Those are the canning jars sterilizing in the background and that is the world's coolest spoon rest next to them
Here is another simple and delicious jam. Again, the best jam is made from the freshest almost overripe fruit, so if you don’t grow it yourself find a place that does. I like blackberry jam really chunky, if you prefer it smoother mash the berries as they cook. For how to can jam go here.
Blackberry Jam
- 9 cups blackberries
- 1 cinnamon stick
- 2 1/2 cups sugar
In a large stock pot add berries, cinnamon stick and sugar. Bring to a boil over medium heat and cook stirring constantly for 30 minutes. Can immediately.
Rufus' Food and Spirits Guide 
Canning is my new favorite thing. Thanks for the recipe!
This recipe is my jam. Yes, I know, that was an awful play on the word. Sounds like this was delicious though. Loving the cinnamon, oh, and the All-Clad pot. 🙂
We registered for those when we got married and Katherine was kind of embarrassed to have such pricey stuff on the registry. But you get a discount on anything you register for, so it was smart. We bought an All-Clad a month until we had enough. Foodies!
Ah, dream come true! That’s brilliant. I plan on doing the same–maybe throwing in a request for a Le Creuset dutch oven as well. 🙂
Oh yum! My grandma used to make this – and I loved it!!!!! She might still make it, but I haven’t had it since I was a kid. If I wasn’t so terrified of canning…
Looks absolute amazing and like summer! : )
I like the chunky texture too, and I love blackberries!
Yum!! Love jam. Will have to try this recipe.
I’ve never made jam before, so this should be a treat for me. I will pick a lazy day and see what I come up with.
My mom canned raspberry jam, strawberry jam, orange marmalade, ketchup, pickles, etc. This post brought back fond memories.
Hmm…I’ve made my own tortillas. I bet a fun fruit jam would go great as my next choice. And, blackberry is such a different berry for jams. This looks great!
I´m waiting now for September when I can go “brambling” (as we Brits like to call collecting blackberries!). Lovely, straighforward recipe…love the cinnamon….and I love your spoon rest!
Oh that’s what the other September reference is. I didn’t realize they came in so late there.:)
Love blackberry jam – my mother used to “pad out” the blackberries a bit by adding apple to the jam too. Chunky Blackberry and Apple jam – yum!
Oh that would be cheaper. It’s a small fortune to buy berries.
Looks so delicious sizzling on the stovetop!
Bring on September yippee, I love making jam. I stick my jars in the oven while making the jam to sterilize them. My dad just made gooseberry and elderflower jam. Can’t wait to eat it 🙂
I love Blackberries, my favourite kind of jam. Might have to give this a try one day!
Super simple! Love that!
Never ceases to amaze me how easy jam is to make and blackberry jam is very high on the list of favourites for me – especially over hot scones just out of the oven. Love the addition of the cinnamon stick.
🙂 Mandy
You make this seem so simple. And of course it looks fabulous. Tempting to try!
My husband is the resident jam maker, I don’t eat jam and never made it myself – his recipe is almost exactly like yours. He hasn’t made it in a while… right now he is in his granola phase. Yeah, I married a former hippie 🙂
I’ve always wanted to try making jam, but the canning process seems to laborious! Maybe one day I’ll try it 🙂 This look completely delicious.
Oh you make it look so easy!! Since I don’t do the canning thing, wouldn’t you think I could just simply make a small amount and keep for a few days?
I don’t see why not. We opened one jar right away. It’ll keep in the fridge for sometime.
what a colour. I love taking photos of fresh, colourful fruit/veg against stainless steel – your photos looks amazing. And I bet the jam tasted good.
YUM. Looks delicious. So good on some sourdough toast!
This is such a lovely jam, Rufus! Wonderful job on it. This is why I love summer – so many gorgeous fresh fruits at the ready for recipes like this… I’ll have to give this a go sometime!
There is nothing like homemade jam..
My favorite is apricot but I love blackberry too..
Love the picture..it is sums up the whole story 🙂
Bravo!!! We all should be making jam from fresh seasonal fruit. It is so easier, healthier, and more tasty!!!
Yumm! Canning is on my list of skills to learn this summer. I am going to have a lot of tomatoes on my hands. Most of my tomato plants are supposed to produce 1 lb+ tomatoes. Went for the biggies this year 🙂
Wow, that is big. Hope they turn out well.
canning- thats a mystery Ide like to try someday.
I so much prefer home-made jam over store bought. You just can’t beat it. And those pots on your stove remind me of Mom’s stove top when I was a boy during blueberry season. Thanks for the recipe and the smile.
Really? World’s coolest spoon rest? Can we see the whole thing please? (ever curious…! grin…) Oh and the jam-2-b looks fab!!
We should probably do a slideshow of just the spoon rest. We got it for $2 at a yard sale, that’s how we roll.
