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Crock Pot Blackberry Jam

August 27, 2012

We spent the past couple weeks picking fresh ripe blackberries from the abundance of blackberry bushes in our neighborhood. I think we filled up at least 5-6 containers like these!

So what was I going to do with all of our blackberries? I knew I had to make jam! Crock Pot jam of course! I found an easy recipe HERE and with a lot of help and mentoring from my friend Heather at Fruitful Delights, I made 3 batches and canned 20 jars!
Here is the recipe and feel free use these recipe cards I made (download the printable recipe cards HERE).
Lightly mash blackberries in a bowl with a potato masher. They should be chunky.
Transfer to crock pot and add in the sugar and lemon juice. 
Cook on low for 2.5 hours, stirring twice. Remove lid and cook on high for 2-3 hours. 
The jam will look thin but it will thicken once it cools. 

My first batch came out too liquidy so I e-mailed Heather from Fruitful Delights and she suggest I add one more cup of sugar and another tablespoon of lemon juice and cook for one more hour. And it came out PERFECT!! Thanks Heather!
I canned my jars which should last about 6 months since this recipe does not have any pectin or preservatives in it. Otherwise you can leave it in your refrigerator for  up to 2 months.
If you aren’t a fan of the seeds, you can strain your jam once it has cooked. I did one batch like this using a jelly strainer I found at the Culinary Apple in Lake Chelan, WA. Again, it will thicken once it has completely cooled. 
This jam is not like store bought jam (it is BETTER!). It is homemade and will not have the same consistency as store jams. The pictures above should give you a good idea of what it should look like when spread on toast. I had 3 taste testers who gave it raving reviews! This would also make a great gift. I gave some to our new neighbors! I found these cute new neighbor tags HERE. I think they work well if you have a new family in the neighborhood or you just moved in and want to get to know your neighbors.
Enjoy!
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Filed Under: Crockpotting, Uncategorized 17 Comments

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Comments

  1. Kara @ Petals to Picots says

    August 27, 2012 at 4:11 pm

    Mmmm … sounds amazing!

    Reply
  2. Ann @ The Scrapbooking Housewife says

    August 27, 2012 at 6:24 pm

    I love blackberries and your jam looks delicious, and doing it in the crock pot is even better!! Love the tags, too! 🙂 We just picked an abundance of blackberries recently and made cupcakes with blackberry icing as well as an apple/blackberry crumble!! YUM!

    Reply
  3. heather says

    August 29, 2012 at 7:46 pm

    Sarah,

    Wow! It looks like your Jam came out AMAZING!!! It was my pleasure to help you get the ball rolling and hope you and your family can look forward to years of homemade jams. You'll never go back to store bought!!

    Reply
  4. [email protected] says

    August 31, 2012 at 1:32 am

    You are right- homemade jam is so much better than store bought. Never thought to make jam in a crockpot. What a great idea!

    Reply
  5. Michelle's Tasty Creations says

    September 6, 2012 at 12:12 am

    Thank you so much for linking up your wonderful looking Blackberry jam to Creative Thursday last week. I can see me making this for the holidays and starting now so I can eat this yummy jam in the morning with my toast! I can’t wait to see what you link up this week. I wouldn’t be able to do these wonderful parties without your participation. Have a wonderful week.

    Michelle

    Reply
  6. Julie says

    September 6, 2012 at 11:58 pm

    Thank you for participating in Show Your Stuff Blog Hop, You are invited to come back:
    http://juliejewels1.blogspot.com/2012/09/show-your-stuff-40-baked-cheesy-potatoes.html

    Reply
  7. Addicted to Recipes says

    September 8, 2012 at 4:01 am

    Sounds delicious!

    Reply
  8. mothersson2002 says

    July 18, 2013 at 7:46 pm

    Did you use a hot water bath for your jars>?

    Reply
  9. Ally5687 says

    December 19, 2013 at 12:31 am

    Could Raspberries be used?

    Reply
  10. Thomas Lyon says

    June 26, 2014 at 7:45 am

    waoooo looking delicious jam i like it.
    windows mobile

    Reply
  11. Debra says

    August 13, 2016 at 7:27 am

    Can this recipe be doubled?

    Reply
  12. Dawn says

    December 7, 2016 at 5:57 pm

    Can frozen berries be used? Can this recipe be doubled?

    Reply
  13. Sandra Houston says

    March 22, 2019 at 7:02 pm

    Can this jam be frozen. If not how do you can it once it is cooked?

    Reply
  14. Judy says

    May 22, 2019 at 5:23 am

    It would be wonderful if RepeatCrafterMe would answer the questions! I to would like to know the answer to some of these questions…..like…..can you use frozen berries?…can you use raspberries?…..and can this be frozen after cooking instead of canning!

    Reply
    • Erika says

      June 29, 2019 at 5:17 pm

      Agree….would like to see answers too

      Reply
  15. Donna says

    June 1, 2020 at 8:34 am

    You never said how long for water bath?

    Reply
    • Rosalie Jordan says

      October 23, 2022 at 3:01 pm

      I would love to see some of her answers as well since she didn’t use pectin in this recipe. For the hot water bath question though, typically if you’re using sterilized jars it’s 5 mins but if you just use clean jars then do 10 mins. They’ll sterilize in the process. Also pay attention to elevation levels. That does make a slight difference. Hope this helps!

      Reply

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Hi and thanks for stopping by! I'm Sarah, the crafter, crocheter and occasional crockpotter behind this blog. As a wife and mom of 3 my days are busy but I always find time to pick up my crochet hook or indulge in something crafty. I have a passion for crafting and crocheting and offer my patterns and tutorials for free! I hope you enjoy everything you find here and please feel free to repeat after me!

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