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Wild Blackberry Jam


Very easy jam to make.  This recipe can be used for making raspberry jam, and strawberry jam. Just use the 1:1 ratio, with fruit, and sugar.

Wild Black Berries


  • 500ml Wild Blackberries (squeezed and flattened with a potato masher)
  • 500ml Sugar


  1. In a large bowl, crush the blackberries with a potato masher, until all the juice has seeped out of the blackberries skin.
  2. Pour mashed blackberries into a measuring jug.  Measure quantity of wild blackberries in milli-litres.  Then measure the same amount of sugar in milli-litres. Both blackberries and sugar must measure the same amount in milli-litres.
  3. Boil the blackberries in a big pan to boiling point, then reduce heat to medium flame.  Add sugar, continuously stirring until sugar has dissolved.
  4. Then boil until it reaches setting point, for 45 to 60 minutes. Test jam every 10 minutes until it reaches the sheet test. Do not cover the pan with a lid.
  5. Sheet Test – Test 1 teaspoon of jam on a cold plate or place plate in the fridge until cold. Then tilt plate. Jam is ready when it runs off the plate as a sheet.
  6. Prepare jam jars – Sterilise jam jars in an oven or sterilise with boiling hot water.
  7. Pour jam into jars whilst hot and seal with lid.