This Blackberry & Pear Jam uses nature's free bounty to make a tasty preserve for just a few pence. Not only is homemade jam easy to make and can be used in lots of ways, this blackberry jam recipe uses 25% less sugar than most!
If you're at all familiar with Only Crumbs Remain, I'm sure you will have noticed that I like nothing more than a spot of baking! Whether that's rustling up a few cupcakes, a melt in your mouth pastry, a cookie or two, or even to challenge myself by baking along with the GBBO series, it often means additions like jams, curds and frostings are made to finish a bake.
My Blackberry and Pear Cupcakes are aa fairly simple cupcake filled with a homemade and seasonal blackberry and pear jam, and topped with a delicious mascarpone and white chocolate frosting.
They were so tasty largely because of the fresh fruity taste of the jam. It seemed such a shame to leave the jam recipe scurried away in the cupcake post, it was certainly crying out for its very own printable recipe!
Of course, this blackberry and pear jam is super yummy in cupcakes, but it's also amazing in all the other ways that we traditionally use jam: spread onto toast or in sandwiches may be with a slice of cheese, dolloped into a warm comforting bowl of creamy rice pudding and of course used in other bakes such as jam tarts, swiss rolls or a Victoria Sandwich cake.
The list goes on, but of course it makes a great gift too when presented in a nice jar and perhaps finished with a pretty ribbon and tag!
With the abundance of blackberries in every hedgerow during the autumn, I must encourage you to foraged this delicious fruit when in the Fall. Then use some of the fruit in this blackberry and pear jam. You won't regret it!
But if you don't fancy foraging for your own fruit, you can of course buy it instead. You can also use frozen blackberries in this recipe.
Although it's incredibly convenient to be able to pop to a local shop to select a ready made jam, it also feels really good and almost virtuous to forage for your own bramble fruits and preserve them in a homemade jam.
Along with a few pears, some sugar, a lemon and a couple of sterilised jars (why not re-use some rather than putting them out in the recycling, though do avoid using those which have previously held tomato based sauces or spicy food as the original aroma will linger even when thoroughly washed) you will have a few jars of delicious fruity jam which costs a fraction of the price of shop bought jam.
Now many of the recipes I've seen for blackberry jam use equal quantities of blackberries to sugar. I've tied it with 25% less sugar in this Blackberry and Pear Jam recipe and have found it to work just as well! It results in a jam with a great set, and a lovely fresh fruity flavour with slightly less refined sugar than most!
So, here's how to make Homemade Blackberry & Pear Jam!
📖 Recipe
Blackberry & Pear Jam
Equipment
- preserving pan or very large saucepan
- Sterilised Jars (see note b below for how to sterilise them)
Ingredients
- 800 g (1lb12oz) blackberries
- 400 g (14oz) prepared pears peeled and cored - about 5 pears
- 600 g (1lb 5oz) granulated sugar
- 800 ml (1⅓pt) water
- 1 Lemon juice only
- small knob of butter optional
Instructions
- To prepare the fruit wash 800g (1lb 12oz) blackberries. Peel and core about 5 pears, chop into chunks after preparation you need about 400g (14oz) of chopped pear.
- Place a tea plate, or similar, into the fridge. This will be used to test the jam has set.
- Place the blackberries, pear chunks, 600g (1lb 5oz) sugar and 800ml (1⅓pt) water into a large heavy-based pan. Cook over a medium heat, stirring frequently until the sugar has dissolved.
- Add the lemon juice and stir again. Allow the jam to come to a rolling boil. Continue to stir the mixture regularly.
- When the fruit mixture has cooked down to almost half its volume and you feel that it has started to thicken, Remove from the heat and place a spoonful of the jam mixture onto a cold tea plate.
- Place the plate back into the fridge for a couple of minutes. Once cooled, remove the tea plate from the fridge. Push your finger into the jam, if the jam crinkles when touched it is ready. If it is still syrupy then place the pan back onto the heat and boil the fruit for a few more minutes. Retest in the same way.
- Stir a knob of butter into the jam to disperse any foam.
- Carefully pour the hot jam into sterilised jars. Do this either by using a sterilised funnel or with the aid of a pyrex pouring jug. Avoid over filling the jars. Seal whilst the jam is still hot.
- Label the jar with with the date the jam was made and its flavour!
Notes
Avoid re-using jars that have previously contained tomato based sauces or spicy food. Even when thoroughly washed the original aroma will still linger.
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Jill Morgan says
800 mils of water is more than 1 and a third pints. How much should I actually use?
Jacqueline Bellefontaine says
The full amount as stated in the recipe.
Lizzy says
About how much lemon juice are you using tablespoons or another measurement?
Jacqueline Bellefontaine says
i use the juice of 1 lemon as stated in the ingredients thats usually about 2-3 tbsp no need to be exact in this case.,
Eleanor harkness says
Can I use jam sugar and frozen blackberries?
Jacqueline Bellefontaine says
You can certainly use frozen blackberries. Just replace the fresh ones with no need to defrost first. Blackberries and pears have enough pectin to set without the need for extra pectin. So you would be better just using regular granulated sugar. jam sugar is not only more expensive but amy also may result in a jam that sets far to firm.
Margaret says
I have a pot on the cooker at present making this jam. My husband and I picked loads of blackberries and I have frozen some of them. I can’t wait to see the end result. I hope it’s not too much water but sure here goes. Thank you for this recipe.
Jacqueline Bellefontaine says
I am sure you will find the amount of water is just right as I test all my recipes before publishing and many like this one I have made over and over again. Enjoy all those lovely foraged blackberries they are such a treat at this time of year.
Eb Gargano | Easy Peasy Foodie says
Oh I do love blackberry jam! The kids and I usually go out blackberrying in late summer/early autumn and then make a big batch of blackberry jam which lasts us most of the year. I love the idea of adding pear to the mix! Eb x
Helen - Cooking with my kids says
I love homemade jam, but never made one with blackberries. I love the colour on this though so it could be this month's challenge. ( I just need to find some nice bramble bushes now!)
Jacqueline Bellefontaine says
Happy Foraging.
Sylvie says
I looooove the idea of combining blackberry and pears, it's such an original combo but sounds oh so delicious! I'm a big fan of making your own jam so I cant wait to give this one a go!
Jacqueline Bellefontaine says
Do let me know what you think I prefer it to plain blackberry jam
Jo / Jo's Kitchen Larder says
There is nothing better than homemade preserves! Your jam looks fantastic and I love the blackberry and pear combo plus the fact that it contains substantially less sugar. It's a winner! 🙂 x
Cat Sherrin says
This looks really tasty and pretty easy too. You're definitely making me want to go picking for blackberries now!x