20 Blackberry Jam Recipes for Canning

Summer’s sweetest treasure? Blackberries! Whether you’re a canning pro or a newbie, these 20 jam recipes—from classic seedless to spicy jalapeño—will fill your pantry with sunshine. Grab your jars and let’s get preserving!

Classic Blackberry Jam

Vibrant and deeply flavorful, this classic blackberry jam captures the essence of summer in every spoonful. With a perfect balance of sweetness and tartness, it's a timeless preserve that shines on toast, scones, or even as a glaze for meats. Made with simple, wholesome ingredients and canned for long-term storage, this recipe is as rewarding to make as it is to enjoy.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Jam

• 6 cups fresh blackberries (or frozen, thawed; do not drain)
• 4 cups granulated sugar (adjust based on sweetness of berries)
• 1 package (1.75 oz) powdered pectin (or liquid pectin; follow package directions)
• 2 tablespoons fresh lemon juice (helps set and brightens flavor)
• 1/2 teaspoon unsalted butter (optional, reduces foaming)

For Canning

• 4 half-pint canning jars with lids and bands, sterilized
• Large water bath canner or deep pot with rack

Instructions

1. Place a small plate in the freezer to test the jam set later.
2. Wash and drain the blackberries. In a large nonreactive pot (such as stainless steel), crush the berries with a potato masher until you have a chunky pulp—about half the berries broken down.
3. Stir in the lemon juice and the pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
4. Once boiling, add the sugar all at once and stir vigorously to dissolve. Return to a full rolling boil that cannot be stirred down, then boil for exactly 1 minute while stirring.
5. Remove the pot from heat. Skim off any foam with a metal spoon; adding the butter at the beginning helps reduce foam. Test the set: spoon a small amount onto the chilled plate and return to the freezer for 30 seconds. If it wrinkles when pushed with a finger, it's ready. If not, boil another 30 seconds and test again.
6. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, place on lids and bands, and tighten to fingertip-tight.
7. Process in a boiling water bath for 10 minutes (adjust for altitude if necessary). Turn off heat, let jars rest for 5 minutes, then remove to a towel-lined counter. Cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid: it should not flex.

Just a spoonful of this jam reveals a deep, jewel-like color and a perfect balance of sweet and tart. Spread it on warm buttermilk biscuits or swirl it into yogurt for a quick, elegant treat. However you serve it, this homemade blackberry jam tastes like preserved sunshine.

Seedless Blackberry Jam

Few things capture summer's bounty quite like a jar of homemade blackberry jam, and this seedless version elevates the experience with a silky-smooth texture that glistens like a gem. By straining out the seeds, you're left with pure, concentrated fruit essence that is both elegant and intensely flavorful.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Jam

• 4 cups fresh or frozen blackberries (if using frozen, do not thaw)
• 3 cups granulated sugar (do not reduce, as sugar is needed for set and preservation)
• 2 tablespoons fresh lemon juice (helps balance sweetness and activate pectin)
• 1 (1.75-ounce) pouch liquid pectin (or 1/4 cup plus 2 tablespoons powdered pectin; if using powdered, mix with 1/4 cup sugar before adding)

For Canning

• 4 half-pint (8 oz) canning jars with lids and bands, sterilized
• Water bath canner or large deep pot with rack

Instructions

1. Place a small plate in the freezer to test the jam set later.
2. In a large stainless steel pot, crush the blackberries with a potato masher or fork until they release their juices. Heat over medium-high, stirring occasionally, until the berries come to a boil. Cook for 5 minutes, mashing any large pieces.
3. Set a fine-mesh sieve over a clean large bowl. Pour the cooked berry mixture through the sieve, pressing gently with a silicone spatula to extract as much liquid and pulp as possible. Discard the seeds. You should have about 2 cups of seedless puree.
4. Return the puree to the pot. Stir in the sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly to dissolve the sugar. Do not let it scorch.
5. Once boiling, quickly add the liquid pectin (or the powdered pectin mixture) and stir vigorously. Return to a full rolling boil that cannot be stirred down, and boil hard for exactly 1 minute.
6. Remove from heat. Skim off any foam with a metal spoon. To test the set, drop a small spoonful onto the chilled plate and let it sit for 30 seconds; it should wrinkle when pushed with a finger. If not set, boil another 30 seconds and test again.
7. Ladle the hot jam into prepared jars, leaving 1/4-inch headspace. Wipe rims clean, place lids, and screw on bands fingertip-tight.
8. Process in a boiling water bath for 10 minutes (adjust for altitude). Turn off heat, let jars rest in the water for 5 minutes, then remove to a towel-lined surface. Let cool undisturbed for 12 hours. Check seals by pressing centers; they should not flex.

Unabashedly luscious, this jam is a revelation on buttered toast or swirled into yogurt. Its jewel-like clarity and intense berry flavor make it a pantry staple you'll treasure all year. For a savory twist, spoon it over a cheese board with aged cheddar or serve alongside roast pork for a sweet-tart counterpoint.

