Just Enough
Blackberry Jam

This simple, small-batch jam takes just half an hour to make, and has all the old-fashioned flavor you’d expect from homemade preserves. Store it in the fridge and finish eating it within a few days. (Trust me, this won’t be a problem.)


Directions   Print recipe     Email to a friend

3 cups fresh blackberries
3 cups sugar
1 tablespoon freshly squeezed lemon juice
  1. Place the blackberries, sugar and lemon juice in a spacious, heavy-bottomed pot set over medium-high heat. Slightly crush the blackberries with a wooden spoon to get the juices flowing.

Note: The jam bubbles up during the cooking process, so make sure to use a big enough pot.

  1. Cook, stirring constantly to prevent burning, until the mixture reaches a full boil (6 or 7 minutes).
  1. Adjust the heat to a lively simmer (just below a rolling boil) and cook for 10 to12 minutes, until slightly thickened. Do no overcook because the jam thickens as it cools.
  2. Pour into a heat-resistant bowl and skim off any scum that collects on the surface.
  3. Cool for five minutes, stirring occasionally to distribute the fruit.
  1. Set aside to cool completely, then refrigerate until ready to use.


Preparation Time: 
about 25 minutes, plus cooling time