Blackberry Jam

I may be in a blackberry rut.  I get in ruts often, it’s what I do.  Hair style ruts.  Oh, I’m all over that messy-bun business.  Ruts with songs.  Replay, replay, replay.  Ruts don’t always have to be a bad thing.  Especially when it’s a juicy, summer berry, kind of rut.  I’m all over that.


Jam is so satisfying to make.  I love seeing all the jars of bright berries lined up on my counter.

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I preserved my jam this time because I wasn’t planning on using it right away.  Preserving can be extremely intimidating at first but once you get a feel for it, it’s really a breeze.  Marisa McClellan, author of a new favorite cookbook of mine, has all the tips you need for a stress-free canning process on her website.

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Jam on toast.  Jam on bread.  Jam with peanut butter.  Jam on a spoon.

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Yes, this is a very good rut to be in.  



 Pedantic Foodie


Blackberry Jam

makes about 6, 6oz jars 

  • 20 oz fresh blackberries, about one quart 
  • 3 cups granulated sugar
  • 2 tablespoons freshly-squeezed lemon juice
  • 1 teaspoon lemon zest
  • 0.87 ounces dry pectin (1/2 package) 
  • 1/2 cup water 

Place blackberries in a heavy saucepan over medium-low heat.  Sprinkle with pectin and add water, lemon juice and zest.  When liquid begins to cover the bottom of the pan increase heat to high and bring to a boil.  Once the jam has reached a boil reduce heat slightly.  Mash the blueberry mixture several times during cooking, then mash in sugar and boil for 1 minute.  Allow the jam to cool before filling jars and refrigerating. 

 Jam with last for about 2 weeks in the refrigerator.  If you would prefer a longer shelf life jam can be preserved.

For instructions on canning and preserving safety you can visit -