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
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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.
Not putting it in the fridge makes me feel uncomfy…plus, a jar of jam usually doesn’t make or break my fridge space. :)
Can I use pectin instead of gelatin sheets? I really like the sound of this recipe. Thanks so much!
Yes you can! I usually do about 2 1/2 tsp of pectin (1 envelope) for every 3 1/2 sheets. Good luck!
What if one is using liquid pectin….can the amounts be the same?
Just made and loved! I added chili powder and cinnamon, hoping to use on biscuits OR as a glaze over chicken or pork! Yummy!
Hi, made this today . . . something went wrong. It’s too thin. I’m thinking it should have cooked longer.
Did you add the gelatin sheets?
I love this recipe! If I omit the gelatin, how long should I let it cook down for? Thanks!
Hi! Great looking blog! I love jam but no berries here! Yours looks so beautiful! I am also eye-ing those cakes! Lol!
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
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/
Thanks so much! The font you are looking for is Stymie I think.
http://new.myfonts.com/fonts/urw/stymie/
This is a surefire hits for my kids. I used to prepare bunch of this as they really like it.
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!
I’ve never made my own jam before, This is inspiring, thanks for sharing. Love the photo
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.
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!
i just love your blog!! your photography, graphic design and recipes are just so spectacular!
xx ~ ks
absolutely stunning! Just tweeted this for you
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.
I love how simple the recipe looks! I will give it go!
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.
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…)
Oh blackberries are my favorite! I especially love blackberry jam. Thanks for the inspiration.
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!
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
Yum!! I’m obsessed with cardamom and love putting it in anything I can think of, so delicious, so sadly underrated. Thanks for sharing!
I love the idea of cardamom in blackberry jam!
ooo another great idea, love it! so much jam, so little time!!
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…
Thank you! We’re glad you found us :)
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.
haha! Sorry to burst your bubble…..but doesn’t it?! You’re pretty :)
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! :)
Yay!! We’ll do our best!