Spiced Blackberry Jam

Unearthing the perfect balance of sweet and spice, this blackberry jam captures the essence of cozy winter mornings. The warm notes of cinnamon and clove elevate the deep berry flavor, making it a standout gift from your holiday kitchen.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Jam

• 6 cups fresh or frozen blackberries (if using frozen, do not thaw)
• 3 cups granulated sugar (adjust based on sweetness of berries, but do not reduce for canning safety)
• 1/4 cup fresh lemon juice (about 2 lemons; provides acidity for safe canning and brightens flavor)
• 1 cinnamon stick (3 inches), plus 1/2 teaspoon ground cinnamon for extra spice (optional)
• 1/2 teaspoon ground cloves (or 3 whole cloves, tied in cheesecloth)

For Canning

• 4 half-pint canning jars with lids and bands, sterilized
• Large water bath canner with rack

Instructions

1. Prepare the canning equipment: Sterilize jars, lids, and bands by boiling in water for 10 minutes (or follow manufacturer's instructions). Keep jars hot until ready to fill.
2. In a large, heavy-bottomed pot (enamel or stainless steel), combine blackberries, sugar, and lemon juice. Gently crush berries with a potato masher to release juices. Add cinnamon stick and ground cloves.
3. Bring the mixture to a full rolling boil over medium-high heat, stirring frequently to prevent scorching. If using whole cloves, add them tied in cheesecloth at this point.
4. Once boiling, reduce heat to medium-low and maintain a simmer. Cook, stirring occasionally, for about 20-25 minutes, until the jam thickens and reaches 220°F on a candy thermometer. (For altitude adjustments, subtract 2°F per 1,000 ft above sea level.)
5. Skim off any foam that rises to the surface with a metal spoon (this ensures a clear, sparkling jam). Remove the cinnamon stick and any whole cloves.
6. Test the jam set: Place a small plate in the freezer for 5 minutes. Drop a spoonful of jam onto the cold plate; if it wrinkles when pushed with a finger, it's ready. If not, cook 2-3 more minutes and test again.
7. Remove the pot from heat. Ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace. Wipe jar rims with a clean, damp cloth. Apply lids and screw bands fingertip-tight.
8. Process the jars in a boiling water bath: Place jars on the canner rack, ensuring they are covered by at least 1 inch of water. Bring to a rolling boil, then process for 10 minutes (adjust for altitude if needed). Turn off heat, remove lid, and let jars sit in water for 5 minutes.
9. Carefully remove jars and place on a towel-lined counter. Let cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid; it should not flex. Store unsealed jars in the refrigerator and use within 3 weeks.

Zesty with cinnamon and clove, this jam’s velvety texture and sun-kissed sweetness make it irresistible on buttermilk biscuits or as a glaze for roasted pork. Spoon it over warm brie for an instant holiday appetizer, or layer it into thumbprint cookies for a delicate spice kick.

Blackberry Lavender Jam

Ethereal and elegant, this blackberry lavender jam captures the essence of a summer garden in a jar. The deep, jammy sweetness of ripe blackberries is elevated by delicate floral notes from dried lavender, creating a preserve that feels both luxurious and comforting. Perfect for canning, it promises to brighten any breakfast table with its jewel-toned allure.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Jam

• 4 cups fresh blackberries (about 2 pints; frozen and thawed also work)
• 2 tablespoons dried culinary lavender flowers (use food-grade lavender; avoid perfumery)
• 1/4 cup water (for steeping lavender)
• 3 cups granulated sugar (do not reduce; needed for proper set)
• 1/4 cup fresh lemon juice (from about 2 lemons; bottled lemon juice also works)
• 1 box (1.75 oz) powdered pectin (such as Sure-Jell; do not use liquid pectin unless specified)

Instructions

1. In a small bowl, combine the dried lavender flowers with 1/4 cup water. Let steep for 10 minutes, then strain through a fine-mesh sieve into a small bowl, pressing on the solids to extract all liquid. Discard the lavender and set the lavender water aside. (Tip: Use culinary-grade lavender; perfumery lavender may contain oils unsafe for consumption.)
2. Rinse the blackberries and place them in a large, heavy-bottomed pot. Lightly crush the berries with a potato masher or fork, leaving some chunks for texture.
3. Add the lavender water and lemon juice to the pot. Sprinkle the powdered pectin over the fruit and stir well to combine. Bring the mixture to a full rolling boil over high heat, stirring constantly. (Tip: A full rolling boil means bubbles that do not stop when stirred.)
4. Stir in the sugar all at once, continuing to stir constantly. Return the mixture to a full rolling boil and boil hard for exactly 1 minute. Remove the pot from heat.
5. Skim off any foam that has risen to the top with a metal spoon. To test the set, place a small spoonful of jam on a cold plate; if it wrinkles when pushed with a finger, it's ready. If not, return to a boil for another 30 seconds and test again.
6. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe the jar rims clean, place lids and bands, and tighten finger-tight. Process in a boiling water bath for 10 minutes (adjust for altitude above 1,000 ft). Ensure jars are fully submerged; start timing after water returns to a boil.
7. Let the jars cool undisturbed for 12 hours. Check the seals by pressing the center of each lid; it should not flex. Any unsealed jars should be stored in the refrigerator and used within 3 weeks.

Lusciously spread on a warm buttermilk biscuit or stirred into yogurt, this jam offers a sophisticated twist on a classic preserve. The vibrant blackberry flavor is beautifully balanced by the subtle floral undertones, making every spoonful a delightful experience. For an extra touch, try swirling it into vanilla ice cream or using as a filling for thumbprint cookies.

