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
Here are some other recipes you might like:
Simple Blackberry Jam
Servings:
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
Did you make this recipe? We want to see!
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Susan
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.
Jenny Park
Not putting it in the fridge makes me feel uncomfy…plus, a jar of jam usually doesn’t make or break my fridge space. :)
Kristen
Can I use pectin instead of gelatin sheets? I really like the sound of this recipe. Thanks so much!
Jenny Park
Yes you can! I usually do about 2 1/2 tsp of pectin (1 envelope) for every 3 1/2 sheets. Good luck!
Jen
What if one is using liquid pectin….can the amounts be the same?
April
Just made and loved! I added chili powder and cinnamon, hoping to use on biscuits OR as a glaze over chicken or pork! Yummy!
Gretchen
Hi, made this today . . . something went wrong. It’s too thin. I’m thinking it should have cooked longer.
Jenny Park
Did you add the gelatin sheets?
Brittany
I love this recipe! If I omit the gelatin, how long should I let it cook down for? Thanks!
Jeannie
Hi! Great looking blog! I love jam but no berries here! Yours looks so beautiful! I am also eye-ing those cakes! Lol!
Janie
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
pamela
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!
https://www.spoonforkbacon.com/simple-blackberry-jam/
Teri Lyn Fisher
Thanks so much! The font you are looking for is Stymie I think.
http://new.myfonts.com/fonts/urw/stymie/
Tres Delicious
This is a surefire hits for my kids. I used to prepare bunch of this as they really like it.
Haute Cookture
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!
myFudo
I’ve never made my own jam before, This is inspiring, thanks for sharing. Love the photo
manny loos-cruz
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
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!
kristina@beancakes ★
i just love your blog!! your photography, graphic design and recipes are just so spectacular!
xx ~ ks
Alison @ Ingredients, Inc.
absolutely stunning! Just tweeted this for you
joanna of sbp
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.
Dina
I love how simple the recipe looks! I will give it go!
Christy
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.
Craftiness Now
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…)
la domestique
Oh blackberries are my favorite! I especially love blackberry jam. Thanks for the inspiration.
joey
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!
Le Boudoir Gourmand
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
Jenny Park
Yum!! I’m obsessed with cardamom and love putting it in anything I can think of, so delicious, so sadly underrated. Thanks for sharing!
la domestique
I love the idea of cardamom in blackberry jam!
Craftiness Now
ooo another great idea, love it! so much jam, so little time!!
Laura V.
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…
Jenny Park
Thank you! We’re glad you found us :)
Adrianna from A Cozy Kitchen
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.
Jenny Park
haha! Sorry to burst your bubble…..but doesn’t it?! You’re pretty :)
Jess
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! :)
Jenny Park
Yay!! We’ll do our best!