Blackberry Jam Recipe

This Blackberry Jam Recipe spreads beautifully on toast and makes an excellent base for cakes, cookies, and frosting!

I’m a jam fiend. Seriously, I could drink the stuff. Like most Americans, my love for jam started early with the humble mom-made PB&J in my paper bag lunch. Would I try trading it for Riley Brooks’ Lunchable or Heidi Smith’s hot lunch pizza? Absolutely. Mainly because for a good few years, that’s all my mom made me, and now, since I have kids, I get it. But Mom had the right idea. Peanut butter and jelly didn’t need refrigeration, and even my picky self would eat it. Sure, I got sick of it eventually, but I dutifully ate it every day.

Fast-forward a few decades, and here I am, an adult voluntarily making PB&Js again. Sometimes I even pack a juice box and carrot sticks for the nostalgia. I hold no shame. Except these days, I’ve graduated from jelly to jam, preferably homemade by yours truly.

Strawberry is an absolute classic (and my kids’ favorite), but blackberry? Come on. It’s brunch-worthy good. The blackberries are tart and sweet enough for desserts and waffle toppings. Plus, it’s super easy to make. Most of the “work” is you waiting for it to cool.

Blackberry jam tastes like summer in a spoonful. In fact, sometimes I’ll make this jam in the summer and preserve it for the winter so I can pretend it’s July on one of the many subzero days Wisconsin graces us with. It’s bright, deep, and fruity, with a slight tang from the lemon. This spreadable jam stays glossy, thick and without that gummy texture some store-bought jams have.

Also, I use this jam not just for artisan-level PB&Js but for desserts, too. Blackberry jam is equally at home in frosting or cookies as it is on your morning toast!

Enjoying jam in the dead of winter

I live in Wisconsin, so it’s cold most of the year. Every summer, we seem to forget about the cold, thinking the sun will rise at 5 am and set at 9 pm forever. Winter practically becomes a myth that is, until November, when suddenly the sun can’t escape early and rises late as if it hates the cold as much as we do.

Aside from hot drinks and heated blankets, one way I console myself is with homemade jam. Yes, you can absolutely enjoy summer in a jar during the bleak months of December through March. In fact, follow this recipe to a tee and you’re over halfway there.

Like the recipe says, ladle the hot jam into a sterilized jar. You’ll want to leave about 1/4 inch of headspace. Wipe the rims clean with a damp towel so the rims don’t get sticky. Sticky rims translate to bad seals, which will spoil the jam.

Next, top the jar with a lid and band. You want it snug but not super tight. After that, place the jar in boiling water. Make sure the water covers the lids by at least one inch. Give it 10 minutes and then carefully remove the jar. Let the jam cool for 12 to 24 hours. The seal should make a “pop” sound.

Once you hit the 12- to 24-hour mark, check the seal by pressing it. You’ll know you’re good if the lid stays firm and doesn’t flex. Finally, label and store the jar in a cool, dark pantry. It should stay fresh for up to a year, but I usually don’t make it past February!

How do I store leftovers?

After the jam cools, make sure to seal it tightly. It refrigerates well for up to 3 weeks. You can also freeze the jar for up to 6 months, but leave a little space at the top. Jam is a liquid and will expand a bit as it freezes. Thaw in the fridge for a night or two.

Serving suggestions

Let’s start with the obvious—blackberry jam tastes great on toast, especially on a crusty Artisan Bread. For a kid-friendly PB&J, try this simple White Bread recipe. I find it reminiscent of Wonder Bread, minus the mystery ingredients. While we’re on a homemade kick, you might as well whip up your own peanut or Cashew Butter.

And don’t forget desserts. The recipe plays well with Shortbread Cookies With Jam. For a fruity twist, mix a few tablespoons in your next batch of Greek Yogurt Frosting. Or keep it simple and slather a spread on Authentic Belgian Waffles and Buttermilk Pancakes.