Blackberry Jam

Colleen Sowa


This is an updated version of my great-grandmother's blackberry jam. This is such a good jam with many uses. Our family always has this for Christmas cookies and as a ice cream (home made) topping. We use it on toast, on cakes, cookie filling, ham glaze, in salad dressing... the possibilities are endless!

This makes a special gift for Christmas, we give it in a basket with other canned items and suggestions on how to serve each item.

Simple, easy, old fashion recipe that reminds all of the generations of a simpler time... and great-grandma!

pinch tips: How to Core and Slice an Apple



15 Min


30 Min


2 lb
2 lb
1 large
lemon juice, fresh (and the zest)
1 small
box blackberry or black cherry jell-o
1 box
sure jell

Directions Step-By-Step

Clean berries. Remove large hard center of berries by squeezing out. Put berries in large stainless steel pot.
Cook over medium heat, stirring constantly, bring to a boil. Add the lemon zest and lemon juice. Boil for 3 minutes.
Add sugar. Stirring constantly, bring back to a boil that can not be stirred down. Add the Jell-O. Boil for 10 minutes.
Add the Sure Jell. Stirring constantly. Boil for 2 minutes. Remove from heat.
Let sit for 3 minutes. Ladle into sterilized jars. Place lids and rings to fingertip tightness. Put jars in boiling water bath for 15 minutes. Remove jars to a towel lined counter to sit and cool for 24 hours before moving and storing.

About this Recipe

Other Tag: Quick & Easy