Blackberry Jam with Basil

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Easy blackberry jam comes together with just a few ingredients, including a pop of herbal flavor from fresh basil. No pectin or canning needed!

This recipe has been retested and updated since first publishing June 2010.

Summer has always been when I get deep into jam-making. Once I made that first batch of vanilla strawberry jam years ago, I was hooked.

These days I try to stick to small batch jams, which allows me to make a wider variety of flavors and doesn’t overwhelm the fridge or pantry.

One version I love to make is this blackberry jam with basil. It might sound strange to add basil to jam, but I really love how basil and blackberry work together. I even had to make a blackberry crisp with basil to keep the pairing going!

I recently remade this recipe thanks to a blackberry haul from our nearby Refuge Food Forest, a learning orchard that is free to the public. I had so much fun exploring the forest and knew it was the perfect opportunity to make some jam.

This recipe makes just two jars of jam and needs no pectin or canning. If you’re new to making jam, this is a delicious way to get started!

Ingredients for blackberry jam

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Blackberries – This recipe uses about 24 ounces of blackberries. Blackberries can vary a lot in size, so I recommend weighing them rather than using a cup measure.

Frozen blackberries can also be used. Make sure to thaw completely and drain before using.

Sugar – I use granulated sugar in my jams. If you swap in an alternative sweetener like honey, keep in mind that the jam might not set as well.

Lemon juice – Lemon helps cut the sweetness and boosts the natural pectin levels in the blackberries to create a set jam.

Basil – I love adding a boost of herbal flavor to this jam. You can leave it out if you prefer.

How to make this recipe

You’ll need 2 8-ounce jars or 1 16-ounce jar. You can also use another airtight container, but if you want to process the jam for pantry storage, you do need to use proper canning jars.

Wash the blackberries, remove any stems, and pat dry. If you would like a seedless blackberry jam, press the berries through a food mill or medium sieve. I personally leave the seeds in to make this recipe easier.

Combine the blackberries, sugar, and lemon juice in a bowl, stirring to dissolve the sugar and break up the berries a bit.

Scrape the mixture, including any accumulated juices, into a large saucepan or high-sided skillet. Stir in the basil, if using.

Bring to a boil over medium-high heat, stirring constantly with a wooden spoon or silicone spatula. As you stir, press the berries to help break them up.

Continue cooking and stirring the jam until the juices are visibly thickened. This will take about 20 minutes. If your jam is splattering too much, reduce the heat to medium.

The jam is ready when it evenly coats the back of your spoon and is visibly reduced. It will not immediately run back to fill the space when a spoon is pulled through the center.

The jam will continue to thicken as it cools, so take care to not overcook.

Pour the jam into clean jars. Loosely place lids and let cool to room temperature, then store in the refrigerator.

Jam will keep in the refrigerator for 1 month or more.

Water bath canning blackberry jam

If you want to store your jam in the pantry, it needs to be processed in a water bath canner.

Before you start cooking the jam, fill a large pot with water. The water needs to come to at least 1 inch above the filled jars, so a stock pot or canning pot are best.

Set the water to boil while you make the jam.

Before filling the jars, using tongs, quickly dip them into the hot water to warm. Fill the jars, leaving 1/2 inch of space from the top. Use a damp paper towel to wipe the rims of any spilled jam, then apply lids and screw on lids fingertip tight.

Using a jar lifter, carefully transfer the jars to the boiling water bath. Place the lid on the pot and boil jars for 10 minutes.

Turn off heat and let rest for 5 minutes, then use the jar lifter to remove jars and place on a towel-lined counter. Let the jars cool for 24 hours before checking for seals, labeling, and storing.

Sealed jars will keep for up to 18 months. Unsealed jars must be stored in the refrigerator.

More small-batch jam recipes

Inspired to make more jams?

Try my raspberry jam, peach jam, or plum jam. They are all quick and easy!

I also love tart cranberry jam and vibrant strawberry rhubarb jam, perfect for making in fall and spring.

Enjoy homemade jam over toast, waffles, in a PB&J, or as filling for homemade pop tarts.

Blackberry jam is one of my favorite summer spreads. You’ll love it too!