Small Batch Blackberry Cherry Jam

jar of blackberry cherry jam with a spoon of jam next to it

5 from 10 reviews

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.



For the blackberry cherry jam:

Canning equipment:


  1. Fill your canner with water and bring to a near boil.
  2. Keep the glass jars and lids in the canner to keep them hot while you prepare the jam.
  3. In a medium saucepan, combine the blackberries, cherries and sugar.
  4. Bring the mixture to a boil, mashing the softening fruit with a potato masher until evenly crushed.
  5. Boil the jam at a rolling bowl for one minute, stirring constantly.
  6. Add the pectin, return the mixture to a rolling boil and cook for 1 minute more.
  7. Remove the jam from the heat and gently stir the mixture, allowing the foam to settle. Skim any residual foam off the top.
  8. Remove the jars and lids from the canner. Ladle the hot jam into the jars leaving 1/4″ of space between the jam and the rim of the jar.
  9. Bring the water in the canner to a boil.
  10. Wipe the rims with a clean, damp paper towel. Place the lid on the jar and screw the rim on until tight.
  11. Place the jars in the canner and process in the boiling water for 10 minutes. Remove the jars and allow them to cool.
  12. The lids should seal within 24 hours.



Keywords: cherry jam, blackberry jam recipe, how to make jam