My blackberry jam recipe is an easy refrigerator jam, that doesn't require canning or pectin. Two pound of fresh blackberries are combined with a little cinnamon, a little vanilla, and lemon juice to create flavorful jam.
For me summer in Oregon means some of the best fruit around, especially blackberries. Oregon blackberries are sweet and there are multiple varieties including my favorite the Chester blackberry, a sweet, small round berry.
I love making jams with summer produce, and this recipe is simple and only requires only five ingredients. The recipe for this jam follows the same process as my strawberry jam, and reader favorite raspberry jam.
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Cheryl's Baker's Notes
- Taste your fruit first. If it doesn't taste good raw, in my opinion the jam won't be good either. Sugar can cover up a lot of things, but you want a jam that tastes like blackberries, not just sugar.
- Use an instant-read thermometer. An instant-read thermometer is the quickest and easiest way to check that the jam has achieved the right temperature of 220°F. This is one of my favorite tools in the kitchen because I use it for almost all of my recipes.
- Cinnamon and vanilla are a great combo. One cinnamon stick during the cooking gives a "just enough" subtle flavor without turning this into a spiced jam. The vanilla extract adds a floral sweetness that complements the blackberries. But as much as I love vanilla, don't add too much or it will overpower the berries.
Blackberry Jam Jam Ingredients
- Blackberries, fresh or frozen. Both work. If you use frozen, cook them straight from the freezer. They release more liquid, so the cook to the setting temperature runs a little longer.
- Cinnamon Sticks: Cinnamon sticks add a subtle warm and spice and a more well rounded flavor the jam. Ground cinnamon can be a little overpowering plus muddy the color of the jam.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Homemade Blackberry Jam
Step 1: Combine the blackberries, sugar, lemon juice, and cinnamon stick in a pot and stir.
Step 2: Cook the jam until it reaches 220°F.
Step 4: If you want fewer seeds, strain half of the jam, and then stir in the vanilla extract.
Tips for the Best Blackberry
- Taste your fruit first: Blackberries should be combination of sweet, with a little bit of tartness. If the berries taste like mostly water or are super tart, try frozen blackberries instead.
- Don’t skimp on sugar: The amount of sugar in this recipe helps set the jam. If you use less sugar, you'll probably end up with a looser jam.
- Cook at a boil: A slow simmer won’t concentrate flavor or help the jam reach the right temperature. Keep it boiling and stir frequently.
If you make this summer blackberry jam please leave a rating and a comment below.
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Small Batch Blackberry Jam with Cinnamon and Vanilla
Equipment
- Instant-read thermometer
- Fine-mesh sieve (for the optional seed straining)
- Half-pint jars
Ingredients
- 2 pounds (908 grams) fresh blackberries
- 3 cups (600 grams) granulated sugar
- 2 tablespoons (30 ml) fresh-squeezed lemon juice
- 1 cinnamon stick about 3 inches long
- 1-1/2 teaspoons pure vanilla extract
Instructions
- NOTE: If you don't strain the jam at all, you'll end up with 4 half-pint jars. If you partially strain the jam, as called for in this recipe, you'll end up with 3 half-pint jars.
Recipe Prep
- Clean three to four 8-ounce jars with hot soapy water (four if you are not straining). Thoroughly rinse the jars with hot water and dry with a clean dish towel.
- Place the blackberries in a colander and spray them with water to gently rinse them. Lay them out on paper towels to absorb some of the moisture.
Combine and Macerate
- In the pot, combine the blackberries, sugar, lemon juice, and cinnamon stick. Gently stir to combine. Let the mixture sit at room temperature for 2 hours, stirring occasionally. This draws the juice out of the berries and dissolves the sugar.
Cook the Jam
- Bring the fruit to a boil over high heat. Once it boils, reduce the heat to medium and cook, stirring occasionally. The fruit should continue to boil. As the jam cooks, foam will rise to the surface. Use a tablespoon to skim off the foam and discard it. This keeps the finished jam clear.
- Cook the jam until it reaches 220°F (104°C), about 25 minutes. Use an instant-read thermometer to check the temperature.
- Once the jam reaches 220°F, remove the pot from the heat and stir in the vanilla extract. Let the jam cool for about 10 minutes, so it’s easier work with especially, if you plan to strain a pprt
Reduce the Seeds (Optional)
- For fewer seeds, set a fine-mesh sieve over a bowl and pour about half the jam through it, pressing the pulp with a spatula to push it through and leave the seeds behind. Discard the seeds and stir the strained jam back into the unstrained half. This cuts the seeds roughly in half while keeping some texture, and gives about 3 jars instead of 4. Skip this step to keep all the seeds and the full yield.
- Stir in Vanilla: Stir the vanilla into the jam off the heat. Adding it off the heat keeps its aroma from cooking off.
Store the Jam
- Let the jam cool for about 10 minutes, then transfer it to the clean jars. Let the jam cool to room temperature, then refrigerate for up to 2-3 weeks.
- Freezing the Jam: If you want to freeze the jam, fill the jars but leave a 1/2-inch headspace. Let the jam cool completely. Refrigerate the jars overnight, then place them in the freezer. Chilling the jars first helps prevent cracking from temperature shock.
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