18 Delicious Blackberries Jam Recipes You’ll Love

There’s nothing quite like the sweet-tart burst of homemade blackberry jam—spread on toast, swirled into yogurt, or even spooned straight from the jar! Whether you’re a canning pro or a first-time jam maker, these 18 irresistible recipes will inspire you to turn those juicy berries into something truly special. From classic preserves to creative twists, get ready to fall in love with blackberry jam all over again!

Classic Blackberry Jam with Lemon Zest

Bright, tangy, and just sweet enough, this homemade blackberry jam gets a lively lift from fresh lemon zest—perfect for slathering on toast or gifting in pretty jars.

Ingredients:

• 4 cups fresh blackberries
• 2 cups granulated sugar
• 2 tbsp lemon juice
• 1 tbsp finely grated lemon zest
• 1/2 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine blackberries, sugar, lemon juice, lemon zest, and kosher salt. Mash the berries lightly with a wooden spoon to release some juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Once bubbling, reduce heat to medium and simmer for 20–25 minutes, skimming off any foam, until the jam thickens and clings to the back of a spoon.
3. To test for doneness, spoon a small amount onto a chilled plate—if it wrinkles slightly when nudged, it’s ready. Remove from heat and let cool for 5 minutes.
4. Pour the jam into sterilized jars, leaving 1/4-inch headspace. Seal and process in a water bath for 10 minutes (if canning), or let cool completely before refrigerating.

The lemon zest adds a sunny brightness that balances the jam’s deep berry sweetness, while a pinch of salt makes every flavor pop. It’s a small-batch winner you’ll want to make all summer!

Tip: For a smoother jam, press the cooked mixture through a fine-mesh sieve before jarring—but we love the rustic texture of whole berries.

Spiced Blackberry Jam with Cinnamon

This jam is a cozy twist on the classic, with warm cinnamon hugging the bright tang of blackberries—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 4 cups fresh blackberries
• 2 cups granulated sugar
• 2 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, mash the blackberries lightly with a fork or potato masher just to release some juices.
2. Stir in 2 cups granulated sugar, 2 tbsp lemon juice, 1 tsp ground cinnamon, and 1/4 tsp kosher salt. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce heat to medium-low and cook for 20–25 minutes, stirring frequently, until the jam thickens and coats the back of a spoon (it should hold a line when you run a finger through it).
4. Remove from heat and let cool slightly before transferring to jars. Store in the fridge for up to 2 weeks.

The cinnamon adds a subtle warmth that makes this jam feel like a hug in a jar—ideal for gifting or lazy weekend breakfasts.

Tip: For a smoother texture, press the jam through a fine-mesh sieve after cooking to remove seeds.

Blackberry and Raspberry Mixed Jam

This vibrant jam is a sweet-tart delight, perfect for slathering on toast or swirling into yogurt—just wait until you taste that berry-packed flavor!

Ingredients:

• 2 cups fresh blackberries
• 2 cups fresh raspberries
• 1 ½ cups granulated sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, combine the blackberries, raspberries, sugar, and lemon juice. Mash gently with a wooden spoon to release some juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Once bubbling, reduce heat to medium and simmer for 20–25 minutes, skimming off any foam, until the jam thickens (it should coat the back of a spoon).
3. Remove from heat and stir in the vanilla extract. Let cool slightly before transferring to sterilized jars.

The magic here? The raspberries add a bright zing while the blackberries bring deep sweetness—no pectin needed for this naturally thick, glossy jam.

Tip: For smoother jam, press the cooked mixture through a fine-mesh sieve before adding the vanilla.

Low-Sugar Blackberry Jam

This vibrant jam lets the natural sweetness of blackberries shine, with just enough honey to balance the tartness—perfect for spreading on toast or swirling into yogurt.

