Wild blackberry jam

Wild blackberry jam

Written by Pierre Jacquel

When I reflect on my childhood memories of autumn, I don't necessarily think about going back to school or seeing my friends. The first memories that come to mind are going for walks on Wednesday afternoons (when most children in France don't have school) with my grandparents and our dog.

What I loved about these walks was foraging the forest for mushrooms and berries. I have vivid memories of picking blackberries with my grandmother in the Luberon. We would fill our basket, head home and cook delicious jams.

A few weeks ago, I drove down memory lane and went out to our "spot" to pick some blackberries. I took these to my grandfather and together we cooked a few jars of blackberry jam. It's such an easy recipe and will fill your house with the delicious autumnal smell of berries! Here it is:


500g of blackberries will make 2 jars of jam

350g of sugar

1 bag of fruit pectin crystals

2 sterilised jars


Prep: 5min / Cook: 30min / Ready to eat in: 35min

Put the blackberries and the sugar in a salad bowl.

Mix together and leave to rest for 2 hours.

Pour the mixture into a saucepan. 

Mix a teaspoon of pectin with a glass of water and add to the pan.

Cook at a low heat, stirring constantly for 30 minutes.

Remove from the heat and allow to cool for 5 minutes.

Give the jam one last good stir and pour into your jars.

Enjoy now or keep the jars in your cupboard for up to a year!

Bon appétit!

Fresk blackberries Cooking blackberries with sugar Blackberry jam in the pan jars of blackberry jams


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