Blackberry Jam

There’s nothing quite like the simple pleasure of homemade jam in the summer, especially when it stars peak season blackberries. This blackberry jam recipe is a snap to make—no canning equipment or complicated steps required. Instead, fresh berries, along with sugar, lemon, and a splash of vanilla are simmered on the stovetop until they're transformed into a glossy jam that’s bursting with sweet-tart flavor.

Since this is a refrigerator or freezer jam, it’s meant to be enjoyed in smaller batches and stored cold—not canned and stored at room temperature. Just spoon it into clean jars, chill, and you’ll have homemade jam ready for spreading on toast, layering into yogurt, gifting to friends, or incorporating into any recipe that calls for store-bought jam. It keeps in the fridge for 10 days, or in the freezer up to three months so you can enjoy summer berries well into the fall. If you love blackberries, try some of these blackberry recipes, too!

Can you customize the flavor of homemade blackberry jam?

Definitely! This recipe is a great base for experimenting with different flavor combinations. Swap the vanilla for fresh thyme or rosemary (just be sure to remove the stems before putting into jars), add a bit of finely chopped jalapeño, or mix in another berry—like raspberries or blueberries—for a custom blend. You can even stir in a splash of balsamic vinegar or a pinch of cinnamon for something unexpected.

What is powdered pectin?

Powdered pectin is a natural gelling agent, typically derived from fruit, that helps thicken and set jams, jellies, and other preserves. It reacts with the fruit’s natural acids and sugars when heated. Using pectin allows the jam to set up without needing to cook it for too long—helping preserve that fresh, vibrant berry flavor.