Blackberry jam


Matthew Dunn

Pastry Chef

Capital Hotel


• 1 Quart Blackberries (fresh or frozen)

• Water

• 2.5 cups Sugar, divided

• 1 Tablespoon + 1 teaspoon Apple Pectin

• 1 teaspoon Citric Acid

• 1 teaspoon Sugar

• 1 teaspoon Water


• Place the blackberries in a sauce pan with a bit of water. Heat them until they reach 122° and process them with an immersion blender.

• Combine the Apple Pectin with 1 cup of Sugar and add to the Blackberries. Bring to a boil stirring continuously.

• Add 1.5 cups of Sugar in three parts, bringing to a boil after each addition. Boil for 8 minutes after the last addition.

• Skim off any foam that may form and discard and remove from heat.

• Combine the Citric Acid, Sugar and Water and add to the Blackberry mixture.

• Pour into glass container(s) and place plastic wrap directly onto the Jam to keep a skin from forming. Let the jam cool completely.

• Store in the refrigerator.

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