Ingredients:

• 4 cups fresh blackberries (about 1.5 lbs)
• 1/4 cup honey
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp cinnamon

Instructions:

1. In a medium saucepan, mash the blackberries lightly with a fork or potato masher until juicy but still chunky.
2. Stir in 1/4 cup honey, 2 tbsp lemon juice, 1 tsp vanilla extract, and 1/4 tsp cinnamon. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce heat to low and cook for 20–25 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon (it will continue to set as it cools).
4. Remove from heat and let cool slightly before transferring to a jar. Store in the fridge for up to 2 weeks.

The vanilla and cinnamon add warmth without overpowering the berries, making this jam taste like summer in a jar. Tip: For a smoother texture, press the cooked jam through a fine-mesh sieve before cooling.

Blackberry and Apple Jam

This sweet-tart jam is a knockout on toast or swirled into yogurt—just wait until you smell it bubbling away on the stove!

Ingredients:

• 2 cups fresh blackberries
• 2 medium apples (Granny Smith or Honeycrisp), peeled and finely diced (about 2 cups)
• 1 1/2 cups granulated sugar
• 2 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine blackberries, apples, sugar, lemon juice, cinnamon, and salt. Mash the berries lightly with a wooden spoon to release some juices.
2. Bring to a simmer over medium heat, stirring frequently. Once bubbling, reduce heat to medium-low and cook for 25–30 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon (it should leave a slow trail when you drag a finger through it).
3. Remove from heat and let cool slightly before transferring to jars. The jam will continue to thicken as it cools.

The cinnamon adds a subtle warmth that makes this jam feel extra cozy—like a hug in a jar! It’s also packed with juicy berry chunks for a rustic texture.

Tip: For a smoother jam, press the cooked mixture through a fine-mesh sieve before jarring.

Blackberry and Vanilla Bean Jam

This luscious jam is bursting with juicy blackberries and fragrant vanilla—a match made in heaven for your morning toast or yogurt.

Ingredients

• 4 cups fresh blackberries (about 1.5 lbs)
• 2 cups granulated sugar
• 1 vanilla bean, split and seeds scraped
• 2 tbsp lemon juice
• 1/4 tsp kosher salt

Instructions

1. In a heavy-bottomed pot, combine blackberries, 2 cups granulated sugar, vanilla bean seeds and pod, 2 tbsp lemon juice, and 1/4 tsp kosher salt. Mash the berries lightly with a wooden spoon to release some juices.
2. Bring to a simmer over medium heat, stirring frequently, until sugar dissolves (about 5 minutes). Increase heat to medium-high and cook, stirring often, until jam thickens and reaches 220°F on a candy thermometer (15–20 minutes). To test, spoon a small amount onto a chilled plate—it should wrinkle when pushed with your finger.
3. Remove the vanilla bean pod. Carefully ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes, or store in the fridge for up to 3 weeks.

The vanilla bean adds a luxurious depth to the jam, making it taste like something straight from a gourmet bakery. Tip: For extra texture, reserve a handful of whole berries and stir them in during the last 5 minutes of cooking.

Blackberry and Mint Jam

This vibrant jam balances juicy blackberries with a refreshing hint of mint—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 4 cups fresh blackberries (about 1.5 lbs)
• 1 1/2 cups granulated sugar
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped fresh mint leaves
• 1/2 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine blackberries, sugar, lemon juice, and salt. Mash lightly with a wooden spoon to release some juices.
2. Bring to a simmer over medium heat, stirring frequently, until sugar dissolves (about 5 minutes). Reduce heat to low and cook for 20 minutes, skimming off any foam.
3. Stir in chopped mint and continue cooking for another 5 minutes, until the jam thickens and coats the back of a spoon.
4. Remove from heat and let cool slightly before transferring to clean jars. The jam will thicken further as it cools.

The mint adds a bright, herbal note that cuts through the jam’s sweetness—try it with goat cheese on crackers for an easy appetizer!

Tip: For a smoother texture, press the jam through a fine-mesh sieve before adding the mint.

