Introduction

The sweet aroma of simmering blackberries combined with the zesty freshness of lemons creates a jam that’s bursting with summer flavor. Blackberry lemon jam is perfect for brightening your breakfast or adding a fruity twist to desserts. This easy recipe will have you making delicious homemade jam in no time!

A small clear glass jar filled with thick, dark red and purple blackberry jam with visible seeds and fruit bits. A silver spoon is partially dipped into the jam inside the jar. The jar sits on a white marbled surface with three fresh blackberries placed nearby. In the blurred background, there is a halved lemon with bright yellow color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups fresh blackberries
Zest of 2 lemons

Juice of 2 lemons
4 cups granulated sugar

1 package fruit pectin (check package instructions)
1/2 cup water

Instructions

Step 1: Wash the blackberries gently under running water. Pat dry and remove any stems or leaves.
Step 2: Using a microplane or fine grater, zest the lemons, then cut them in half and squeeze out their juice. Set zest and juice aside.
Step 3: In a large saucepan over medium heat, combine blackberries, sugar, lemon zest, lemon juice, and water. Stir gently until well mixed.

Step 4: Bring the mixture to a boil, stirring continuously. Lower the heat slightly and keep stirring until the mixture thickens, about 10-15 minutes. To test, drop a spoonful onto a cold plate; if it holds shape after cooling, it’s ready.
Step 5: Stir in the fruit pectin following package instructions and cook for a few more minutes until fully blended.
Step 6: Carefully pour the hot jam into sterilized jars. Seal tightly and let cool on the counter before refrigerating.

Tips & Variations

Use fresh, ripe blackberries for the best flavor and color.
Adjust sugar to taste—start with less if you prefer a tarter jam.
Try swapping some blackberries for raspberries or blueberries for a unique twist.

Add a pinch of cinnamon or a splash of vanilla extract to enhance the flavor.
Don’t overcook the jam to preserve its vibrant color and fresh taste.

Storage

Store your homemade blackberry lemon jam in sterilized jars in the refrigerator for up to three weeks. For longer storage, proper canning methods will extend shelf life. No reheating is necessary—just spread chilled jam on toast or use as a topping.

How to Serve

A small clear glass jar filled with deep red-black homemade blackberry jam, showing seeds and a shiny, thick texture on top; a silver spoon is dipped inside the jar. The jar sits on a white marbled surface with fresh shiny blackberries placed casually nearby, and a blurred yellow lemon half in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What are the best types of blackberries for blackberry lemon jam recipes?

Choose ripe, plump blackberries that are deep in color and slightly soft. Fresh blackberries work best for flavor and texture.

Can I use frozen blackberries for blackberry lemon jam recipes?

Yes, frozen blackberries can be used. Thaw and drain them slightly before cooking to reduce excess liquid.

How long does homemade blackberry lemon jam last?

When stored in the refrigerator, the jam lasts up to three weeks. Properly canned jam can last for several months.

Can I adjust the sugar in blackberry lemon jam recipes?

Absolutely! You can reduce the sugar for a tarter jam or increase it for a sweeter spread. Adjust to your taste preferences during cooking.