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Foraged Wild Blackberry Jam Recipe

At the weekend, two of my boys decided to pick some blackberries.  With the instruction of not to pick below waist height, I hope they stuck to it, but if not, we’ll never know for sure.

I used golden caster sugar for a change for this recipe.  The taste and smell while it was cooking was the best of any jam I have ever made.   It’s also not as sweet as strawberry or rhubarb jams.

It would be amazing served warm with ice cream.

Blackberry Jam 3

Wild Blackberry Jam Recipe

Lesley Smith
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Bread
Cuisine Baking
Servings 4 -6


  • 800 g Wild Blackberries
  • 750 g Golden Caster Sugar
  • 50 g Butter
  • 4 tablespoons Pectin
  • 50 g Water


  • Put the washed blackberries and the water into a thick bottomed saucepan. Simmer for around 10 - 15 minutes to soften the fruit.
  • Add the golden caster sugar and bring to the boil slowly.
  • Add the pectin, then allow the jam to rapid boil for around 5 minutes. Add the butter.
  • You might have some scum to scoop off the top, or you might not have. Whichever way, let the jam settle for a few minutes after turning off the heat, and place it into clean and sterilised jars for storage.

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