Rating: 4.5 stars 4.6
128 Ratings
  • 5 star values: 102
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

In the summer, my family would go pick tons of blackberries and use them in our cooking.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
2 cups
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

68 calories; protein 0.5g; carbohydrates 16.9g; fat 0.2g; sodium 0.5mg. Full Nutrition
Advertisement