This homemade blackberry jam recipe is made from scratch with fresh tarragon. With only 5 simple ingredients, this small batch blackberry jam uses no pectin for a gourmet taste that goes well with many baked goods!
This post was originally published in May 2018 and has been updated for content.
I have always been a huge berry lover and enjoy using fresh berries to make strawberry biscuits or blackberry crumble. This homemade blackberry jam is one of my favorite things to make during the spring and summertime. Blackberries here in Utah are especially delicious and give this homemade jam an amazing flavor.
This blackberry jam would be great on homemade honey wheat bread, buttermilk pancakes, flaky homemade biscuits, or on banana bread. I also love serving it with my Italian Easter bread!
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🥄 Ingredients notes
- Blackberries - Fresh blackberries are typically in season from late Spring through the end of Summer. They peak in June and July and tend to be the sweetest and juiciest in those months. Look for berries that are not shriveled and that have a shiny texture to them.
- Tarragon - Fresh tarragon has a mild licorice flavor that pairs very well with the blackberries in this blackberry jam. If fresh is not available, 2 teaspoons of dried tarragon may be used instead. Alternatively, fresh thyme, basil or rosemary would also be good substitutes.
🥣 Step by step instructions
First, mash the blackberries with the sugar in a small pot using a fork or pastry cutter (affiliate link) until all of the sugar is absorbed into the blackberries and no large pieces remain.
Next, add in the remaining ingredients and stir to combine. Heat the blackberry jam until it begins to boil, reduce the heat and allow it to simmer. Cook for about 20 minutes, until it is reduced and slightly thickened.
Allow the blackberry jam to cool off of the heat for about 15 minutes. Pour jam into half pint jars or another air tight container and refrigerate until completely cooled.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- This blackberry jam will foam up quite a bit, especially at the beginning of cooking. Stir occasionally and reduce the heat if needed to prevent it from boiling over.
- To make this blackberry jam recipe seedless, process your blackberries through a food mill first to remove the seeds and then mix them with the sugar.
🥡 Storage instructions
Since this blackberry jam is not canned, it will need to be stored in the refrigerator or freezer in an air tight container. It will last in the refrigerator for 3-4 weeks or the freezer for 10-12 months.
🥞 More sweet breakfast recipes
If you loved this homemade blackberry jam recipe, check out these other breakfast recipes, that I know you will love too!
- The Perfect Crepe Batter
- Cinnamon Brown Sugar French Toast
- Blueberry French Toast Casserole
- Maple Bacon Cinnamon Rolls
📖 Recipe
Homemade Blackberry Jam Recipe
Ingredients
- 12 ounces fresh blackberries
- 1 ½ cups granulated sugar
- ¼ cup fresh tarragon leaves, chopped
- 3 teaspoons fresh lemon juice, approximately ½ lemon
- 1 pinch kosher salt
Instructions
- In a small pot, combine blackberries and sugar and mash with a fork or pastry cutter (affiliate link) until the sugar is absorbed by the berries and no large lumps remain.
- Add chopped tarragon, lemon juice, and salt and stir to combine.
- Heat the pot on the stovetop over medium high heat and bring to a boil. Lower the heat to medium low and allow the mixture to simmer for 20 minutes, stirring occasionally, until reduced and slightly thickened.
- Cool the jam off of the heat for 15 minutes and then pour into half pint mason jars or an airtight container to completely cool in the refrigerator.
Notes
- Recipe yields enough jam to approximately fill two half pint mason jars.
- Since the jam is not canned, it must be stored in the refrigerator or freezer. Stored in an airtight container, it will last up to 3-4 weeks in the refrigerator and up to 10-12 months in the freezer.
- Blackberry jam will foam up quite a bit when simmering, especially at the beginning. Stir occasionally and reduce the heat if needed to prevent it from boiling over.
Substitutions and Variations
- To make this blackberry jam seedless, process your blackberries through a food mill (affiliate link) first to remove the seeds and mash them smooth.
- If fresh tarragon is not available, 2 teaspoons of dried tarragon may be used instead.
- Fresh basil, rosemary or thyme may also be used as a substitute for the tarragon.
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