Welcome to the world of homemade goodness! There’s something truly special about making your own jam, and let me tell you, this Blackberry Jam recipe is a game-changer. It’s simple, sweet, and bursting with juicy flavor. Picture spreading this on a warm slice of toast or swirling it into yogurt—the possibilities are endless! Trust me, you’re going to love it.
Why You’ll Love Blackberry Jam
This jam isn’t just about sweet fruit in a jar—it’s about creating a jar of happiness that you can enjoy all year long. Whether you’re making it for yourself, gifting it to friends, or pairing it with your favorite breakfast, this jam is pure joy. Here’s why it’s such a favorite:
- Versatile: It’s perfect for toast, but also for mixing into desserts or drizzling over pancakes. It’s a total flavor booster.
- Budget-Friendly: Blackberries can be found almost everywhere, and once you have them, you’re only a few steps away from homemade heaven.
- Quick and Easy: No complicated techniques or special equipment required—just a pot, a spoon, and some patience.
- Customizable: You can add a little lemon zest, a pinch of cinnamon, or even a splash of vanilla for your unique twist.
- Crowd-Pleasing: This one’s a hit every time. Serve it at breakfast, brunch, or even as a topping for ice cream, and watch everyone smile.
Ingredients
Let’s break down the simple ingredients that make this jam a treat:
Blackberries: These little gems are sweet, tart, and packed with antioxidants. Fresh or frozen, they’re the base of this jam, giving it that vibrant, berry-filled flavor.
Sugar: The sugar helps the jam thicken and sweeten to perfection. It balances out the natural tartness of the blackberries.
Lemon Juice: A squeeze of lemon adds a touch of acidity, which helps bring out the bright flavor of the blackberries and acts as a natural preservative.
Pectin: This magical ingredient helps the jam set and gives it that perfect, spreadable consistency.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started with the steps to create this delicious jam:
Prep Your Berries: Start by washing your blackberries thoroughly. If you’re using fresh berries, remove any stems or leaves.
Mash the Berries: Using a potato masher or a fork, mash the berries to your desired consistency. You can leave them a bit chunky or go for a smoother texture—totally up to you!
Combine Ingredients: In a large saucepan, combine your mashed blackberries, sugar, lemon juice, and pectin. Stir until everything is well-mixed.
Cook the Jam: Bring the mixture to a boil over medium heat, stirring constantly to prevent it from burning. Once it starts boiling, reduce the heat slightly and simmer for about 15-20 minutes. Stir often, and you’ll see the jam start to thicken.
Check the Set: To test if the jam is ready, place a small spoonful on a cold plate and let it cool for a minute. Run your finger through it—if it wrinkles, it’s ready!
Jar the Jam: Pour the hot jam into sterilized jars while it’s still warm, seal the lids, and allow the jam to cool to room temperature. You can refrigerate it after it’s cooled for long-term storage.
Nutrition Facts
Servings: 12
Calories per serving: 50
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
How to Serve Blackberry Jam
This jam isn’t just for toast—it’s a versatile treat that can be used in so many ways:
- Spread on Toast: The classic option, of course! Spread it on a warm slice of buttered toast for the ultimate breakfast indulgence.
- Top Your Yogurt: Add a spoonful to your morning yogurt for a sweet, tangy topping.
- On Pancakes or Waffles: Drizzle it over pancakes or waffles for a burst of berry goodness.
- Swirl into Ice Cream: Make your ice cream extra special by swirling in some homemade blackberry jam.
- Gift It: Pack this jam into cute jars and give it as a sweet gift for any occasion.
Additional Tips
Here are a few extra tips to ensure your jam is as perfect as possible:
- Prep Ahead: You can wash and mash the berries ahead of time, storing them in the fridge until you’re ready to cook.
- Spice It Up: If you want to add a twist, try adding a pinch of cinnamon or a dash of vanilla extract.
- Double It: Make a double batch and freeze one for later! It freezes beautifully and can be enjoyed all year long.
- Storage: Store your jam in an airtight container in the fridge for up to 3 weeks. It also makes a fantastic homemade gift when jarred properly.
- For a Smooth Jam: If you prefer a smoother texture, you can blend the mixture before jarring it.
FAQ Section
Q1: Can I use frozen blackberries for this jam?
A1: Yes, frozen blackberries work perfectly! Just make sure to thaw them before mashing.
Q2: Can I use less sugar?
A2: You can reduce the sugar slightly, but keep in mind that it helps the jam set. The flavor might be a little less sweet, but still delicious.
Q3: How do I know if the jam is set?
A3: To test if the jam is set, drop a spoonful on a cold plate and run your finger through it. If it wrinkles, it’s ready!
Q4: Can I use another type of fruit for this recipe?
A4: Absolutely! You can make jam with strawberries, raspberries, or even mixed berries. Just follow the same steps!
Q5: Can I add spices to my jam?
A5: Yes! Adding a bit of cinnamon or vanilla can give your jam a lovely twist. Get creative with your flavor profile!
Q6: How long will this jam last in the fridge?
