Spiced Blackberry Jam

Recipe by Annisette
READY IN: 40mins
YIELD: 1 qt




  • Combine the berries and lemon juice in a heavy 4-qt saucepan. Bring to a boil over medium-high heat, stirring often.
  • Stir in the sugar, lemon zest, and cinnamon, and allow the mixture to boil to dissolve the sugar.
  • Reduce the heat to medium. Boil gently for about 15 minutes, stirring often, until the temperature on a candy thermometer reaches 220F (substract 2F degrees for each 1,000 feet above sea level).
  • Remove pot from the heat. With a long-handled spoon, stir the jam and skim off any foam that rises to the top.
  • Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal the lid according to the manufacturer's instructions.
  • Cool the jars upright on a wire rack. Store in the refrigerator for up to 1 month.
  • For longer storage, process the jars in a boiling-water bath for 5 minutes after sealing. Add an additional minute of processing time for each 1,000 feet above sea level.
  • Cool on a rack and label. Store the jars in a cool, dry, dark place.