Go Back Email Link
–+ servings
featured image for marionberry jam.
5 from 9 votes

Marionberry Jam {Fresh Blackberry Jam}

Print Recipe
Smooth, sweet, and full of rich flavor, this marionberry jam is an easy and delicious way to save your bounty of berries for later!
Prep Time:30 minutes
Cook Time:30 minutes
Canning:30 minutes
Total Time:1 hour 30 minutes

Equipment

Ingredients

Instructions

Prepare the jam

  • Mash your marionberries and add them with your sugar to your dutch oven. Sprinkle the pectin overtop and stir to combine.
    2 2/3 cup fresh marionberries or blackberries, 2 cup granulated sugar, 3 TBSP Ball RealFruit pectin
  • Set the heat to medium or medium high and stir often.
  • Use a spoon to remove any foam.
  • Cook until the jam sets (see the notes below).
  • Remove from heat and follow the storage instructions below.

Canning marionberry jam

  • Fill your water bath canner or large stockpot with water about 6 inches high. Place it over medium heat and add the clean jars you want to use. Simmer the water for about 10 minutes to sterilize the jars.
  • Add your lids to a small saucepan and cover with water. Set to medium heat.
  • Remove sterilized jars from stockpot and set them upside down on a towel to remove excess water.
  • Turn the jars over. Set the canning funnel in the mouth of the jar and fill with jam. Use the headspace tool to make sure there is a 1/4 inch headspace.
  • Use a damp cloth to remove any residue from the rim of each jar.
  • Remove the lids and bands from the small saucepan and dry them off. Set a lid on each jar and screw on the band until finger-tight.
  • Using your jar lifter, carefully place your jars into the stockpot. If the jars have cooled, quickly dip them several times first to avoid shock. Cover with water until there is one inch of water over the jars.
  • Put the lid on the canner and turn up the heat. When it is at a full boil, set a timer for 10 minutes (see processing times below). After that, turn off the stove and let the jars rest in the canner for 5 minutes.
  • Remove from the canner using your jar lifter. Set the ajrs on a clean, dry cloth and leave undisturbed for 12-24 hours.
  • After that, remove the bands (not the lids) to check the seal. For any jars that did not seal, store them in the fridge. All other jars can be stored in your pantry.

Notes

This recipe makes enough for 4 half-pint jars of jam (give or take). When properly canned, they will last for at least a year in your pantry. If your jam does not seal, it must be stored in the fridge.
Tips for success:
  • If you are only making a few jars, you can use a smaller stockpot as long as you can get at least 1 inch of water over the tops of your jars.
  • Thaw frozen blackberries overnight before using.
  • To make marionberry preserves, do not blitz up the fruit and leave it chunky.
  • You can follow this exact same recipe for any other type of blackberries, too.
  • If you're canning, take the time to clean off and sanitize a section of the counter and wash all of your tools.
  • Wipe up any splatter quickly to avoid staining your walls.
  • It's okay to use soft, over-ripe fruit, but don't use any rotting or moldy berries. 
  • It's normal to have a little extra or not quite enough jam at the end as it really depends on the moisture level in your fruit.
Processing Times
If you live above sea level, you need to increase your processing time 1 minute per every 1,000 feet. To keep it easy, follow this chart:
Elevation Processing Time
Sea level to 1,000 feet 10 minutes
1,001 to 3,000 feet 15 minutes
3,001 - 6,000 feet 20 minutes
6,001 - 8,000 feet 25 minutes
8,001 to 10,000 feet 30 minutes
   
How to tell if your jam is set:
  • Gel test: Add a spoonful of jam to a frozen plate. Run your finger through it. If it does not fill in the line from your finger, it's set.
  • Wrinkle test: Tilt your pot to the side. If you see wrinkles, it's done.
  • Temperature test: Your jam needs to reach 200 degrees F to set. 

Nutrition

Serving: 1tbsp | Calories: 29kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 2mg | Potassium: 10mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
Course: jam, sauce
Cuisine: American
Keyword: jam with marionberries, marionberry jam
Servings: 64 servings
Calories: 29kcal
Cost: 10