Blackberry Jam

Name: Blackberry Jam
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 25
Ingredients: Blackberries 4.4 cups; Sugar 1 ½ cup; Lemons (juice and zest) 2

it de fr es br

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 31
Carbohydrates g 7.5
of which sugars g 7.5
Protein g 0.3
Fiber g 1.7
Sodium mg 1

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 25
Cost: Average
Note + the maceration time (at least 34 hours) and sterilization of the jars

PRESENTATION

Blackberry jam, or confettura di more as they say in Italy, always brings a taste of summer to the table—really, anytime. Unlike marmellata, which is all about citrus, this one's bursting with the flavor of the juiciest blackberries, often picked fresh in late summer when they're super tender and tasty. A good blackberry jam recipe keeps that bright color and sweet taste, making it a staple in Italian homes for breakfast or an afternoon snack. And people love spreading a bit of homemade blackberry jam on warm bread. Really, who wouldn’t? Or try adding a generous spoonful to a rustic cake or a classic crostata.

In many regions, families have their own little twists—some make a small batch with less sugar to keep things fresh and tangy. Others might strain out the seeds for a smooth bite, kind of like a really really good seedless blackberry jam. For those who love keeping old food traditions alive, making jam at home has its charm, especially when blackberries are in season.

The process isn't hard. And listen, the reward is jars of easy blackberry jam that last all year. So... So rewarding. Italian cooks often swap stories about their parents or grandparents gathering blackberries along the countryside, then whipping up a batch to keep for the winter months. There's no question, a big difference exists between store-bought and homemade—the real stuff is thicker, more moist, and full of fruit you can actually taste. Plus, using local berries means you get the freshest, most crisp flavor possible.

Whether you're topping a piece of toast or making dessert a little more exciting, this blackberry jam recipe turns simple food into something like a celebration. Next time you spot some ripe blackberries, it is totally worth trying your hand at a traditional Italian jam—one of those kitchen projects that seriously pays off. Every time you open a jar, it’s like a sweet reminder of Italy’s beautiful, bountiful countryside. For real.

How to prepare Blackberry Jam

To prepare the blackberry jam, first make sure you have new lids and sanitized jars (following the guidelines from the Ministry of Health provided at the end of the recipe). Wash and gently dry the blackberries, then place them in a large bowl and add the lemon zest 1 and juice 2. Also add the sugar 3.

Mix well 4 to combine everything 5, then cover the bowl with plastic wrap 6 and let it macerate in the refrigerator for at least 34 hours.

After the maceration time, the blackberries will have released their juice 7 so transfer everything into a saucepan 8 and cook over medium-low heat until the mixture reaches a temperature of 226°F, measured with a kitchen thermometer 9.

Transfer the hot jam into the previously sanitized jars using a funnel 10 and seal them tightly by screwing on the lid 11. Turn the jars upside down and let them cool completely, then check that a vacuum has been created: if the lid in the center makes a click-clack sound, it means that a vacuum has not been created and the jam cannot be consumed. Let the blackberry jam rest for at least one night before using it 12.

Storage

The blackberry jam can be stored in the pantry for about 3 months, away from sources of light and heat. Once opened, keep the jar in the refrigerator and consume the jam within 3-4 days at most.

Advice

If you like, you can add a spicy note to the blackberry jam by adding freshly grated ginger.

Do you have plenty of blackberries? Take advantage of it to also prepare our Blackberry and yogurt cake!

IMPORTANT

Homemade preparation of preserves and jams may pose health risks. In a domestic environment, it is not possible to create the necessary conditions and measures to ensure the safety and suitability of the food, which industrial procedures can assure to prevent dangerous contamination. It is therefore important to strictly follow food safety guidelines to reduce risks, but one must always bear in mind that the same food safety as professional preserves and jams cannot be achieved. For proper preparation of homemade preserves we refer to the guidelines of the Ministry of Health.

Questions and curiosities

. How can I wash the blackberries without damaging them?

Blackberries are quite delicate, we recommend washing them only shortly before use by rinsing them under running water and gently drying them with a cloth.

. Can I use less sugar?

We recommend following the indicated proportions to achieve the right yield, both in terms of taste and texture.

. Which blackberries are best for jam?

It is best to use fresh seasonal fruits picked in the summer.

. Foam forms during cooking, is it normal?

The foam is formed by the impurities of the fruit that emerge during cooking and it is advisable to remove it with a skimmer to make the jam shinier and clearer.

. If I don’t have a thermometer, how can I tell when the jam is ready?

Check the consistency with the saucer test: pour a teaspoon of jam on a saucer, if the mixture flows, it means that the jam needs to cook longer; if it remains firm, it is ready.

For the translation of some texts, artificial intelligence tools may have been used.