Blackberry Jasmine Jam

Blackberry Jasmine Jam


For: 2 quarts
15 min
10 min
Ready in:
25 min


  1. Before starting, taste your blackberries to make sure they are not bitter. Sourness can be balanced out with sugar, but bitter fruit will result in bitter jam.
  2. Sanitize your jars and keep the lids in hot water until ready to use
  3. Bring the water to a simmer.
  4. Take the water off heat and add the jasmine pearls.
  5. Cover and let steep for at least 30 min
  6. Strain, and squeeze the liquid out of the tea.
  7. Measure 1/3 cup of tea and add to the blackberries.
  8. Add pectin to the blackberries while mixing to ensure there are no lumps.
  9. Bring blackberries to a complete boil (one that can't be stirred away).
  10. Add sugar and bring back to a full boil. Make sure you keep stirring so the jam doesn't burn.
  11. Fill your sanitized jars, leaving about 1/2inch of space on the top.
  12. Wipe the rims of the jars before placing lid to ensure a clean seal.
  13. Screw on the band just enough to hold the lid down in place.
  14. Process in boiling water for 10 min, or steam for 5 min.
  15. Let cool and seal overnight on the countertops before storing.


Canning is optional, and jam can be stored in the fridge for at least 1 month unsealed.

Leave a Reply

Your email address will not be published. Required fields are marked *