Blackberry Preserve

    35 minutes

    This a chunky blackberry jam that requires no pectin. Store in the refrigerator. Goes great on toast, in cakes and with crumpets.

    38 people made this

    Serves: 40 

    • 1kg blackberries
    • 1kg caster sugar
    • 2 tablespoons lemon juice
    • 1 pinch salt, to taste

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large saucepan combine the blackberries, sugar, lemon juice and salt. Bring to a rolling boil and cook stirring frequently for 15 to 20 minutes or until the temperature of the mixture has reached 105 degrees C.
    2. Transfer the mixture to hot sterile jars leaving 1cm headspace then seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

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    Reviews in English (23)


    Just tried this and after standing over the pot for a long while discovered the blackberries were almost crispy. Recommend that you cook the fruit first until it's soft THEN add the sugar. Not bung it all in together as suggested here. Saw on another cook website that adding the sugar before fruit is cooked is a no-no. Now I know.  -  03 Sep 2011  (Review from Allrecipes UK & Ireland)


    well this was just lovely!I didnt have caster sugar so I used ordinary granulated sugar and it was just fine,I followed the review which said to let the fruit cook first before adding the sugar and it worked just great,I made that mistake ages ago and burnt my berries,I also poured the jam into a warm glass jug to transfer into jars - I dont think I could manage without my jam thermometer!  -  13 Sep 2011  (Review from Allrecipes UK & Ireland)


    There are literally tons of wild blackberries growing near our house...half an hour picking yielded about 3kg of berries! Looked up this simple recipe and it worked great. Set quickly and tastes delicious. Made about 4 large jars of preserve.  -  21 Aug 2010  (Review from Allrecipes UK & Ireland)