Blackberry Jam [RECIPE]

When blackberries are in season, make this versatile jam recipe in a matter of minutes! (Photo by Jathan Fink, Jadeworks Entertainment)

Why buy a tiny, expensive jar of blackberry jam when it is so easy to make? All it takes is three ingredients to make a pint of homemade goodness that goes great on your favorite breakfast bread, including pancakes and waffles. Use it to make a delicious PB and J. Or, spoon it over a bowl of vanilla ice cream as a yummy dessert. This also makes a great gift for someone special. Just pack it in a glass Ball jar and tie a bow around it to make it look festive!

TIME: 15 minutes


  • 2 cups fresh blackberries
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups granulated sugar


  1. First, put on an apron because this can get a little messy. Second, place all of the berries in a large saucepan and mash constantly with a potato masher, bringing the berries to a full boil. Add the lemon juice and cook for 1 minute, consistently stirring and mashing.
  2. Add the sugar and bring the ingredients back to a full boil. Keep stirring and mashing until your mixture starts to look thick and syrupy, about 5 minutes. Remove from heat and use a candy thermometer to test if it is done. The jam should register 220 degrees F and should coat the back of a knife. If not, return to the pan and cook for another 1 to 2 minutes, being careful not to overcook or you’ll ruin the whole batch. You don’t want the jam to get too thick in the pan. If it starts to smell like caramelized sugar you’ve cooked it too long. Just keep in mind that it will thicken as it cools.
  3. Transfer the jam to a heatproof jar and let it cool on the counter for 2 hours, then cover tightly and refrigerate. The jam should keep in your fridge for about 2 weeks.

YIELD: 1 pint

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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