Blackberry Jam

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There is nothing better than having a little bite of summertime tucked away in the refrigerator. And when your blackberry bush suddenly decides to give you a big bowl of ripe berries all at once, homemade Blackberry Jam is a pretty delicious way to use them!

I have this gorgeous blackberry plant that I got from my friends Chuck and Michelle. It’s only in its second year and it is huge and producing so many berries. These little guys seem to turn ripe overnight, so you really can’t sleep on them. I ended up with a big bowl of berries, and that’s how I decided it was time to make jam.

The best part? Making a quick jam is not at all intimidating. It’s super easy, doesn’t require mad cooking skills, and there’s no complicated canning involved.

Why You’ll Love This Blackberry Jam

In the summertime there is such an abundance of fresh fruits and vegetables. Of course they’re wonderful fresh, but I also love finding easy ways to transform them so we can enjoy that little bite of summertime even when the temperatures have dipped.

Traditional canning has never really been my thing. I find it to be a pain, and you really need a big haul of produce to make it feel worth your while.

With the smaller amounts of goodies I get from my modest backyard garden, easier methods work so much better. I quick pickle my cucumbers and beans, and now I make easy jams with my blackberries.

This recipe makes just two little jars, which is perfect for a backyard harvest.

Ingredients You’ll Need

You only need a handful of ingredients to make this jam.

• Fresh blackberries: About 4 cups, or 2 pints. Mine came straight from the backyard, but store-bought berries work just fine.
• Sugar: This sweetens the berries and helps create that beautiful jammy consistency.
• Fresh lemon juice: The little bit of acidity balances all that sweetness.
• Lemon zest: I add this toward the end for an extra pop of fresh citrus flavor.
• Grand Marnier: Just a teaspoon gives the jam a subtle orange flavor that is SO good.

You don’t need added pectin for this recipe. The berries, sugar and lemon cook down beautifully into a thick, spoonable jam all on their own.

And what I did with the lemon zest and Grand Marnier? I thought it was perfect and I would not change a thing!

How to Make Blackberry Jam

Start by adding your washed blackberries, sugar and fresh lemon juice to a deep-sided pot.

Use a potato masher to really mush up those berries and mix everything together.

Then let the mixture sit and macerate for about 30 to 60 minutes. This gives the sugar time to pull out all those wonderful blackberry juices before you start cooking.

When you’re ready to cook, place the pot over medium-high heat and bring the mixture to a boil.

Keep an eye on it because you do not want this boiling over!

Once it starts boiling, you’ll need to pretty much continually stir it. Use the back of your spoon to stir and mash the berries for about 10 to 12 minutes.

At that point, lower the heat to medium-low and stir in the lemon zest and Grand Marnier.

Continue stirring and cooking for about another 8 minutes.

The whole cooking process should only take about 15 to 20 minutes.

You’ll know you’re getting close when the jam no longer runs right off your spoon and has started to look thick and jammy.

But don’t wait for it to look as thick as refrigerated jam while it is still sitting on the stove. It will continue to thicken as it cools.

That is one of the most important things with this recipe. Do not overcook it trying to make it extra thick.

Easy Variations

Once you have the basic method down, you can have a little fun with the flavors.

I love the Grand Marnier and lemon combination, but you could also experiment with:

• A little fresh rosemary or thyme
• Orange zest instead of lemon zest
• A splash of another complementary citrus liqueur
• A mix of blackberries and another summer berry

The herbs are especially nice if you want your jam to lean a little more savory for serving with cheese and crackers.

That said, my lemon zest and Grand Marnier version is the one I’ll be making again. It was just so darn yummy.

Storing Your Jam

Have two small, clean jelly jars ready before you finish cooking.

Let the jam cool slightly, then spoon or pour it into the jars. Once everything has cooled, screw on the lids and pop them in the refrigerator.

This is a refrigerator jam, not a shelf-stable canned jam, so it should stay chilled.

It will keep for about 3 to 4 weeks in the refrigerator, although I have a feeling it will be long gone before it ever has a chance to spoil!

And if you don’t think you can eat two jars that quickly, this makes such a sweet little summer gift.

Tie a ribbon around one jar, tuck in a sprig of rosemary or thyme, and give it to a deserving friend.

How to Serve Blackberry Jam

Obviously, the first thing I did was spread this all over a piece of croissant. And yes, it was every bit as good as it looks.

You could also serve it with:

• Toast, biscuits or English muffins
• Scones
• Pancakes or waffles
• Yogurt or oatmeal
• Brie, goat cheese or cream cheese
• A summer cheese board

I especially love the idea of putting a little jar out with cheese and crackers when friends come over. The tart blackberry flavor with that touch of citrus makes it feel a little more special than an everyday jam.

More Fresh Fruit Recipes to Try

Love making the most of ripe summer fruit? Try one of these fresh, seasonal recipes next:

• Peach Salsa
• Peach Bruschetta
• Peach Galette
• Strawberry Mango Salsa

Final Thoughts

This method was so easy that I have to say I was really proud of myself!

Twenty minutes or so of stirring at the stove and suddenly you’ve got two jars of incredible homemade Blackberry Jam. No huge batch of fruit, no big canning production and no special skills required.

It’s exactly the kind of recipe I love for using up what comes out of my backyard garden.

And when summer is long gone, opening up that little jar and tasting those blackberries again is pretty wonderful.