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    Home > Blog > Sauces & Spreads > Simple Blackberry Jam

    Simple Blackberry Jam

    by Jenny Park · Published: Aug 24, 2011 · Modified: Aug 3, 2020

    Jump to Recipe
    A close up of an open glass jar of simple blackberry jam and a wooden spoon.  An open glass jar of simple blackberry jam and plate of bread with jam.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

     

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    A close up of an open glass jar of simple blackberry jam with a wooden spoon.

    Simple Blackberry Jam

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    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 35 mins
    Servings: 80

      INGREDIENTS  

    • 5 cups blackberries
    • ½ cup water
    • 1 lemon, zested and juiced
    • 3 ½ to 4 cups sugar
    • 2 sheets gelatin

      INSTRUCTIONS  

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

      NOTES  

    • *Makes 4 to 5 cups
    • * 1 serving = 1 tablespoon
    Calories: 38kcal Carbohydrates: 10g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 1mg Potassium: 16mg Fiber: 1g Sugar: 9g Vitamin A: 19IU Vitamin C: 3mg Calcium: 3mg Iron: 1mg

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    August 24, 2011 / 41 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    August 24, 2011 / 41 Comments

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    1. Kristy Gallagher-Thomas

      July 27, 2014 at 1:53 pm

      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)

      Reply
    2. Kristy Gallagher-Thomas

      July 27, 2014 at 1:51 pm

      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!

      Reply
      • Kristy Gallagher-Thomas

        July 27, 2014 at 1:52 pm

        Very great fun***

        Reply
    3. nancy

      November 25, 2012 at 8:51 am

      You may want my name. :)

      Reply
    4. giddy mom

      November 25, 2012 at 8:20 am

      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!

      Reply
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