Blackberry Mint Jam

Just as summer berries reach their peak, capturing their essence in a jar is a delightful ritual. This blackberry mint jam offers a sophisticated twist on a classic preserve, with fresh mint adding a refreshing brightness to the deep, sweet-tart flavor of blackberries.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• {'name': '6 cups fresh or frozen blackberries', 'tip': 'if using frozen, thaw completely'}
• {'name': '3 cups granulated sugar', 'tip': 'or adjust to sweetness preference'}
• {'name': '1/2 cup packed fresh mint leaves', 'tip': 'tied in cheesecloth for easy removal'}
• {'name': '2 tablespoons fresh lemon juice', 'tip': 'bottled works but fresh is brighter'}
• {'name': '1 package (1.75 oz) powdered pectin', 'tip': 'such as Sure-Jell; low-sugar pectin works too'}

Instructions

1. Sterilize four half-pint jars and lids by boiling in water for 10 minutes; keep hot until ready to use.
2. In a large, nonreactive pot, crush the blackberries with a potato masher to your desired consistency—some chunks add nice texture.
3. Stir in the sugar, lemon juice, and the cheesecloth bundle of mint leaves. Let the mixture stand for 10 minutes to allow the mint to infuse.
4. Whisk the pectin into the fruit mixture until completely dissolved. Bring the pot to a rolling boil over high heat, stirring constantly to prevent scorching.
5. Once at a full boil that cannot be stirred down, boil for exactly 1 minute. Remove from heat.
6. Discard the mint bundle. Skim off any foam that rises to the surface with a metal spoon.
7. To test the set, place a small spoonful of jam on a chilled plate; after 30 seconds, it should wrinkle when pushed with your finger. If not set, return to boil for an additional 30 seconds and test again.
8. Ladle the hot jam into the prepared jars, leaving 1/4-inch headspace. Wipe rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes.
9. Remove jars and let cool undisturbed for 12 hours. Check seals by pressing the center of each lid; it should not flex. Store sealed jars in a cool, dark place for up to one year.

Keenly balanced between sweet and herbaceous, this jam spreads beautifully on warm buttermilk biscuits or paired with sharp cheddar on a crusty baguette. The mint lends a cooling finish that makes every bite a celebration of summer's bounty.

Blackberry Jalapeño Jam

Luscious blackberries meet fiery jalapeños in this small-batch jam, delivering a perfect balance of sweet heat. Ideal for pairing with creamy cheeses like brie or goat cheese, or slathering onto warm buttermilk biscuits, this preserve adds a sophisticated twist to any occasion.

Serving: 3 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 cups fresh blackberries (rinsed and drained)
• 2 cups granulated sugar (can reduce to 1 ¾ cups for less sweet)
• 2 medium jalapeños (seeded and finely minced; adjust for heat preference)
• 2 tablespoons fresh lemon juice (helps with set and brightness)
• 1 packet (1.75 oz) powdered pectin (such as Sure-Jell)
• ½ teaspoon unsalted butter (optional, to reduce foaming)

Instructions

1. Sterilize 3 half-pint jars and lids in boiling water for 10 minutes; keep hot until needed.
2. In a large bowl, use a potato masher to crush blackberries until mostly broken down but with some chunks remaining.
3. Transfer crushed berries to a heavy-bottomed pot. Stir in the powdered pectin and lemon juice until well combined.
4. Place the pot over high heat and bring to a full rolling boil that cannot be stirred down, stirring constantly.
5. Quickly add the granulated sugar and minced jalapeños, stirring to dissolve sugar. Return to a full rolling boil.
6. If foaming occurs, stir in the ½ teaspoon unsalted butter to help reduce it.
7. Boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
8. Test the jam for set: place a small spoonful on a chilled plate and wait 30 seconds; if it wrinkles when pushed, it’s ready. If not, boil another 30 seconds and retest.
9. Ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and process in a boiling water bath for 10 minutes (adjust for altitude).
10. Remove jars and let cool undisturbed for 12 hours. Check seals; store unopened in a cool, dark place for up to a year. Refrigerate after opening.

Versatile and vibrant, this jam’s sweet heat will elevate a cheese board with creamy brie or tangy goat cheese, or add a kick to roasted pork tenderloin. The set is tender yet spreadable, with jewel-like blackberry pieces suspended in a glossy, spicy-sweet gel.

Blackberry Riesling Jam

Your kitchen becomes a gourmet workshop when you transform sun-ripened blackberries and a crisp Riesling into this jewel-toned jam. The wine's subtle sweetness and acidity elevate the berries' natural tartness, yielding a spread that's equally at home on a morning croissant or as a sophisticated gift.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Jam

• 4 cups fresh or frozen blackberries (if frozen, do not thaw)
• 2 cups Riesling wine (dry or off-dry, such as a Washington State Riesling)
• 1 box (1.75 oz) low-sugar pectin (such as Sure-Jell)
• 4 cups granulated sugar (adjust based on pectin instructions)
• 1 tablespoon fresh lemon juice (to brighten flavor and help set)
• 1/2 teaspoon butter (optional, to reduce foaming)

Instructions

1. Prepare a boiling water canner and sterilize 6 half-pint jars, lids, and bands.
2. In a large, wide pot, combine blackberries and Riesling. Bring to a boil over high heat, then reduce heat to medium and simmer for 5 minutes, mashing berries with a potato masher until slightly chunky.
3. Measure sugar into a bowl and set aside.
4. Stir in pectin and lemon juice until fully dissolved. Return the mixture to a rolling boil that cannot be stirred down.
5. Add butter if using to reduce foaming; stir until melted.
6. Gradually add the sugar, stirring constantly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
7. Remove from heat. Skim off any foam with a metal spoon.
8. Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Wipe rims clean, place lids, and screw on bands until fingertip-tight.
9. Process in a boiling water canner for 10 minutes (adjust for altitude). Turn off heat, remove jars, and let cool undisturbed for 24 hours. Check seals before storing.

