Mary Berry Inspired Blackberry Jam Recipe

This thick, fruity Mary Berry Inspired Blackberry Jam is made with fresh blackberries and jam sugar, and ready in 30 minutes. The glossy, deep purple spread coats the back of a spoon and sets perfectly into a soft gel. I always make a batch when late summer berries are abundant.

Why This Classic Works

I used to think jam making required complicated equipment and endless boiling. Following this traditional ratio changed my whole approach to preserving summer fruit.

Using proper jam sugar with added pectin ensures a reliable set every single time. It completely eliminates the guesswork of trying to extract enough natural pectin from the blackberries themselves.

Mary Berry Inspired Blackberry Jam Ingredients

• 1 kg fresh blackberries
• 1 kg jam sugar (sugar with added pectin)
• 2 tablespoons fresh lemon juice

How To Make Mary Berry Inspired Blackberry Jam

1. Prepare the fruit: Place the unwashed blackberries into a large, heavy-based saucepan with the fresh lemon juice.
2. Simmer the berries: Cook over a low heat for 10 to 15 minutes until the fruit is completely softened and has released its juices.
3. Dissolve the sugar: Remove the pan from the heat and stir in the jam sugar until completely dissolved. Do not boil until every single crystal is melted.
4. Boil to setting point: Return the pan to a high heat and bring the mixture to a rolling boil. Boil rapidly for 10 minutes, or until the jam reaches 105C on a sugar thermometer.
5. Pot the jam: Remove from the heat, skim off any surface scum, and carefully ladle into hot, sterilized jars before sealing tightly.

Recipe Tips

• Test the set: Place a small plate in the freezer before you start. Dollop hot jam on it to check if it wrinkles when pushed.
• Sterilize your jars: Wash jars in hot soapy water and place them in a low oven to prevent bacteria from ruining your jam.
• Do not over-stir: Once the jam is boiling rapidly, avoid excessive stirring so the mixture can reach the required setting temperature much faster.

What To Serve With Blackberry Jam

Spread this deeply fruity preserve thickly over warm, buttered scones or slices of freshly baked sourdough bread. It also pairs wonderfully with strong vintage cheddar on a cheese board or swirled into warm morning porridge.

How To Store

Store the sealed jars in a cool, dark cupboard for up to one year. Once opened, keep the jar in the fridge and consume the jam within three to four weeks.

FAQs

Can I use frozen blackberries?

Yes, you can use frozen berries directly from the freezer. They will just take a few minutes longer to soften during the initial simmering step.

What if I do not have jam sugar?

You can use standard granulated sugar and add a bottle of liquid pectin. Following the exact packet instructions for the pectin is crucial for a proper set.

Why is my jam too runny?

The jam likely did not reach the setting point of 105C. You can pour the cooled mixture back into the pan and reboil it for a few more minutes.

Nutrition

• Calories: 65 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrate: 16g
• Protein: 0g

Try More Recipes:

• Mary Berry Blackberry Cake Recipe
• Mary Berry Blueberry and Lemon Cake Recipe
• Mary Berry Biscuits Recipe