Ahh, summer brings not only the heat and loads of fun outdoor activities to keep you busy, it also brings a plethora of delicious fresh fruits. Every year we are blessed with sweet cherries, juicy plump strawberries and sun sweetened blackberries here in Northern California. Fruit stands pop up everywhere seemingly overnight offering fresh, just picked berries. The hubs loves Blackberry jam and has been known to help himself to all the little jam packets that sit on the table at most of the breakfast restaurants we frequent…LOL. When I came across some beautiful fresh blackberries on sale I decided it was high time to try my hand at making my own Blackberry jam at home.
Are you ready to make this jam? Let’s do this!
Wash blackberries under cold running water. Drain.
Place blackberries in a saucepan.
Add sugar and stir to combine. Use equal amounts of blackberries and sugar to make this jam.
Cook sugar and berries over medium high heat stirring to combine and dissolve the sugar.
Use a potato masher to crush blackberries and break up the largest chunks as they cook.
Bring mixture to a boil and cook stirring frequently until mixture starts to thicken, about 20 minutes.
Use a spoon to skim off any foam that forms on top while the jam cooks. Discard foam.
Add fresh squeezed lemon juice and stir to combine.
Continue to cook until thickened, about 5 more minutes.
Good to know: Blackberries are high in natural pectin and the jam will continue to thicken as it cools.
Remove jam from heat and use a ladle to fill glass jars with jam.
Screw on lids and allow jam to cool to room temperature, about 2 hours.
Once jam has cooled to room temperature, store in the refrigerator for up to 3 weeks.
Once you make up a batch of homemade jam you’ll never want to go back to the store bought stuff again. I love that you don’t need any special canning equipment, and jumbo sized pots of boiling water to contend with. Making a small batch means you will have enough for the family with just enough to share with a friend. When you run low it’s easy to whip up another batch whenever you come across fresh berries on sale. Go on, give this a try, you will love how easy it is to make your own jam and how tasty it is too.
Hubs approved. Two thumbs up from him. He ❤️’s this homemade blackberry jam ☺️
Small Batch Refrigerator Blackberry Jam
Equipment
- potato masher
- glass jars with tight fitting lids
Ingredients
- 16 oz fresh blackberries
- 2 cups sugar
- 1 large lemon, juiced
Instructions
- Wash blackberries under cold running water. Drain.
- Place blackberries in a saucepan and add sugar.
- Cook over medium high heat stirring to combine.
- Use a potato masher to crush blackberries and break up the largest chunks as they cook.
- Bring mixture to a boil and cook stirring frequently until mixture starts to thicken, about 20 minutes.
- Use a spoon to skim off any foam that forms on top while the jam cooks. Discard foam.
- Add lemon juice and continue to cook until thickened, about 5 more minutes.
- Remove jam from heat and use a ladle to fill glass jars with jam.
- Screw on lids and allow jam to cool to room temperature, about 2 hours.
- Once jam has cooled to room temperature, store in the refrigerator for up to 3 weeks.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
Remember…Jesus ❤️’s you!