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Blackberry Jam

Jar of blackberry jam on countertop.

Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.

Try this research-tested recipe for blackberry jam courtesy of the National Center for Home Food Preservation.


  • 6 cups, Blackberries, crushed (about 3 quart boxes)
  • 1 package, Powdered pectin
  • 8 ½ cups, Sugar

Yield: Makes about 11 or 12 half-pint jars.


To Prepare

Sort and wash fully ripe berries. Remove any stems or caps. Crush berries. To reduce seediness, place berries through a sieve or food mill.


  1. Measure crushed berries into a kettle. Add pectin and stir well.
  2. Place on high heat and bring quickly to a full boil with bubble over the entire surface; stir constantly.
  3. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim the surface.
  4. Fill hot jam immediately into hot, sterile jars, leaving ¼-inch headspace.
  5. Wipe rims of jars with a dampened, clean paper towel. Secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time).

To learn more about canning Jams & Jellies, watch our Troubleshooting Jams & Jellies video!

Canning Tips


  • Rim of jar must be free of all food particles in order to ensure seal adheres appropriately.
  • Instructions on water bath canning can be found in this resource.

Adjusting for Altitude

Altitude (feet)
Water Bath (minutes added)
5 minutes
5 minutes
5 minutes
10 minutes
10 minutes

SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.

Related Topics

Canning Recipes