-
Prep time
1 hour 5 minutes
-
Cook time
30 minutes
-
Makes
about 3/4 cup
Author Notes
Name a better breakfast than crunchy sourdough toast slick with salted butter and sweet-tart blackberry jam—I sure can’t. And while sourdough is a multi-day project, homemade jam comes together in about an hour.
This can be as simple as blackberries, sugar, lemon juice, and a fat pinch of salt. Numerous ingredients pair well with blackberries, from orange flower water and Grand Marnier to ground cardamom and freshly grated ginger. Even the simple addition of citrus zest will turn ordinary blackberry jam into extraordinary blackberry jam. One note: While there are many flavors that go well with blackberry, don’t use all the suggested add-ins in one batch. Stick with one or two, like cardamom and Grand Marnier; ginger and sage; lemon zest and thyme; vanilla extract and grapefruit zest.
Many jam recipes call for pectin, a stabilizer that, when mixed into jam and jelly, encourages gelling and sets the mixture. This jam doesn’t need it, as blackberries are fairly high in natural pectin. Adding lemon juice at the end not only balances all the sweetness—its acid also encourages the fruit’s pectin to set.
A note on storage: Since this is a quick jam, also known as refrigerator jam (think: quick pickles you make an hour before dinner versus canned pickles you make once a year), it’s not processed with a classic canning method, and therefore lasts for less time. Eat within three weeks. Store the jam in a tightly sealed mason jar in the fridge with a bit of space between the jam and the lid to ensure proper sealage. Of course, this recipe can easily be scaled up and canned the traditional way. In that case, the jam is safe to store in the pantry until you’ve broken the jar seal—refer to this guide if you’re interested in exploring that. —Rebecca Firkser
Continue After Advertisement
Watch This Recipe
Quick Blackberry Jam
Ingredients
- Blackberry Jam
-
1 pound
(2 pints) fresh or frozen and defrosted blackberries
-
3/4 cup
granulated sugar
-
2 tablespoons
fresh lemon juice, plus more to taste
-
1/4 teaspoon
kosher salt
- Optional Add-Ins (pick one to two, see Author Notes)
-
1/4 teaspoon
ground cardamom, plus more
-
1/2 teaspoon
orange flower water
-
1 teaspoon
vanilla extract
-
1 tablespoon
finely grated ginger
-
1 tablespoon
finely grated lemon, orange, or grapefruit zest
-
1 teaspoon
Grand Marnier
-
3
sage leaves
-
3
thyme sprigs
Directions
-
In a medium saucepan, combine the fruit and sugar. Let macerate for at least 30 minutes or up to 3 hours at room temperature.
-
Once the fruit has macerated, heat the saucepan over medium-high heat and bring the mixture to a boil—just keep a watch so it doesn’t boil over. Encourage the berries to break down by gently smashing them with a wooden spoon.
-
Continue to cook, scraping the bottom frequently and using the spoon to smash and further break down the berries, for 15 to 20 minutes, until the mixture reduces and thickens to a texture that can only be described as jammy. Reduce the heat to medium-low to low, stir in the lemon juice and salt, and continue to cook, stirring often, for 10 minutes. Taste and add more lemon juice if you want things a bit more tart.
-
If you’d like, now is also the time for your add-in(s). Stir until combined. Remove from the heat and let the jam cool. If using fresh herbs, remove them after 30 minutes and discard. Transfer the jam to a clean mason jar with a lid that seals—make sure there’s a bit of space between the top of the jam and the jar lid. Store in the refrigerator and use within 3 weeks.
See what other Food52ers are saying.