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    Home » Recipes » Homemade sauces and dips

    Published: Aug 18, 2021 · Modified: May 21, 2022 by Amanda · This post may contain affiliate links · This blog generates income via ads

    Homemade Blackberry Jam Recipe

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    spoon holding blackberry jam and mason jar filled with blackberry jam and a spoon in it
    two mason jars filled with blackberry jam

    This homemade blackberry jam recipe is made from scratch with fresh tarragon. With only 5 simple ingredients, this small batch blackberry jam uses no pectin for a gourmet taste that goes well with many baked goods!

    two mason jars with blackberry jam and fresh blackberries around them this recipe!

    This post was originally published in May 2018 and has been updated for content.

    I have always been a huge berry lover and enjoy using fresh berries to make strawberry biscuits or blueberries muffins. This homemade blackberry jam is one of my favorite things to make during the spring and summer time. Blackberries here in Utah are especially delicious and give this homemade jam amazing flavor.

    This blackberry jam would be great on homemade honey wheat bread, buttermilk pancakes or on banana bread with greek yogurt!

    Jump to:
    • 🥄 Ingredients notes
    • 🥣 Step by step instructions
    • ⭐ Expert tips
    • 🥡 Storage instructions
    • 🥞 More sweet breakfast recipes
    • 📖 Recipe
    • 💬 Comments

    🥄 Ingredients notes

    blackberries, lemons, fresh tarragon, sugar and salt on a sheet pan
    • Blackberries - Fresh blackberries are typically in season from May to September. They peak in June and July and tend to be the sweetest and juiciest in those months. Look for berries that are not shriveled and that have a shiny texture to them.
    • Tarragon - Fresh tarragon has a mild licorice flavor that pairs very well with the blackberries in this blackberry jam. If fresh is not available, 2 teaspoons of dried tarragon may be used instead. Alternatively, fresh thyme, basil or rosemary would also be good substitutes.

    🥣 Step by step instructions

    First, mash the blackberries with the sugar in a small pot using a fork or pastry cutter until all of the sugar is absorbed into the blackberries and no large pieces remain.

    fresh blackberries mashed with sugar in a pot with a pastry cutter

    Next, add in the remaining ingredients and stir to combine. Heat the blackberry jam until it begins to boil, reduce the heat and allow it to simmer. Cook for about 20 minutes, until it is reduced and slightly thickened.

    wooden spoon holding a scoop of homemade blackberry jam

    Allow the blackberry jam to cool off of the heat for about 15 minutes. Pour jam into half pint jars or another air tight container and refrigerate until completely cooled.

    overhead shot of mason jar filled with blackberry jam and a spoon in it

    ⭐ Expert tips

    • This blackberry jam will foam up quite a bit, especially at the beginning of cooking. Stir occasionally and reduce the heat if needed to prevent it from boiling over.
    • To make this blackberry jam recipe seedless, process your blackberries through a food mill first to remove the seeds and then mix them with the sugar.

    🥡 Storage instructions

    Since this blackberry jam is not canned, it will need to be stored in the refrigerator or freezer in an air tight container. It will last in the refrigerator for 3-4 weeks or the freezer for 10-12 months.

    🥞 More sweet breakfast recipes

    If you loved this homemade blackberry jam recipe, check out these other breakfast recipes, that I know you will love too!

    • The Perfect Crepe Batter
    • Blueberry French Toast Casserole
    • Overnight Cinnamon Rolls

    Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

    📖 Recipe

    two mason jars filled with homemade blackberry jam with fresh blackberries around it

    Homemade Blackberry Jam Recipe

    Amanda
    This homemade blackberry jam recipe is made from scratch with fresh tarragon. With only 5 simple ingredients, this small batch jam uses no pectin for a gourmet taste that goes well with many baked goods!
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Course Appetizer, Baking, Breakfast, Brunch, Snack
    Cuisine American
    Servings 12 servings
    Calories 112 kcal

    Ingredients
      

    • 12 ounces fresh blackberries
    • 1 ½ cups granulated sugar
    • ¼ cup fresh tarragon leaves chopped
    • 3 teaspoons fresh lemon juice approximately ½ lemon
    • 1 pinch kosher salt

    Instructions
     

    • In a small pot, combine blackberries and sugar and mash with a fork or pastry cutter until the sugar is absorbed by the berries and no large lumps remain.
    • Add chopped tarragon, lemon juice, and salt and stir to combine.
    • Heat the pot on the stovetop over medium high heat and bring to a boil. Lower the heat to medium low and allow the mixture to simmer for 20 minutes, stirring occasionally, until reduced and slightly thickened.
    • Cool the jam off of the heat for 15 minutes and then pour into half pint mason jars or an airtight container to completely cool in the refrigerator.