Blackberry and Lime Jam

Bright, tangy, and just sweet enough, this jam is summer in a jar—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 4 cups fresh blackberries
• 1 1/2 cups granulated sugar
• 2 tbsp freshly squeezed lime juice
• 1 tbsp lime zest
• 1/2 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, mash the blackberries lightly with a fork or potato masher (leave some texture). Stir in 1 1/2 cups granulated sugar and let sit for 10 minutes to draw out juices.
2. Place the pot over medium heat. Add 2 tbsp lime juice and 1 tbsp lime zest, stirring until the sugar dissolves completely, about 5 minutes.
3. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 20–25 minutes, stirring occasionally, until the jam thickens and coats the back of a spoon (it will continue to set as it cools).
4. Remove from heat and stir in 1/2 tsp vanilla extract. Let cool slightly before transferring to sterilized jars.

The lime zest adds a fragrant zing that cuts through the sweetness, making this jam taste like sunshine even in the dead of winter.

Tip: For a smoother jam, press the cooked mixture through a fine-mesh sieve before jarring—but we love the rustic texture of whole berries!

Blackberry and Ginger Jam

This vibrant jam balances the sweetness of ripe blackberries with a spicy kick of fresh ginger—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 4 cups fresh blackberries
• 1 1/2 cups granulated sugar
• 2 tbsp freshly grated ginger
• 2 tbsp lemon juice
• 1/4 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine the blackberries, sugar, grated ginger, lemon juice, and salt. Mash the berries lightly with a wooden spoon to release some juices.
2. Bring the mixture to a simmer over medium heat, stirring occasionally. Once bubbling, reduce heat to medium-low and cook for 20–25 minutes, skimming off any foam, until the jam thickens (it should coat the back of a spoon).
3. To test for doneness, place a small spoonful on a chilled plate—if it wrinkles slightly when nudged, it’s ready. Remove from heat and let cool for 10 minutes.
4. Transfer to sterilized jars, leaving 1/4-inch headspace, and seal. Store in the fridge for up to 3 weeks or process in a water bath for longer storage.

The ginger’s warmth cuts through the jam’s sweetness, making it just as good on biscuits as it is paired with sharp cheeses.

Tip: For a smoother texture, press the jam through a fine-mesh sieve before jarring—just be sure to scrape the underside for all that gingery goodness!

Blackberry and Peach Jam

This jam is summer in a jar—sweet peaches and tangy blackberries mingle for a spread that’s equally perfect on toast or swirled into yogurt.

Ingredients:

• 2 cups fresh blackberries
• 2 cups peeled, diced ripe peaches (about 3 medium)
• 1 ½ cups granulated sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Instructions:

1. In a heavy-bottomed pot, combine the blackberries, peaches, 1 ½ cups sugar, and 2 tbsp lemon juice. Mash lightly with a potato masher to release some juices.
2. Bring to a simmer over medium heat, stirring often. Once bubbling, reduce heat to medium-low and cook for 20–25 minutes, skimming foam as needed, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and stir in 1 tsp vanilla extract and ½ tsp cinnamon. Let cool slightly before transferring to jars.

The cinnamon adds a subtle warmth that makes this jam feel extra cozy—ideal for gifting or savoring all season long.

Tip: For a smoother texture, press the jam through a fine-mesh sieve before adding the vanilla and cinnamon.

Blackberry and Lavender Jam

This floral-sweet jam is like summer in a jar—bright blackberries mingle with delicate lavender for a spread that’s equally lovely on toast or swirled into yogurt.

Ingredients:

• 4 cups fresh blackberries (about 1.5 lbs)
• 1 ½ cups granulated sugar
• 2 tbsp lemon juice
• 1 tsp dried culinary lavender buds
• 1 small pinch of fine sea salt

Instructions:

1. In a heavy-bottomed pot, mash the blackberries lightly with a fork. Stir in 1 ½ cups sugar, 2 tbsp lemon juice, 1 tsp lavender, and a pinch of salt.
2. Bring to a simmer over medium heat, stirring often to dissolve sugar. Skim off any foam with a spoon.
3. Reduce heat to medium-low and cook for 20–25 minutes, stirring occasionally, until the jam thickens (it should coat the back of a spoon and hold a line when you drag a finger through it).
4. Remove from heat and let cool 5 minutes. Pour into a clean jar, seal, and refrigerate for up to 3 weeks.

