Blackberry season is here, and what better way to celebrate than with homemade jam? Whether you’re a seasoned canner or a beginner, these 34 recipes offer sweet, tangy, and creative twists to savor all year. From classic spreads to innovative flavor combos, get ready to elevate your pantry and delight your taste buds. Dive in and find your new favorite!
Classic Blackberry Jam
Savor the sweet simplicity of homemade blackberry jam, a timeless preserve that captures summer’s essence in every jar. This straightforward recipe guides you through each careful step to achieve perfect consistency and vibrant flavor. Let’s begin with gathering our fresh ingredients and equipment.
Ingredients
– 4 cups fresh blackberries
– 2 cups granulated sugar
– 2 tablespoons lemon juice
– 1 package (1.75 oz) powdered fruit pectin
Instructions
1. Rinse 4 cups of fresh blackberries under cool running water and drain thoroughly in a colander.
2. Transfer the drained blackberries to a large, heavy-bottomed pot and crush them gently with a potato masher, leaving some berries partially intact for texture.
3. Stir in 2 tablespoons of lemon juice and 1 package (1.75 oz) of powdered fruit pectin until fully incorporated into the berry mixture.
4. Place the pot over medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly to prevent sticking.
5. Once boiling vigorously, immediately add 2 cups of granulated sugar all at once and return to a full rolling boil.
6. Boil exactly 1 minute while stirring continuously, timing precisely from when the boil resumes after adding sugar.
7. Remove the pot from heat and skim off any foam from the surface using a metal spoon.
8. Ladle the hot jam immediately into sterilized half-pint jars, leaving 1/4-inch headspace at the top of each jar.
9. Wipe the jar rims clean with a damp cloth to ensure proper sealing before placing lids and bands.
10. Process the filled jars in a boiling water bath for 10 minutes to seal properly and preserve freshness.
Bright ruby-colored and bursting with tangy-sweet flavor, this jam sets up with a soft spreadable consistency that’s perfect on morning toast. Try swirling it into yogurt or using it as a filling for thumbprint cookies for a delightful twist.
Blackberry Chia Seed Jam
Zesty and simple to prepare, this blackberry chia seed jam requires minimal effort for maximum flavor. Let me guide you through each precise step to create a spread that’s both nutritious and delicious. Ready your ingredients and follow along carefully for perfect results every time.
Ingredients
– 4 cups fresh blackberries
– 1/4 cup honey
– 3 tablespoons chia seeds
– 1 tablespoon lemon juice
Instructions
1. Rinse 4 cups of fresh blackberries thoroughly under cold running water and pat them dry with a clean kitchen towel.
2. Combine the blackberries and 1/4 cup of honey in a medium saucepan over medium heat.
3. Cook the mixture for 10 minutes, stirring occasionally with a wooden spoon to prevent sticking.
4. Mash the blackberries gently with a potato masher or fork to release their juices and create a chunky consistency.
5. Stir in 3 tablespoons of chia seeds and 1 tablespoon of lemon juice until fully incorporated.
6. Reduce the heat to low and simmer the jam for 15 minutes, stirring every 2 minutes to avoid burning.
7. Remove the saucepan from the heat and let the jam cool to room temperature, about 30 minutes.
8. Transfer the cooled jam to an airtight glass jar using a spatula, ensuring no residue is left behind.
9. Refrigerate the jar for at least 4 hours or overnight to allow the chia seeds to fully gel and thicken the jam.
Rich and velvety with a balance of sweet and tart notes, this jam boasts a spreadable texture ideal for toast or yogurt. For a creative twist, swirl it into oatmeal or use it as a filling for thumbprint cookies, enhancing both flavor and nutrition.
Spiced Blackberry Jam
A perfectly spiced blackberry jam brings warmth and sweetness to your pantry with just a few simple steps. Let’s walk through the process methodically to ensure your jam sets beautifully and captures the essence of ripe berries and aromatic spices.
