Rachel Lambert: forager, author, guide

Delicious Blackberry Jam Recipe

Blackberries (Rubus fruticosus) are our native super fruit here in the UK. So full of flavour, fibre, vitamin C and K. Pretty much everyone knows blackberries here. It is blackberries that makes many people a forager. Yes, if you've picked and eaten wild blackberries you are a forager!

I love to pick and munch these wonderful fruits as I walk; staining my hands and getting the vitamin C hit that my body is often craving this time of year. Traditionally I make a large, annual blackberry and apple crumble; feasting on the fruits of a foray with friends and filling up on autumn's bounty.

This year they've come early, I'm scattering them on my morning muesli and dreaming of hot buttered toast lathered with freshly made blackberry jam.

There are many ways to make a good blackberry jam. Myself, I like to include whole fruits, and not strain all that fibre and texture out. It is a jam I'm longing for, not a jelly. Tweaked over the years, and enjoyed every autumn through to winter. I call it a 'Blackberry Preserve' as it preserves the blackberries whole.

This recipes makes 3-4 jars, so hopefully enough to see you through winter. I use soft brown sugar to add extra depth. Blackberries also contain natural pectin, making them perfect for jam making (no need to use jam sugar nor add apples). Do adjust the amounts depending on how many blackberries you pick, and remember to leave some for others and the wildlife.

Blackberry Preserve Recipe

A luscious jam made with whole blackberries.

  • 1 kg blackberries
  • 1 kg soft brown sugar
  • 2 tablespoons lemon juice

In a large pan, combine the blackberries and lemon juice and over a medium heat, simmer for 10 minutes and mash the blackberries slightly with a wooden spoon to break up. Add the sugar, stirring regularly and bring to a rolling boil. Once boiling, do not stir and cook for 20 minutes, or using a jam thermometer, until the mixture has reached 105°C. Pour or spoon the jam into sterilised jars. Once opened, keep in the refrigerator. Makes about 1.6 kg of jam (approximately 3- 4 jam jars).

This recipe is from my book 'Wild and Sweet' along with 5 other blackberry recipes and 99 recipes for wild desserts, including the Blackberry Gateau (with blackberry preserve) below.

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