This sweet, small-batch homemade blackberry jam made with Erandy Reserve blackberries, fresh lemon juice, and warm cardamom is easy to make.
This quick jam recipe delivers rich berry flavor, vibrant color, and the perfect spreadable texture for toast, biscuits, light appetizers, and brunch boards.
Easy Cardamom Blackberry Jam
Spring is peeking around the corner, which means spring appetizers and North Bay Produce’s Erandy Blackberries are in peak season.
Whether you love making jam or are trying it for the first time, this Blackberry jam recipe is easy to follow.
This homemade jam was the perfect addition to our toasted sourdough prosciutto lemon curd appetizer we shared yesterday!
We’re upgrading this recipe by using the Erandy Reserve blackberries for a few reasons:
- These premium blackberries are plump, juicy, richer in flavor, and with fewer seeds
- They have a higher natural pectin, which means less added pectin
- larger and juicier compared to conventional blackberries, resulting in a jam with more natural juiciness and smoother consistency
- Erandy Reserve Blackberries are known for their naturally balanced sweetness with less tartness.
You can find North Bay Produce’s Erandy Blackberries in stores now.
What You Will Need:
Blackberries. I used two pints of North Bay Produce Erandy Reserve Blackberries. These berries are plump, juicy, and naturally sweet, which makes them perfect for jam. Their rich flavor and deep color create a bold, vibrant jam with beautiful texture.
Cane or Raw Sugar. Sugar helps draw out the juices from the berries during the maceration process and balances the natural tartness of blackberries. It also helps the jam thicken as it cooks.
Fruit Pectin. A small amount of fruit pectin helps the jam set properly and gives it that classic spreadable texture.
Fresh Lemon Juice. Lemon juice brightens the flavor of the berries and helps activate the pectin so the jam thickens the way it should.
Sea Salt or Kosher Salt. Just a touch of salt balances the sweetness and brings out the blackberries’ natural flavor.
Ground Cardamom. Cardamom adds a subtle, warm, floral spice that elevates the jam and makes the blackberry flavor pop. It gives the finished jam a slightly sophisticated twist that pairs beautifully with the fruit.
How To Make Easy Blackberry Jam
Serving: 24 ounces (three 8-ounce jars)
Ingredients:
- 2 pints of North Bay Produce Erandy Blackberries
- 3/4 cup of cane or raw sugar
- 2 1/2 tsps of fruit pection
- 2 tbsps of fresh lemon juice
- 1 tsp of sea salt or kosher salt
- 1/2 tsp of ground cardamom
Directions:
- Wash and drain the Erandy blackberries, then add them to a heavy-bottomed pot.
- Add the sugar and gently mash the blackberries and sugar together. Cover the pot with a tight-fitting lid and allow the berries to macerate for several hours or overnight.
- Remove the lid and place the pot over medium-high heat. Bring the mixture to a boil, stirring frequently.
- Stir in the salt, cardamom, and lemon juice. Then, sprinkle the powdered fruit pectin evenly over the mixture and stir well to dissolve.
- Reduce the heat to medium and continue cooking, stirring frequently to prevent scorching, until the mixture thickens and becomes jammy (about 15-20 minutes).
- Remove the pot from the heat and let the jam cool slightly.
- Spoon the jam into three sterilized 8-ounce jars.
Tip: Place a small spoonful on a chilled plate to test whether the jam is ready, and let it sit for a few seconds. Run your finger through the jam—if it wrinkles and holds its shape, it’s ready. If not, continue cooking for another 2-3 minutes and test again.
Store jars in the fridge for 2-3 weeks.
Storage Tips:
Store jars in the fridge for 2-3 weeks.
For longer storage, process the filled jars in a boiling water bath for 10 minutes, then allow them to cool completely before storing them in a cool, dark place for up to a year.
There are so many delicious ways you can use this blackberry jam recipe.
- toast or bagels
- pancakes or French toast
- cocktails and coffee
- brunch boards
- sandwiches and appetizers
One of the most recent ways we used up some of this homemade blackberry caradmom jam was by slathering lemon curd onto toasted asiago sourdough, layered with prosciutto and a heaping dollop of jam.
Top this small bite with fresh mint, and it’s a wrap! This is a delicious appetizer idea for a spring weekend brunch, too.
We used Trader Joe’s Lemon Curd, which is soooo good! Highly recommend trying it!
More Recipes:
Strawberry Pineapple Margarita
Peach & Burrata Salad with Shrimp and Jammy Eggs
Small Batch Strawberry Jam With Pectin
Stuffed French Toast + Strawberry Champagne Jam
How To Make Easy Blackberry Jam
Ingredients
- 2 pints of North Bay Produce Erandy Blackberries
- 3/4 cup of cane or raw sugar
- 2 1/2 tsps of fruit pection
- 2 tbsps of fresh lemon juice
- 1 tsp of sea salt or kosher salt
- 1/2 tsp of ground cardamom
Instructions
- Wash and drain the Erandy blackberries, then add them to a heavy-bottomed pot.
- Add the sugar and gently mash the blackberries and sugar together. Cover the pot with a tight-fitting lid and allow the berries to macerate for several hours or overnight.
- Remove the lid and place the pot over medium-high heat. Bring the mixture to a boil, stirring frequently.
- Stir in the salt, cardamom, and lemon juice. Then, sprinkle the powdered fruit pectin evenly over the mixture and stir well to dissolve.
- Reduce the heat to medium and continue cooking, stirring frequently to prevent scorching, until the mixture thickens and becomes jammy (about 15-20 minutes).
- Remove the pot from the heat and let the jam cool slightly.
- Spoon the jam into three sterilized 8-ounce jars.
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