William Powell Country

Really Easy Blackberry Jam!

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Article written by 03 October 2013

Whilst you can, get out and pick some blackberries – they’re free and make a seriously tasty jam! Perfect for jam tarts or on your toast! Don’t worry about jam pans or jam/confectionery thermometers –  a large heavy based pan and an ounce of common sense will do just fine!

  • 800g washed blackberries (if you haven’t quite got enough add some strawberries to the mix to take it up to the full weight!!)
  • 1kg Jam Sugar
  • Knob of Butter


  1. Place the blackberries in a large saucepan and heat gently until the fruit softens. Add the jam sugar and heat gently, stirring continuously until the sugar dissolves. Do not allow to boil – and don’t stop stirring!!
  2. Add the knob of butter, this helps to prevent any scum forming in the jam. Keep stirring, increase the heat and bring to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. As soon as this stage is reached, start timing.
  3. Boil for 4 minutes (no more no less!). Remove from the heat. Pour in to your sterilised jam jars immediately and screw on the lids. It’s super-hot so take care…I’d recommend using a funnel and ladle for ease.


Top Tip! To sterilise your jars ensure they have been thoroughly washed, cleaned and dried, then pop them on a baking sheet in an oven preheated to 170 degrees for 10 minutes!

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