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A recipe for Simple Blackberry Jam. Simple Blackberry Jam recipe. Simple Blackberry Jam recipe. Hi All! So, I was at my farmer’s market the other day and bought a palette of blackberries. One or two baskets should’ve been enough, but they were so big, sweet, and fresh that day I couldn’t help myself and against my better judgment I bought an entire palette. After devouring a basket on my drive home, passing some out to eager neighbors (sharing is caring), and freezing a few baskets I decided I didn’t need any old plan for the rest, because I had a JAM PLAN (totally nerdy and kind of obscure “Friends” reference). Really though, I decided to make jam, something I’d been meaning to do all summer and just hadn’t gotten around to do. I was stoked!! But before I tell you all about the jam, can I tell you a little something? Powdered gelatin sort of give me the heeby-jeebies. I prefer sheet gelatin. In my mind, powdered gelatin has a funky smell. Am  alone on this? Also, I find that I always get a better consistency when I use sheet gelatin. Again, totally a preference thing. Powdered gelatin works just fine in this recipe, but if you can get your hands on some sheet gelatin (specialty cake/bake shops have them or you can order them online) use that instead, you won’t regret it! I made a basic blackberry jam which I like a little less sweet, so if you want to add more sugar, little by little, by all means please do. Also, if you want an added kick feel free to drop a stick of cinnamon to the mix or a few whole star anise and let the flavors infuse. So Good!
xx Jenny
include a photo
include a photo

Simple Blackberry Jam
Makes 4 to 5 cups

Ingredients:
5 cups blackberries
½ cup water
1 lemon, zested and juiced
3 ½ to 4 cups sugar
sheet gelatin, 2

Directions:
1.  Mash blackberries, lemon zest and juice, and water in a large pot over medium heat and bring to a simmer.
2. Add sugar, stir and mash the berries again.
3. Simmer for 20 minutes before bringing the mixture to a rolling boil.
4. Meanwhile, soak gelatin sheets in ice water until pliable.
5. When the berries comes to a boil stir gelatin sheets into the mixture and boil for an additional 3-4 minutes before bringing back down to a simmer.
6. Simmer for an additional 5 minutes, remove from heat and allow to cool completely.
7. Pour the jam into a clean canning jars and place in boiling water for about 10 minutes.
8. Remove the cans from heat, dry off and set aside to cool completely.
9. Place in the refrigerator until ready to use.

 /   /   /  49 Comments
  1. Jess Not Specified Not Specified

    Your photography and design is so unbelievably gorgeous, I think I’m actually salivating over here. This is the best sort of food/design porn. Please keep knocking my socks off! :)

  2. Adrianna from A Cozy Kitchen Not Specified Not Specified

    I’m totally headed into my kitchen right now to smell some powdered gelatin…hold please…

    Umm…yeah!! That stuff smells super strange-city. Thanks for that, Jenny!! P.S. This is some pretty ass jam. Bye.

  3. Laura V. Not Specified Not Specified

    Love your blog, it’s absolutely stunning! I’m glad I found your site through Steamy Kitchen. Great job you guys! Looking forward to more lovely posts…

  4. Le Boudoir Gourmand Not Specified Not Specified

    Yum blackberry jam, my favorite !! I made a batch this week but with some spices, i add cardamom and coriander seeds they’re a perfect match with blackberries ! :) Melody

  5. joey Not Specified Not Specified

    Gorgeous blog!! So happy I chanced on you :) What’s more…bacon! Oh yes please! :) And this jam looks brilliant…will be back for more!

  6. la domestique Not Specified Not Specified

    Oh blackberries are my favorite! I especially love blackberry jam. Thanks for the inspiration.

  7. Craftiness Now Not Specified Not Specified

    so lovely! i tried to go blackberry picking, but they were mostly gone so i got raspberries and made some tasty jam with them instead. i agree, i like mine less sweet too. this looks gorgeous, i should head to the store and try this out :-) (totally got the Friends reference btw, haha…)

  8. Christy Not Specified Not Specified

    Interesting . . . I’ve never used gelatin when making jam; I always use pectin. I’ve never noticed an aroma to it–maybe ’cause it’s plant-based. Great suggestion about the star anise, too–I used some in my blueberry jam earlier this summer, and it’s yummy.

  9. Dina Not Specified Not Specified

    I love how simple the recipe looks! I will give it go!