Ingredients
– 4 cups fresh blackberries
– 2 cups granulated sugar
– 1/4 cup lemon juice
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
Instructions
1. Rinse the 4 cups of fresh blackberries under cold water and drain them thoroughly in a colander.
2. Combine the blackberries, 2 cups of granulated sugar, and 1/4 cup of lemon juice in a large, heavy-bottomed pot.
3. Mash the berries gently with a potato masher or fork to release their juices while keeping some texture intact.
4. Stir in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves until evenly distributed.
5. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
6. Reduce the heat to medium and simmer the jam for 20-25 minutes, stirring frequently, until it thickens and reaches 220°F on a candy thermometer.
7. Test for doneness by placing a small amount of jam on a chilled plate; if it wrinkles when pushed with your finger, it is ready.
8. Remove the pot from the heat and skim off any foam from the surface with a spoon.
9. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace, and seal with lids.
10. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal and shelf stability.
With its glossy, spreadable texture and deep, spiced flavor, this jam is perfect for slathering on toast or swirling into yogurt. Try it as a filling for thumbprint cookies or as a sweet glaze for roasted meats to add a fruity twist to your meals.
Blackberry and Lavender Jam
Let’s create a beautifully fragrant blackberry and lavender jam that captures summer’s essence in a jar. This recipe guides you through each precise step for perfect results every time.
Ingredients
– 4 cups fresh blackberries
– 2 cups granulated sugar
– 2 tablespoons lemon juice
– 1 tablespoon dried culinary lavender
– 1 pouch liquid pectin
Instructions
1. Rinse 4 cups fresh blackberries under cold running water and pat them completely dry with paper towels.
2. Combine the blackberries, 2 cups granulated sugar, and 2 tablespoons lemon juice in a large, heavy-bottomed saucepan.
3. Crush the blackberries gently with a potato masher until they release their juices but some chunks remain for texture.
4. Place 1 tablespoon dried culinary lavender in a small muslin bag or cheesecloth pouch, tying it securely to prevent loose buds.
5. Add the lavender pouch to the saucepan and stir everything together until the sugar begins to dissolve.
6. Let the mixture sit at room temperature for 30 minutes to macerate and develop deeper flavors.
7. Place the saucepan over medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down.
8. Stir in 1 pouch liquid pectin immediately and return the jam to a boil, cooking for exactly 1 minute while stirring constantly.
9. Remove the saucepan from the heat and carefully take out the lavender pouch, squeezing it gently against the spoon to extract all flavor.
10. Skim off any foam from the surface using a spoon for a clearer final product.
11. Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace at the top.
12. Wipe the jar rims clean with a damp cloth, place the lids on top, and screw on the bands until fingertip-tight.
13. Process the jars in a boiling water bath for 10 minutes to seal them properly and ensure shelf stability.
14. Remove the jars from the water bath and let them cool completely on a towel-lined counter for 12 hours.
15. Check that all lids have sealed by pressing the centers; they should not flex up or down.
Your homemade blackberry and lavender jam will set to a spreadable consistency with a beautiful balance of sweet fruit and floral notes. Try it swirled into yogurt, spread on warm biscuits, or as a glaze for roasted meats—the subtle lavender elevates every bite beautifully.
Blackberry Vanilla Bean Jam
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Ingredients
– 4 cups fresh blackberries
– 2 cups granulated sugar
– 1 vanilla bean
– 2 tablespoons lemon juice
– 1/2 teaspoon unsalted butter
Instructions
1. Rinse 4 cups fresh blackberries under cold running water and drain thoroughly in a colander.
2. Split 1 vanilla bean lengthwise with a sharp paring knife and scrape out the seeds using the back of the knife.
3. Combine the blackberries, 2 cups granulated sugar, vanilla bean seeds, and 2 tablespoons lemon juice in a heavy-bottomed, non-reactive pot.
4. Mash the mixture gently with a potato masher to release some juices, leaving some berries intact for texture.
5. Let the mixture sit at room temperature for 30 minutes to macerate and draw out natural pectin.
6. Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring occasionally with a wooden spoon.
