Homemade Blackberry Jam (Fresh-Picked)
This homemade blackberry jam is made using fresh-picked blackberries straight from the hedgerows. It’s simple, traditional, and absolutely perfect on toast, crumpets, fluffy pancakes, scones, or stirred into porridge.
Your original batch used 500g fruit + 500g sugar, which makes a classic sweet jam. Because blackberries vary in tartness, you can reduce the sugar to taste — cooking time will vary slightly.
Ingredients
- 500g fresh blackberries (picked straight from the hedgerow)
- 300g–500g sugar, depending on sweetness:
- 300g — tart
- 350–400g — balanced
- 500g — traditional sweet jam
- Juice of half a lemon (helps the jam set)
Method
- Rinse the fresh blackberries and remove any stems or leaves.
- Place the berries into a large pan with the lemon juice.
- Warm gently until the berries soften and release their juices.
- Add your chosen amount of sugar and stir until fully dissolved.
-
Increase to a steady boil and cook for 20–35 minutes, depending on:
- how juicy the berries are
- how much sugar you used
- Test the set by placing a spoonful on a cold plate — if it wrinkles when pushed, it’s ready.
- Pour into sterilised jars and allow to cool.
Notes
- Sugar to taste: Reduce sugar if you prefer a sharper, fruit-forward jam.
- Cooking time varies: Fresh-picked berries can be very juicy, so some batches take longer.
- Serving ideas: Perfect on toast, crumpets, fluffy pancakes, scones, porridge, yoghurt, or inside cakes.
Add comment
Comments