Good Blackberry Jam

Back in the 1980s and 90s when my husband, daughter and I lived in rural Blue Jay, Ohio, on the Indiana border, we had all of the wild blackberries we could use.  I loved to pick them, thorns and all, and I loved the sharp flavor of the berries.  Now, I pick up thornless, huge, beautiful blackberries at the farmer’s market and I don’t think they have the exceptional taste of the wild ones, but they’re very good and they make a good jam – without having to fight the thorns.

This recipe is from a flyer inside a Certo Liquid Fruit Pectin package that goes back to my country-life days.


  • Servings: 7 half-pints
  • Print

  • 4 cups fresh blackberries
  • 7 cups granulated sugar
  • 1 pouch of Certo Liquid Fruit Pectin

Have 7 half-pint jars, lids and caps sterilized   Let lids stand in hot water until ready to use.

Crush blackberries lightly with a potato masher.

Pour berries into a large 6 or 8-cup pot.

Measure the sugar into a large bowl.   Be careful to measure level cups of sugar.

Cut open the top of the pectin pouch and have it standing in a cup near the stove.

Mix the sugar with the crushed berries and place on high heat, stirring constantly.  Continue to stir until the mixture comes to a full, rolling boil (one that cannot be stirred down).

When mixture is at a full, rolling boil, add the liquid pectin and continue to stir for exactly one minute.  Remove pan from heat and skim off any foam from the surface.

Ladle the jam into the sterilized jars, leaving 1/8 inch head space.

Wipe off edges of jars and apply lids and caps.

Process in a boiling water bath for 5 minutes.  Begin timing when water has returned to a boil after inserting the jars.  Remove jars to a rack to cool.  Press on lids to be sure they have sealed.

See this web site for good information on home canning.

Yield:  7 cups (half-pint jars)

Jam may take up to two days to set properly.  Refrigerate any open jars.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

23 thoughts on “Good Blackberry Jam”

  1. I love blackberry jam-homemade especially! Home grown and canned foods taste so much better than commercial canning. I think I have died and am in heaven…

  2. Sounds yummy. It looks like the same recipe I used for black raspberries picked in New Jersey forests. There’s nothing like fresh-picked berries, or home-made jam.

    I’m thinking about checking next year to see if there are berries I can grow here – not blueberries! Don’t care for those.

      1. I found you because of your Tennessee Waltz quilt..I googled it…it is beautiful..saw the pattern at my favorite quilt store..”Tader Patch”. So now i follow you faithfully here…I love how you showed me how to make Cobblers the right way! thank you so much! BJM

  3. Not only would your jam be wonderful right now with a cup of tea and a slice of nicely toasted bread, those jam jars make them jam look like a perfect jewel!

    Hugs from Holland ~

  4. Your jelly looks beautiful! I can remember picking blackberries and blueberries with my sister. Nothing taste as good as fresh picked berries!
    btw, I love your potato masher!

  5. I was thinking about ordering some blackberry and marionberry canes for the forest, but the tame ones apparently require tons of care! I might do it anyway and just see how they do without any help. They all say plant in sunlight, too, and I wanted them at the edge of the woods. I wonder what all those forest bushes do for sunshine. Do you generally use the Certo instead of Sure-Jell? I’ve always used the Sure-Jell powder, so I’m curious.

    1. We had only wild blackberries when we lived in the country and they were great. I don’t have any experience with the tame ones. Our wild ones were always at the edge of the woods or in the middle of them. It didn’t seem to harm them any.

      I’ve used both Certo and Sure Jell. I just use whatever I have on hand at the moment. Lillian

  6. I just made this. It was my first attempt with blackberries or making jam. It turned out perfect. I’m so proud of myself. Thanks for easy instructions.

    1. I’m so glad it turned out well for you. I’m waiting for the blackberries to hit my local farm market so I can make some more. Lillian

  7. I did add 1/4 tsp butter and it kept it from foaming. I had read that from a few other sites, so I added it, and it didn’t foam, thus I didn’t have to skim it.

  8. We have been picking wild blackberries in our area. Next week I am making jam . I haven’t made blackberry yet, so looking forward to it. My question is. I am trying to grow thornless blackberries. My husband just asked me last night if the taste would be different. What is your ideas on this? Thank you

    1. I’ve made jam with both wild and thornless blackberries and I think they’re both delicious. The wild blackberries do have a stronger and tarter flavor but I like the thornless blackberry jam just as well – it’s just a little less “wild” tasting.

  9. I was wondering if you could use corn starch for thickening? My Mom did but I was too young then to really pay attention to what or how she made her jams and jellies.

    1. I’ve never heard of using cornstarch. If your mother did it, it must work. Maybe you can find something online that would give you some directions for doing this.

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