The finished jam boasts a deep ruby hue with whole berries suspended in a silky, wine-kissed syrup. Spoon it over vanilla bean ice cream or swirl into yogurt for an instant luxury dessert.

Blackberry and Apple Jam

Uniting the tartness of blackberries with the sweetness of apples, this jam captures the essence of late summer. Unexpectedly simple to make, it relies on the natural pectin found in apples for a perfect set without added pectin. The result is a beautifully balanced, chunky preserve that tastes like a homemade hug.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Jam

• 4 cups fresh or frozen blackberries (if frozen, no need to thaw)
• 2 lbs Granny Smith apples (about 4–5 medium), peeled, cored, and finely chopped
• 3 cups granulated sugar (adjust to taste if fruit is very sweet or tart)
• 2 tablespoons fresh lemon juice (brightens flavor and helps pectin set)
• 1 tablespoon unsalted butter (optional, reduces foaming)

Instructions

1. In a large heavy-bottomed pot, combine blackberries and chopped apples. Crush blackberries slightly with a potato masher to release juice.
2. Add lemon juice and sugar; stir to combine. Let sit for 10–15 minutes until sugar begins to dissolve (this helps prevent scorching).
3. Bring mixture to a boil over medium-high heat, stirring frequently. Once boiling, add butter to reduce foaming (tip: butter minimizes foam, but you can skim later).
4. Reduce heat to medium and continue cooking at a rolling boil, stirring constantly. Cook until jam thickens and reaches 220°F on a candy thermometer, about 20–30 minutes (tip: to test set, place a small plate in freezer; drop a spoonful of jam onto cold plate and run finger through—if it wrinkles, it's ready).
5. Remove from heat and skim off any remaining foam with a spoon.
6. Ladle hot jam into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims, apply lids and bands, then process in a boiling water bath for 10 minutes (adjust for altitude). If not canning, refrigerate for up to 3 weeks or freeze for 6 months.
7. Let jars cool undisturbed for 12–24 hours; check seals. Store in a cool, dark place.

Chunky with soft fruit and a bright tang, this jam shines on buttered toast or as a filling for thumbprint cookies. For a savory twist, brush it over grilled pork chops during the last few minutes of cooking.

Blackberry and Peach Jam

Nothing captures the essence of sun-drenched summer quite like a jar of homemade jam. This blackberry and peach jam balances the deep, earthy sweetness of ripe peaches with the tart, juicy burst of blackberries, creating a spread that brightens scones, croissants, or a simple piece of toast.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 2 cups fresh blackberries (rinsed and drained)
• 2 cups peeled, pitted, and chopped ripe peaches (about 2-3 medium peaches)
• 3 cups granulated sugar (adjust if fruit is very sweet)
• 1/4 cup fresh lemon juice (about 1 lemon; brightens flavor and helps set)
• 1 packet (1.75 oz) fruit pectin, such as Sure-Jell

Instructions

1. Prepare a boiling water canner and sterilize 4 half-pint jars and lids. Keep jars hot.
2. In a large, heavy-bottomed pot (to prevent scorching), combine blackberries and peaches. Gently mash with a potato masher to release juices but leave some fruit chunks for texture.
3. Stir in the pectin until fully dissolved. Bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add the sugar all at once, stirring until dissolved. Return to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly.
5. Remove pot from heat. Skim off any foam with a metal spoon (a dab of butter can also reduce foaming).
6. Test for set: place a small spoonful of jam on a frozen plate and wait 30 seconds. If it wrinkles when pushed, it's ready. If not, boil another 30 seconds and test again.
7. Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Wipe rims, center lids, and screw bands fingertip-tight.
8. Process in boiling water bath for 10 minutes (adjust for altitude if needed). Remove jars, cool undisturbed for 12 hours, check seals.

For a taste of summer all year, spoon this jam over vanilla ice cream, swirl into yogurt, or glaze a pork roast. The deep ruby color and balanced sweetness make it a pantry staple you'll reach for again and again.

