If you’re looking for a way to enjoy the sweet tang of blackberries all year round, the Mary Berry Blackberry Jam Recipe is your go-to solution. This delightful preserve combines the simplicity of Mary Berry’s techniques with the natural flavor of ripe blackberries, making it a favorite for breakfast spreads, desserts, and even gifts.
Why Try the Mary Berry Blackberry Jam Recipe
The Mary Berry Blackberry Jam Recipe offers a classic yet effortless approach to jam-making. The texture is smooth yet slightly rustic, and the flavor is rich with a hint of tartness. It’s perfect for toast, swirled into yogurt, or layered in a Victoria sponge.
Ingredients for Mary Berry Blackberry Jam Recipe
| Ingredient | Quantity | Notes |
|---|---|---|
| Blackberries | 1 kg | Fresh or frozen |
| Granulated sugar | 900g | White sugar for clarity |
| Lemon juice | 2 tbsp | Enhances set and flavor |
| Water | 50 ml | Helps soften berries |
Step-by-Step Instructions for Mary Berry Blackberry Jam Recipe
Step 1: Prepare the Blackberries
Rinse the blackberries thoroughly. Remove any stems or debris. If using frozen berries, thaw them completely.
Step 2: Soften the Berries
Add the berries and water to a large saucepan. Heat on medium until the berries break down and release juices.
Step 3: Add Sugar and Lemon Juice
Stir in the sugar and lemon juice. Mix until the sugar dissolves fully.
Step 4: Bring to a Boil
Increase heat and boil rapidly for about 15 minutes. Stir frequently and skim off any foam.
Step 5: Test and Jar
Use the wrinkle test on a chilled plate or a thermometer (105°C / 221°F) to confirm the jam has set. Ladle into sterilized jars and seal.
Watch a Quick Demo
Here are two helpful videos that walk through making delicious blackberry jam at home:
Tips for Perfect Mary Berry Blackberry Jam Recipe
- Use slightly under-ripe berries for better natural pectin
- Don’t over-stir during the boil to avoid breaking berry texture
- Use a sugar thermometer for accuracy
- For seedless jam, strain through a muslin cloth before jarring
Creative Uses for Mary Berry Blackberry Jam Recipe
| Use | Description |
| Jam Tarts | A classic treat with a fruity twist |
| Cake Filling | Ideal for sponge cakes or Swiss rolls |
| Cheesecake Swirl | Swirl into batter before baking |
| Breakfast Topping | Great on pancakes, waffles, or scones |
| Thumbprint Cookies | Fill cookie centers for added sweetness |
Storage and Preservation Tips
| Storage Method | Duration |
| Pantry | 6–12 months (sealed) |
| Fridge | Up to 4 weeks (opened) |
| Freezer | 6–8 months (airtight jars) |
Keep jars in a dark, cool place and always use clean spoons when serving.
Nutritional Facts (Per Tablespoon Approx.)
| Component | Amount |
| Calories | 38 kcal |
| Sugar | 9g |
| Fiber | 0.7g |
| Vitamin C | 3mg |
Mistakes to Avoid in Blackberry Jam Making
- Skipping sterilization: Dirty jars can ruin your jam
- Too much stirring: May make the jam watery
- Undercooking: Leads to runny consistency
- Overcooking: Can caramelize the sugar and alter flavor
Expert Resource for Jam Making Tips
For more professional jam making tips, visit BBC Good Food’s Guide to Preserves
FAQs About Mary Berry Blackberry Jam Recipe
Can I make Mary Berry Blackberry Jam Recipe with frozen berries?
Yes, just ensure they’re thawed before cooking to avoid excess water.
What’s the ideal sugar-to-fruit ratio?
Mary Berry’s method uses roughly a 9:10 sugar-to-fruit ratio.
Do I need to use pectin?
No, blackberries contain natural pectin and lemon juice helps as well.
How do I know when the jam is ready?
When it wrinkles on a chilled plate or hits 105°C on a thermometer.
Can I make it seedless?
Yes, strain through a fine sieve or muslin after cooking.
Is blackberry jam safe for toddlers?
Yes, in small amounts. Just be cautious with seeds if straining isn’t done.
