Blackberry Jam

Flavor Profile

A classic sweet yet slightly tart blackberry very fruity jam that tastes like pie! A true taste of the summer, this Blackberry Jam is loaded with mouth-watering, vine-ripened, luscious blackberries. The rich flavor explodes in your mouth with the essence of a peak freshly-picked blackberry, a distinctive summer treat. The bright, tangy complexity brings the flavor of plump orchard-picked berries to your table. These early-season blackberries have a deep and intense flavor. The farmers who grow these blackberries call them "the jammer's delight" because of their great balance between sweet and tart. This jam features a wonderful wild foresty blackberry flavor.

We love this jam in Greek yogurt and on pancakes and with almond butter! Pairs wonderfully with vanilla ice cream, plain yogurt, or a croissant. For savory pairings, try it with goat cheese, especially Humboldt Fog.

Fat-Free, Saturated Fat-Free, Cholesterol-Free, and Sodium-Free

Pairs well with Riesling, Cabernet Sauvignon, Red Zinfandel, Rosé, Merlot, Malbec, Petit Verdot, Cabernet Franc, Châteauneuf-du-Pape, Muscat, Tempranillo, Champagne, and Italian sweet sparkling

Suggestions for Uses

  • Blend it into homemade milkshakes.

  • Put it in ice cream

  • Make your own pop tarts.

  • Make a sweet and savory glaze for pork or chicken

  • Stuffed French toast

  • Add it to grilled cheese

  • Amazing when spread over warm toast and croissants

  • Spooned over pancakes

  • Make thumbprint cookies

  • Spread in layer cakes

  • Mix in overnight oats

  • Swirl in yogurt

  • Top a cheesecake

  • Add into white chocolate mousse

  • Cover a chocolate cake

  • Make blackberry jam bars

  • Fill muffins and cupcakes

  • Fill Victoria sponge cakes

  • Fill fruit bars

  • Spread on crumpets

  • Filled in pop tarts

  • Use in jelly rolls

  • Use in trifles

  • Fill pastries

  • Ice cream topping

  • Mixed in Greek yogurt

  • Filling for crepes

  • Flavor cake frostings

  • Use in Linzer Kekse

  • Cornbread, or put it in the cornbread batter itself

  • The sweet/salty combination would taste amazing on top of Brown-Rice Porridge