Print

Small Batch Blackberry Cherry Jam

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.

  • Author: The Simple, Sweet Life
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 1 pint 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

For the blackberry cherry jam:

  • 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

Canning equipment:

  • 2 half pint jars + lids
  • Water bath canning pot
  • Funnel
  • Jar lifter

Instructions

  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.

Notes

  • 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.
  • 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 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.
  • 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.

Nutrition

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