I love love love blackberries. This looks amazing and delicious!
Looks great. I have to try this canning thing.
Yummy!
Wow this looks so amazing! And super easy too. I’d have to brush up on how to can food though before I attempt this!
I did an earlier post on that link is above, but I do it the old fashioned way. Lots of people have pressure canners, different process.
Wow I’ll have to look into that 🙂
One of my “Tasmanian” posts will cover “scrumping” (a word passed on to me by a Brit friend): the practise of gathering fruit and berries growing semi-wild along roadsides and property boundaries.
Blackberries grow wild in many places in Tasmania, in fact they’re an environmental pest, but I figure, why not make the most of it? There are a couple of spots we go to every summer: an hour or so of getting dirty and scratched to pieces, but at the end of it we have a couple of kilos of some of the most delicious berries you’ll find anywhere.
Then on the way home, stop to raid some of the apple trees that grow wild everywhere, too (well, Tasmania was known as the ‘Apple Isle’). In an easy ten minutes we’ll have half a dozen plastic shopping bags full.
Unfortunately, this year our favourite spot looked as if it had been recently sprayed. Without knowing what had been sprayed and when, we decided not to risk it (properly dealt with, though, herbicides are much less of a problem that is popularly believed, though). It wasn’t a great loss: we still have a dozen or more jars of blackberry jam from a season or two ago, and even one or two bags in the freezer from last season.
Oh, and I know, “scrumping” properly means to steal fruit from an orchard, but when I described our berry-gathering trips to my British friend, that’s what she labelled them).
I was not familiar with the term scrumping so I wouldn’t have corrected your usage. That sounds amazing. My wife picked raspberries growing up in the woods behind her parents’ house. In fact, they were wild raspberries and she didn’t even realize that until she was older and saw the difference at a restaurant. Anyway, the woods were developed when she was in college or so. Can’t wait to see your post.
Gorgeous – and Yum!
I had no idea that’s all it takes to make jam. Very cool. Love that you added cinnamon – I put it in everything!
Yep, I think it’s the canning that scares people off.
Love this! Something I completely relate to. Every summer my family spent a weekend picking blackberries with their own 5-gallon bucket each, so my grandmother could make blackberry jam and jar enough to last everyone for the year. Thanks for sharing.
I love making jam but I like eating it even better. I always make strawberry and raspberry jam but I’ve never tried making blackberry before. This looks delicious! If I bring over some toast can I have some?
If you bring those potatoes too or that cheesecake, it’s a deal. I drive a hard bargain!
Another great filling for a donut.
Ha, no doubt. I worked at a bakery in high school and it killed my taste for donuts.
I’ll never forget the moment I first tried blackberry jam. OK, so it was Smuckers at a diner, in one of those little peel off cups. Having always favored raspberry jam, I had never even thought of blackberry replacing it. Let me tell you, it was even better. Now I need to make it from scratch, and your jam recipe looks to be the ultimate blackberry jam, just three ingredients..right up my alley!
Great i need to make this ASAP, my friend left for France and she told me to pick her blackberries from her garden. Perfect time to make this post so I can make some blackberry jam and share it with her when she comes back! 🙂
Mmm…jam. I need to learn how to can things!
It’s so easy, check out my link, seriously. You CAN do it!
blackberry jam and i fell out. when me and the GF were in the midst of trying to move in together and sort all the millions of forms/packing etc etc she went on a walk in her village and came across a load of blackberries. unable to leave them there she picked them all and procedded to make endless amounts of jam when it was the LAST thing she had time for…
needless to say we had tonnes of the stuff. and yes it was good. and that is what we ate for our first meal in our flat. blackberry jam and bread rolls. the memories!
You can’t just leave free blackberries on the side of the road! You have the best stories.
haha! so true. i know you can’t but at the time I found it so painfully annoying at the time!!
Oh. My. Goodness. That looks amazing, and I am sure it smells as wonderful if not better than it looks. I think I may have to hunt down some blackberries on our trek to the east so we can make this when we get back.
YUMMMMM! Reminded me of childhood…..
Come September, we have wild blackberries everywhere, I mean everywhere, they are so bad they will take over a garden in no time, believe me! We love to pick as many as we can, preserves, jellies, jams, pies, frozen and you name it ~ your pictures make me want some fresh blackberries now….RaeDi
That sounds wonderful. Not the overtaking the garden, but having them grow wild.
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I just picked a ton of gorgeous blackberries with a friend yesterday and I am making this jam today!! I remembered that you posted this back in June when I was still waiting for the thought of fresh berries in Vermont. Worth the wait.
Definitely, and they’re long gone here!
The batches came out great. I did one that was all blackberry and one that was blackberry raspberry.
Oh great! I’m so glad to hear it. Everyone thinks jam is so hard. I love that you did a combo. Now you just need to try the blackberry mint julep!
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