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!
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.
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.