Freshly foraged hedgerow berries and a squeeze of bright lemon elevate this Mary Berry blackberry jam to a seasonal treasure you’ll always want at the heart of your breakfast table. It’s delicious with warm buttermilk scones, thick-cut buttered toast, a dollop of Greek yogurt, a swirl in rice pudding; in fact most things.
Mary Berry Blackberry Jam Recipe Ingredients
- 1 kg (2.2 lbs) fresh blackberries
- 1 kg (2.2 lbs) jam sugar (sugar with added pectin)
- Juice of 1 large lemon
- A small knob of butter (about 10g) to help reduce foam
How To Make Mary Berry Blackberry Jam Recipe
- Prep your jars and fruit: Before you begin cooking, place two or three small saucers in the freezer; you will need these to test the “set” of the jam later. Wash your blackberries thoroughly in cold water and remove any leaves or stalks. Sterilize your glass jars by washing them in hot soapy water and drying them in a cool oven (140°C) for 15 minutes.
- Soften the berries: Place the blackberries into a large, heavy-based pan or a preserving pan. Add the lemon juice and cook over a medium-low heat for about 10 to 15 minutes. Stir gently and occasionally until the fruit has softened and the juices have begun to run freely.
- Dissolve the sugar: Pour in the jam sugar and stir over a low heat. It is vital that the sugar is completely dissolved before you increase the heat; you should not be able to see or feel any gritty grains against the side of the pan.
- Reach the rolling boil: Once the sugar has dissolved, turn the heat up to high. Bring the mixture to a full, “rolling” boil—this is a boil that continues to bubble vigorously even when you stir it. Boil rapidly for about 8 to 10 minutes.
- Test for the setting point: Remove the pan from the heat. Take one of your cold saucers from the freezer and place a small spoonful of the hot jam onto it. Let it cool for a minute, then push the jam with your finger. If it “wrinkles” on the surface, it has reached its setting point. If not, boil for another 2 minutes and test again with a fresh saucer.
- Clear the foam: Once the setting point is reached, stir in a small knob of butter. This helps disperse any “scum” or white foam that has risen to the surface, leaving you with a clear, sparkling jam.
- Jar and seal: Let the jam stand for about 15 minutes to allow the fruit to settle (this prevents it all from floating to the top of the jar). Carefully ladle the hot jam into your sterilized jars, filling them to within a few millimeters of the top. Seal immediately with lids while still hot.
Recipe Tips
- Why use Jam Sugar: Blackberries are naturally low in pectin, the substance that makes jam set. Using “jam sugar” (which has pectin added) ensures you get a firm, reliable set every time without overcooking the fruit.
- The Lemon Secret: Lemon juice adds acidity, which reacts with the pectin to help the jam set. It also provides a bright, sharp contrast to the deep sweetness of the sugar.
- Avoid the “Fruit Float”: Letting the jam sit in the pan for 15 minutes before jarring is the secret to a professional look. It allows the jam to thicken just enough to suspend the blackberries evenly throughout the jar.
- Clean Picking: If you are foraging for wild blackberries, avoid picking from the bottom of the bush near roadsides. Always wash the fruit well to remove any dust or tiny insects.
What To Serve With Mary Berry Blackberry Jam Recipe?
This Mary Berry Blackberry Jam Recipe is a sweet, deep-purple delight that needs a creamy or bready pairing! A stack of Homemade Fruit Scones with clotted cream is the quintessential choice for a high tea treat. For a simpler snack, a slice of Toasted Brioche with plenty of salted butter adds a lovely rich base that pairs perfectly with the tart berries! A dollop in Creamy Porridge or a spoonful on a Victoria Sponge Cake pairs wonderfully with the intense, summer-fruit notes.
How To Store Mary Berry Blackberry Jam Recipe
- Pantry Storage: Store sealed jars in a cool, dark, and dry place. Unopened jam will stay fresh and flavorful for up to 1 year.
- Refrigerate: Once a jar is opened, it must be stored in the refrigerator. Use it within 4 to 6 weeks for the best flavor and texture.
- Freezing: Jam does not need to be frozen due to its high sugar content acting as a preservative.
Mary Berry Blackberry Jam Recipe Nutrition Facts
- Calories: 50 kcal (per tablespoon)
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 5 mg
- Total Carbohydrates: 13 g
- Protein: 0.2 g
- Fiber: 1 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Yes! You can use frozen berries directly from the freezer. They may release more water, so you might need to simmer them for a few extra minutes before adding the sugar.
You can use regular granulated sugar, but you will need to add a bottle of liquid pectin or use much more lemon juice and boil for longer. However, the flavor stays fresher with jam sugar.
This usually happens if you stir the jam too much during the rapid boil or if you skip the butter step at the end. The butter helps clarify the jam by dissolving the air bubbles.
Try More Recipes:
- Mary Berry Simnel Cake Recipe
- Mary Berry Empire Biscuits Recipe
- Mary Berry Blackberry Muffins Recipe
Mary Berry Blackberry Jam Recipe
Description
A simple, fool-proof blackberry jam made with a 1:1 ratio of fruit and sugar for a perfect, long-lasting set.
Ingredients
Instructions
- Place saucers in the freezer and sterilize jars in a 140°C oven.
- Simmer blackberries and lemon juice for 10-15 minutes until soft.
- Add sugar and stir on low heat until completely dissolved.
- Bring to a rapid rolling boil for 8-10 minutes.
- Test for set on a cold saucer; look for the “wrinkle.”
- Stir in butter to clear foam, let sit for 15 minutes.
- Pour into jars and seal while hot.
Notes
- Do not overcook the jam once the setting point is reached, or it will become sticky.
- Great as a gift with a handmade label!
- Check the set every 2 minutes after the initial 8-minute boil.
