Pioneer Woman Blackberry Jam

Pioneer Woman blackberry jam is an easy refrigerator jam made with fresh blackberries, lemon and vanilla bean paste, ready in 6 hours 15 minutes. Save this homemade summer jam recipe for brunch, gift baskets or Sunday breakfast, because it's no-canning and made in one saucepan.

Bring the berries to a full rolling boil before the sugar goes in, and boil for exactly 1 minute after. Pull it short and the pectin never sets, so you end up with berry syrup instead of jam.

Crushing the berries by hand with a potato masher leaves some texture, which a blender would turn into a thin puree. Adding vanilla bean paste and lemon zest gives it a deeper, brighter flavor than plain berry and sugar jam.

Pioneer Woman Blackberry Jam

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

32

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

90

kcal

Crushed blackberries cook down with sugar and pectin into a glossy, spreadable jam with a soft set. After a long chill in the fridge it thickens up and is ready for toast, biscuits or yogurt.

Ingredients

• 4 c. blackberries (about 21 ounces)
  

• 2 tbsp. powdered pectin
  

• Juice and zest of 1 lemon
  

• 2 tsp. vanilla bean paste or vanilla extract
  

• 3 1/2 c. granulated sugar
  

Directions

• Crush the berries: Crush 4 cups blackberries with a potato masher in a medium saucepan until you have about 2 1/2 cups. Then stir in 2 tablespoons powdered pectin, the juice and zest of 1 lemon and 2 teaspoons vanilla bean paste.
• Boil the fruit: Bring the mixture to a full rolling boil over high heat, stirring constantly. That boil is what activates the pectin, so don't walk away from the pot.
• Add the sugar: Add 3 1/2 cups granulated sugar all at once, then return to a rolling boil. Cook for 1 minute, stirring constantly, so the sugar dissolves and the jam starts to set.
• Skim the foam: Remove the jam from the heat and skim off any foam with a spoon. That keeps the finished jam clear and glossy instead of cloudy.
• Fill the jars: Ladle the jam into very clean jars, leaving 1/2 inch at the top. Wipe the rims, then put the lids on.
• Cool and chill: Let the jars cool completely, about 2 hours, then refrigerate for at least 4 hours before serving. The jam thickens as it chills, so don't judge the set while it's still warm.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO Good Grips nylon potato masher, Ball regular mouth mason jars, 12 pack, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen berries work fine, and they crush easily once they thaw. Measure the berries after thawing and use the same 2 1/2 cups of crushed fruit so the pectin ratio stays right.

How long does this blackberry jam keep?

It keeps in the refrigerator for 10 days or in the freezer for up to 3 months. Because it's not canned, it isn't shelf-stable, so keep it cold the whole time.

Can I make this jam ahead for a gift?

Yes, and it needs the 4-hour chill anyway, so making it a day ahead works well. Tell whoever gets it to keep it in the fridge and eat it within 10 days.

Do I need canning equipment for this recipe?

No, you only need a saucepan, a potato masher and clean jars. Since the jam lives in the fridge or freezer, there's no water bath or special lids to worry about.

Why didn't my jam set?

The most common reason is not reaching a full rolling boil, or cooking it less than 1 minute after the sugar goes in. Give it the full 4 hours in the fridge too, because it keeps thickening as it chills.