It seems to have gone straight from Spring into Summer this past week. The weather is warm and sunny and the days are getting longer and longer. We love this time of year because it means more activities outside and more play time of course! I’m not quite ready to get over the Spring flavors though. I feel like I just was getting started! Before we transition completely into Summertime, I want to share with you my Blackberry Tarragon Homemade Jam. It really highlights some of those fresh Spring flavors but is perfect for any time of year.
I have always liked berries of any type; strawberries, raspberries, blueberries, blackberries. However, since moving to Utah, I have started to buy berries a lot more. The blackberries specifically are so large and sweet here, how could you not love them? My youngest son, Max, is obsessed with all berries, but in particular, blackberries. Since they are his favorite and so happen to be in season, I decided to come up with this recipe, just for him.
I wanted to add something to the blackberries that paired well with the slightly tangy and sweet flavor. I chose to add fresh tarragon because it’s one of my favorite herbs. It has a unique licorice flavor but is not overpowering in this jam. You can taste just a hint of it mixed with the berries, making it an amazing combination. Try this homemade jam on biscuits, toast or even mixed in your vanilla yogurt. Its flavor is unmatched and would be a welcome addition to any afternoon tea or brunch table.
If you make any of my recipes, remember to snap a pic, tag it with #SaporitoKitchen and share it on social media.
I love seeing all of your creations!
Facebook: Saporito Kitchen
Pinterest: Saporito Kitchen
Pin This Recipe Now!
Blackberry Tarragon Homemade Jam
- 12 oz fresh blackberries
- 1 1/2 cup granulated sugar
- 1/4 cup chopped fresh tarragon
- 3 teaspoons fresh lemon juice
- pinch kosher salt
- In a medium saucepan, combine blackberries and sugar and mash to incorporate the berries with the sugar completely.
- To the blackberry sugar mixture, add tarragon, lemon juice, and salt. Stir to combine.
- Place saucepan on the stovetop over medium-high heat and bring to a boil. Lower to medium-low heat and simmer for 20-25 minutes until mixture is thick and viscous.
- Cool completely and store in the refrigerator for up to 3 weeks.