The lavender’s subtle perfume makes this jam feel extra-special—try it drizzled over vanilla ice cream for a grown-up twist.

Tip: For smoother jam, press the cooked mixture through a fine-mesh sieve before jarring.

Blackberry and Orange Marmalade Jam

Bright, tangy, and just sweet enough, this marmalade is a vibrant twist on classic jam—perfect for slathering on toast or gifting in pretty jars.

Ingredients:

• 4 cups fresh blackberries
• 2 large oranges, thinly sliced (peel on, seeds removed)
• 3 cups granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon

Instructions:

1. In a heavy-bottomed pot, combine the blackberries, oranges, and 3 cups sugar. Mash lightly with a wooden spoon to release juices.
2. Bring to a simmer over medium heat, stirring occasionally, until sugar dissolves (about 5 minutes). Stir in 1 tbsp lemon juice and 1/2 tsp cinnamon.
3. Reduce heat to low and cook for 40–45 minutes, stirring often, until the mixture thickens and coats the back of a spoon (it should leave a slow trail when you drag a finger through).
4. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 3 weeks.

The orange peel adds a subtle bitterness that balances the jam’s sweetness, while the blackberries keep it lush and jammy—no pectin needed!

Tip: For smoother marmalade, pulse the cooked mixture with an immersion blender before jarring (leave some orange peel bits for texture).

Blackberry and Honey Jam

This sweet-tart jam is a breeze to make, with honey adding a floral depth that sugar just can’t match—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 4 cups fresh blackberries
• 1/2 cup honey
• 2 tbsp lemon juice
• 1/4 tsp kosher salt

Instructions:

1. In a medium saucepan, combine blackberries, honey, lemon juice, and salt. Mash the berries lightly with a wooden spoon to release some juices.
2. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to medium-low and cook for 20–25 minutes, skimming off any foam, until the jam thickens and clings to the back of a spoon.
3. Remove from heat and let cool slightly before transferring to a jar. It will continue to thicken as it cools.

The honey’s warmth balances the blackberries’ brightness, and the texture stays luxuriously spreadable—no pectin required!

Tip: For a smoother jam, press the cooked mixture through a fine-mesh sieve before jarring.

Blackberry and Chia Seed Jam

This vibrant jam skips the pectin and lets chia seeds work their magic, giving you a thick, glossy spread with minimal effort—perfect for toast, yogurt, or spooning straight from the jar.

Ingredients:

• 3 cups fresh or frozen blackberries
• 1/4 cup honey or maple syrup
• 2 tbsp lemon juice
• 2 tbsp chia seeds
• 1/2 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine blackberries, 1/4 cup honey or maple syrup, and 2 tbsp lemon juice. Mash lightly with a fork to release juices.
2. Simmer over medium-low heat for 10–12 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
3. Remove from heat and stir in 2 tbsp chia seeds and 1/2 tsp vanilla extract. Let sit for 5 minutes, then stir again to prevent clumping.
4. Cool completely (it will thicken further as it cools), then transfer to a jar and refrigerate for up to 2 weeks.

The chia seeds create a delightfully jammy texture without overcooking the berries, letting their bright flavor shine. Try swirling it into oatmeal for a fruity morning boost!

Tip: For smoother jam, blend halfway through cooking, then add chia seeds.

Blackberry and Rosemary Jam

This elegant jam balances sweet-tart blackberries with earthy rosemary—a surprising duo that’ll elevate your morning toast or cheese board.

