, I used about 10% less sugar just to give it a bit more bite.

Hi Krista there are online cup conversion sites but they’re not accurate as a cup of blackberries will weigh a different amount to another cup depending on the size of the blackberries. For accuracy you need a set of digital scales which are not at all expensive. A weight cannot accurately be converted to a volume unless it’s a liquid. Scales will transform your jam making and baking for the better, believe me.

Awesome Elsie, would love to try boysenberry jam! Never even seen on so not likely to happen sadly:-(

I used this recipe for boysenberry jam! Came out perfect! My boysenberry bushes (2) are yielding more each year. Can’t wait for next years crop!

You’ll find the answer to this question in the blog post above the recipe card.

Hi Lauren, you don’t need to test the temperature, the most important step is the chilled plate test. If you were scaling the recipe up then the testing of the temperature would be important and act as a guide as to when to test for set. The jam should set by the next day (once it has cooled) you don’t need to put it in the fridge until you open it, however it will make the jam firmer.

It tastes delicious and somehow I missed the checking temp!! I’m literally beating myself up… but how long does it take to set after getting in the fridge…

Great idea Sheridan, so glad you like the recipe:-)

Used berries I’d frozen. Jam was so tasty and a perfect consistency. Can’t wait for new seasons crop! So easy.

Hi Lana, doubling the recipe may more than double the cooking time. If changing the ingredient quantities it’s best to use a digital/sugar thermometer to guide you as to when to do the plate test (104 – 105.5C).

So glad you like the recipe Celia. A digital thermometer might be the answer to overcooked jam.

Hi, What a fabulous recipe. My last years blackberry jam would not come out of the jar. Me thinks I cooked it for too long. This one today is so quick and looks delicious. Many thanks Celia

A pleasure:-)

In reply to Camilla.

Thank you do much!

Hi Charlene, no problem, just pour the jam back into a pan and continue boiling until it passes the plate test. Of course you’ll need to wash and resterilise your jars. Good luck!

I love this recipe! I made a beautiful batch. Then I made another batch last night and it’s not setting. Can I fix it? It’s in jars.
Thank you!

I don’t imagine so, but your yield will be reduced as you’d get more cooked pulp through the sieve than raw blackberry pulp I imagine. But good on your husband for wanting to help:-)

Hi Debs, all my recipes are at the bottom of the page. There’s a Jump to Recipe tab at the top for ease:)

Can’t see the quantity of anything maybe I’m missing it??

Aaw, that’s wonderful Karen, so glad this recipe connects you to your youth 🙂

Wonderful Goldie, so glad you like the recipe:-)

This is a great simple recipe, picked blackberries yesterday , scaled up recipe and have 7 beautiful coloured jars of blackberry jam , left some berries for texture

This is setting up now. I used a mixture of fresh and defrosted frozen blackberries foraged locally, put them through my moulin, and scaled up for 1.2kg of pulp & juice.
It did take a long time to get to temperature, much easier to tell with a digital thermometer, I just jarred up when it got 105°C.
I did roughly equal weight of prepared blackberry to sugar.
Because I removed the seeds prior to adding sugar, I was able to compost them.

Hi Edward, I feel the clue to this is that you “reheated”. The jam needs to be on a high heat in order to reach a rolling boil so that enough moisture can be lost to form the jam.If you did do this then carry on until you get to setting stage, the jam will drip slowly off a wooden spoon as you get towards setting stage.

Hi Anita, you cannot convert a weight to a volume accurately which is why I don’t do this. I spent an afternoon weighing out cups of blueberries of different sizes one afternoon and when you scaled up the different sized blueberries to a full recipe the difference in weight was enough to throw my recipe and timings. I believe a set of digital scales doesn’t cost much more than a coffee out but the investment in accurate recipe making is so much more worthwhile. Giving out bad information is not something I’m willing to do as ingredients are not cheap and I also value my readers to much.

Hi Jen, see the heading “How long will the jam keep once opened” above:-)

How long does this jam stay good in the refrigerator?

If you can’t source fresh or frozen blackberries but want a Seedless jam you could try my Raspberry version which would also work with fresh or frozen raspberries.

Awesome Mary, so glad you like the recipe! Hope you find some more of my jam recipes useful:-)

Hi Andrew, you could adapt my Elderberry Jam recipe https://www.fabfood4all.co.uk/simple-elderberry-jam-with-step-by-step-video-tutorial/ and I also have a seedless Raspberry Jam https://www.fabfood4all.co.uk/easy-seedless-raspberry-jam/

Love the jam. Would this work with other berries too? (maybe elderberries?)

Aaw, thank you so much Louise, so happy to hear that you love the recipe and that it scaled up well:-)