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Blackberry and Raspberry Jam - Fab Food 4 All
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4.50 from 4 votes

Blackberry and Raspberry Jam

A rich and fruity Blackberry & Raspberry Jam - delicious!
Course Snack, teatime
Cuisine British
Keyword blackberry, lemon juice, raspberry
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 2 jars
Author Camilla Hawkins


  • 310 g Blackberries
  • 310 g Raspberries I used frozen
  • 2 tsp Lemon juice
  • 50 ml Water
  • 620 g Granulated sugar


  • 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.


Put 2 small plates in the freezer before you start.
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.