This Blackberry Jam is ready in 10 minutes without cooking or fuss. The sugar is adjustable for different diets and the results taste like fresh berries.
I love Blackberry Jam. I grew up in Oregon where you can’t kill blackberry plants if you try. I’m not kidding – people use Roundup to try to deal with the problem! If you are not from the Pacific Northwest you might think of this as crazy behavior but it’s actually quite sane. This delicious fruit grows on an epic plant that can take over your entire property.
In Oregon we spend about 11 months of the year complaining bitterly about the war we are waging with the plants. Then, for three magical weeks in August, we gorge on the fruit. All over in towns and out in the country you can see bicycles and cars that have pulled off of the road so people can stop and graze. If you want to forage for your food, Oregon is the place to live!
I grew up pillaging our bushes in summer, smearing my friends with the very purple juice (ever had a blackberry fight???) and making amazing pies and cobblers as summer came to a close. The fields are warm and hazy. The entire area smells of musky fruit ripening in the sun. It’s pretty much heaven.
This summer an Idaho friend invited me over to pick her blackberries. I had been in her yard before but not noticed any a berry patch Surprised, but pleased, I donned my jeans and headed out with buckets galore. When I arrived at her house I discovered she had carefully cultivated and trained tidy blackberry plants to grow along the side of her fence on purpose. It just made me laugh. I went home with a few pounds of wonderful fruit and decided it was time for jam… I think this winter I might use it to top cheesecake if I can keep enough of my hoard safe from toast!
If you like this recipe, you might want to try my 10 Minute Raspberry Jam!
- 2 cups mashed blackberries
- ¾ cup sugar
- 2½ Tablespoons of instant or freezer pectin
- Mash blackberries gently with a fork. Using a food processor will make the berries too ground up for good jam.
- Put the mashed fruit in a bowl, toss the sugar on top, and the pectin on top of that.
- Stir for three minutes.
- Jam can be stored in the fridge for about a month or in the freezer for up to a year.