Mary Berry Blackberry Jam Recipe

Mary Berry’s Blackberry Jam is a traditional, beautifully vibrant preserve that captures the rich, tangy-sweet flavor of ripe blackberries. With only two main ingredients—blackberries and sugar—this jam is the perfect way to preserve the taste of summer.

What is Mary Berry’s Blackberry Jam?

This is a simple, classic fruit preserve made by cooking fresh or frozen blackberries with sugar until thickened. Mary Berry’s version keeps it authentic—no pectin, no lemon juice, just patience and quality fruit. The result is a jam with deep flavor, vibrant color, and a perfect spreadable texture.

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Why You Should Try This Recipe

• No Pectin Needed – Natural fruit pectin does the job.
• Bold, Fruity Flavor – A perfect balance of tart and sweet.
• Small Batch Friendly – Ideal for home kitchens.
• Perfect for Beginners – Easy method with reliable results.
• Beautifully Homemade – Makes a great gift or pantry staple.

Ingredients Needed to Make Mary Berry Blackberry Jam

• Fresh or Frozen Blackberries (900g / 2 lbs)
• Granulated Sugar (900g / 4½ cups)

Note: Equal parts fruit and sugar create the ideal set and sweetness.

Equipment Needed

• Large, heavy-based saucepan or preserving pan
• Wooden spoon
• Sterilized jam jars with lids
• Ladle and funnel
• Chilled plate (to test the set)
• Jam thermometer (optional, but helpful)

Instructions to Make Mary Berry Blackberry Jam

Step 1: Prepare the jars

Sterilize your jam jars by washing them in hot, soapy water, rinsing well, then placing them in a warm oven at 120°C (250°F) for 10–15 minutes. Let them cool while you make the jam.

Step 2: Cook the fruit

1. Place the blackberries in a large saucepan over low to medium heat.
2. Cook gently for 5–10 minutes, stirring often, until the berries begin to soften and release juice.

Step 3: Add the sugar

1. Add the sugar to the warm fruit.
2. Stir continuously until the sugar has completely dissolved—do not let the mixture boil yet.

Step 4: Boil the jam

1. Once dissolved, bring the mixture to a rolling boil.
2. Boil rapidly for 10–12 minutes, or until it reaches 105°C (220°F) on a jam thermometer.
3. Alternatively, test for the setting point using the chilled plate method: place a spoonful of jam on a cold plate, wait 30 seconds, then push it with your finger—if it wrinkles, it’s ready.

Step 5: Skim and jar

1. Remove the pan from the heat and skim off any foam from the surface.
2. Let the jam sit for 5 minutes to help the fruit settle evenly.
3. Carefully ladle into warm sterilized jars, seal tightly, and label once cooled.

What Goes Well With Mary Berry Blackberry Jam

• Toasted Sourdough or Crumpets – A rich, fruity start to the morning.
• Warm Scones and Clotted Cream – A classic cream tea treat.
• Layer Cakes and Cupcakes – For fruity fillings or glazes.
• Greek Yogurt or Porridge – Stir in for natural sweetness.
• Cheeseboards – A tangy contrast to rich cheeses like Brie or Stilton.
• Thumbprint Cookies – Ideal for a jam center.

Expert Tips for the Best Blackberry Jam

• Use ripe but firm blackberries – Overripe fruit may affect texture.
• Avoid stirring once boiling starts – Let the jam reach the setting point undisturbed.
• Chill your plate in advance – To quickly test the set.
• Let jam cool slightly before jarring – Prevents fruit from rising to the top.
• Label with date – For tracking freshness and gifting.

Easy Variations of Mary Berry Blackberry Jam

• Blackberry and Apple Jam – Add 1–2 chopped cooking apples to help set and balance tartness.
• Blackberry and Lemon Jam – Add juice of 1 lemon for added brightness.
• Spiced Blackberry Jam – Stir in a pinch of cinnamon or star anise while cooking.
• Seedless Jam – Push softened berries through a sieve before adding sugar.
• Reduced Sugar Version – Use 25% less sugar for a tarter, looser set.

Best Practices to Store Mary Berry Blackberry Jam

• Cool Completely – Let jars cool at room temperature before storing.
• Store in a Cool, Dark Place – Keeps well for up to 1 year unopened.
• Refrigerate After Opening – Use within 4–6 weeks once opened.
• Check the Seal – If the lid pops when pressed, refrigerate and use soon.

Nutrition Value (per tablespoon)

• Calories: ~50
• Carbohydrates: ~13g
• Sugar: ~12g
• Fat: 0g
• Fiber: ~0.5g

FAQs

Do I need pectin to make blackberry jam?

No. Blackberries are naturally high in pectin, so you don’t need to add commercial pectin. Just cook the jam until it reaches the setting point (105°C or 220°F).

Can I use frozen blackberries?

Yes. Frozen blackberries work well. Thaw them first and drain any excess liquid to avoid thinning the jam too much.

How do I know when my jam is set?

Use the chilled plate test: place a spoonful of jam on a cold plate, wait a few seconds, then push it with your finger. If it wrinkles, the jam is ready. You can also use a jam thermometer to confirm the temperature has reached 105°C (220°F).

How long will homemade blackberry jam last?

Unopened and stored in a cool, dark place, it can last for up to 12 months. Once opened, refrigerate and use within 4–6 weeks.

Final Words

Mary Berry’s Blackberry Jam is the kind of recipe every home cook should have. It’s reliable, rich in flavor, and incredibly satisfying to make.

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