Best 20 Blackberry Jam Recipes

BLACKBERRY JAM

Steps:

• 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.

NO SUGAR ADDED BLACKBERRY JAM (WITH SPLENDA)

Steps:

• Place blackberries in medium saucepan over medium heat and add lemon juice.
• Crush berries with a potato masher, or any other tool, until desired consistency.
• I like there to be big chunks of berries in my jam, so I only crush a little.
• Cook for about 5 minutes, or until the mixture comes to a full boil.
• Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
• Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
• Mix well and allow to simmer one more minute.
• Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
• Store jam in refrigerator.
• After opening, jam can be stored for two weeks, refrigerated.

BLUEBERRY-BLACKBERRY JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
• Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove the pot from the heat. Stir in gin and toasted almonds.
• Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PEACH BLACKBERRY JAM

Steps:

• Peel and chop peaches. Put peaches, blackberries and lemon into a pot, stir to coat the fruit with the lemon juice and bring to a boil over medium high heat.
• Add the powdered fruit pectin and bring to a boil again. Add the sugar and cinnamon and bring to a hard, rolling boil. Boil for 15 minutes, stirring often.
• Ladle into hot, sterilized 8 oz. jars and seal. Process in water-bath canner for 10 minutes.

BLACKBERRY JAM CAKE

Steps:

• Preheat oven to 325.
• Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
• In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in sour cream and jam.
• Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
• Stir in flour-coated fruits and nuts.
• Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.

BLACKBERRY JAM CAKE I

Steps:

• Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
• Dissolve soda in buttermilk, stirring well.
• Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
• Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake

BLACKBERRY JAM CAKE

Steps:

• Grease and flour two 8 or 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
• Mix flour with soda, salt, cinnamon, and cloves. Add nuts and raisins to dry ingredients if using.
• In a separate bowl, cream shortening and sugar. Add eggs one at a time, beating continuously. Add jam. Add flour mixture alternately with milk. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool, and frost with Cream Cheese Frosting.
• To make Cream Cheese Frosting: mix together until creamy 1/4 cup butter, cream cheese, confectioners' sugar, and vanilla.

BLACKBERRY JAM CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.

SMALL BATCH BLACKBERRY JAM

Steps:

• In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
• Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.

SWEET BASIL AND BLACKBERRY JAM

Steps:

• Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits.
• Place the blackberries and their juice in a medium saucepan and lightly mash with a fork. In a food processor, combine the basil, sugar, orange juice and lemon juice. Blend until smooth. Stir the mixture into the blackberries and bring to a simmer over medium heat. Simmer until the mixture is thick, stirring occasionally, 25 to 30 minutes. Remove the pan from the heat and allow the jam to cool for 1 hour (the jam will continue to thicken as it cools). Refrigerate in an airtight container for up to 3 days.

FRESH BLACKBERRY & APPLE JAM

Steps:

• Wash, remove stems, and mash berries. Make sure to measure 4 cups mashed berries.
• Dice apples into tiny pieces - leave skin on.
• Place apples and lemon juice in large pan on medium heat.
• Cook apples for 5 minutes until soft.
• Add mashed berries and cook until it boils, stirring a few times.
• Let fruit boil for 2-3 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into boiling fruit and stir.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter. Easy!

RHUBARB BLACKBERRY JAM

Steps:

• In a large bowl, add rhubarb and sugar; stir to coat evenly.
• Cover bowl, and place in the refrigerator overnight.
• The next morning, place rhubarb mixture in a large kettle.
• Cook over medium heat, stirring constantly; until mixture starts to boil.
• Lower heat just a bit, and cook for 12 minutes (stirring constantly).
• Remove from heat, add the gelatin; keep stirring for 1 minute.
• Add the can of pie filling; stir until mixed through.
• Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
• Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
• Cool to room temperature, before storing in the refrigerator or freezer.

BLACKBERRY JAM CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

OLD BACHELOR'S JAM AND BLACKBERRY TART

Steps:

• Preheat oven to 375 degrees. Roll out pate brisee to an 11-inch round (about 1/4 inch thick) on a floured surface. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan using a sharp paring knife. Refrigerate for 30 minutes.
• Prick tart shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam into tart shell. Top with blackberries, and sprinkle with almonds. Bake for 10 minutes. Serve warm.

