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Spiced Blackberry Jam (Cooked)

Spiced Blackberry Jam (Cooked)

All those fabulous blackberries just waiting for some jammin'! This recipe kicks it up a notch with the addition of some warm spices. Make a batch or two to enjoy all winter long!
Course Jams / Jellies
Diet Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 jars


  • 7 c blackberries fresh, or if frozen then thawed
  • 1 pkg Certo pectin crystals (do not use liquid pectin)
  • 7 c sugar
  • 2 tsp cinnamon
  • 1 tsp allspice
  • ½ tsp nutmeg
  • ½ tsp cloves


  • Combine the sugar with the spices and set aside.
  • Crush the blackberries one layer at a time using a potato masher.
  • Because blackberries have a lot of seeds, I like to strain the mashed berries through a sieve with the back of a spoon. The remaining seeds get put aside in a separate bowl. You need to end up with exactly 5 cups of prepared fruit/juice, so add back however much of the seed pulp as necessary.
  • Pour the 5c of berries into a large stew pot over high heat, stirring constantly so as not to scorch the berries.
  • Add the pectin a little at a time while stirring constantly, until the berries reach a full boil.
  • Add the sugar/spice mixture, stirring constantly, and bring back to a full rolling boil; boil for one minute.
  • Remove from the heat and pour into hot sterilized jars, leaving 1/4" space from the rim. Seal with the canning lids and rings, tightening just finger tight.
  • Leave jars to stand at room temperature for 24 hours or until set.


Unopened cooked jam may be stored at room temperature for up to a year. Once opened, keep the jam in the fridge and use within 3 weeks.