7. Add 1/2 teaspoon unsalted butter to reduce foaming during cooking.
8. Reduce heat to medium and cook at a steady simmer for 20-25 minutes, stirring frequently to prevent sticking.
9. Test for gel set by placing a small spoonful on a chilled plate—when cooled, it should wrinkle when pushed with your finger.
10. Remove from heat and skim off any foam from the surface using a spoon.
11. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace, and wipe the rims clean.
12. Process in a boiling water bath for 10 minutes if canning, or let cool completely before refrigerating.
Lusciously thick with a deep purple hue, this jam boasts a perfect balance of tart blackberries and aromatic vanilla. Spread it on warm biscuits, swirl into yogurt, or use it as a filling for thumbprint cookies to highlight its vibrant flavor.
Balsamic Blackberry Jam
Fruit-forward and tangy, this homemade balsamic blackberry jam transforms simple ingredients into a sophisticated spread. Following these precise steps ensures a perfectly set jam every time, even for beginners. Let’s walk through the process methodically to achieve that glossy, spoonable consistency.
Ingredients
– 4 cups fresh blackberries
– 1 cup granulated sugar
– 1/4 cup balsamic vinegar
– 1 tbsp lemon juice
– 1/2 tsp calcium water (from Pomona’s Pectin package)
– 2 tsp Pomona’s Pectin powder
Instructions
1. Rinse 4 cups fresh blackberries under cool water and drain thoroughly in a colander.
2. Combine blackberries, 1 cup granulated sugar, 1/4 cup balsamic vinegar, and 1 tbsp lemon juice in a heavy-bottomed stainless steel pot.
3. Crush the berries gently with a potato masher to release juices while keeping some texture.
4. Stir in 1/2 tsp calcium water from the Pomona’s Pectin package until fully incorporated.
5. Bring the mixture to a rolling boil over medium-high heat, stirring constantly with a wooden spoon.
6. Maintain the boil for 1 minute exactly while continuing to stir to prevent scorching.
7. Quickly sprinkle 2 tsp Pomona’s Pectin powder over the boiling mixture and whisk vigorously for 30 seconds to dissolve completely.
8. Remove the pot from heat and skim off any foam from the surface using a spoon.
9. Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace at the top.
10. Wipe the jar rims clean with a damp cloth and seal with sterilized lids and bands.
11. Process the jars in a boiling water bath for 10 minutes to ensure proper preservation.
12. Remove the jars from the water bath and let cool completely on a towel-lined counter for 12 hours.
Deep, wine-like notes from the balsamic vinegar balance the blackberries’ natural sweetness, creating a complex flavor profile. The jam sets to a spreadable consistency with visible fruit pieces, perfect for pairing with sharp cheeses or swirling into yogurt. Try it as a glaze for grilled chicken or pork to elevate everyday meals.
Blackberry Lemon Thyme Jam
Yield a delightful homemade jam that transforms fresh blackberries into a tangy-sweet spread with herbal notes. You’ll master this simple recipe using basic kitchen tools and precise techniques. Let’s create a preserve that captures summer’s essence in every jar.
Ingredients
– 4 cups fresh blackberries
– 2 cups granulated sugar
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons fresh thyme leaves
– 1/2 teaspoon unsalted butter
Instructions
1. Rinse 4 cups fresh blackberries under cool running water and pat them completely dry with paper towels.
2. Combine the blackberries, 2 cups granulated sugar, and 1/4 cup freshly squeezed lemon juice in a heavy-bottomed saucepan.
3. Crush the berries gently with a potato masher to release their juices while keeping some texture intact.
4. Stir in 2 tablespoons fresh thyme leaves, ensuring they are evenly distributed throughout the mixture.
5. Let the mixture sit at room temperature for 30 minutes to allow the sugar to dissolve and the flavors to meld.
6. Place the saucepan over medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down.
7. Add 1/2 teaspoon unsalted butter to reduce foaming during the cooking process.
8. Cook at a steady boil for 15-20 minutes, stirring frequently with a wooden spoon to prevent sticking or burning.
9. Test for doneness by placing a small amount of jam on a chilled plate—it should wrinkle when pushed with your finger.
10. Remove the saucepan from heat and skim off any foam from the surface using a spoon.
11. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
12. Wipe the jar rims clean with a damp cloth and seal tightly with lids while the jam is still hot.
Glistening with a deep purple hue, this jam boasts a perfect balance of tart blackberries, bright lemon, and earthy thyme. Spread it on warm biscuits, swirl into yogurt, or use as a glaze for roasted meats to elevate everyday meals with artisanal flavor.
