In under 30 minutes you can whip up this sweet yet slightly tart Blackberry Jam with a hint of vanilla. Easy, luscious, and goes great on everything!
Spend less than 30 minutes making this fantastic Blackberry Jam and you can use it on just about anything! My family loves jam on toast, sourdough, and just about any reason you can find to use some Blackberry Jam.
It’s incredibly simple to make, trust me, I’ve been making it this way for years, and it is one of our favorite summer jam recipes, not only because it’s easy but oh so flavorful.
You no longer have to buy Blackberry Jam when you start making it for yourself! Save money and feel better knowing that you know the ingredients and how your jam is being made.
This Jam recipe is great on breakfast recipes like toast, English muffins, croissants, waffles, bagels, pancakes and more It is also great mixed into desserts that call for jam.
Baking with jam or jellies is really another one of my favorite things to do, so like I said above use this in cakes, cupcakes, bars, on top of ice cream and so much more.
Some of our other favorite recipes using jams and jellies are Lemon Raspberry Poke Cake, Homemade Strawberry Pop-tarts, and Linzer Cookies.
WHY THIS RECIPE WORKS:
- You only need 4 simple ingredients.
- No need for added pectin!
- Ready in less than a half hour.
- You can easily double this recipe.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Blackberries
Granulated sugar
Lemon juice
Vanilla extract, optional
HOW TO MAKE BLACKBERRY JAM, STEP BY STEP:
- Add your blackberries into a high powered blender and blend until nice and smooth.
- Use a fine mesh sieve over a small sauce pot and press the liquid out of the blackberry puree so all you will have left are the blackberry seeds which you can dispose of. You should scrape the bottom of the sieve to get all the blackberry liquid off of it.
- Add in the sugar and lemon juice to the sauce pot and stir to combine.
- Over medium-low heat put the pot on, occasionally stirring until it comes to a slow simmer. Be sure to continue to stir occasionally for 15-20 minutes, or until the jam has thickened. You’ll know it is ready when it coats the back of a spoon without dripping. You can carefully run your finger along the back of the spoon to make sure no jam drips off.
- Remove from the heat and stir in the vanilla extract.
- Let the jam completely cool before using. Remember that the Blackberry Jam will thicken more as it cools.
DOES BLACKBERRY JAM NEED PECTIN?
You do not need added pectin for this Blackberry Jam Recipe. Since blackberries already naturally have enough pectin to thicken on their own, adding more pectin is unnecessary.
CAN YOU USE FROZEN BLACKBERRIES FOR JAM?
You can use frozen berries, just thaw and pat them dry with a paper towel first. This will help remove any excess moisture from the berries so it doesn’t make the jam watery.
I removed the seeds because I don’t like the texture that they add to the jam. If you don’t mind the seeds, you can add the whole blackberries right to the pan with the other ingredients, it may take a few minutes longer to break down the whole berries while cooking.
HOW TO STORE:
Wait until your Blackberry Jam has cooled before transferring to an airtight container, this will keep in the refrigerator for up to 3 weeks.
You may freeze this jam recipe once it’s completely cool. Place it in a freezer safe container leaving room in the container for expansion and freeze for up to 3 months.
To defrost, remove to the refrigerator overnight and then use as desired.
TIPS AND TRICKS:
- The vanilla extract adds a nice subtle touch for a dimension of flavor to this easy recipe, but it is an optional ingredient. I think it really enhances the flavoring,
- Always have paper towels on hand when making homemade jam as it can sputter on the stove and leave quite a sticky mess.
- Adding lemon juice helps the jam set properly and helps to lower the pH levels.
- You can easily double this recipe to have more on hand or save for later.
- This can be frozen, see above on how to do this.
- You can use this on so many different things or in baked goods.
Searching for the perfect less than 30 minute jam recipe to whip up and enjoy on anything and everything, this Blackberry Jam is the one for you!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
If you’ve tried this BLACKBERRY JAM or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Blackberry Jam
Ingredients
- 12 ounces blackberries
- ½ cup granulated sugar
- 1 teaspoon lemon juice fresh squeezed
- 1 teaspoon vanilla extract optional
Instructions
- Add your blackberries into a high powered blender and blend until nice and smooth.
- Use a fine mesh sieve over a small sauce pot and press the liquid out of the blackberry puree so all you will have left are the blackberry seeds which you can dispose of. You should scrape the bottom of the sieve to get all the blackberry liquid off of it.
- Add in the sugar and lemon juice to the sauce pot and stir to combine.
- Over medium-low heat put the pot on, occasionally stirring until it comes to a slow simmer. Be sure to continue to stir occasionally for 15-20 minutes, or until the jam has thickened. You'll know it is ready when it coats the back of a spoon without dripping. You can carefully run your finger along the back of the spoon to make sure no jam drips off.
- Remove from the heat and stir in the vanilla extract.
- Let the jam completely cool before using. Remember that the Blackberry Jam will thicken more as it cools.
Notes
- The vanilla extract adds a nice subtle touch for a dimension of flavor to this easy recipe, but it is an optional ingredient. I think it really enhances the flavoring,
- Always have paper towels on hand when making homemade jam as it can sputter on the stove and leave quite a sticky mess.
- Adding lemon juice helps the jam set properly and helps to lower the pH levels.
- You can easily double this recipe to have more on hand or save for later.
- This can be frozen, see above on how to do this.
- You can use this on so many different things or in baked goods.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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