Ingredients:

• 4 cups fresh blackberries
• 1 ½ cups granulated sugar
• 2 tbsp lemon juice
• 1 tbsp finely chopped fresh rosemary
• 1 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, mash blackberries with a potato masher until slightly chunky.
2. Stir in 1 ½ cups sugar, 2 tbsp lemon juice, and 1 tbsp rosemary. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat to medium and simmer for 20–25 minutes, skimming foam, until the jam thickens (it should coat the back of a spoon).
4. Remove from heat and stir in 1 tsp vanilla extract. Let cool 10 minutes before transferring to jars.

The rosemary’s piney notes cut through the jam’s sweetness, making it sophisticated enough for gifting. Tip: For a smoother texture, strain seeds after cooking (but we love the rustic look!).

Blackberry and Star Anise Jam

This jam is a sweet-tart dream with a whisper of warm spice—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 4 cups fresh blackberries
• 1 1/2 cups granulated sugar
• 2 tbsp lemon juice
• 2 whole star anise pods
• 1/4 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine the blackberries, 1 1/2 cups sugar, 2 tbsp lemon juice, 2 star anise pods, and 1/4 tsp salt. Mash the berries lightly with a wooden spoon to release some juices.
2. Bring the mixture to a simmer over medium heat, stirring often. Reduce heat to low and cook for 25–30 minutes, skimming off any foam, until the jam thickens and clings to the back of a spoon.
3. Remove the star anise pods. Let the jam cool slightly, then transfer to sterilized jars. It will continue to thicken as it cools.

The star anise adds a subtle licorice warmth that makes this jam feel extra special—no fancy canning required!

Tip: For a smoother jam, press the cooked mixture through a fine-mesh sieve before jarring.

Blackberry and Cardamom Jam

This fragrant jam balances sweet-tart blackberries with warm cardamom—a dream on toast, yogurt, or even swirled into oatmeal.

Ingredients:

• 4 cups fresh blackberries (about 1.5 lbs)
• 1 1/2 cups granulated sugar
• 2 tbsp lemon juice
• 1 tsp ground cardamom
• 1/4 tsp fine sea salt

Instructions:

1. In a heavy-bottomed pot, mash the blackberries lightly with a fork. Stir in 1 1/2 cups sugar, 2 tbsp lemon juice, 1 tsp cardamom, and 1/4 tsp salt.
2. Bring to a simmer over medium heat, stirring often. Cook for 20–25 minutes, skimming foam, until the jam thickens (it should coat the back of a spoon and hold a line when you drag a finger through it).
3. Remove from heat and let cool 10 minutes before transferring to jars. Seal and refrigerate for up to 3 weeks.

The cardamom adds a subtle floral warmth that makes this jam feel extra-special—like something from a cozy bakery.

Tip: For a smoother texture, press the jam through a fine-mesh sieve before jarring.

Blackberry and Basil Jam

This vibrant jam balances sweet-tart blackberries with a subtle herbal kick from fresh basil—perfect for slathering on toast or pairing with cheese.

Ingredients:

• 4 cups fresh blackberries
• 1 ½ cups granulated sugar
• 2 tbsp lemon juice
• ¼ cup finely chopped fresh basil
• 1 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, mash the blackberries lightly with a fork. Stir in 1 ½ cups sugar and 2 tbsp lemon juice.
2. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer for 20–25 minutes, skimming foam, until the jam thickens (it should coat the back of a spoon).
3. Remove from heat and stir in ¼ cup basil and 1 tsp vanilla extract. Let cool for 10 minutes.
4. Transfer to sterilized jars, leaving ¼-inch headspace. Seal and refrigerate for up to 2 weeks, or process in a water bath for shelf-stable storage.

The basil adds a fragrant twist that makes this jam stand out—try it with goat cheese on a cracker for a next-level snack.

Tip: For a smoother texture, strain the jam through a fine-mesh sieve before adding the basil.

Conclusion

With so many tasty ways to enjoy blackberry jam, there’s something here for everyone—whether you love classic recipes or bold new twists! We hope you’ll try a few (or all!) and let us know which ones are your favorites in the comments. Don’t forget to share this roundup with fellow jam lovers on Pinterest. Happy cooking!