My Easy Blackberry Jam Recipe Brings The Farmers' Market To Your Kitchen

If you’ve ever been to a farmers' market and seen homemade jams jarred and tied with cute little bows and thought I wish I could do that, I’m here to tell you that you can and should! Homemade jams are one of those goods that will always impress guests without them knowing just how simple they really are. All you need are 3 ingredients to make jam from scratch: berries, sugar, and lemon. For this recipe I am going for a sweet blackberry jam, but this recipe will work with any in-season berry. Once made, you can spread, swirl, and dollop it on all your favorite breakfast, brunch, and snack recipes for a major sweet upgrade.

What People Are Saying:

“Turned out excellent! Soo good. I added some cornstarch while cooking to thicken it. Will make it with blueberries and raspberries next time.” -Rita

How To Make Blackberry Jam

INGREDIENTS

• Blackberries: I think blackberries are some of the most underrated berries. They are sweet and tart, with a flavor somewhat similar to red grapes, but deeper and earthier. I always seek them out in-season and look for ways to include them in many recipes, so jam just felt right. If blackberries aren’t in season when you’re making this jam, or you just prefer a different berry, feel free to substitute them out with another of your favorite berries like blueberries, raspberries, or strawberries.
• Granulated Sugar: Granulated sugar is going to add some sweetness to the jam and also help to break down the blackberries into a syrupy consistency after mashing. This process of maceration is very important to getting the most flavor out of your berries and into the jam.
• Lemon Juice & Zest: While it may not seem like it, lemon is actually one of the most important ingredients in this jam. The juice adds a bit of brightness that cuts through the sweetness of the sugar and berries while the zest adds in some pectin that is necessary to help the jam set to the right consistency. Pectin is a naturally occurring starch inside of some fruits and vegetables and works much in the same way as gelatin, though whereas gelatin is an animal byproduct, pectin is vegan and better suited for jams and jellies due to the differences in the way each set up and the consistencies they deliver.

STEP-BY-STEP INSTRUCTIONS

We need to macerate the berries to start off the jam, so combine the blackberries, sugar, and lemon juice into a large bowl and mash and mix them together to combine. This will help to create a syrupy blackberry mixture that will give the jam its flavor. Transfer the mixture to a sauce pan.

Blackberry Jam

Then heat the pan over medium heat and allow the mixture to come up to a boil, and cook, stirring occasionally, for about 15 to 20 minutes until the jam has thickened. If any foam has risen to the surface during this process, skim it off and discard it, and then add in the lemon zest and stir to combine. Transfer the jam to a clean glass jar and allow it to cool completely before adding on the lid. Once it has cooled, tightly secure the lid and place it in the refrigerator to continue setting up.

Blackberry Jam

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Avoid overcooking the jam. While it may look too juicy in the pot, once your jam hits between 210° and 220°, it’s done. Once cooled to room temperature and chilled in the fridge, it will set to that trademark jam consistency.
• If you don't have an instant-read thermometer, you can use the frozen plate test. Before you begin cooking your jam, place 2 or 3 small plates into your freezer. As soon as your jam looks reduced, about 13 to 15 minutes into the simmer, place a dollop onto a frozen plate and observe how it sets. If it's still too loose after chilling on the plate for 10 seconds, continue cooking. If the jam stops moving when you tilt the plate, and you can draw a clean line through it with your finger, it's ready to be jarred!

Blackberry Jam Variations

Looking for ways to spruce up this simple jam? Try stirring a couple teaspoons of zest from your favorite citrus (I'm talking lemon, lime, grapefruit, etc.) after your jam has cooked for an extra boost of flavor. Remember to zest your fruit before juicing it for an easier time!

What To Serve With Blackberry Jam

This jam is perfectly delicious spread plain (or with goat cheese) on brioche toast, but you can also add it to plenty of breakfast options as a super sweet upgrade. Swirl it into your freshly made oatmeal, spoon on top of your overnight oats, or dollop it on top of your homemade pancakes.

Storage

Once made, your jam will last in a (clean!) jar in the refrigerator for up to 3 weeks. To keep it as fresh as possible, avoid double dipping, and keep it in the fridge at all times when you’re not using it.

Blackberry Jam

Made This?

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Yields: 2 cups

Prep Time: 5 minutes

Total Time: 20 minutes

Ingredients

• 4 c.

  blackberries

• 2 c.

  granulated sugar

• 2 tbsp.

  lemon juice

• 2 tsp.

  lemon zest (optional)

Directions

1. Combine blackberries, sugar, and lemon juice in a large bowl. Use a large spoon or potato masher to crush the berries, then transfer mixture to a medium sauce pan.
2. Heat sauce pan over medium heat and bring to a boil. Cook, stirring occasionally, until jam is thick, 15 to 20 minutes. Skim any foam that has risen to the surface and stir in lemon zest if using. Transfer to a clean glass jar and let cool completely. Tightly secure lid and refrigerate.