This blackberry jam is so delicious and easy! The perfect balance of sweet and tart and the best part? It’s SO easy and one cooking in less than 10 minutes! Perfect to slather on toast, muffins or any delicious breakfast food!
Add the blackberries to a medium size pot. Place the pot on high heat and bring to a boil, mashing the berries as you cook them with a potato masher. You want the berries to be mostly smashed with some hunks of blackberries left in there.
Once boiling, add the orange (or lemon) juice and stir in. Bring to a rolling boil for 1 minute (I suggest setting a timer!)
Turn down to medium high heat, with the mixture still boiling (just not as intensely) and add in your sugar and stir it in. Continue to boil on medium/high heat for 5 minutes until the jam begins to thicken.
Take off the heat after about 5 minutes. It will still continue to thicken after you take it off the heat so don't worry!
Let cool for at least 30 minutes and then place in a mason jar! Slather on bread, pancakes, waffles, french toast. Lasts in the fridge for 6-7 days. Enjoy!
This recipe yields about 10 oz. of jam. If you'd like, you can strain the blackberry seeds out of the jam using a strainer. I preferred the texture of them in it, though!