Blackberry and Strawberry Jam

The sweetest summer fruits come together in this elegant jam, capturing the vibrant essence of blackberries and strawberries. With its ruby-red color and balanced sweetness, it’s a versatile preserve that elevates breakfast pastries, yogurt parfaits, or a simple cheese plate.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups fresh blackberries (or frozen, no need to thaw)
• 2 cups fresh strawberries, hulled and sliced (about 1 lb)
• 3 cups granulated sugar (adjust for desired sweetness)
• 1/4 cup fresh lemon juice (helps set and balances flavor)
• 1 pouch liquid pectin (3 oz, or 1 box)

Instructions

1. Prepare a boiling water bath canner and sterilize four half-pint jars and lids. Keep jars hot until ready to fill.
2. In a large, wide pot, combine blackberries, strawberries, sugar, and lemon juice. Let the mixture sit for 10 minutes to draw out juices.
3. Place the pot over high heat and bring to a rolling boil, stirring constantly to prevent sticking. Boil hard for 1 minute.
4. Add the entire pouch of liquid pectin and stir vigorously. Return to a full rolling boil that cannot be stirred down, and boil exactly 1 minute, stirring constantly.
5. Remove from heat and skim off any foam with a metal spoon. To test for set, place a small spoonful on a cold plate; if it wrinkles when pushed, the jam is ready. If not, boil another 30 seconds and test again.
6. Ladle the hot jam into the prepared jars, leaving 1/4 inch headspace. Wipe jar rims clean with a damp towel, place lids on, and screw on bands until fingertip-tight.
7. Process the jars in the boiling water bath for 10 minutes (adjust for altitude if needed). Remove jars and let cool undisturbed for 12–24 hours. Check seals by pressing the center of each lid; it should not flex.

Delightfully thick and spreadable, this jam balances the deep berry notes of blackberries with the sunny sweetness of strawberries. Spoon it over warm buttermilk biscuits or swirl into plain yogurt for a quick, luxurious dessert.

Blackberry Honey Jam (Low Sugar)

Heralding the arrival of summer's bounty, this blackberry honey jam captures the essence of ripe berries with a whisper of sweetness from honey, reducing sugar for a healthful preserve that lets the fruit shine. A perfect balance of tart and sweet, it's a versatile companion for morning toast or a cheese board.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 4 cups fresh blackberries (or frozen, thawed; use the ripest for best flavor)
• 1/4 cup lemon juice (freshly squeezed to brighten the berries)
• 2 cups honey (adjust to taste; a mild clover or wildflower honey works beautifully)
• 1 package (1.75 oz) low-sugar pectin (such as Sure-Jell for less sugar recipes)
• 1/2 teaspoon unsalted butter (optional, to reduce foaming)

Instructions

1. Wash fresh blackberries gently and drain well. If using frozen, thaw completely and reserve any juices.
2. Mash the blackberries in a large, heavy-bottomed pot using a potato masher until you reach your desired consistency—some chunks are lovely.
3. Stir in the lemon juice and, if using, the butter (this helps minimize foam during cooking).
4. In a small bowl, whisk the low-sugar pectin with 1/4 cup of the honey until smooth to prevent clumping.
5. Place the pot over medium-high heat and bring the blackberry mixture to a full rolling boil, stirring constantly with a wooden spoon.
6. Once boiling, add the pectin-honey mixture all at once, stirring vigorously for 1-2 minutes until fully dissolved and the mixture returns to a full boil.
7. Pour in the remaining 1 3/4 cups honey and stir to combine. Return to a full rolling boil and cook for exactly 1 minute, stirring constantly.
8. Remove the pot from heat and skim off any foam with a metal spoon. For an accurate gel test, place a small plate in the freezer beforehand; spoon a dab of jam onto the cold plate and tilt it—if it wrinkles and holds its shape, it's ready.
9. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude if needed).
10. After processing, let jars cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid—it should not flex. Refrigerate any unsealed jars and use within 3 weeks.

With its deep ruby hue and balanced sweetness, this jam offers a velvety texture with occasional berry pieces—a lovely compromise between runny preserves and firm jelly. Spoon it over yogurt, swirl into oatmeal, or pair with sharp cheddar for an unexpected yet elegant bite.

Sugar-Free Blackberry Jam

Vividly hued and intensely fruity, this sugar-free blackberry jam harnesses the natural sweetness of ripe berries with a touch of stevia and the thickening power of chia seeds. Perfect for those managing diabetes or seeking a low-sugar preserve, it offers all the jammy pleasure without the glycemic spike.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Jam

• 4 cups fresh blackberries (or frozen, thawed)
• 1 teaspoon liquid stevia extract (adjust to taste)
• 3 tablespoons chia seeds
• 1 tablespoon fresh lemon juice

Instructions

1. Place blackberries in a large saucepan and gently mash with a potato masher to release juices; leave some berries whole for texture.
2. Stir in lemon juice and stevia extract. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 10 minutes, until berries are soft and mixture is slightly reduced.
4. Sprinkle chia seeds evenly over the berry mixture and stir vigorously to prevent clumps. Continue simmering for 5–7 minutes, until jam thickens to a spreadable consistency. To test, place a spoonful on a cold plate; it should set within 30 seconds.
5. Remove from heat and skim off any foam. Ladle hot jam into sterilized half-pint jars, leaving ¼-inch headspace.
6. Wipe jar rims, apply lids and rings, and process in a boiling water canner for 10 minutes (adjust for altitude if needed). Use a jar lifter for safe handling. Let jars cool undisturbed for 12–24 hours, then check seals.

This jam’s texture is delightfully spreadable with a subtle seed crunch, making it ideal on whole-grain toast or stirred into Greek yogurt. For a savory twist, glaze over roasted pork or brush onto baked brie.

