Our Blackberry Jam is mostly sweet, with a touch of acid, and we’ve left the seeds in so you get a little texture and crunch. You’ll get the most accurate results with a thermometer, but we’ve provided an alternate method for those who prefer to go without. What’s crucial here is not to overcook the jam: Once you’ve hit the 15-minute mark, turn off the heat and test to see if your jam has set. Then, continue to test in 5-minute increments until it’s set, otherwise the flavor will be off-putting. There’s a lot of potential here: You can stir the jam into yogurt with granola, spread it on toast, use it as a dessert topper, or put it on a cheese board with Manchego, goat, or a triple cream brie.

Ali Ramee

Gallery

Antonis Achilles; Food Styling: Ana Kelly; Prop Styling: Prissy Lee

Recipe Summary

active:
30 mins
total:
1 hr 1 min
Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • PREPARATION WITHOUT A THERMOMETER

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  • Omit Steps 1 and 2 above, and proceed with the following steps.

  • Spoon jam into canning jars, and let cool completely, 40 to 50 minutes. Attach lids, and refrigerate up to 2 weeks. (To preserve jam longer, spoon mixture into hot, sterilized canning jars, filling to 1/4 inch from top. Remove air bubbles, and wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner, and process according to canner manufacturer instructions for 10 minutes. Store as directed.)

  • Place a small freezer-safe plate in freezer to use for testing. Combine blackberries, sugar, lemon juice, and pectin in a Dutch oven. Crush blueberries using a potato masher, and stir to combine.

  • Bring blackberry mixture to a boil over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and set, about 15 minutes. (To test if jam is set, place 1 teaspoon jam on the chilled plate, and return to freezer for 1 minute. Push jam with fingertip, and if properly set, the jam will wrinkle on the surface. Also, jam should not slide off when plate is turned sideways. If jam is not set, continue to cook, checking every 5 minutes.) Proceed with Step 3 as directed.