Blackberry Jam

★★★★★ 4 Reviews
colleenlucky7 avatar
By Colleen Sowa
from La Crosse, WI

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!

prep time 15 Min
cook time 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

How To Make

  • 1
    Clean berries. Remove large hard center of berries by squeezing out. Put berries in large stainless steel pot.
  • 2
    Cook over medium heat, stirring constantly, bring to a boil. Add the lemon zest and lemon juice. Boil for 3 minutes.
  • 3
    Add sugar. Stirring constantly, bring back to a boil that can not be stirred down. Add the Jell-O. Boil for 10 minutes.
  • 4
    Add the Sure Jell. Stirring constantly. Boil for 2 minutes. Remove from heat.
  • 5
    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.

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