HAZELNUT LINZER COOKIES WITH BLACKBERRY JAM

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Beat butter, 1 cup powdered sugar, and citrus peels in large bowl until fluffy. Beat in egg yolks. Beat in dry ingredients in 4 additions; beat in nuts. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour and up to 1 day.
• Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Roll out half of dough on lightly floured surface to 1/8-inch thickness. Using 2-inch round cutter, cut out rounds. Using 3/4-inch round cutter, cut out center of half of rounds to make rings. Transfer rounds and rings to prepared sheets. Gather dough scraps; chill.
• Bake cookies until golden, reversing sheets after 10 minutes, about 22 minutes total. Cool completely on sheets. Repeat until all dough is used. Do ahead Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
• Arrange cookie rings on work surface. Sift powdered sugar over. Spread 1 teaspoon jam on each cookie round. Press rings onto jam on rounds. Do ahead Can be assembled 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.

PRESIDENT ANDREW JACKSON'S FAVORITE BLACKBERRY JAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper.
• Whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl.
• Beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture.
• Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. Beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks.
• Place a cake layer, bottom side facing up, onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.

BLACKBERRY JAM CROSTATA

Steps:

• Make the jam: In a medium saucepan, stir together blackberries, blueberries, sugar and lemon verbena, if using. Cook over medium heat, stirring occasionally at first, then more frequently as the mixture starts to bubble and reduce.
• When mixture has reduced and looks syrupy (about 30 minutes total), stir in lemon juice and zest. Taste and add sugar if necessary. (This depends on how sweet your berries were to begin with.) Cook for 3 minutes longer, stirring frequently to prevent burning. When the jam is thickened and shiny but still slightly runnier than you expect jam to be, take it off the heat; it will continue to thicken as it cools.
• Scrape jam into a bowl or heatproof container, stir in vanilla and let cool to room temperature. Taste and stir in a little more lemon juice if the jam seems very sweet. At this point, the cooled jam can be chilled for up to 1 week.
• Make the dough: In a medium bowl, whisk together all-purpose and whole-wheat flours, and set aside. In a second bowl and using an electric mixer, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg yolks, lemon zest, vanilla, salt and almond extract until combined, then beat in flour mixture.
• Scoop 1/2 cup of the dough into a bowl or container, cover and chill. Transfer remaining dough to a 9- or 10-inch tart pan and use floured fingers to press evenly into bottom and sides. Chill crust in the refrigerator for at least 20 minutes.
• When ready to bake, heat oven to 350 degrees. Spread jam evenly into crust, then using your fingers, crumble reserved 1/2 cup dough over jam. Sprinkle with almonds and Demerara sugar.
• Bake until golden, 38 to 48 minutes. Let cool completely to room temperature before serving.

BLACKBERRY & APPLE JAM

Steps:

• In a heavy based saucepan or preserving pan bring the apples and water to a boil. Simmer for 5 minutes until soft.
• Add the lemon juice and blackberries and cook for a further 5 minutes.
• Add the sugar, stirring until it's disolved. Then add the butter and bring to a rolling boil. Continue to boil rapidly for 15 minutes.
• Test if the jam has reached the setting point by droping a little onto a chilled saucer and briefly leaving it to cool. If the surface starts to wrinkle when you push your finger into it from the side it has reached the setting point.
• If not boil a little longer and test again.
• If it doesn't seem to reach its setting point add 1tbsp of lemon juice and boil for another 3-5 minutes.
• Add the liqueur if using and remove the scum that has collected on top with a slotted spoon.
• Leave to cool for 15 mins, to avoid all the fruit collecting at the top, then fill into sterilised jars and seal.

BLACKBERRY NO-COOK JAM

Steps:

• Prepare fruit by crushing and then measure 3 cups of the fruit into a large bowl.
• Stir sugar into fruit and set aside for 10 minutes.
• Mix the water and the pectin together in a small saucepan.
• Bring to a full rolling boil over high heat while stirring constantly and continue boiling for 1 full minute.
• Stir the pectin/water into the fruit and stir constantly for 3 minutes.
• Fill plastic or glass freezer containers to within ½-inch of top, cover with lids and let stand at room temp for 24 hours.
• Store in freezer.
• After opening, store in refrigerator up to 3 weeks.

BLACKBERRY MOJITO REFRIGERATOR JAM

Steps:

• In a heavy bottom sauce pan, combine the the blackberries, lime juice, sprigs of mint, sugar and 1 cup of water.
• Mix the 1/4 cup of water with cornstarch and set aside.
• Cook over medium heat, stirring frequently until it boils.
• When the blackberries begin to pop, remove the mint sprigs. Stir the cornstarch mixture vigorously and add to the blackberry mixture.
• Stir and continue to cook until the jam thickens to the consistency of your preference. Cool and pour into a jar.
• ***Keep in the refrigerator for up to a week.****.
• Try it on a bagel with a layer of cream cheese, then top with jam. YUM!