Blackberry Jam
There's something almost magical about turning a pile of fresh blackberries into a jar of glossy, deep-purple jam. I still remember picking blackberries as a kid, fingers stained dark and arms scratched from the brambles, racing home to see what my grandmother would make with them.
Instructions
- Gather all your ingredients and set them out before you start. Having everything within reach makes the whole process smoother.
- Add the blackberries to a medium saucepan and use a potato masher to crush them down into a rough, juicy mash.
- Stir the sugar into the mashed blackberries and let it sit until the juices start releasing. Scoop out 1 tablespoon of juice and whisk it with the cornstarch in a small bowl until smooth. Stir the slurry back into the saucepan.
- Bring the mixture to a boil over medium heat, stirring frequently, until the jam thickens and coats the back of a spoon — about 15 minutes.
- Remove from heat and stir in the ground cinnamon and allspice. Allow the jam to cool in the pan for 30 to 45 minutes.
- Spoon the cooled jam into a jar or bowl, cover, and refrigerate until fully chilled. Stir in the lemon juice just before serving.
Notes
- This is a refrigerator jam — not shelf-stable. Store in a sealed jar in the fridge for up to 2–3 weeks, or freeze for up to 6 months.
- Add lemon juice after chilling, not during cooking, to keep the brightness fresh.
- Test the set by dropping a small spoonful on a cold plate — if it wrinkles when pushed, it's ready.
Nutrition Facts:
- Calories: 34
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Total Sugars: 7g
- Protein: 0g
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Vitamin C: 4mg
- Sodium: 0mg
- Calcium: 6mg
- Iron: 0mg
- Potassium: 30mg