This simple and healthy Blackberry Jam requires no canning skills at all. You can make it in just a few minutes and enjoy homemade jam any time!
I have loved making my own preserves and canning them for years. But it is often very difficult to find ways to make jellies and jam that don’t use a ton of sugar.
Not only does this jam not use processed sugar, it makes a small batch and does not have to be canned. This is a refrigerator jam that anyone can make.
To Make this Blackberry Jam You Will Need:
- blackberries
- honey
- lemon juice
- plain gelatin
- water
- cast iron skillet
- potato masher
- jar with lid
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This recipe all begins with fresh blackberries. You’ll cook these for about 10 minutes with some water in your cast iron skillet.
Once the berries have softened, take a potato masher and smash the berries. If you don’t have a potato masher, you could carefully use the back of a wooden spoon.
Carefully because the berries might squirt juice and blackberry juice stains!
As you mash the berries, if you see any of the hard berry cores, remove them. Occasionally when a berry is picked, the hard core comes off of the stem and stays inside the berry.
Add in some plain powdered gelatin, lemon juice and a little honey. I generally will use a third of a cup for a batch of jam. However if your berries are tart, you may need an extra tablespoon or so.
Taste a berry before you start the jam, so you’ll know if you will need that extra bit of honey.
Cook and whisk this over medium heat to dissolve the gelatin. Let it all cook together for about 10 minutes.
Once the jam has cooked, spoon it into a jar. Allow the jam to cool to room temperature, then close the lid on your jar and refrigerate overnight.
Enjoy your homemade Blackberry Jam on some classic Homemade Biscuits or Gluten-Free Biscuits, or spread it on some Buttermilk Pancakes. Any way you want to have this jam will be a pleasure.
Try making this with red raspberries, too!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Small Batch Blackberry Jam (with Honey)
Ingredients
- 1 lb fresh blackberries
- 1/4 c water
- 1/3 c honey
- 2 tsp plain gelatin
- 2 tsp lemon juice
Instructions
- To begin, cook the blackberries and water together in a skillet for 10 minutes. (I use a cast iron skillet.)
- Once the berries have softened, take a potato masher and smash the berries. If you don’t have a potato masher, you could carefully use the back of a wooden spoon. Carefully because the berries might squirt juice and blackberry juice stains!
- As you mash the berries, if you see any of the hard berry cores, remove them. Occasionally when a berry is picked, the hard core comes off of the stem and stays inside the berry.
- Add in the gelatin, lemon juice and honey.
- Note: I generally will use a third of a cup for a batch of jam. However if your berries are tart, you may need an extra tablespoon or so. Taste a berry before you start the jam, so you’ll know if you will need that extra bit of honey.
- Cook and whisk this over medium heat to dissolve the gelatin. Let it all cook together for about 10 minutes.
- Once the jam has cooked, spoon it into a jar. Allow the jam to cool to room temperature, then close the lid on your jar and refrigerate 6 hours or overnight.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Can this recipe be processed for shelf stability.
This jam is not “cannable” as it uses gelatin, and not pectin.