Well, well, looks like we have another summer jam recipe! I loved making the Sungold Tomato Jam so much that I had to try another version. This time we’re doing a classic blackberry jam.
I originally intended to make this jam with fresh blackberries, but time got the best of me (as it always seems to with a toddler). So, I froze the excess berries, knowing I would turn them into jam at a later date. Making jam is a great way to use up excess berries, or to make your favorite jam any time of year with whatever frozen berries you like. As I think about it now, I have more blackberries, rhubarb and raspberries stashed in the freezer that are all going to be made into some kind of jam or preserve at some point.
As I mentioned before (and when I made the tomato jam), this is not a shelf-stable, preserved jam. It’s stored in the fridge and meant to be eaten within a few weeks. But honestly, it won’t last that long because it’s so good. You can substitute any berry or fruit you like and use this recipe as a guide. I encourage you to add any additional aromatics, spices, or seasonings you want. This version is a blackberry and thyme jam with a squeeze of mandarin, but for simplicity, we’ll just call it Blackberry Jam. Get creative with your jam. Why not?
Jump to Recipe
Well, well, looks like we have another summer jam recipe! I loved making the Sungold Tomato Jam so much that I had to try another version. This time we’re doing a classic blackberry jam.
Here’s what you’ll need to make this Blackberry Jam Recipe:
- Blackberries: Fresh or frozen blackberries work great for this recipe.
- Sugar: White granulated sugar is what you want to use.
- Fresh Thyme: Totally optional. It adds some nice complexity to the jam, you can omit it or substitute with any other herbs or aromatics you like. Ginger, lemongrass, cardamon, etc. are all great options.
- Mandarin Orange: Optional. Any other citrus you like works, lemon is always a good choice, use what you have.
- Vanilla: Vanilla extract, vanilla paste or vanilla bean would all work here.
- Salt: You only need a pinch, it helps balance out the jam and enhances the flavor.
How to make blackberry jam:
- Combine your blackberries and sugar in a saucepan with a splash of water.
- Bring to a boil.
- Toss in bundled thyme and then let it simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and add in vanilla extract and orange juice. Stir to combine.
- Let cool slightly and check for seasoning, be careful that jam is not too hot! Add in a pinch of salt if you need it or some extra orange or lemon juice if it needs more acid.
- Let the jam cool and then transfer to a jar or another air tight storage container. And then enjoy!
Common Questions When Making Blackberry Jam:
Is this a blackberry jam or blackberry preserve?
Well, both really. A fruit preserve usually has larger whole of fruit. The blackberries will break down when they’re cooked, so even if you were trying to make a blackberry preserve, it will all end up the same texture as a jam.
Does this recipe use pectin?
Nope. Blackberries have enough pectin in them to create a nicely set jam. So no need for any added pectin in this recipe.
How do I know if my jam will set? Why is my blackberry jam not setting?
If you’re nervous about whether the jam will be set or not you can temp it to make sure you’ve reached around 220°F/105°C.
If you don’t have a thermometer (or just can’t be bothered) place a small dish in the freezer for around 10 minutes, make sure it’s cold, cold, cold. Then take a small spoonful on your jam, pour it on the dish to quickly cool it and then gently scrape the jam to see if its jellied or not. You’ll be able to tell right away. If it’s still runny and not set, let it boil another 5 minutes and check again. If it has a jellied and rubbery texture, you’re done!
My blackberry jam is too runny?
If your jam is too runny, keep boiling it. You haven’t boiled off enough of the water in the berries to to get to the jam stage which happens at around 220°F/105°C.
My blackberry jam is too thick?
Blackberries are pretty juicy so having a jam that is too thick is probably because it was way over cooked, which is pretty hard to do here since you’re only cooking it for about 20 minutes. But if your final jam seems a little too thick, you can gently heat it up and add in a splash of water or an extra squeeze of citrus like lemon or orange juice. You only need a little extra liquid at a time.
What is the shelf life of homemade blackberry jam?
This jam will last several weeks in the fridge, and about 3 months frozen. So if you wanted to make a big batch, you can freeze whatever you don’t expect to eat right away. I would also recommend freezing in smaller portions so you can take out only what you need for a week or two at a time, rather than the full batch at once.
What is the fruit to sugar ratio for jam?
A very classic ratio for making jam is 2:1 by weight. So if you have 100g of fruit, you would use 50g of sugar. For this blackberry jam I did just under that, so for 680g (two large 12oz containers of berries) I used 300g sugar. This jam is sweet, but not overly sweet. Feel free to adjust that ratio depending on your tastes and whatever fruit you’re using.
What to do with your blackberry jam?
Eat it and enjoy it however you like! Simply smeared on some toast with butter is absolutely delicious but there are plenty of ways to enjoy your homemade blackberry jam.
Whipped Ricotta Toast
One of the best appetizers, or snacks, there is. Toast some bread, spread on your jam and then top with whipped ricotta cheese and a little flakey salt. Delicious!
Added into Cottage Cheese Bowl
One of my favorite ways to have homemade jam. I swirl in a few spoonfuls in a bowl of cottage cheese in the morning, or evening.
In a Yogurt Bowl
A spoonful of jam with some greek yogurt and a handful of nuts. A great quick breakfast or snack.
Swirled into Oatmeal
It’s an easy way to quickly flavor your morning oats. Quick and easy blackberry oatmeal.
On Ice Cream
Makes a great sweet topping on ice cream. Want to go one step further? Heat it up and add it as a warm syrup topping on some vanilla ice cream. It’s a fruity ice cream sundae. So good!
With Crepes and Whipped Cream
It goes great on crepes with some whipped cream (post on that one coming soon…)
As a Topping for Cheesecake
The quickest and easiest way to top a classic cheese cake. Get the jam slightly warm and drizzle over the top of your chilled cheesecake. Let it cool in the fridge to set then eat up!
On a Cheese Board
This jam is a great addition to a cheese board. It pairs very well with goats cheese or a brie.
Use it in your baking
I love making these small batch jam bars and this blackberry jam goes perfectly in them.
Classic Blackberry Jam
Ingredients
- 680 g blackberries two large 12oz containers of berries, fresh or frozen
- 300 g granulated sugar ~45% of the weight of your blackberries
- splash water
- 4 sprigs fresh thyme tied together if possible, it’s easier to remove at the end
- 1/2 mandarin orange juiced
- 1 tsp vanilla extract
- pinch salt
Instructions
- Combine your blackberries and sugar in a saucepan with a splash of water.
- Bring everything to a boil.
- Toss in bundled thyme and then let it simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and add in vanilla extract, orange juice and season with a pinch of salt. Stir to combine.
- Let cool slightly and check for seasoning, be careful that jam is not too hot! Add in a pinch of salt if you need it or some extra orange or lemon juice if it needs more acid.
- Let the jam cool and then transfer to a jar or another air tight storage container. And then enjoy!
Notes
- This recipe can, and should, be adjusted depending on the initial weight of your blackberries. And yes, you do need to weigh this out. You want the sugar to be about 50% of the weight of your berries. I typically go just under 50%, no need to be too exact here.
- If you’re nervous about whether the jam will be set or not you can temp it to make sure you’ve reached around 220°F/105°C. Do this after letting it boil for the initial 20 minutes.
- If you don’t have a thermometer (or just can’t be bothered) place a small dish in the freezer for around 10 minutes, make sure it’s cold, cold, cold. Then take a small spoonful on your jam, pour it on the dish to quickly cool it and then gently scrape the jam to see if its jellied or not. You’ll be able to tell right away. If it’s still runny and not set, let it boil another 5 minutes and check again. If it has a jellied and rubbery texture, you’re done!
