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READY IN 1½ hrs

Blackberry Jam

Read Reviews (17)

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

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Original recipe makes 2 cups Change Servings

4 cups blackberries
1 cup white sugar
2 tablespoons cornstarch

1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon lemon juice

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Directions

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.
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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PREP 10 mins
COOK 20 mins
READY IN 1 hr 30 mins

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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.

—Sarah Jo

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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!

—Liwelch

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18 Ratings

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.

—Katie

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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.

—Kim O.

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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.

—GFMom

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Jul 10, 2012

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

—Chrissy R.

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Aug 07, 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.

—RobinLC

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Jul 15, 2012

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

—GWENWYN

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Nutrition

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.

Nutritional Information

Blackberry Jam

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 68
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
Potassium 59mg 2 %
Total Carbohydrates 16.9g 5 %
Dietary Fiber 1.8g 7 %
Protein 0.5g 1 %
** Sugars 14.2g
Vitamin A 2 %
Vitamin C 13 %
Calcium 1 %
Iron 2 %
Thiamin 1 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 3 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.