You can make this simple blackberry jam by Pioneer Woman with or without pectin. The recipe for a small batch produces two jars of delicious, fresh, homemade jam that is ideal for exchanging with friends, spreading on toast, pouring into yogurt, or drizzling over ice cream. The recipe calls for a little amount of fruit. Your summer harvest can be preserved in a way that is both easy and delicious using this method.
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Why You’ll Love This Pioneer Woman Blackberry Jam
- Small Batch. Because the recipe produces two jars of jam, there is no need to spend hours harvesting fresh fruit or a small fortune buying fresh berries from the market. Instead, you may save time and money by following this recipe. Making a modest pot of blackberry jam requires only one pound of fruit, and the entire process can be completed in under an hour.
- Quick and Easy. The straightforward procedure just needs around 15 minutes on the burner to complete. Because you are only dealing with two jars, the step of processing and canning the jam is also a rather quick process if you choose to do so. You will not be required to spend the entirety of the afternoon in the kitchen waiting for one batch of jars after another to finish processing in the water bath. I’ve been there and done that, and I can honestly say that it’s not always my first choice!
- No Pectin. You won’t need any additional pectin to make the jam because blackberries already have a high level of this substance on their own. Because I frequently use it as “insurance” to ensure that my jam is good and thick, I have decided to make the use of pectin a discretionary ingredient in this recipe. However, even if you don’t have any pectin on hand, you can still make a pot of homemade blackberry jam!
What Is Blackberry Jam?
When making blackberry jam, you want to use berries that are perfectly ripe and fragrant during the height of their season. Blackberries can be preserved in this way, which is the best method, so that they can be enjoyed throughout the following months. To prepare this wonderful jam, you will only need three ingredients: blackberries, sugar, and lemon juice. Pectin is not necessary for this recipe in any way.
Pioneer Woman Blackberry Jam Ingredients
- Fresh blackberries. You will need a total of 1 pound, which is equivalent to approximately 3 14 to 3 12 cups of fresh berries. When making jam, it is always best to weigh your fruit to ensure that you have the exact amount; failing to do so may have an effect on the jam’s capacity to set.
- Sugar. in its granular form to provide sweetness to the jam and to assist in setting it.
- Bottled lemon juice. The presence of lemon juice in the jam causes the pH level to drop, which in turn cancels out any negative charges that may be present on the pectin strands and assists in the setting of the jam. You may ensure that your jam has a consistent amount of acidity by using bottled lemon juice, which also makes the jam suitable for canning because it is safe.
- Powdered pectin. This is a supplemental component that can be used if desired; it further thickens the jam.
How To Make Pioneer Woman Blackberry Jam
- Blackberries and sugar should be mixed together in a Dutch oven or a large saucepan. Hold in place for fifteen minutes.
- You may extract the juices from the berries by mashing them in the kettle with a potato masher.
- Over medium heat, the mixture should be brought to a boil. After the mixture has reached a boil, pour in the lemon juice and continue cooking while stirring constantly for approximately 15–20 minutes, or until the mixture has thickened to the point where it coats the back of a spoon.
- Pectin and one table spoon of sugar can be whisked together to make a jam that is more thick. The pectin mixture should be sprinkled over the jam, then stirred to blend the two. Continue cooking for exactly one more minute before taking it off the heat.
- The jam should be divided into two sterile glass jars of 8 ounces each, with a headspace of a quarter of an inch at the top of each jar. After cleaning the rims with a moist towel, place the bands and lids back on the containers.
- Ten minutes should be spent processing the food in a water bath. Remove the jars from the cabinet using caution and place them on a cloth on the counter. Allow to sit at room temperature for 12 hours, undisturbed, before consuming. After 12 hours, test the integrity of the seals by squeezing the center of the lids.
Recipe Tips
- Instead of measuring the amount of berries based on their volume, weigh them. Canning requires a specific ratio of sugar to acid in order to produce a product that is both secure and able to properly set. If you want to make sure that you have exactly 1 pound of fresh fruit, you should always weigh your blackberries on a kitchen scale to account for the fact that different types of produce come in different sizes.
