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Simple, Small Batch Blue & Blackberry Jam

This tasty blue and blackberry jam is so nice to serve with homemade pastries or even to give as a thoughtful present! If you have a cup of berries, you probably have everything you need to make it in your kitchen, already!

A Jar of jam tied with a string with a sprig of lavender tucked into the string. The jar is on a marble table with a lace runner and a few black and blue berries.

This recipe is made without pectin and with a small amount of cornstarch instead to help “jell” the jam. We’re also making a small batch, and not canning for long-term storage.

This jam will stay fresh for at least a month, but it probably won’t last that long. It has such a sweet, summer berry taste that you’ll love to cover fresh pastries with it in the morning.

I highly suggest serving it with these delicious lavender lemon scones!

A scone with jam on a decorative plate next to a spoon with jam, a few berries and a few dry roses.

A Few Blue & Blackberry Jam Tips

1. Berries that are more sour tend to work better for jams because they have more natural pectin which helps them jell, but store-bought berries tend to be riper and sweeter.

If you can’t find sour berries, no worries, the cornstarch in the recipe should do the trick, and even if it doesn’t and your jam comes out a little runny, there’s still a fool-proof way to make sure your jam is a nice consistency that you’ll find below 😉

2 images: a glass bowl with black and blue berries on a marble table with a lace runner next to an image of berries in a measuring cup, a cut lemon, a potato masher and bowl of sugar on a marble table.

2. Don’t overcook your jam. If you’ve added your cornstarch and your jam is simply not jelling, make sure not to overcook it in hopes of reducing it.

If it’s overcooked, it will taste like molasses or burnt caramel and will need to be thrown away.

3. Don’t purée your berries before your cook, otherwise you’ll just end up wit a berry soup that’s not very appetizing. Use a potato masher to break the berries up as they cook, leaving some berries a bit chunky.

4. Don’t use less sugar. You may have the inclination to reduce the sugar in your recipe. Don’t do it. The sugar is the main jelling component of the jam and helps to keep it from going bad too soon.

5. If you’ve cooked it properly and it’s still runny, simply strain a bit of the liquid. That’s all there is too it. Keep in mind you probably won’t have to strain too much if this happens, as your jam jells as it cools, so it might seem more runny than it actually will become.

A small strainer straining liquid out of jam over a glass bowl.

6. You can make your jam last longer by adding a drop or two of rum or vodka to the lid of your jar. It will help to prevent the spread of mold.

Can I Use Frozen Berries Instead of Fresh?

You can, but make sure to thaw your berries completely first. However, I’ve never had frozen blueberries that tasted as good as fresh ones, and that makes a bit of a difference with this jam. It loses a bit of it’s pizzaz with frozen blueberries.

But if it’s all you have, and you’ve allowed your berries to thaw to room temperate, go ahead and use them, making sure to also use any juices that may have seeped out while thawing.

Blue & Blackberry Jam – Step by Step

1. Add your berries and lemon juice to an enamel or stainless steel sauce pan and cook them over a medium flame.

2. Just as you begin cooking, mash them with your potato masher, making sure to leave some berries chunkily mashed. Allow to cook for about 3 minutes until bubbling.

A step by step process of how to make black and blueberry jam.

3. Add the sugar, stir and increase to a high flame. Bring to a bubbling boil. Once the berries are boiling, reduce to a medium simmer for about 5 minutes. Continue to stir.

4. If you’re jam still appears to be very liquidy after that 5 minutes of simmering and stirring, add your cornstarch. The sourness of your berries will be a factor in the consistency of your jam.

If they’re sour, it may not require cornstarch, if they’re sweet, they may require up to 2 tsp. If you’ve added cornstarch, give it a nice stir and let it cook for another two minutes on a simmer. Once the consistency is a syrupy thickness, it’s done.

A closeup of blackberry jam over a saucepan full of jam.

Remove from heat and allow to cool in a container to room temperature. Then cover and refrigerate.

Note: Again, if your berries were very sweet, and your consistency is a little runny, simply strain some of the juice before allowing it to cool to room temperature. It will jell further as it cools, so don’t strain too much.

A top down shot of black and blueberry jam in a glass jar on top of a marble table with a lace runner. there are 3 berries beside the jar.

Help Yourself To a Few More of My Sweet Treats

• Beautiful Lemon and Raspberry Cheesecake Bars
• Sunshine Lavender Lemon Bars
• Creamy, No-Bake Lemon Cheesecake Mousse with Strawberries
• Baileys & Mocha Jello Truffles

For more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see! 

5 from 1 vote
Simple, Small Batch Blue & Blackberry Jam
Prep Time
5 mins
Cook Time
10 mins
Cooling Time
1 hr
Total Time
15 mins
 

This tasty blue and blackberry jam is so nice to serve with homemade pastries or even to give as a thoughtful present!

Course: Spread
Cuisine: International
Keyword: afternoon tea, brunch, summer
Servings: 10 Servings
Calories: 108 kcal
Author: Genevieve Morrison
Ingredients
  • 1 cup mixed blueberries & blackberries
  • cup granulated sugar
  • 1 tbsp. lemon juice
  • 2 tsp. cornstarch
Instructions
  1. Add your berries and lemon juice to an enamel or stainless steel sauce pan and cook them over a medium flame. 

  2. Just as you begin cooking, mash them with your potato masher, making sure to leave some berries chunkily mashed. Allow to cook for about 3 minutes until bubbling.

  3. Add the sugar, stir and increase to a high flame. Bring to a bubbling boil. Once the berries are boiling, reduce to a medium simmer for about 5 minutes. Continue to stir.

  4. If you’re jam still appears to be very liquidy after that 5 minutes of simmering and stirring, add your cornstarch. The sourness of your berries will be a factor in the consistency of your jam. If they’re sour, it may not require cornstarch, if they’re sweet, they may require up to 2 tsp. If you’ve added cornstarch, give it a nice stir and let it cook for another two minutes on a simmer. Once the consistency is a syrupy thickness, it’s done.

  5. Remove from heat and allow to cool in a container to room temperature. Then cover and refrigerate. 

Nutrition Facts
Simple, Small Batch Blue & Blackberry Jam
Amount Per Serving (2 tbsp.)
Calories 108
% Daily Value*
Potassium 8mg 0%
Total Carbohydrates 27g 9%
Sugars 26g
Vitamin A 0.1%
Vitamin C 1.2%
Calcium 0.1%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.
This tasty blue and blackberry jam is so nice to serve with homemade pastries or even to give as a thoughtful present! #blackberry, #blueberry, #jamrecipe, #jam, #afternoontea

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