Blackberry Vanilla Bean Jam

This blackberry vanilla bean jam brings together the deep, sun-ripened flavor of blackberries with the fragrant, creamy notes of real vanilla bean. It's a preserve that feels both rustic and refined—perfect for slathering on fresh-baked bread or gifting to friends.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 6 cups fresh blackberries (or frozen, thawed)
• 1 1/2 cups granulated sugar (adjust based on sweetness of berries)
• 1 vanilla bean (split lengthwise, seeds scraped)
• 2 tablespoons fresh lemon juice (helps the jam set)
• 1 box (1.75 oz) fruit pectin (use no-sugar-needed pectin if you prefer less sugar)

Instructions

1. Prepare your jars: sterilize 4 half-pint canning jars and their lids in boiling water, then keep them hot until ready to fill.
2. In a large, heavy-bottomed pot, combine the blackberries and sugar. Gently crush the berries with a potato masher to release their juices.
3. Add the vanilla bean seeds and the pod to the pot. Stir well to incorporate the tiny seeds throughout the fruit mixture.
4. Place the pot over medium-high heat and bring to a full rolling boil, stirring frequently to prevent scorching. This should take about 8-10 minutes. Tip: Use a candy thermometer; the jam is ready when it reaches 220°F (104°C).
5. Once boiling, stir in the pectin and lemon juice. Return to a hard boil and cook for exactly 1 minute, stirring constantly.
6. Remove from heat. Skim off any foam with a metal spoon. Test the set: place a small spoonful on a chilled plate and let it sit for 30 seconds; if it wrinkles when pushed with your finger, it's done. If not, boil another 30 seconds and test again.
7. Remove the vanilla bean pod (you can rinse it and save for another use). Ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace.
8. Wipe rims clean, center lids, and screw on bands until fingertip-tight. Process in a boiling water bath for 10 minutes (adjust for altitude if needed).
9. Let jars cool undisturbed for 12 hours. Check seals by pressing the center of each lid; it should not flex. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Once cooled, the jam sets into a luscious, spreadable consistency punctuated with tiny vanilla specks. Its creamy, fruit-forward flavor shines on buttered toast, scones, or paired with soft cheeses like brie. A jar of this homemade preserve makes any breakfast feel like a special occasion.

Blackberry Lemon Thyme Jam

Few things capture the essence of a sun-drenched summer like homemade blackberry jam. This elegant rendition, swirled with lemon zest and a whisper of fresh thyme, elevates the classic preserve into a sophisticated condiment—equally at home on a buttered scone as it is slathered over a seared pork tenderloin.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Jam

• 4 cups fresh blackberries (or frozen, thawed)
• 3 ½ cups granulated sugar (adjust if berries are very sweet)
• 1 box (1.75 oz) fruit pectin (e.g., Sure-Jell)
• 2 tablespoons fresh lemon juice (from about 1 lemon)
• 1 tablespoon lemon zest (from the same lemon)
• 4 sprigs fresh thyme (plus more for garnish, if desired)
• ½ teaspoon unsalted butter (to reduce foaming)

Instructions

1. Wash and dry the blackberries; crush them with a potato masher or fork in a large, heavy-bottomed pot. You should have about 3 cups of crushed fruit.
2. Stir the pectin into the crushed blackberries along with the lemon juice, lemon zest, and thyme sprigs. Bring the mixture to a full rolling boil over high heat, stirring constantly.
3. Add the sugar and butter all at once. Return to a full rolling boil that cannot be stirred down, and boil exactly 1 minute, stirring constantly.
4. Remove the pot from heat. Discard the thyme sprigs. Skim off any foam that has formed on the surface (a metal spoon or skimmer works well).
5. Test the set: place a small amount of jam on a chilled plate and refrigerate for 1 minute. If it wrinkles when pushed, it's ready. If not, return to a boil for another 30 seconds and test again.
6. Ladle the hot jam into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude). Remove jars and cool completely; check seals.

Lusciously thick, with bright acidity from lemon and an earthy herbaceous note from thyme, this jam is a revelation. Spoon it over creamy goat cheese on crostini, use it as a glaze for roasted chicken or lamb, or swirl it into yogurt for an instant gourmet touch.

Blackberry Balsamic Jam

You might think of jam as merely a breakfast spread, but this blackberry balsamic version is destined for the cheese board. The addition of aged balsamic vinegar gives it a complex, tangy depth that cuts through rich cheeses. A quick water bath canning ensures you can enjoy this gourmet treat all year.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Jam

• 4 cups fresh blackberries (or frozen, thawed)
• 2 cups granulated sugar
• 2 tablespoons balsamic vinegar (use a good aged variety for best flavor)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 box (1.75 oz) powdered pectin (such as Sure-Jell)

Instructions

1. Wash the blackberries and place them in a large pot. Crush them gently with a potato masher to release juices.
2. In a small bowl, combine the pectin with 1/4 cup of the sugar; set aside. This prevents clumping.
3. Bring the crushed berries to a boil over medium-high heat, stirring frequently. Once boiling, add the pectin-sugar mixture and stir until fully dissolved, about 1 minute.
4. Add the remaining sugar and the lemon juice, stirring until sugar dissolves. Return to a full rolling boil that cannot be stirred down.
5. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in the balsamic vinegar.
6. Skim off any foam with a metal spoon. Let the jam cool for 5 minutes, then stir gently to distribute fruit.
7. Ladle jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
8. Let jars cool undisturbed for 12 hours; check seals before storing.

