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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

    No ratings yet
    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

    Previous Post: < Previous Post Bacon Gruyere & Green Onion Scones
    Next Post: Artichoke and Roasted Garlic Dip with Baked Flatbread Sticks Next Post >

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    August 24, 2011 / 41 Comments

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    1. Susan

      October 04, 2012 at 12:29 pm

      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.

      Reply
      • Jenny Park

        October 04, 2012 at 12:53 pm

        Not putting it in the fridge makes me feel uncomfy…plus, a jar of jam usually doesn’t make or break my fridge space. :)

        Reply
    2. Kristen

      August 27, 2012 at 10:39 pm

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

      Reply
      • Jenny Park

        August 28, 2012 at 7:12 am

        Yes you can! I usually do about 2 1/2 tsp of pectin (1 envelope) for every 3 1/2 sheets. Good luck!

        Reply
    3. Jen

      July 31, 2012 at 11:37 pm

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

      Reply
    4. April

      June 13, 2012 at 1:29 pm

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

      Reply
    5. Gretchen

      June 09, 2012 at 1:06 pm

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

      Reply
      • Jenny Park

        June 09, 2012 at 2:59 pm

        Did you add the gelatin sheets?

        Reply
    6. Brittany

      May 22, 2012 at 4:08 pm

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

      Reply
    7. Jeannie

      March 20, 2012 at 6:30 pm

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

      Reply
    8. Janie

      September 07, 2011 at 2:08 pm

      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

      Reply
    9. pamela

      August 31, 2011 at 7:51 pm

      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/

      Reply
      • Teri Lyn Fisher

        August 31, 2011 at 8:53 pm

        Thanks so much! The font you are looking for is Stymie I think.

        http://new.myfonts.com/fonts/urw/stymie/

        Reply
    10. Tres Delicious

      August 28, 2011 at 10:04 am

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

      Reply
    11. Haute Cookture

      August 27, 2011 at 3:53 am

      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!

      Reply
    12. myFudo

      August 26, 2011 at 7:26 pm

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

      Reply
    13. manny loos-cruz

      August 25, 2011 at 5:05 pm

      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.

      Reply
      • Jenny Park

        August 25, 2011 at 5:26 pm

        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!

        Reply
    14. kristina@beancakes ★

      August 25, 2011 at 4:58 pm

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

      xx ~ ks

      Reply
    15. Alison @ Ingredients, Inc.

      August 25, 2011 at 3:25 pm

      absolutely stunning! Just tweeted this for you

      Reply
    16. joanna of sbp

      August 25, 2011 at 8:10 am

      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.

      Reply
    17. Dina

      August 24, 2011 at 8:47 pm

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

      Reply
    18. Christy

      August 24, 2011 at 4:07 pm

      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.

      Reply
    19. Craftiness Now

      August 24, 2011 at 3:56 pm

      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…)

      Reply
    20. la domestique

      August 24, 2011 at 3:40 pm

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

      Reply
    21. joey

      August 24, 2011 at 3:34 pm

      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!

      Reply
    22. Le Boudoir Gourmand

      August 24, 2011 at 2:51 pm

      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

      Reply
      • Jenny Park

        August 24, 2011 at 3:02 pm

        Yum!! I’m obsessed with cardamom and love putting it in anything I can think of, so delicious, so sadly underrated. Thanks for sharing!

        Reply
      • la domestique

        August 24, 2011 at 3:40 pm

        I love the idea of cardamom in blackberry jam!

        Reply
        • Craftiness Now

          August 24, 2011 at 3:57 pm

          ooo another great idea, love it! so much jam, so little time!!

          Reply
    23. Laura V.

      August 24, 2011 at 12:39 pm

      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…

      Reply
      • Jenny Park

        August 24, 2011 at 2:03 pm

        Thank you! We’re glad you found us :)

        Reply
    24. Adrianna from A Cozy Kitchen

      August 24, 2011 at 6:41 am

      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.

      Reply
      • Jenny Park

        August 24, 2011 at 2:04 pm

        haha! Sorry to burst your bubble…..but doesn’t it?! You’re pretty :)

        Reply
    25. Jess

      August 24, 2011 at 6:19 am

      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! :)

      Reply
      • Jenny Park

        August 24, 2011 at 2:05 pm

        Yay!! We’ll do our best!

        Reply
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