Honey-Sweetened Blackberry Jam
Very few things compare to the satisfaction of homemade jam, especially when you can control the sweetness naturally. This honey-sweetened blackberry jam is perfect for beginners, using simple steps to create a spread that’s both flavorful and free of refined sugars. Let’s walk through the process together, ensuring you achieve the perfect set every time.
Ingredients
– 4 cups blackberries
– 1 cup honey
– 2 tablespoons lemon juice
– 1 packet (1.75 ounces) powdered pectin
Instructions
1. Rinse 4 cups of blackberries under cold water and drain them thoroughly in a colander.
2. Place the blackberries in a large, heavy-bottomed pot and use a potato masher to crush them until they release their juices.
3. Add 1 packet of powdered pectin to the crushed blackberries and stir continuously over medium heat until the mixture reaches a full boil that cannot be stirred down.
4. Pour in 1 cup of honey and 2 tablespoons of lemon juice, stirring to combine completely.
5. Bring the mixture back to a rolling boil over high heat and maintain it for exactly 1 minute, stirring constantly to prevent sticking.
6. Remove the pot from the heat and skim off any foam from the surface using a spoon.
7. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
8. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
9. Place lids and bands on the jars and process them in a boiling water bath for 10 minutes if canning, or let cool to room temperature for immediate use.
Expect a jam with a vibrant purple hue and a balance of tart blackberries and mild honey sweetness. It spreads smoothly on toast or pairs wonderfully with yogurt, and its natural pectin gives it a firm yet spoonable texture that holds up well in recipes.
Blackberry Rhubarb Jam
You’ll love how this sweet-tart combination captures the essence of late summer in a jar. Making blackberry rhubarb jam is simpler than you might think, and the vibrant flavor is worth every minute.
Ingredients
– 4 cups chopped rhubarb
– 2 cups blackberries
– 4 cups granulated sugar
– 1/4 cup lemon juice
– 1 package (1.75 oz) powdered fruit pectin
Instructions
1. Wash and chop 4 cups of rhubarb into 1/2-inch pieces.
2. Rinse 2 cups of blackberries and pat them dry with a clean towel.
3. Combine the rhubarb, blackberries, and 1/4 cup lemon juice in a large, heavy-bottomed pot.
4. Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 10 minutes.
5. Mash the fruit gently with a potato masher to break it down slightly, but leave some texture for a chunkier jam.
6. Stir in 1 package (1.75 oz) powdered fruit pectin until fully dissolved.
7. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat.
8. Add 4 cups granulated sugar all at once, stirring constantly to prevent sticking.
9. Return to a full rolling boil and boil exactly for 1 minute, timing it carefully for proper setting.
10. Remove from heat and skim off any foam from the surface with a spoon.
11. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace at the top.
12. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
13. Process the jars in a boiling water bath for 10 minutes if canning for long-term storage.
14. Let the jars cool completely at room temperature before checking the seals.
Vibrant and jewel-toned, this jam has a perfect balance of tart rhubarb and sweet blackberries with a slightly chunky texture. Spread it on toast, swirl it into yogurt, or use it as a filling for thumbprint cookies—its bold flavor shines in both simple and creative applications.
Blackberry Ginger Jam
There’s nothing quite like homemade jam to capture the essence of summer, and this blackberry ginger version combines sweet berries with spicy warmth for a truly special preserve. Today we’ll walk through each step methodically to ensure perfect results every time.
