Name: Small Batch Blackberry Cherry Jam
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: Heaping 1/2 cup cherries, pitted and finely chopped; Heaping 1/2 cup blackberries, crushed; 1 1/2 cup granulated sugar; 2 1/2 tbsp powdered pectin; 2 half pint jars + lids; Water bath canning pot; Funnel; Jar lifter

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Breakfast will be anything but bland with this easy, small batch blackberry cherry jam! Perfect for topping toast, waffles and pancakes or filling delicious homemade cakes. Read all the way through to catch my best tips and tricks for making jam, including how to can at high altitudes and how to make a low sugar version.

Nothing takes your cakes to the next level like filling them with your own, homemade jam.

Last month I made a boozy, strawberry champagne jam for all your cake filling needs and this month I'm kicking things back to a classic: blackberry cherry jam.

This jam is not only perfect for filling white cakes, but it pairs beautifully with rich, chocolate cakes as well.

How to make blackberry cherry jam

First, fill your canner with water and bring to a near boil. Keep your glass jars and lids in the canner so that they’re hot and sterilized when you’re ready to use them.

Second, pit and finely dice your cherries. Place the cherries and blackberries in a medium pan and mash with a potato masher.

For nearly seedless jam, strain the mashed blackberries through a fine-mesh sieve before adding them to the cherries.

Third, add the sugar and bring the mixture to a rolling boil over medium-high heat. Boil for 1 minute, stirring constantly.

Add the pectin and bring the jam back up to a rolling boil. Cook for 1 minute.

Remove the jam from the heat and gently stir the mixture, allowing the foam to settle. Skim any residual foam off the top.

Fourth, remove the jars and lids from the canner. Ladle the hot jam into the jars (a funnel is really helpful for reducing spillage) leaving ¼″ of space between the jam and the rim of the jar.

Wipe the rims with a clean, damp paper towel. Place the lid on the jar and screw the rim on until finger tight (the jars will be hot so you just want to get the lids as tight as you can using just your finger tips).

Finally, make sure the water in your canner is boiling. Place the jars in the canner and process in the boiling water for 10 minutes. Remove the jars and allow them to cool.

The lids should seal within 24 hours.

Tips for making blackberry cherry jam

For seedless jam: Strain the crushed blackberries through a fine mesh sieve or cheesecloth, using a spatula to press out the juice and pulp.
Use all of the sugar called for in the recipe: Pectin binds to sugar, so using less sugar than the recipe calls for will result in a jam that doesn’t set.
How to mash the berries without a potato masher: No potato masher? No problem! You can mash the berries once they begin to cook and soften with a wire whisk.
Sweetener alternatives: If you’re looking for a way to cut the amount of sugar in this recipe, you can swap out half of the sugar for a sweetener alternative (like stevia). Make sure to use low or no-sugar-needed pectin in place of regular pectin.
How to tell if your jam has set: There are many tricks to tell if your jam has cooked long enough to set, but my personal preference is to test the drip. If you pull the spoon out of your jam and it runs off in one continuous stream, it hasn’t cooked long enough. If it drips off in big dollops, it has cooked long enough.
Adjusting processing time for altitude: If you're making jam at more than 1,000 feet above sea level, here's how to adjust how long to process the jars in boiling water.
Storing jam: Because this jam has been cooked and sealed into jars it can be stored at room temperature, away from direct sunlight for approximately 18 months.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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