Freezer Blackberry Jam

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • lb/750g blackberries
  • lb/1.25 kg caster sugar
  • 4fl.oz/100 ml liquid pectin


Small hard wild blackberries are difficult to mash without liquid and may be ‘pippy’, so this jam is better made with large cultivated blackberries. Mash the blackberries and stir in sugar. Leave for 20 minutes, stirring occasionally, then add pectin and stir for 3 minutes. Put into small containers, cover and seal. Leave for 5 hours at room temperature, then put into refrigerator until jelled. This may take 24–48 hours. Store in freezer. Thaw for 1 hour at room temperature before serving.

Part of