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Homemade Jam recipe: Blackberry Jam with Sage and Honey

Discover the sophisticated taste of our Seedless Blackberry Jam with Honey and Fresh Sage. This easy-to-make recipe combines the sweetness of honey with the earthy notes of fresh sage, creating a perfect spread for your breakfast toast or pastries.
Prep Time10 minutes
Cook Time35 minutes
Resting Time8 hours
Course: Jam
Keyword: Blackberry Blueberry Jam with Pectin, blackberry jam recipe, blackberry jam recipe for canning, blackberry sage jam, homemade blackberry jam recipe, jam with sage, jam with savory herbs

Ingredients

  • 2.5 lb blackberries 1.3 kg
  • 6-10 fresh sage leaves
  • 120 g honey
  • 1/3 cup sugar
  • 1 tsp pectin

Instructions

Preparing the Ingredients:

  • Clean the Blackberries: Place the blackberries in a large pot or salad spinner. Fill a colander with cold water and briefly soak the berries to help loosen any debris or leaves. Rinse the blackberries under cold water until the water runs clear.
  • Prepare the Sage and Sugar: Wash the sage leaves thoroughly. Measure out the sugar and set it aside.

Rendering the Blackberry Juice:

  • Mash the Blackberries: Place the blackberries in a large pot. Add approximately ¼ cup of sugar and use a potato masher to crush the berries with the sugar until well combined.
  • Add Sage and Rest: Mix in the sage leaves with the mashed berries. Cover the pot and let it sit for 4 to 8 hours. This resting period allows the sugar to draw out the juices from the blackberries.

Cooking the Berries:

  • Cook the Berries: After the resting period, bring the macerated blackberries to a boil over medium heat, stirring frequently to dissolve the sugar.
  • Simmer: Once boiling, reduce the heat to medium-low and cook for 10 minutes.
  • Strain the Juice: Turn off the heat and strain the blackberry mixture through a metal mesh strainer into a separate pot. Use a ladle or large spoon to press blackberry pulp remaining in the strainer against the strainer’s metal mash. Using a circular motion, rub and press the pulp until all the pulp has passed through and only the seeds remain (see our Instagram video to learn how to do it)

Making the Blackberry Jelly:

  • Prepare the Pectin Mixture: Combine the remaining sugar with the pectin and set aside.
  • Cook the Jelly: Bring the strained blackberry juice and pulp to a boil. Once boiling, add the honey and reduce the heat to medium. Cook for an additional 15 minutes.
  • Incorporate the Pectin: Stir the sugar-pectin mixture into the boiling blackberry jam, mixing vigorously to ensure it’s fully incorporated.
  • Check the Consistency: Cook for 5 more minutes, then perform a chilled plate test to check the jam’s consistency. If you prefer a thicker jam, cook for an additional 5-10 minutes.

Canning:

  • Jar the Jam: Pour the hot blackberry jam into clean, sterilized canning jars.
  • Process the Jars: Seal the jars and process them using your preferred canning method to preserve the jam.