Vanilla Blackberry Jam Recipe

Fruits are one of the most versatile foods to have in your kitchen because something as simple as a blackberries, can transform into frostings, smoothies, syrups, and pies. While the taste of ripe, juicy, fresh fruit can't be beat, squishy, week-old berries can still be repurposed into delicious fruity jams and jellies in as little as 30 minutes. Making jam doesn't have to be difficult or time-consuming, and is the perfect way to use a bunch of berries all at once. 

In this recipe written by Michelle McGlinn, we guide you through a simple, no-pectin blackberry jam with a hint of lemon, and the warm taste of vanilla. Because blackberries are naturally high in pectin, this jam is made up of ingredients you probably already have at home. And since there's no need for pectin, the berries will gel on their own with the help of lemon juice and sugar. Still not sure you're ready to tackle jam? We included some troubleshooting tips for making the best of any mistakes, so jump in and get cooking — your next peanut butter and jelly sandwich will thank you.

It's important to use a heavy, dense pot for jam, so the berries cook evenly and avoid scorching. Add the berries, lemon juice, sugar, and vanilla to your heavy-bottomed saucepan over medium to medium-low heat. Then, bring it all to a simmer, and stir frequently as the berries break down. At first, the sugar will dissolve, and you'll see little movement otherwise. Next, as the berries start to break down, you'll notice dark, juicy liquid starting to simmer around the berries. As time goes on — you'll need about 30 minutes — the blackberries will lose their shape, and simmer into liquid. You can mash the berries to speed it up, but there's no need to do anything other than stir. 

The reason jam can be tricky is because of the gel stage. Of course, you don't want a runny jam, nor do you want a crystalized brick of burnt berries. However, it's hard to tell when the jam is ready because it firms as it cools, so you have to remove it from the heat before it looks finished.

To test the jam before taking it off the heat, place a small plate in the freezer before you start. Around 20 to 30 minutes into simmering the blackberries, when the berries are starting to liquify, take the plate out of the freezer, and drop a dollop of jam onto the cold surface. Because this rapidly cools the jam, you'll be able to see the cooled state much faster than letting the whole batch come to room temperature. Give it a few seconds, then wiggle the jam on the plate. Does liquid seep out, or does it just jiggle a bit? If it's the latter, you're at gel stage. You can also run a spoon through the jam, and if the line stays moderately intact, your jam is gelled. Test this early in the simmering process to avoid overcooking the jam.

When the jam is done, stir in the lemon zest, and serve. To store this jam without canning, transfer to a jar or sealed container, and store it in the fridge for 2 to 3 weeks. The jam will grow mold when it goes bad.

If you want to store the jam for a long period of time at room temperature, can the jam in mason jars by using a hot water bath. To use the jam, spread it on English muffins, peanut butter and jelly sandwiches, or use in macarons or cake fillings. You can also whisk jam into buttercream to make delicious cupcake toppings!