Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Small Batch Blackberry Jam with Cinnamon and Vanilla Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 60 reviews
  • Author: Ivy
  • Prep Time: 10 minutes (plus 2 hours for maceration)
  • Cook Time: 25 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 3 to 4 half-pint jars depending on straining
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Small Batch Blackberry Jam with Cinnamon and Vanilla is a delightful homemade preserve that combines the natural sweetness of fresh blackberries with warm cinnamon and aromatic vanilla. The recipe calls for a gentle maceration followed by stovetop cooking to achieve a rich, flavorful jam perfect for spreading on toast or adding to desserts. Optional straining reduces seeds, creating a smoother texture while maintaining a lovely blackberry essence.

Ingredients

Jam Ingredients

  • 2 pounds (908 grams) fresh blackberries
  • 3 cups (600 grams) granulated sugar
  • 2 tablespoons (30 ml) fresh-squeezed lemon juice
  • 1 cinnamon stick (about 3 inches long)
  • 1½ teaspoons pure vanilla extract

Instructions

  1. Prepare Jars: Clean three to four 8-ounce jars with hot soapy water (use four jars if you are not straining the jam). Rinse thoroughly with hot water and dry with a clean dish towel to ensure they are ready for sterilized storage.
  2. Rinse Blackberries: Place the blackberries in a colander and gently rinse them with water. Spread the berries out on paper towels to absorb excess moisture and help prevent diluting the jam.
  3. Combine and Macerate: In a large pot, combine the rinsed blackberries, granulated sugar, fresh lemon juice, and the cinnamon stick. Stir gently to combine and let the mixture sit at room temperature for 2 hours, stirring occasionally. This process allows the fruit to release its juices and helps dissolve the sugar thoroughly.
  4. Cook the Jam: Bring the pot to a boil over high heat. Once boiling, reduce heat to medium and maintain a boil while stirring occasionally. As the jam cooks, foam will rise to the surface; skim off the foam using a tablespoon and set it aside or discard. Continue cooking until the jam reaches a temperature of 220°F (104°C), which takes about 25 minutes.
  5. Remove from Heat and Add Vanilla: Once the jam reaches the target temperature, remove the pot from the heat. Stir in the pure vanilla extract gently off the heat to preserve its aroma. Let the jam cool for approximately 10 minutes to make it easier to handle, especially if you decide to strain it.
  6. Optional Seed Reduction: For a less seedy jam, place a fine-mesh sieve over a bowl and pour about half the jam through it. Press the pulp with a spatula to push the jam through while leaving the seeds behind. Discard the seeds and stir the strained jam back into the unstrained half. This step reduces the seeds by half and yields three half-pint jars instead of four, maintaining a good texture.
  7. Store the Jam: After the jam has cooled about 10 minutes, transfer it into the clean jars. Allow the jars to cool to room temperature before refrigerating. The jam can be stored in the refrigerator for 2 to 3 weeks.
  8. Freezing Instructions: To freeze the jam, fill jars leaving a 1/2-inch headspace. Cool the jam completely, refrigerate the jars overnight, then place them in the freezer. Chilling the jars first prevents cracking due to temperature shock.

Notes

  • If you do not strain the jam at all, you will yield 4 half-pint jars. Partial straining reduces jars to 3 but produces fewer seeds.
  • The foam skimmed from the cooking jam is edible and can be saved to spread on toast or add to other dishes.
  • Stirring in vanilla extract off the heat preserves its delicate aroma and flavor.
  • Chilling jars before freezing helps prevent cracking caused by temperature changes.

Find it online: https://ivysrecipes.com/small-batch-blackberry-jam-with-cinnamon-and-vanilla-recipe/