Ingredients
– 4 cups fresh blackberries
– 2 cups granulated sugar
– 1/4 cup lemon juice
– 2 tablespoons finely grated fresh ginger
– 1/2 teaspoon unsalted butter
Instructions
1. Rinse 4 cups fresh blackberries under cool running water and pat them completely dry with paper towels.
2. Combine the blackberries, 2 cups granulated sugar, 1/4 cup lemon juice, and 2 tablespoons finely grated fresh ginger in a large, heavy-bottomed pot.
3. Mash the berry mixture gently with a potato masher until the berries release their juices but some chunks remain.
4. Add 1/2 teaspoon unsalted butter to the pot to help reduce foaming during cooking.
5. Place the pot over medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down, about 8-10 minutes.
6. Reduce heat to medium and continue cooking, stirring frequently with a wooden spoon, until the jam reaches 220°F on a candy thermometer, approximately 15-20 minutes.
7. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
8. Remove the pot from heat and skim off any foam from the surface with a spoon.
9. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
10. Wipe the jar rims clean with a damp cloth and seal tightly with lids.
Dense with whole berry pieces and vibrant purple hue, this jam delivers a bold ginger kick that balances the blackberries’ natural sweetness. Try it swirled into yogurt, spread on warm biscuits, or as a glaze for roasted meats for unexpected flavor combinations.
Simple Blackberry Freezer Jam
Perfect for preserving summer’s bounty, this simple blackberry freezer jam requires no special canning equipment and captures the fruit’s vibrant flavor at its peak. Preparing it is straightforward and rewarding, even for beginners.
Ingredients
– 4 cups fresh blackberries
– 2 cups granulated sugar
– 1/4 cup lemon juice
– 1 (1.75 ounce) package powdered fruit pectin
Instructions
1. Rinse 4 cups of fresh blackberries under cold running water in a colander.
2. Gently pat the blackberries dry with paper towels to remove excess moisture.
3. Place the blackberries in a large bowl and crush them thoroughly with a potato masher until they reach a chunky consistency.
4. Measure exactly 2 cups of granulated sugar using dry measuring cups.
5. Stir the sugar into the crushed blackberries until fully combined and let the mixture stand for 10 minutes to macerate.
6. Tip: For the best texture, avoid over-crushing the berries to maintain some pleasant fruit pieces.
7. In a small separate bowl, whisk together 1/4 cup of lemon juice and 1 package of powdered fruit pectin until no lumps remain.
8. Add the pectin-lemon mixture to the blackberry-sugar blend and stir vigorously for exactly 2 minutes to dissolve the pectin completely.
9. Tip: Stir continuously in one direction to prevent clumping and ensure even distribution of the pectin.
10. Ladle the jam into clean, dry half-pint freezer-safe containers, leaving 1/2 inch of headspace at the top for expansion.
11. Secure the lids tightly on the containers.
12. Let the jam stand at room temperature for 24 hours until fully set.
13. Tip: Avoid moving or disturbing the containers during this setting period to achieve a consistent gel.
14. Transfer the containers to the freezer and store for up to 1 year.
15. Thaw the jam in the refrigerator for 8 hours before serving.
This jam boasts a spreadable texture with juicy berry chunks and a bright, tangy-sweet flavor that shines on toast, swirled into yogurt, or as a topping for ice cream.
Blackberry Raspberry Jam
Now is the perfect time to capture summer’s bounty with this vibrant Blackberry Raspberry Jam. Nothing beats the sweet-tart balance of fresh berries preserved in a simple, homemade spread that will elevate your breakfasts and desserts all year long.
Ingredients
– 4 cups blackberries
– 2 cups raspberries
– 4 cups granulated sugar
– 1/4 cup lemon juice
– 1 package (1.75 oz) powdered fruit pectin
Instructions
1. Rinse 4 cups blackberries and 2 cups raspberries under cold water, then drain thoroughly in a colander.
2. Tip: Gently pat berries dry with paper towels to prevent diluting the jam with excess moisture.
3. Combine berries, 4 cups granulated sugar, and 1/4 cup lemon juice in a large, heavy-bottomed pot.
4. Use a potato masher to crush the berries lightly, releasing their juices while leaving some texture.
5. Stir in 1 package (1.75 oz) powdered fruit pectin until fully incorporated.
6. Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly.
