This easy and unique homemade blackberry jam 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!
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.
🥄 Ingredients notes
- 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. 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.
Next, add in the remaining ingredients and stir to combine. Heat the 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.
Allow the 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.
⭐ Expert tips
- This 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 seedless, process your blackberries through a food mill first to remove the seeds and then mix them with the sugar.
🥡 Storage instructions
Since this 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.
🥄 How to use
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!
🥞 More sweet breakfast recipes
If you loved this recipe for homemade blackberry jam, check out these other breakfast recipes, that I know you will love too!
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.Print