A6: It will last about 3 weeks in the fridge, but if you want to store it longer, you can freeze it.
Q7: Can I make this jam without pectin?
A7: Yes! If you don’t have pectin, you can still make the jam by simmering it longer to achieve the desired thickness.
Q8: Can I use honey instead of sugar?
A8: You can use honey, but it might change the consistency and flavor a bit. If you do, aim for half the amount of honey compared to sugar.
Q9: Do I need to sterilize the jars?
A9: Yes, sterilizing the jars is important to ensure the jam stays fresh longer. Just boil the jars and lids before using them.
Q10: How can I make my jam last longer without preservatives?
A10: Properly sealing the jars and storing them in a cool, dark place will help your jam last longer without the need for preservatives.
Conclusion
There you have it! This Blackberry Jam is your new go-to recipe for a homemade treat that brings joy to any meal. Whether you’re spreading it on toast, pairing it with desserts, or giving it as a gift, you’ll be amazed at how easy it is to create something so delicious. I hope you enjoy making (and eating) this jam as much as I do! Happy cooking!
Blackberry Jam
This easy, foolproof homemade blackberry jam is made with just four ingredients, and it’s perfect for beginners. Whether you’re making a small batch to store in the fridge or using a water bath canning method for long-term storage, this jam will be a sweet addition to your kitchen. The jam is packed with fresh blackberries and a touch of lemon juice for a tart contrast to the sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 7 jars (8 oz each) 1x
- Category: jam
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3.2 lbs blackberries (about 10 cups whole fresh berries, or 5 cups crushed)
- 3.3 lbs white sugar (7 cups)
- 1/4 cup lemon juice (freshly squeezed or bottled, optional)
- 6 tbsp powdered pectin OR liquid pectin
Instructions
- Prepare the Jars:
- Sterilize your equipment. Wash the jars, lids, and bands in hot, soapy water and rinse them well. If you’re canning the jam, prepare the canner (see below).
- Using Powdered Pectin:
- Wash and dry the blackberries. Crush them lightly in a bowl or pan.
- Add the powdered pectin and mix it well into the crushed berries. Squeeze in the lemon juice and stir to combine.
- Transfer the blackberry mixture to a medium, heavy-based pan and bring to a boil over high heat, stirring frequently to dissolve the pectin completely.
- Add all the sugar and bring to a full rolling boil, stirring constantly. Once it reaches a full rolling boil, let the jam boil for 1 minute.
- Remove the pan from the heat and skim off any foam from the surface of the jam.
- Using Liquid Pectin:
- Wash and dry the berries and mash them lightly in a bowl or pan.
- Transfer the berries to a medium, heavy-based pan, and add the sugar and lemon juice. Bring to a rolling boil over high heat, stirring constantly.
- Add the liquid pectin and stir to incorporate. Keep the mixture at a rolling boil for 1 minute, stirring constantly.
- Remove the pan from the heat and skim off any excess foam.
- Jar the Jam:
- Place the jars on a heatproof surface and fill them with the jam to about ¼ inch (0.5 cm) from the top.
- Wipe the rims with a damp cloth to remove any spillage, then seal the jars.
- Water-Bath Canning (Optional):
- Prepare your canner by adding the trivet/rack to the bottom and filling it with enough water to submerge the jars by 2 inches.
- Bring the water to a boil over medium heat, and boil the jars for 10 minutes. Keep the jars in the water to stay warm until you’re ready to fill them.
- After filling the jars with jam, remove air bubbles, adjust headspace if necessary, and wipe the rim.
- Lower the jars back into the boiling water using tongs, ensuring they are submerged by 2 inches.
- Bring to a boil and process the jars for 10 minutes (adjust for altitude).
- After boiling, remove the lid and let the jars rest for 5 minutes. Then, remove the jars from the canner and cool them on a heatproof surface. The lids should be concave and won’t pop back when pressed.
Storage:
- Refrigerator: Store in the fridge for up to 3 weeks.
- Freezer: Store in the freezer for up to 6 months.
- Canned: Store in a cool, dry place like a pantry for up to 1.5 years.
Notes
- Consistency: The consistency of the jam can vary depending on the type of pectin used and how long you boil it. If you’d like a thicker jam, continue boiling it a little longer, or test it on a chilled plate before jarring.
- Flavor Adjustments: The lemon juice helps balance the sweetness of the blackberries, but you can adjust the amount based on your taste preferences. For a tarter jam, add more lemon juice.
- Storage: If you don’t have a canning setup, this jam can be stored in the fridge for up to 3 weeks or frozen for longer storage. Water-bath canning will extend the shelf life to around 1.5 years when stored in a cool, dark place.
- Alternative Sweeteners: While this recipe uses white sugar, you can try using alternatives like honey or maple syrup. However, this may affect the texture and consistency, and you may need to adjust the pectin amount accordingly.
- Canning Tips: When water-bath canning, ensure jars are fully submerged in water, and check for a proper seal after cooling. If any jars haven’t sealed properly, place them in the fridge and use them first.
Nutrition
- Serving Size: 1 tablespoon (15g)
- Calories: 60kcal
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg