Honey & Rosemary Blackberry Jam
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 favourite. 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?).
Homemade Blackberry Jam Recipe
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. It’s a bit of a twist on a classic preserve that’s very tasty and super versatile.
Have you tried blackberry jam made with honey? So delicious!
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.
Handmade gifts from the kitchen are the best, right?
So, how do you make blackberry rosemary jam sweetened with honey? It’s fairly simple if you follow the steps closely in the recipe card below. Enjoy!
Note: Always follow safe canning procedures.
Honey and Rosemary Blackberry Jam
Ingredients
- 10 cups fresh blackberries washed and dried thoroughly
- 1 package 40 g pectin crystals for lower-sugar recipes
- ¼ cup sugar
- 2 cups honey creamed, not liquid
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh rosemary
- 8 sterilized jars about 250 ml or 8 oz. with lids and screw bands
Instructions
- 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 a clean 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. See notes below for sealing instructions.
Notes
- Sealed jars will have a concave lid and won’t spring up when you press down. Unsealed jars can be topped with hot paraffin canning wax to form a seal, or kept 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.
More Canning Recipes
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!
Honey & Rosemary Blackberry Jam by Shauna from Satori Design for Living
Homemade Sweet Crunchy Pickles by Angie from Echoes of Laughter
Easy 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
Tried any canning of your own before? Have a favourite blackberry jam recipe? What about other blackberry canning recipes?
For an even easier recipe, check out this spinach and basil pesto you can pop in the freezer.
Thanks for stopping by,
Blackberry jam is my favorite! It’s pretty nostalgic for me too. My mom used to make it and she also did blackberry juice. It was a crazy delicious mess.
Beautiful post Shauna! And your jam looks so delicious! I bet the rosemary infusion tastes wonderful! Why can’t we be neighbours? Have a great weekend! Angie xo
Mmmmm. That looks SO GOOD. We have a ton of blackberries growing in my neighborhood. I know what my next canning recipe will be. ;)
This looks so good. I think I could handle this recipe too! Thanks for sharing! Stopping in from the link up! :)
This is GORgeous Shauna! And I love all jams/jellies with Brie, but this one is a particularly fabulous colour and the honey in there must make them the perfect pair!
Your jam looks so good! I like the idea of adding honey and rosemary, I would definitely pair it with brie!
that would be great on a cheese plate…mmmmm
I love homemade jam and can’t wait to try this! I miss living in Oregon and picking marionberries at the park!
Let me know how it goes. We love it!
Hi there,
Am new to canning but really want to try this. My question is.. are the jars completely covered with water when you do the final water bath?
Thank you :)
Yes, they should be covered. Good luck!
This combination sounds so wonderful. We have our wild berries about to ripen. I would love to try your recipe. How would this differ if I wanted to make a seedless version?
Hi Linda, I haven’t tried a seedless version before. I usually don’t like modifying preserve recipes, but this one should be okay if you remove the seeds. My guess is the consistency will be a little more like a jelly.
I made this recipe and the jam came out runny! Any ideas why and how to fix it?
Hi Madelyn, That’s unfortunate! Were your berries dry before you mashed them? Was your honey overly runny? Those could’ve been factors. I haven’t had that happen before. Perhaps your runny batch will make a good topping for cheesecake or pancakes or even over yogurt.
Hello, I have never tried canning before, but this recipe sounds good, I think I have to try. I do have a question, how long will it lasts once it is sealed? Thanks!
Hi Misty, It should last at least a year. This recipe makes a small batch, so you’ll likely have it used up in plenty of time. Good luck :)
I made a half batch and subbed dried rosemary. It was fantastic :)
That’s fantastic. Thanks for stopping by and letting me know!
I’m new to the whole canning thing but am going to give this a try, it sounds delicious! One question for you though: what kind of pectin did you use? I bought the certo brand like you mentioned but it doesn’t exactly specify 40g crystals. It’s the blue box, liquid form. Do I just use 1 package of that?
Thanks so much. Wish me luck!
Hi Jen, The type I used was powdered crystal form, not liquid. I’m not sure how it will affect the recipe. Does it specify on the package?
I’ve been dying to make a rosemary and blackberry jam ever since I tried one made by my friend’s Canadian/German grandmother – it was amazing! Would the recipe work if I substitute pectin for gelatin powder?
Hi Victoria, As with any canning recipe, I don’t like to make substitutions for safety purposes. It may, but I’m not 100% sure. It’s a small batch, so you could try it but I’d say keep it in the fridge just in case.
Can I use less honey in this?
Hi Rachel, The fruit to honey/sugar ratio is to ensure it doesn’t spoil. If you plan on storing in the refrigerator and using within a couple months, that should be okay. Otherwise, it’s important to follow the recipe closely.
I made a batch of this and it was terrific. I tried some with goat cheese and thin crackers at work and it was so popular I am making more tonight in smaller jars for holiday baskets. Thanks for great recipe!