A spoonful of this jam is a burst of berry brightness followed by a mellow, complex finish from the balsamic. Try it swirled into plain yogurt or spooned over vanilla ice cream for an easy dessert. On a cheese board, it transforms simple crackers into an elegant bite.

Blackberry Rosemary Jam

Radiant with the deep, jammy sweetness of blackberries and the woodsy whisper of fresh rosemary, this preserve elevates summer's bounty into a sophisticated companion for roasted meats. The earthy rosemary mellows the fruit's tartness, creating a versatile condiment that dances between sweet and savory.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Blackberry Rosemary Jam

• 4 cups fresh blackberries (or frozen, thawed; do not crush too fine)
• 2 cups granulated sugar (adjust for tartness)
• 1 tablespoon fresh lemon juice (about ½ lemon; brightens flavor)
• 4 sprigs fresh rosemary (tied in cheesecloth for easy removal)
• 1/2 cup water (only if mixture seems too thick; optional)
• 1 (1.75 oz) box powdered pectin (such as Sure-Jell; omit for softer set)

Instructions

1. Wash the blackberries gently in cold water and drain. Pick over to remove any stems or leaves.
2. In a heavy-bottomed pot, crush the berries with a potato masher until mostly broken down but some whole berries remain for texture.
3. Add the granulated sugar and lemon juice, stirring to combine. Let the mixture sit for 5 minutes to macerate—this draws out the juices and helps flavors meld.
4. Tie the rosemary sprigs in a square of cheesecloth and add to the pot. If using pectin, whisk it with 1/4 cup of the water until dissolved, then stir into the berry mixture. (If omitting pectin, add only the water if needed to prevent sticking.)
5. Place the pot over medium-high heat and bring to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly to prevent scorching.
6. Remove the pot from heat. Carefully lift out the rosemary bundle and discard. Skim off any foam from the surface with a spoon—this creates a clearer jam.
7. Let the jam rest for 5 minutes to help prevent fruit from floating. Meanwhile, sterilize four half-pint jars and lids in boiling water.
8. Ladle the hot jam into the prepared jars, leaving 1/4-inch headspace. Wipe rims clean, seal with lids and bands, and process in a boiling water bath for 10 minutes. Remove jars and let cool undisturbed for 24 hours.

Outstanding when used as a glaze for roasted pork shoulder or lamb chops, this jam's deep berry flavor with a hint of rosemary adds an unexpected elegance to the dinner table. Spread on a warm crostini with goat cheese, and you have an instant appetizer that guests will rave about.

Blackberry and Raspberry Jam

Nothing captures the essence of summer like a shimmering jar of homemade blackberry and raspberry jam, where tartness meets sweetness in perfect harmony. This recipe yields a vibrant preserve, ideal for slathering over warm croissants or scones.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 3 cups fresh blackberries (or frozen, thawed)
• 2 cups fresh raspberries (or frozen, thawed)
• 4 cups granulated sugar (adjust if berries are very sweet)
• 2 tablespoons fresh lemon juice (for brightness and set)
• 1 (1.75 oz) package powdered pectin (such as Sure-Jell)
• 1/2 teaspoon unsalted butter (optional, reduces foaming)

Instructions

1. Wash and gently dry the berries. In a large bowl, lightly crush the blackberries and raspberries with a potato masher or fork, leaving some chunks for texture. This preserves the fruit's integrity in the finished jam.
2. In a large, heavy-bottomed pot, combine the crushed berries and lemon juice. Whisk in the powdered pectin until fully dissolved, ensuring even thickening.
3. Place the pot over high heat and bring the mixture to a full rolling boil that doesn't stop when stirred. Add the sugar all at once and stir constantly to incorporate.
4. Return the mixture to a full rolling boil. Boil hard for exactly 1 minute, stirring constantly. Remove from heat. Stir in the butter if using to help reduce foaming, which yields a clearer jam.
5. Skim off any foam with a metal spoon. Let the jam cool slightly, about 5 minutes, stirring occasionally to prevent fruit from settling.
6. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims clean with a damp cloth, screw on lids and bands finger-tight.
7. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Turn off heat, let jars stand in water 5 minutes, then remove to a towel-lined surface. Do not disturb for 24 hours to ensure secure seals.

You'll know the jam is perfectly set when it holds its shape on a spoon and slides off in a delicate sheet. The interplay of blackberry depth and raspberry brightness creates a luxurious spread that elevates even the simplest breakfast. Serve it with warm, buttery croissants or swirl into Greek yogurt for a tangy twist.

