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Easy Blackberry 'n Rum Jam (Without Pectin)

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“This is an adaptation of an online recipe. I never made jam before because I was afraid of pectin and gelatin etc.. THIS IS THE MOST EASIEST THING EVER. The rum (or cognac if you prefer) gives it a nice taste and since the alcohol is boiled off its still kid friendly :D”
READY IN:
35mins
SERVES:
20
YIELD:
1 pint size jar
UNITS:
US

Ingredients Nutrition

Directions

  1. Put blackberries, sugar and Rum in a stainless steel or other heavy duty pot and mash all together with a potato masher.
  2. heating everything to a boil on MEDIUM heat (mixture will raise quickly to the edge of the pot be careful it doesn't boil over!) constantly stir with a wooden spoon.
  3. reduce heat as soon as mixture has raised up, and keep at a slight boil while constantly stirring for 10-12 minutes (mixture will thicken up a tiny bit).
  4. transfer into sterilized mason jar (sterilized by placing jar in a pot with an inch of water and brought to a boil) mixture will be VERY HOT. BE CAREFUL.
  5. ad lid and lightly tighten rim.
  6. lid will pop down after a while. swirl jar to make sure vacuum seal holds. when it does tighten rim.
  7. place jar up-side-down for a couple of minutes and store right side up until use.

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