Description
This Blackberry Jam Recipe is a simple and delicious way to preserve the fresh taste of blackberries. Using just a few ingredients like fresh blackberries, granulated sugar, and lemon juice, this jam is cooked on the stovetop until perfectly thickened. Optional additions like vanilla extract and ground cinnamon add a unique depth of flavor. Ideal for spreading on toast, mixing into yogurt, or gifting, this homemade blackberry jam is a sweet and tangy treat made from scratch in about 40 minutes.
Ingredients
Scale
Fruit
- 4 cups fresh blackberries (or frozen if fresh is unavailable)
Other Ingredients
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (optional for extra flavor)
- 1/4 teaspoon ground cinnamon (optional for added warmth)
Instructions
- Prepare the Fruit: Use a potato masher or a fork to crush the blackberries to release their natural juices. For a smoother jam, you may opt to blend the berries briefly with an immersion blender before cooking.
- Cook the Jam: Combine the crushed blackberries, granulated sugar, lemon juice, and optional vanilla extract and cinnamon in a saucepan. Stir well and bring the mixture to a gentle simmer over medium heat.
- Simmer and Thicken: Once simmering, reduce the heat to low and let the jam cook for 25-30 minutes, stirring frequently to prevent sticking and burning. The jam mixture will thicken as it cooks. To test the consistency, place a small spoonful on a cold plate and run your finger through it; if it wrinkles and holds its shape, the jam is ready.
- Cool and Jar: Remove the jam from heat and let it cool for about 10 minutes. Then, transfer the jam into sterilized jars.
- Store or Can: You can store the jam in the refrigerator for up to 3 weeks for short-term use. For longer preservation, process the jars using a water bath canning method for 10 minutes, then allow them to cool completely before storing at room temperature.
- Serve: Enjoy your homemade blackberry jam on toast, as a topping for desserts, or in your favorite yogurt or oatmeal.
Notes
- Ensure jars are properly sterilized to avoid contamination and extend shelf life.
- Adjust the cooking time slightly if you prefer a runnier or thicker jam.
- Use frozen blackberries if fresh are out of season; thaw before crushing.
- For a completely seedless jam, strain the cooked mixture through a fine mesh sieve before jarring.
- Water bath canning is recommended for safe long-term storage beyond refrigeration.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
