Total Time
Prep 10 mins
Cook 15 mins

Posted by request.

Ingredients Nutrition

  • 5 cups crushed blackberries (do not puree, crush with a potato masher)
  • 7 cups sugar
  • 1 (1 3/4 ounce) package dry pectin (I use Ball but Sure Jell will work too)


  1. Carefully measure out the berries, put them into a very large pot (8qt).
  2. Carefully measure sugar in a lg bowl.
  3. Add the pectin to the berries a little at a time, stirring constantly.
  4. Heat on hi, stirring constantly until mixture comes to a FULL boil.
  5. Add sugar ALL at once, stirring.
  6. Bring mixture back to a full hard boil, stirring constantly.
  7. Boil for 1 minute.
  8. Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
  9. Wipe the rim of the jar and put canning lids and rings on fingertip tight.
  10. Place in canner with very hot water, make sure water is 1 inch above jars.
  11. Process in boiling water bath for 10 minutes.
  12. Remove and set them upright on a towel to set for 12 hours.
Most Helpful

I have 6 blackberry bushes in my yard.
Great recipe, but my family likes seedless jam.
I do one extra step, I strain the cooked down berries through a wire strainer and to get all the goodness out I push them through with a gravy ladle. Super simple and seedless.

5 5

My son LOVES blackberry jam, so I tried this out. It's GREAT! I did cheat and use frozen blackberries, but it was still wonderful.

3 5

I set the grandchildren to picking wild blackberries and we made 1/2 the recipe just to try it. I thought it came out a bit too sweet and jelled just a bit too firm. The old saying for jam and preserves used to be "a cup of sugar to every cup of fruit." I think I'm going to try it that way and see how it does. The 7/5 ratio of sugar to fruit seems to overwhelm the taste of the fruit.

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