Blackberry Skillet Jam
This quick and easy blackberry skillet jam can be made at home with 3 simple ingredients, no pectin required.
We had a container of tart blackberries that weren’t getting eaten so I decided to make a simple blackberry skillet jam. I love having fruit jam in our fridge for morning toast, with ice cream, or our very favorite–on top of a brie-slathered crostini. Yum! This berry skillet jam was made in less than 30 minutes and tastes wonderful.
How to Make Blackberry Skillet Jam
Place the blackberries, sugar, and lemon juice together in a well-seasoned cast iron skillet or nonstick skillet over medium heat.
Cook, stirring often until the blackberries and the liquids have reduced down to a thick jam, about 15-20 minutes. It’s done when a spoon pulled through the jam leaves a path in the skillet.
Pour into a glass jar and allow to cool. Cover with a tight lid and store in the refrigerator for a week. Enjoy.
Equipment
- Well-Seasoned Cast Iron Skillet or Nonstick Skillet
Ingredients
- 6 oz fresh blackberries
- ½ cup white sugar
- Juice from 1 large lemon
Instructions
- Place the blackberries, sugar, and lemon juice together in a well-seasoned cast iron skillet or nonstick skillet over medium heat.
- Cook, stirring often until the blackberries and the liquids have reduced down to a thick jam, about 15-20 minutes. It’s done when a spoon pulled through the jam leaves a path in the skillet.
- Pour into a glass jar and allow to cool. Cover with a tight lid and store in the refrigerator for a week. Enjoy.
Quick, simple and so FRESH!
Blackberries have been on sale lately and this is a wonderful way to use these summer berries. ..that is a beautiful jam.
Such an easy way to make jam! Terrific recipe — like this a lot. Thanks!
I will try this. Thanks for the recipe.