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Whether you’re enjoying blackberries in the heat of summer or preserving them for fall, blackberry jam is one of the best ways to utilize the seasonal crop. The whole cooking process takes about 10 minutes, and most of the ingredients are readily available in your kitchen and pantry. If fresh blackberries aren’t available, it’s fine to use frozen ones. 

Cynthia Nicholson
Recipe by Cooking Light June 2005

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Recipe Summary

Yield:
1 cup (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine blackberries, liqueur, sugar, and juice in a medium saucepan over medium heat. Cook 8 minutes or until berries begin to soften; stir frequently.

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  • Combine water and cornstarch in a small bowl, stirring with a whisk; stir into berry mixture. Bring to a boil; cook 1 minute or until thick, stirring constantly. Cool; pour into an airtight container. Cover and chill.

  • Note: Refrigerate jam in an airtight container for up to two weeks.

Nutrition Facts

25 calories; calories from fat 4%; fat 0.1g; poly fat 0.1g; protein 0.3g; carbohydrates 5.2g; iron 0.1mg; calcium 5mg.
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