Blackberry Jam Recipe -
Blackberry Jam Recipe
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Blackberry Jam

Recipe by  

"In the summer, my family would go pick tons of blackberries and use them in our cooking."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    1 hr 30 mins


  1. Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
  2. Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2012

I had to use Walmart brand FROZEN unsweetened blackberries only because I haven't been able to find fresh blackberry bushes here. I just let them partially thaw out before using them. Other than that, I kept to the recipe. This firmed up perfectly and had the right amount of sweetness with a hint of spice. This is one of the best blackberry jams I've had yet! Next time, I'll try this without the spices (even though I liked it, the family did not). Either way, I bet good money that it will turn out fantastic every time.

Most Helpful Critical Review
Aug 16, 2013

First time making jam since helping my Grandmother 30 years ago, and WOW! I did core the berries first by using a drinking straw. But other then that, I stuck to the recipe and it turned out great.


49 Ratings

Jul 30, 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!

Jul 08, 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.

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.

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.

Jul 10, 2012

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

Jan 20, 2013

I just made a small batch of this with fresh blackberries and served it over cornbread pancakes from this site. The combination was absolutely delicious!


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  • Calories
  • 68 kcal
  • 3%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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