-
-
My review
Blackberry Jam
hulagirl
"In the summer, my family would go pick tons of blackberries and use them in our cooking."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 68 calsOriginal recipe yields 16 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 68 calories; 0.2 g fat; 16.9 g carbohydrates; 0.5 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5869 Ratings
-
-
-
-
-
Most helpful positive review
9/30/2012
I had to use Walmart brand FROZEN unsweetened blackberries only because I haven't been able to find fresh blackberry bushes here. I just let them partially thaw out before using them. Other than...
Most helpful critical review
8/16/2013
First time making jam since helping my Grandmother 30 years ago, and WOW! I did core the berries first by using a drinking straw. But other then that, I stuck to the recipe and it turned out gre...
Most helpful
Most positive
Least positive
Newest
9/30/2012
I had to use Walmart brand FROZEN unsweetened blackberries only because I haven't been able to find fresh blackberry bushes here. I just let them partially thaw out before using them. Other than...
7/29/2012
This is the BEST jam I've ever had. It has so much flavor and not too sweet. I didn't use the cinnamon and allspice, I just wanted the basics and it turned out great! I also used this jam in a...
7/8/2012
This makes excellent jam! I've only ever made jelly/jam with pectin, so I admit I was a little nervous at first not putting it in. However, the cornstarch thickened it up nicely and the pectin...
8/10/2012
This was the easiest jam I have ever made and it was awesome. I had picked two pints of blackberries so I only could make half the recipe. I canned two half-pint jars with half the recipe. I ...
8/22/2012
Loved this jam! It was my first jam and this was pretty easy. We used it for toppings for pancakes, cheesecake, toast and also for sandwiches. Next time, we will hold off on the allspice & cinna...
8/16/2013
First time making jam since helping my Grandmother 30 years ago, and WOW! I did core the berries first by using a drinking straw. But other then that, I stuck to the recipe and it turned out gre...
8/7/2012
I made this as a topping for a blackberry pie. Very delicious! Make sure you keep stirring constantly though. Don't step away or you might burn the bottom of it because it thickens very quickly.
7/10/2012
Easy and delicious! The cornstarch thickened up the jam just fine. Thank you for sharing this recipe.
1/20/2013
I just made a small batch of this with fresh blackberries and served it over cornbread pancakes from this site. The combination was absolutely delicious!