Blackberry Jam

Prep Time
Cook Time
Ready In

"From Hello my name is Tasty. Easy and delicious jam with variations! Makes about 1 QUART. You can substitute raspberries or strawberries. Makes 1 quart."

Original recipe yields 1 serving


  • Serving Size: 1 (1551.2 g)
  • Calories 1940.2
  • Total Fat - 15.5 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 30.5 mg
  • Sodium - 1184.6 mg
  • Total Carbohydrate - 471.2 g
  • Dietary Fiber - 29.9 g
  • Sugars - 415.6 g
  • Protein - 10.3 g
  • Calcium - 112.2 mg
  • Iron - 4.4 mg
  • Vitamin C - 122.2 mg
  • Thiamin - 0.5 mg

Step 1

In a medium nonreactive pot over medium heat, melt the butter and add the vanilla bean pod and seed. The vanilla will lend a little color to the butter, but don't let the butter brown. Cook for about 2 minutes, or until the vanilla bean blooms and you begin to smell it.

Step 2

Add the berries and sugar to the pot and stir. Once they begin to bubble, reduce the heat to medium low. Simmer GENTLY for 45 to 90 minutes, depending on the water content of the berries. Blackberries contain more water than raspberries, strawberries have more than both, and frozen berries have generally double the water content of their fresh counterpart.

NOTE: You never want the jam to get above a simmer because a boil will start caramelizing the sugars, which changes the flavor.

Step 3

To test for doneness, smear 1 1/2 teaspoons of the jam across a room-temperature plate. Tilt the plate: if the jam runs down the plate, continue to simmer and thicken; if it sticks in place, the jam is done and should be removed from the heat. Once cool, it will thicken even more.

Step 4

Discard the vanilla bean pod and taste the jam. Stir in additional sugar, salt, and lemon juice incrementally to taste. The more sugar you add to this jam, the more sharp the flavor will be. Adding the smallest amount of salt to it will counteract that sharpness and bring back the rounder, warmer, more berry-forward flavor. The lemon juice gives it a brightness that tends to enhance everything. Some berries have a good amount of natural acidity, such as the raspberry; if making this recipe with raspberries, the lemon juice will probably be unnecessary.

Step 5

Cool and refrigerate the jam. Use the jam liberally for a couple days, warming it to serve, and freeze the remaining jam in airtight containers or ziplock bags. Frozen foods expand slightly, so leave a little headspace to allow for the expansion.

Tips & Variations

No special items needed.