7. Tip: A rolling boil means bubbles cover the entire surface and cannot be stirred down.
8. Once boiling, cook exactly 1 minute, continuing to stir to prevent scorching.
9. Remove from heat and skim off any foam from the surface with a spoon.
10. Tip: For a clearer jam, let it rest for 5 minutes after skimming; this helps fruit particles settle.
11. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
12. Process jars in a boiling water bath for 10 minutes to seal, then cool completely at room temperature.
Perfectly set with a glossy sheen, this jam boasts a bold berry flavor that’s both tangy and sweet. Spread it on warm biscuits, swirl into yogurt, or use it as a filling for thumbprint cookies to enjoy its vibrant color and fresh taste.
Blackberry Lime Jam
A perfectly balanced blackberry lime jam brings together the sweet-tart flavors of summer in a versatile spread that elevates everything from morning toast to gourmet cheese boards. This methodical guide ensures even beginners achieve a glossy, set jam with bright, fresh notes. Let’s walk through each precise step to create this vibrant preserve.
Ingredients
– 4 cups fresh blackberries
– 2 cups granulated sugar
– ¼ cup freshly squeezed lime juice
– 1 tablespoon lime zest
– 1 (1.75 oz) package powdered fruit pectin
Instructions
1. Rinse 4 cups of fresh blackberries under cool running water and gently pat them dry with a clean kitchen towel.
2. Combine the blackberries, 2 cups of granulated sugar, ¼ cup of freshly squeezed lime juice, and 1 tablespoon of lime zest in a large, heavy-bottomed pot.
3. Use a potato masher to crush the blackberries thoroughly, releasing their juices and breaking them down into a chunky pulp.
4. Stir in 1 (1.75 oz) package of powdered fruit pectin until it is fully dissolved into the fruit mixture, ensuring no dry pockets remain.
5. Place the pot over medium-high heat and bring the mixture to a full, rolling boil that cannot be stirred down, stirring frequently to prevent sticking.
6. Once boiling, continue cooking for exactly 1 minute while stirring constantly, then immediately remove the pot from the heat.
7. Skim off any foam from the surface of the jam using a spoon, which helps achieve a clearer final product.
8. Carefully ladle the hot jam into sterilized jars, leaving a ¼-inch headspace at the top to allow for expansion during sealing.
9. Wipe the jar rims clean with a damp cloth to ensure a proper seal, then place the lids and bands on fingertip-tight.
10. Process the jars in a boiling water canner for 10 minutes to seal them, then remove and let cool completely at room temperature.
Outcome: This jam sets into a spreadable, glossy consistency with visible blackberry seeds and flecks of lime zest for texture. The flavor is a vibrant balance of sweet blackberries and zesty lime, making it ideal for swirling into yogurt, topping scones, or pairing with sharp cheeses for a sophisticated appetizer.
Blackberry Peach Jam
Unbelievably simple to make, this blackberry peach jam captures the essence of late summer in a jar. Using just a handful of ingredients, you’ll create a spread that’s both sweet and tangy, perfect for toast, desserts, or even as a glaze. Follow these precise steps for foolproof results every time.
Ingredients
– 4 cups fresh blackberries
– 4 cups peeled and chopped peaches
– 4 cups granulated sugar
– 2 tablespoons lemon juice
– 1 package (1.75 oz) powdered fruit pectin
Instructions
1. Rinse the blackberries and peaches under cold running water.
2. Peel the peaches using a vegetable peeler or by blanching them in boiling water for 30 seconds and transferring to an ice bath.
3. Chop the peaches into 1/2-inch pieces, discarding the pits.
4. Combine the blackberries, peaches, and lemon juice in a large, heavy-bottomed pot.
5. Use a potato masher to crush the fruit slightly, releasing some juices but leaving chunks for texture.
6. Stir in the powdered fruit pectin until fully dissolved into the fruit mixture.
7. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent sticking.
8. Add the granulated sugar all at once, stirring vigorously to incorporate.
9. Return the mixture to a full rolling boil that cannot be stirred down, and boil for exactly 1 minute.
10. Remove the pot from the heat and skim off any foam from the surface with a spoon.
11. Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace at the top.
12. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
13. Place lids and bands on the jars, tightening until fingertip-tight.
14. Process the jars in a boiling water bath for 10 minutes to seal them properly.
15. Remove the jars from the water bath and let them cool completely on a towel-lined counter for 12 hours.
This jam sets up with a beautiful, spreadable consistency and a vibrant purple-red hue. The combination of sweet peaches and tart blackberries creates a balanced flavor that’s irresistible on biscuits or swirled into yogurt. Try it as a filling for thumbprint cookies or as a topping for ice cream to elevate simple desserts.
Mixed Berry and Blackberry Jam
Let’s create a vibrant mixed berry and blackberry jam that captures summer’s essence in a jar. This straightforward recipe yields a sweet-tart spread perfect for toast, desserts, or gifting, using just a few key ingredients and simple techniques.
Ingredients
– 4 cups mixed berries (fresh or frozen)
– 2 cups blackberries (fresh or frozen)
– 2 cups granulated sugar
– 2 tablespoons lemon juice
– 1/2 teaspoon unsalted butter
Instructions
1. Rinse the mixed berries and blackberries thoroughly under cold water if using fresh, then pat them dry with a clean towel.
2. Combine the mixed berries, blackberries, granulated sugar, and lemon juice in a large, heavy-bottomed pot or Dutch oven.
3. Let the berry mixture sit at room temperature for 30 minutes to allow the sugar to draw out the natural juices, which helps prevent scorching during cooking.
4. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar completely.
5. Reduce the heat to medium and simmer the jam for 20-25 minutes, stirring frequently to avoid sticking and ensure even cooking.
6. Skim off any foam that rises to the surface using a spoon; this step improves the jam’s clarity and texture.
7. Add the unsalted butter to the jam and stir until melted; the butter helps reduce foaming and adds a subtle richness.
8. Test for doneness by placing a small spoonful of jam on a chilled plate: if it wrinkles when pushed with your finger, it has reached the gel stage (220°F on a candy thermometer).
9. Remove the pot from the heat and let the jam cool slightly for 5 minutes to allow the fruit to settle and prevent floating in the jars.
10. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace, and seal according to proper canning guidelines for long-term storage.
Upon cooling, this jam develops a lush, spreadable consistency with a balance of sweet berries and tangy blackberry notes. Try swirling it into yogurt, layering it in parfaits, or using it as a filling for thumbprint cookies to highlight its vibrant flavor and jewel-like color.
Blackberry Cardamom Jam
Just imagine spreading this vibrant, jewel-toned jam on your morning toast—it’s a simple pleasure that feels indulgent. Blackberry Cardamom Jam combines sweet-tart berries with warm, aromatic spice, creating a versatile preserve that’s perfect for beginners to master. Follow these methodical steps for a foolproof result every time.
Ingredients
– 4 cups fresh blackberries
– 2 cups granulated sugar
– 1 tablespoon lemon juice
– 1 teaspoon ground cardamom
– 1 pouch liquid pectin
Instructions
1. Rinse the blackberries under cool running water and gently pat them dry with a clean kitchen towel to remove excess moisture.
2. Combine the blackberries, granulated sugar, lemon juice, and ground cardamom in a large, heavy-bottomed pot, stirring with a wooden spoon until the sugar begins to dissolve.
3. Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring frequently to prevent sticking and ensure even heating.
4. Once boiling, add the liquid pectin all at once, stirring constantly for exactly 1 minute to incorporate it fully and activate the setting process.
5. Remove the pot from the heat and skim off any foam from the surface using a spoon to achieve a clear, smooth jam consistency.
6. Carefully ladle the hot jam into sterilized jars, filling them to within 1/4 inch of the top to allow for proper sealing and expansion.
7. Wipe the jar rims with a clean, damp cloth to remove any residue, then secure the lids tightly to create an airtight seal for preservation.
8. Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed and safe for storage at room temperature.