    Notes

    • Recipe yields enough jam to approximately fill two half pint mason jars.
    • Since the jam is not canned, it must be stored in the refrigerator or freezer. Stored in an airtight container, it will last up to 3-4 weeks in the refrigerator and up to 10-12 months in the freezer.
    • Blackberry jam will foam up quite a bit when simmering, especially at the beginning. Stir occasionally and reduce the heat if needed to prevent it from boiling over.
     

    Substitutions and Variations

    • To make this blackberry jam seedless, process your blackberries through a food mill first to remove the seeds and mash them smooth.
    • If fresh tarragon is not available, 2 teaspoons of dried tarragon may be used instead.
    • Fresh basil, rosemary or thyme may also be used as a substitute for the tarragon.
     

    Serving Suggestions

    This homemade blackberry tarragon jam would go wonderfully on top of cinnamon applesauce muffins, honey wheat bread or even on a charcuterie board. It can also be used as a filling inside of a layered cake or cannoli cupcakes!

    Nutrition

    Serving: 2TablespoonsCalories: 112kcalCarbohydrates: 28gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 80mgFiber: 2gSugar: 26gVitamin A: 105IUVitamin C: 7mgCalcium: 21mgIron: 1mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!
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    Reader Interactions

    Comments

    1. Melinda says

      August 21, 2021 at 3:25 pm

      5 stars
      Oh my goodness,I love tarragon but never thought of a combination like this. Brilliant! I’m off to buy berries and get this made.

      Reply
      • Amanda says

        August 21, 2021 at 3:30 pm

        Excellent! Can't wait to hear how it turns out for you 🙂

        Reply
    2. Jeri says

      August 19, 2021 at 7:47 pm

      5 stars
      I love homemade jam, and this one had such an amazing flavor, delicious!

      Reply
      • Amanda says

        August 21, 2021 at 3:12 pm

        Thank you so much!

        Reply
    3. Alexandra says

      August 19, 2021 at 4:47 pm

      5 stars
      Homemade jam is the best - and it makes such a wonderful edible gift. Love the addition of tarragon! It adds such great flavour.

      Reply
      • Amanda says

        August 19, 2021 at 7:17 pm

        Great idea for gifts!

        Reply
    4. Oscar says

      August 19, 2021 at 4:18 pm

      5 stars
      Who knew blackberry and tarragon would be so good together? This was delicious. Great recipe.

      Reply
      • Amanda says

        August 19, 2021 at 7:18 pm

        Thank you! It's a great combo!

        Reply
    5. Megan Ellam says

      August 19, 2021 at 3:19 pm

      5 stars
      What a delicious combination of flavors. I never thought to match tarragon with blackberries. Amazing combo!

      Reply
      • Amanda says

        August 19, 2021 at 7:18 pm

        Thank you so much!

        Reply
    6. Agnieszka says

      August 19, 2021 at 2:55 pm

      5 stars
      This recipe is so simple and so delicious! We have a blackberry bush in our back yard and I wanted to try something different. The tarragon makes it extra spoecial.

      Reply
      • Amanda says

        August 19, 2021 at 3:12 pm

        Thank you so much, I'm glad you enjoyed it!

        Reply
    7. Jenny says

      August 19, 2021 at 12:17 pm

      5 stars
      Such great flavor combinations! This turned out delicious!

      Reply
      • Amanda says

        August 19, 2021 at 12:29 pm

        Thank you for trying the recipe!

        Reply
    8. Luca says

      August 19, 2021 at 8:55 am

      5 stars
      Didn't think of adding tarragon to jam but it works great with blackberries!

      Reply
      • Amanda says

        August 19, 2021 at 10:29 am

        A match made in heaven!

        Reply
    9. Kayla DiMaggio says

      August 19, 2021 at 8:51 am

      5 stars
      Oh my goodness, I am living for this jam! I could eat it all up with a spoon!

      Reply
      • Amanda says

        August 19, 2021 at 10:29 am

        Thanks Kayla! I'm glad you enjoyed it.

        Reply
    10. Anaiah says

      August 19, 2021 at 3:42 am

      5 stars
      This homemade jam was such a wonderful combination of flavors! I actually loved the tarragon in this. So happy that this was super easy to make and pectin-free. Thanks for this!

      Reply
      • Amanda says

        August 19, 2021 at 10:29 am

        Thank you, I'm so glad you liked it!

        Reply
    11. Addie says

      August 18, 2021 at 8:50 pm

      5 stars
      So yummy in a PB&J! Love it!

      Reply
      • Amanda says

        August 19, 2021 at 10:30 am

        Yes, definitely!

        Reply
    12. Melissa says

      August 08, 2019 at 2:27 pm

      5 stars
      I honestly didn't know how much I would like this jam because I don't love the licorice flavor of tarragon, but I do love all things blackberry. The tarragon is so perfectly subtle but present, and really livens up the standard blackberry jam. So if you aren't a huge tarragon fan, don't shy away from this recipe!

      Reply
      • Amanda says

        August 08, 2019 at 3:00 pm

        Thank you so much, I'm glad you are a fan!

        Reply

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