Reviewed: Aug. 22, 2012

Loved this jam! It was my first jam and this was pretty easy. We used it for toppings for pancakes, cheesecake, toast and also for sandwiches. Next time, we will hold off on the allspice & cinnamon to try for a fresh, berry flavor. Delicious. Will use again and again.

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Reviewer:

GFMom

Cooking Level: Beginning

Living In: Appleton, New York, USA

Reviewed: Sep. 2, 2012

Very simple and tasted great! I've never made jam before so definitely didn't want the hassle (and possible death) of canning, but I thought the taste and texture were great. Only thing is you're leaving all the seeds in there so it's extremely crunchy.

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Reviewer:

Jenndb

Reviewed: Aug. 26, 2012

EXCELLENT recipe! I added 1 tsp vanilla dxtract and it almost gave it a dessert quality. I could eat it by the spoonful! For those who don't like it sweet, don't add the vanilla, but if you've got a sweet tooth like me, the vanilla definitely kicks up the flavor (maybe reduce it to 1/2 tsp, I just eyeballed it) . I think it'd be great over ice cream or cheesecake. Thanks for the recipe!

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Reviewer:

mdelepierre0326

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Sep. 23, 2012

Excellent recipe! We prefer freezer jam to canned jam/jelly. I reduced the sugar by about 1/4 to 1/2 cup and it was plenty sweet for us :o) I also omitted the spices recommended and just enjoyed the berry flavor.

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Reviewer:

Proudmama

Cooking Level: Intermediate

Home Town: Bonners Ferry, Idaho, USA

Living In: Spokane, Washington, USA

Reviewed: Jul. 10, 2012

Easy and delicious! The cornstarch thickened up the jam just fine. Thank you for sharing this recipe.

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5 users found this review helpful

Reviewer:

Chrissy R.

Cooking Level: Intermediate

Living In: Fuquay Varina, North Carolina, USA

Reviewed: Aug. 10, 2012

This was the easiest jam I have ever made and it was awesome. I had picked two pints of blackberries so I only could make half the recipe. I canned two half-pint jars with half the recipe. I did not use the Allspice b/c I didn't have any. I imagine Vanilla extract or Vanilla bean would be great added to this recipe as well.

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Reviewer:

Kim O.

Reviewed: Jul. 8, 2012

This makes excellent jam! I've only ever made jelly/jam with pectin, so I admit I was a little nervous at first not putting it in. However, the cornstarch thickened it up nicely and the pectin wasn't necessary at all! The only thing I changed was I left out the allspice because I didn't have any.

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22 users found this review helpful

Reviewer:

Katie

Reviewed: Jul. 15, 2012

I also added some crushed-up sweet basil leaves with the blackberries. Delicious!!

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3 users found this review helpful

Reviewer:

GWENWYN

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

Reviewed: Jul. 29, 2012

This is the BEST jam I've ever had. It has so much flavor and not too sweet. I didn't use the cinnamon and allspice, I just wanted the basics and it turned out great! I also used this jam in a cobbler recipe and it turned out great too. Enjoy!

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29 users found this review helpful

Reviewer:

Liwelch

Reviewed: Aug. 7, 2012

I made this as a topping for a blackberry pie. Very delicious! Make sure you keep stirring constantly though. Don't step away or you might burn the bottom of it because it thickens very quickly.

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4 users found this review helpful