Blackberry and Blueberry Jam

Bursting with deep berry richness, this blackberry and blueberry jam is a celebration of summer's finest. The interplay of sweet blackberries and tart blueberries creates a complex, intensely fruity preserve that elevates anything from a simple buttered toast to a dollop on creamy yogurt. Crafted with care and canned for lasting enjoyment, this jam brings a touch of elegance to your pantry.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Jam Base

• 2 cups fresh blackberries (rinsed; or frozen, thawed)
• 2 cups fresh blueberries (rinsed; or frozen, thawed)
• 2 cups granulated sugar (or up to 3 cups for sweeter jam)
• 2 tablespoons fresh lemon juice (helps set and brightens flavor)
• 1 box (1.75 oz) powdered pectin (ensure it's no-sugar-needed variety if reducing sugar)

Instructions

1. In a large, heavy-bottomed pot, combine the blackberries and blueberries. Use a potato masher or sturdy spoon to crush the berries to your desired consistency—some chunks for texture or completely smooth.
2. Stir in the powdered pectin and lemon juice until well blended. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
3. Add the sugar all at once, stirring vigorously until dissolved. Return to a full rolling boil that cannot be stirred down, and boil hard for exactly 1 minute (set a timer). This quick boil activates the pectin for a perfect set.
4. Remove the pot from heat. Skim off any foam that rises to the surface with a metal spoon (add a tiny pat of butter if foam persists; it helps break surface tension).
5. Ladle the hot jam into sterilized half-pint (8 oz) canning jars, leaving 1/4-inch headspace. Wipe rims clean, apply lids and rings fingertip-tight.
6. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Then, turn off heat and let jars sit in water for 5 minutes before removing to a towel-lined counter to cool undisturbed for 12-24 hours.

Finished, the jam is a lustrous, jewel-toned spread with a perfect balance of sweet and tangy notes. Its thick yet spreadable texture makes it ideal for stirring into yogurt, glazing pastries, or pairing with soft cheeses. Once opened, refrigerate and enjoy within three weeks—if it lasts that long.

Blackberry Ginger Jam

Crafted with sun-ripened blackberries and a generous knob of fresh ginger, this jam strikes a perfect balance between sweet and spicy, making it a versatile pantry staple. Whether slathered on warm scones or stirred into stir-fry sauces, its bright, zesty kick elevates any dish.

Serving: 64 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 4 cups fresh blackberries (or frozen, thawed)
• 2 cups granulated sugar (adjust to taste)
• 2 tablespoons fresh ginger, peeled and grated (use a microplane for best texture)
• 2 tablespoons fresh lemon juice (helps set the jam)
• 1/2 teaspoon unsalted butter (optional, to reduce foaming)

Instructions

1. Place a small plate in the freezer to test jam set later.
2. In a large, heavy-bottomed pot, combine the blackberries, sugar, grated ginger, and lemon juice. Gently crush about half the berries with a potato masher to release juices.
3. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching. Tip: the sugar must dissolve completely before boiling.
4. Once boiling, add the butter if using; this will minimize foaming. Continue boiling hard, stirring constantly, until the jam reaches 220°F on a candy thermometer (about 15–20 minutes).
5. To test the set, spoon a small amount onto the chilled plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and holds its shape, it's ready. If not, continue boiling and test every 2 minutes.
6. Remove from heat and skim off any foam with a metal spoon.
7. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust for altitude).
8. Let the jars cool undisturbed for 12–24 hours. Check seals by pressing the center of each lid—it should not pop. Store unsealed jars in the refrigerator and use within 3 weeks.

Not just a breakfast spread, this jam’s fiery ginger ripple makes it a secret weapon in the kitchen. Spoon it over cream cheese for an instant appetizer, or stir a dollop into a hot stir-fry of pork and snap peas for a fruity, spicy glaze. The complex layers will keep you reaching for this jar long after the blackberries are out of season.

Blackberry with Brandy Jam

A luscious blackberry jam infused with brandy offers a sophisticated twist on a classic preserve, perfect for adding a touch of boozy warmth to holiday hampers or breakfast spreads.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Jam Ingredients

• 4 cups fresh blackberries (or frozen, thawed)
• 3 cups granulated sugar (adjust if berries are very sweet)
• 1/4 cup brandy (use a good-quality one for best flavor)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 package (1.75 oz) powdered pectin (needed for proper set)

Instructions

1. Sterilize 4 half-pint canning jars and their lids by boiling in water for 10 minutes. Keep them warm in the water until ready to use.
2. In a large, non-reactive pot, gently crush the blackberries with a potato masher to release their juices, leaving some chunks for texture.
3. Stir in the powdered pectin and lemon juice. Bring the mixture to a full rolling boil over high heat, stirring constantly. Tip: Use a candy thermometer; the jam needs to reach 220°F to set properly.
4. Add the sugar all at once, stirring until fully dissolved. Return to a full rolling boil that cannot be stirred down, and boil hard for exactly 1 minute. Tip: Skim off any foam that forms with a metal spoon to ensure a clear jam.
5. Remove the pot from heat. Stir in the brandy until well combined. Tip: Add the brandy off heat to preserve its flavor and alcohol content.
6. Ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, then secure the lids and bands fingertip-tight.
7. Process the jars in a boiling water bath for 10 minutes (adjust for altitude). Remove and let cool undisturbed for 12 hours. Check seals—lids should not flex when pressed.

A velvety spread with deep berry notes and a subtle brandy finish, this jam pairs beautifully with warm scones or as a glaze for roasted meats. Its jewel-like color and complex flavor make it a cherished handmade gift for the holiday season.

Conclusion

Don’t let those juicy blackberries go to waste! Dive into these 20 recipes and find your new favorite. We’d love to hear which one you try first—drop a comment below! And if you enjoyed this roundup, share on Pinterest to inspire others. Happy canning!