Make this homemade blackberry jam infused with rosemary and sweetened with honey. Plus, get the recipes for 4 other tasty preserves!
Growing up, I remember picking raspberries from our garden every summer so my mom could make raspberry jam. It was so much better than store-bought, especially on homemade bread she’d often make on Saturday afternoons too. And apricot jam, that was always my favorite. Yes, she was that kind of mom…
To this day, there’s something nostalgic about making preserves. Whether it’s traditional dill pickles and strawberry jam or something a little different like apple butter and mango chutney. With each jar, I’m taken back to growing up on the farm and stocking the cellar shelves one-by-one to prepare for winter.
These days, canning at our house may not be what it was like on the farm, but I do like to try a little each and every autumn. Usually, it’s jalapeno pickled carrots or a variety or salsa to use up our buckets of tomatoes (why do I grow so many every year?).
This time, after spotting plump and gorgeous blackberries at the market, I thought I’d try honey-sweetened blackberry jam infused with a hint of fresh rosemary from our garden. A bit of a twist on a classic preserve that’s very tasty and super versatile.
Aside from the typical toast and jam, this blackberry preserve makes a delicious appetizer when combined with brie cheese and crackers. It can also be warmed up and served with pork.
And why not spread the love by sharing with some friends! Wrap your rosemary blackberry jam with a bit of brown paper and jute for a handcrafted look.
Honey & Rosemary Blackberry Jam
- 10 cups fresh blackberries washed and dried thoroughly
- 1 package 40 g pectin crystals for lower-sugar recipes (I used Certo)
- ¼ cup sugar
- 2 cups honey creamy, not runny
- 2 TB. fresh lemon juice
- 2 TB. chopped fresh rosemary
- 8 sterilized jars about 250 ml or 8 oz. with lids and screw bands
Begin by adding 1 cup of blackberries to a large heavy pot. Crush with a potato masher and repeat the process until all 10 cups are used up.
Stir in pectin and sugar, and bring to a full boil over medium heat, stirring often.
While it's cooking, prepare the jars by filling each one with boiling water (I put mine in a large pot in the sink). Place the lids and screw bands in a saucepan, cover with water, and simmer over low heat on the stove.
Add honey and lemon juice, and return to a full boil, stirring constantly.
Turn heat off and stir in rosemary.
Just before filling each jar, dump the water out, dry outside with a clean cloth and laddle the hot jam mixture in until it's ¼" from the top (be careful not to burn yourself!). Wipe the jar rim with a clean towel and place a lid from the saucepan over top. Screw a band on until just tight. Quickly repeat the process until all of the jam is used up.
Place jars in a boiling water bath (water should cover top of lids) for 10 to 15 minutes, remove and rest on the counter undisturbed until cooled.
Sealed jars will have a concave lid and won't spring up when you press down. Unsealed jars can be topped with hot wax to form a seal or be stored in the fridge for up to 3 months.
Store sealed jars in a dark cool place and always refrigerate jam after it's been opened.
Now for the fun part!
Intimidated by canning and preserving? I’ve teamed up with 4 other bloggers to show you that it’s easier than you think. No matter how much experience you’ve had, there’s a sweet or savoury recipe for you!
Check them out!
Honey & Rosemary Blackberry Jam by Shauna from Satori Design for Living
Homemade Sweet Crunchy Pickles by Angie from Echoes of Laughter
Refrigerator Pickles by Lucy from Craftberry Bush
Blueberry Baked Brie Topping by Heather from Home to Heather
Spicy Pickled Carrots + Canning 101 Tips and Tricks by Crystal from Sew Creative
Note: Always follow safe canning procedures.
Tried any canning of your own before? Do you find it rewarding like I do?
Thanks for stopping by!