Blackberry Jam Water Bath Canning Recipe

Every summer, our little blackberry patch by the house bursts with fruit. My family and I love walking outside and picking fresh blackberries almost daily during harvest season. Once we’ve collected enough, I turn some of them into jars of delicious jam to enjoy all year.

Sometimes I freeze blackberries a few cups at a time until I’ve built up enough for a batch of jam, which works just as well. But this year, I had the luxury of making jam with fresh berries straight from the garden.

This homemade blackberry jam recipe is simple, reliable, and perfect if you’re water bath canning for the first time.

Why Make Homemade Jam Instead of Buying It?

You might be wondering why someone would go through the effort when you can grab a jar of jam at the grocery store for just a few dollars. For me, it’s about more than cost:

Self-sufficiency – When I grow fruit and can it myself, I don’t have to rely on the store. I like knowing there’s always something good in the pantry, even if I decide not to go shopping.
Flavor and creativity – Store shelves don’t always have the unique combinations you can create at home. Blackberry plum jam? Seedless blackberry jam with a splash of lemon? These little twists are possible when you make your own.
Sustainability – I reuse the same canning jars year after year. Instead of creating more packaging waste, I just buy new lids and keep reusing everything else.
Tradition and enjoyment – Honestly, seeing a row of jelly jars filled with deep purple jam on the shelf makes me so happy. It connects me to generations past who preserved food the old-fashioned way.

Canning isn’t about prepping for the apocalypse—it’s about enjoying what I grow, and having something tasty in the pantry.

Blackberry Jam Recipe (Water Bath Canning)

This recipe makes about 12 half-pint jars of jam.

Ingredients

8 cups of fresh blackberries (or frozen)
1 box Sure-Jell Original Pectin
7 cups of sugar (the amount of sugar must be exact for the pectin to work properly)

Optional: A splash of fresh lemon juice can help brighten the flavor, but it’s not necessary.

Equipment (Affiliate Links)

Below are some of the tools I use in my kitchen. As an Amazon Associate, I may earn a small commission at no extra cost to you if you purchase through these links.

Step-by-Step Instructions

Step 1 – Prepare jars
Wash jars and lids in hot soapy water, rinse, and place jars in your boiling water canner. Cover with at least 1 inch of water and bring to a simmer. Keep hot until ready to use. (This keeps your jars from cracking when filled with hot jam.)

Step 2 – Crush blackberries
Measure 8 cups of fresh berries (or thawed frozen ones). Crush them a little at a time with a potato masher or food processor. For seedless blackberry jam, strain through a fine mesh strainer or food mill. I recommend straining half of the blackberries for the perfect amount of seeds. You should end up with about 5 cups of crushed berries.

crushed blackberries being pressed through a sieve to remove some seeds.

Step 3 – Cook the fruit
In a large saucepan or jam pot, combine the crushed blackberries and pectin. Bring to a full rolling boil (a boil that doesn’t stop when stirred) over high heat, stirring often.

Step 4 – Add sugar
Add all the sugar at once, stirring quickly. Return to a full rolling boil and cook for exactly 1 minute, stirring constantly. Remove from heat and skim foam with a metal spoon.

Step 5 – Fill jars
Remove hot jars from the canner. Ladle hot jam into jars using a canning funnel, leaving 1/4 inch headspace at the top of each jar. Wipe rims with a damp cloth. Place flat lids on top and screw bands to fingertip tightness.

filling blackberry jam jars using a jar funnel

Step 6 – Process jars
Place jars into your boiling water canner, making sure water covers jars by 1–2 inches. Adjust water level if needed. Cover, bring to a boil, and process jars for 10 minutes.

Step 7 – Cool jars
Using a jar lifter, remove jars and place jars upright on a towel or dry place. Let cool at room temperature for 12–24 hours. Do not touch the lids during this time.

Step 8 – Check seals and store
After cooling, check seals by pressing down on the center of each lid. If the lid pops up and down, it didn’t seal—store that jar in the fridge. For sealed jars, remove the rings, wipe jars clean, label with contents and date, and store in a cool, dry pantry.

For best results, use your jam within 12–18 months.

Tips for Success

Don’t skip the processing time—it ensures a safe seal.
If you like old fashioned blackberry jam with seeds, leave them in. If not, a fine mesh strainer makes seedless jam easy.
If you’re experimenting with other fruits (like raspberry jam), always use tested recipes from a trustworthy source to ensure proper acidity.
A small batch of jam is a great way to try new flavors without committing to dozens of jars.

Serving Suggestions

There are so many delicious ways to enjoy blackberry jam. Spread it on sourdough toast, peanut butter sandwiches, or English muffins. Stir a spoonful into yogurt, swirl it into ice cream, or use it as filling for thumbprint cookies.

Check out my other jam recipes:

Homemade Blackberry Jam Water Bath Canning Recipe

Learn how to make blackberry jam with Sure-Jell pectin

Print Recipe Pin Recipe

Course Breakfast, Dessert, Snack

Cuisine American

Servings 9 jars