  10. joanna of sbp Not Specified Not Specified

    yummy! I am all about blackberry jam. might just have to make that a weekend project! you already know this but again…. I simply loooove your design and photos. every post is like a little cookbook! xx j.

  11. Alison @ Ingredients, Inc. Not Specified Not Specified

    absolutely stunning! Just tweeted this for you

  12. kristina@beancakes ★ Not Specified Not Specified

    i just love your blog!! your photography, graphic design and recipes are just so spectacular!

    xx ~ ks

  13. manny loos-cruz Not Specified Not Specified

    beautiful blog!

    i am wondering why you use gelatin in your recipe. Blackberries have so much pectin

    in them naturally that they don’t need any thickening agent.

    • Jenny Park Not Specified Not Specified

      Hi Manny! This is very true; blackberries are filled with natural pectin. I like to add a little gelatin because you don’t have to cook the jam down for as long and I prefer the slightly more “gel-like” consistency. You can omit the gelatin and cook the mixture down longer if you prefer. Thanks for reading!

  14. myFudo Not Specified Not Specified

    I’ve never made my own jam before, This is inspiring, thanks for sharing. Love the photo

  15. Haute Cookture Not Specified Not Specified

    Beautiful blog! Love the modern design and clean feel. Stunning photography!!

    I was a blackberry eating fool last month. Your jam gives me another reason to indulge in those “can’t eat just one” berries:) Looking forward to more fabulosity!

  16. Tres Delicious Not Specified Not Specified

    This is a surefire hits for my kids. I used to prepare bunch of this as they really like it.

  17. pamela Not Specified Not Specified

    love your blog – compliments to the chef AND the designer. for the latter, would you mind telling me the name of the typeface on this page? it’s so distinctive (“simple blackberry jam”) and I can’t find it anywhere. Much obliged!

    http://spoonforkbacon.com/2011/08/simple-blackberry-jam/

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  20. Janie Not Specified Not Specified

    Hello, I’ve just put a round up of blackberry recipes on my blog and I’ve included your pic with a link back to this post. I hope you don’t mind, but please holler if you’d like me to change it. All the best janie x

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  23. Jeannie Not Specified Not Specified

    Hi! Great looking blog! I love jam but no berries here! Yours looks so beautiful! I am also eye-ing those cakes! Lol!

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  26. Brittany Not Specified Not Specified

    I love this recipe! If I omit the gelatin, how long should I let it cook down for? Thanks!

  27. Gretchen Not Specified Not Specified

    Hi, made this today . . . something went wrong. It’s too thin. I’m thinking it should have cooked longer.

  28. April Not Specified Not Specified

    Just made and loved! I added chili powder and cinnamon, hoping to use on biscuits OR as a glaze over chicken or pork! Yummy!

  29. Jen Not Specified Not Specified

    What if one is using liquid pectin….can the amounts be the same?

  30. Kristen Not Specified Not Specified

    Can I use pectin instead of gelatin sheets? I really like the sound of this recipe. Thanks so much!

  31. Susan Not Specified Not Specified

    Why do you store the jam you canned in the refrigerator? I store the jam I make in my pantry and really like that I don’t have to take up limited refrigerator space. Thanks.

  32. giddy mom Not Specified Not Specified

    I “stumbled upon” your blog and saw the baked egg boat and Blackberry jam. I love everything i see. What a great find you are! I really should put down my phone and get some work done around here, but I don’t feel like it! Think I’ll hang out and browse more recipes!

  33. nancy Not Specified Not Specified

    You may want my name. :)

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  35. Kristy Gallagher-Thomas Not Specified Not Specified

    I’m new to all this canning and preserving foods as I only started a few years ago. Being from a small (one red light) southern town there actually aren’t many of “my generation” that put in the work and dedication to do this. (I’m only 35) so I have to rely on friends parents and grandparents but mostly the Internet. ….I am very greatly to have found your blog! Thank you so much for helping myself as well as others!

  36. Kristy Gallagher-Thomas Not Specified Not Specified

    I’m new to all this canning and preserving foods as I only started a few years ago. Being from a small (one red light) southern town there actually aren’t many of “my generation” that put in the work and dedication to do this. (I’m only 35) so I have to rely on friends parents and grandparents but mostly the Internet. ….I am very greatful*** to have found your blog! Thank you so much for helping myself as well as others! (Apologies for prior typo)

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