Homemade Blackberry Jam

Discover the sweet, tangy goodness of homemade blackberry jam, made from plump, ripe berries picked at their peak. Perfect for spreading on toast, stirring into yogurt, or adding a touch of sweetness to your favorite desserts.

A sweet and tangy treat, perfect for toast or scones.

Homemade Blackberry Jam is a sweet, spreadable delight that captures the essence of summer in every jar. Made with plump, juicy blackberries, this jam is a perfect balance of tart and sweet, allowing the natural flavors of the berries to shine. Slowly simmered with just the right amount of sugar and a hint of lemon juice, the result is a thick, velvety jam bursting with fresh fruit flavor.

Whether you’re spreading it on warm gluten-free toast, swirling it into homemade yogurt, or pairing it with cheese, Homemade Blackberry Jam brings a taste of homemade goodness to your table, making every bite a little more special.

Homemade Blackberry Jam

Homemade Blackberry Jam, made with just four simple ingredients, delivers a rich, fruity flavor that's perfect for spreading on gluten-free toast or adding to your favorite desserts.

Ingredients

4 cups fresh blackberries
2 cups Swerve confectioner’s sweetener
1/4 cup lemon juice
1/4 teaspoon pectin

Instructions

Combine ingredients: In a large saucepan, combine the blackberries, sugar, lemon juice, and pectin.
Bring to a boil: Bring the mixture to a boil over high heat, stirring constantly.
Simmer: Reduce heat to low and simmer for 10-15 minutes, or until the jam thickens.
Test for set: To test if the jam is set, drop a small amount onto a chilled plate. If it doesn't spread, it's ready.
Can the jam: If you want to can the jam, sterilize your jars and lids. Ladle the hot jam into the jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars and seal them with the sterilized lids.
Water-bath canning: Place the filled jars in a large pot and add enough hot water to cover them by 1 inch. Bring the water to a boil, then reduce heat to a simmer. Simmer for 20 minutes for half-pint jars or 30 minutes for pint jars.
Remove and cool: Remove the jars from the water bath and let them cool completely before storing.