9. Remove the jars from the water bath and let them cool completely on a wire rack for 12 hours, checking that the lids have sealed by pressing the center—it should not pop up.
Buttery biscuits or warm scones provide the perfect canvas for this jam, whose texture is luxuriously thick with soft berry pieces and a hint of cardamom warmth. The flavor balances sweet and tart notes, making it ideal for pairing with cheeses or swirling into yogurt for a quick, elegant treat.
Low-Sugar Blackberry Jam
Bursting with natural sweetness and vibrant color, this low-sugar blackberry jam is surprisingly simple to make at home. Let’s walk through each step together to create a spread that’s both delicious and mindful of sugar intake.
Ingredients
– 4 cups fresh blackberries
– 1 cup granulated sugar
– 2 tbsp lemon juice
– 1 tbsp powdered pectin
– 1/2 cup water
Instructions
1. Rinse 4 cups fresh blackberries under cool running water and pat them completely dry with paper towels.
2. Combine the blackberries and 1/2 cup water in a heavy-bottomed saucepan over medium heat.
3. Cook the mixture for 10 minutes, mashing the berries gently with a potato masher to release their juices.
4. Stir in 1 tbsp powdered pectin thoroughly until no dry spots remain, using a whisk to prevent clumping.
5. Bring the mixture to a full rolling boil that cannot be stirred down, maintaining medium-high heat.
6. Add 1 cup granulated sugar all at once and stir continuously until the sugar fully dissolves.
7. Pour in 2 tbsp lemon juice and continue boiling the jam for exactly 1 minute while stirring constantly.
8. Remove the saucepan from heat and skim off any foam from the surface using a spoon.
9. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
10. Process the filled jars in a boiling water bath for 10 minutes to seal them properly.
Zesty and lightly sweet, this jam sets up with a soft spreadable consistency that perfectly captures summer’s essence. Try it swirled into yogurt or as a glaze for grilled chicken to enjoy its versatile berry flavor.
Blackberry Orange Jam
Ready to capture summer’s sweetness in a jar? This blackberry orange jam combines tart berries with bright citrus for a spread that’s perfect on toast, yogurt, or even as a glaze for meats. Let’s walk through each step carefully to ensure your jam sets perfectly and stays fresh for months.
Ingredients
– 4 cups fresh blackberries
– 2 cups granulated sugar
– 1/4 cup fresh orange juice
– 2 tbsp fresh orange zest
– 1 tbsp lemon juice
Instructions
1. Rinse 4 cups fresh blackberries under cool water and drain thoroughly in a colander.
2. Combine the blackberries, 2 cups granulated sugar, 1/4 cup fresh orange juice, 2 tbsp fresh orange zest, and 1 tbsp lemon juice in a large, heavy-bottomed pot.
3. Mash the mixture gently with a potato masher or fork to release some juices from the berries, leaving a few chunks for texture.
4. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
5. Once boiling, reduce the heat to medium and simmer for 20-25 minutes, stirring frequently to prevent sticking.
6. Test for doneness by placing a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it’s ready (tip: keep a plate in the freezer for easy testing).
7. Skim off any foam from the surface with a spoon to ensure a clear, smooth jam.
8. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
9. Wipe the jar rims with a clean, damp cloth to remove any residue for a proper seal.
10. Process the jars in a boiling water bath for 10 minutes to preserve them safely (tip: use a jar lifter to avoid burns).
11. Remove the jars and let them cool completely on a towel-lined countertop for 12 hours.
12. Check that all lids have sealed by pressing the center; if it doesn’t pop, it’s sealed (tip: unsealed jars should be refrigerated and used within 3 weeks).
Perfectly set jam boasts a glossy, deep purple hue with a balance of sweet blackberry and zesty orange notes. Try it swirled into oatmeal or as a filling for thumbprint cookies—its vibrant flavor elevates both breakfast and desserts effortlessly.
Conclusion
Perfect for preserving summer’s bounty, these 34 blackberry jam recipes offer endless inspiration for home cooks. We hope you find a new favorite to try—don’t forget to share which one you love in the comments and pin this article to your Pinterest boards for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
