Blackberry-Spice Jam

This fresh blackberry jam, with a hint of cinnamon and ginger, captures the flavor of summer.

Makes: 4 cupsHands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Makes: 4 cups


  • 4 cups blackberries
  • 2 cups granulated sugar
  • 1 cup water
  • 1 tsp. lemon juice
  • 1 tsp. ground ginger
  • ¼ tsp. allspice
  • 1 cinnamon stick (3")
  • ⅛ tsp. salt
  • 1 package (1¾ oz.) dry pectin


  • Place blackberries in a heavy-bottomed saucepan and mash slightly with a potato masher or fork. Stir in sugar, water, lemon juice, ginger, allspice, cinnamon stick, and salt. Bring to a boil over high heat. Reduce heat to low and simmer 15 minutes.
  • Remove cinnamon stick. Increase heat to medium-high heat. Stir in the pectin and bring mixture to a rolling boil, stirring constantly. Continue to boil and stir for 1 minute. Skim off and discard any foam.
  • Ladle into hot, sterilized glass containers or jars, leaving 1" of headspace. Seal the containers or jars. Cool and refrigerate for up to 5 weeks or freeze for up to 8 months.