Best Blackberry Jam Yummies Recipes

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BLACKBERRY JAM



Blackberry Jam image

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

Provided by hulagirl

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h30m

Yield 16

Number Of Ingredients 6

4 cups blackberries
1 cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon lemon juice

Steps:

  • 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.
  • 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 : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g

BLACKBERRY JAM



Blackberry Jam image

This homemade blackberry jam recipe only needs 4 ingredients and will help you preserve the flavors of Summer to enjoy all year!

Provided by Lauren Allen

Categories     condiment

Time 30m

Number Of Ingredients 4

2.5 quarts fresh or frozen blackberries (( about 8 cups) )
2 Tablespoons Lemon juice
7 cups granulated sugar
1 packet Sure Jell Certo liquid fruit pectin

Steps:

  • (If you are planning to can the jam, prepare waterbath and sterilize jars).
  • Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
  • (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
  • Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry "jam". (Jelly uses the juice only).
  • Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
  • Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can't be stirred down).
  • Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
  • Pour jam into prepared jars and seal with lids.
  • For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
  • To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.

Nutrition Facts : Calories 322 kcal, Carbohydrate 81 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 6 g, Sugar 76 g, ServingSize 1 serving

BLACKBERRY JAM YUMMIES



Blackberry Jam Yummies image

Makes 1 - 8x8 pan (16 servings)

Provided by Carol Warren @gotjam

Categories     Fruit Desserts

Number Of Ingredients 12

3 tablespoon(s) butter, room temperature
1/2 cup(s) sugar
1 large egg
1 1/2 cup(s) flour
1/2 teaspoon(s) salt
1 teaspoon(s) baking soda
1/2 tablespoon(s) cinnamon, ground
1 pinch(es) nutmeg
2 tablespoon(s) vinegar
1/3 cup(s) cranberry juice
1/4 cup(s) blackberry jam, seedless
1-1/4 cup(s) blackberries (fresh or frozed, thawed)

Steps:

  • Preheat oven to 325 and lightly grease one 8X8 pan.
  • Beat butter and sugar together until fluffy... add egg and mix well.
  • Combine flour, salt, soda, cinnamon, and nutmeg in separate bowl.
  • Add the flour mixture to the sugar mixture, then stir in vinegar and juice.
  • Fold in blackberry jam and berries.
  • Pour batter into pan and bake at 325 for 35-40 minutes.
  • Let pan cool and cut into squares.

HOMEMADE BLACKBERRY JAM



Homemade Blackberry Jam image

Make and share this Homemade Blackberry Jam recipe from Food.com.

Provided by MizzNezz

Categories     Fruit

Time 25m

Yield 7 8oz jars

Number Of Ingredients 3

5 cups crushed blackberries (do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) package dry pectin (I use Ball but Sure Jell will work too)

Steps:

  • Carefully measure out the berries, put them into a very large pot (8qt).
  • Carefully measure sugar in a lg bowl.
  • Add the pectin to the berries a little at a time, stirring constantly.
  • Heat on hi, stirring constantly until mixture comes to a FULL boil.
  • Add sugar ALL at once, stirring.
  • Bring mixture back to a full hard boil, stirring constantly.
  • Boil for 1 minute.
  • Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
  • Wipe the rim of the jar and put canning lids and rings on fingertip tight.
  • Place in canner with very hot water, make sure water is 1 inch above jars.
  • Process in boiling water bath for 10 minutes.
  • Remove and set them upright on a towel to set for 12 hours.

Nutrition Facts : Calories 841.4, Fat 0.5, Sodium 17.3, Carbohydrate 216.3, Fiber 6.1, Sugar 204.6, Protein 1.4

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