- Leave a headspace of a quarter of an inch in each jar. To successfully create a vacuum seal, it is necessary to leave an adequate quantity of headspace. When air is forced out from under the lid during processing, the jam may expand and bubble out if there is not enough headspace in the jar.
- Bottled lemon juice, as opposed to freshly squeezed lemon juice, has a level of acidity that is more consistent, which helps to ensure that the end product is both safe and properly sets.
- It is not necessary to process the jars of food in a boiling water bath if you do not choose to do so. Simply pour the jam into the jars, wait for them to completely cool down at room temperature, and then store them in the refrigerator for up to three weeks.
Recipe Variations
- If you don’t have blackberries on hand, you can substitute raspberries or use a mix of the two.
- You need all of that sugar for this recipe, even though it may be tempting to tinker with the proportions and try to make a lower-sugar jam. Avoid using artificial sweeteners like Splenda and stevia and use the full amount of sugar asked for in the recipe. Jam making is a precise art, so it’s crucial to use accurate measuring tools to ensure a tasty end product.
- Due to the specific nature of jam manufacturing (as mentioned above), many experts recommend avoiding doubling or tripling the recipe. Jam may not set correctly if the recipe is changed. However, if you have an abundance of fresh berries and are interested in giving it a shot, go ahead! Your worst case scenario is that the jam thins down and you start calling it “blackberry sauce.” Hah!
What To Serve With Pioneer Woman Blackberry Jam?
- Tiramisu Recipe
- Chocolate Cream Pie Recipe
- Banana Pudding Recipe
- Strawberry Scones Recipe
- Bread Pudding Recipe
- Classic Cheesecake Recipe
- Cookie Recipe
How To Store Pioneer Woman Blackberry Jam?
In The Fridge:
After the jam has had some time to chill, you can examine the tightness of the seals on the jars. When the button is pressed, the lids should either be in the down position already or remain in the down position. Jars that are not sealed should be stored in the refrigerator and consumed within three weeks of being there.
In The Freezer:
Jars of blackberry jam that have been processed and properly sealed should be kept in a location that is cold, dark, and dry (such as a pantry). When stored properly in the freezer, the handmade blackberry jam can keep for up to 8 months.
It is necessary to give the blackberries a good wash before you use them. Before I begin making the jam, I usually give the berries a thorough washing in a colander set over a sink filled with ice water, pick out any stray leaves or imperfect berries, and then pat them dry using a clean dish towel.
Can You Use Frozen Blackberries For Jam?
For the best results, make sure the blackberries you use for this jam are fresh and fully ripe. They will have the optimal levels of acidity and tannins, which will result in the jam having the ideal texture as well as a more nuanced flavor. When thawed, frozen blackberries have a tendency to become more watery and mushier than fresh fruit; this will most likely result in a change to the consistency of your jam.
Are Blackberries High In Pectin?
Pectin is a type of natural fiber that is prevalent in fruit skins due to its high concentration in plant cell walls. It can create a gel when combined with sugar and fruit acid and is soluble in water. Since blackberries already contain a lot of pectin, there’s no need to add any to this jam. If you want your jam to be extra thick, you can always add a pinch or two of commercial powdered pectin, which is why I’ve listed it as a potential addition.
Pioneer Woman Blackberry Jam Nutrition Facts
Amount Per Serving
- Calories 56
- Total Fat 0.1g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 6.4mg
- Potassium 15mg
- Total Carbohydrate 14g
- Dietary Fiber 0.2g
- Sugars 9.7g
- Protein 0.1g
- Vitamin A 0%
- Vitamin C 2.9%
- Calcium 0.3%
- Iron 0.5%
Nutrition Facts Source: Source
Servings 12
- Amount Per Serving
- Calories 56
- Calories from Fat 0.1
- % Daily Value *
- Total Fat 0.1g1%
- Sodium 6.4mg1%
- Potassium 15mg1%
- Total Carbohydrate 14g5%
- Dietary Fiber 0.2g1%
- Sugars 9.7g
- Protein 0.1g1%
- Vitamin C 2.9 mg
- Calcium 0.3 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
