This time of year is the absolute best for fresh produce at the farmer’s market. Summer fruits and veggies are lingering in season a bit longer and the fall favorites are starting to hit the stands. A few weeks ago my boyfriend and I ventured north of Portland to Sauvie Island to explore and check out the local farms. We ended up at Bella Organic Pumpkin Patch & Winery for an impromptu afternoon of wine tasting and blackberry picking, which inspired this Three Ingredient Blackberry Jam.
We picked blackberries for hours (and ate probably just as many as we picked), ending up with three pounds total. After eating our fair share of our harvest I used the rest to make this jam, which pretty much tastes good on anything. It is delicious on toast with a spoonful of almond butter, as a dipper for a granny smith apple, or as a filling for these Dark Chocolate Almond Butter Cups. If you like blackberries, you’ll love how simple and flavorful this jam tastes. You can stock up your freezer with fresh summer produce now so that you can make jam all throughout the fall and winter season (as opposed to buying it in the store when it will cost triple the price).
As the days start to get shorter and cooler weather creeps in, remember to check out The Paleo Pumpkin Cookbook for fall-inspired, pumpkin recipes to get you excited about the transition to autumn! When you subscribe to our newsletter you’ll receive a free download of the cookbook which includes 15+ sweet and savory recipes, including Katie’s award-winning Pumpkin Chicken Thai Curry (which you can preview here). In the meantime, enjoy this Three Ingredient Blackberry Jam and let us know if you make it by tagging us on Facebook or Instagram.
- 3 cups fresh blackberries (can use frozen if desired; refer to notes below)
- 1 tsp fresh squeezed lemon juice
- 1/2 tbsp honey
- Place all ingredients in a small saucepan over medium heat. Stir the berry mixture constantly, until the berries start to soften (after 4-5 minutes).
- Once the berries begin to soften, smash the mixture with a fork or a potato masher until it reaches desired consistency of jam. Simmer the mixture on medium high heat for 10-15 minutes, until jam thickens. Stir constantly to avoid the jam sticking to the bottom of the pan.
- Once jam has thickened, remove from heat and let cool for 20-30 minutes before storing.
- Keep in a sealed mason jar in the fridge for up to one week.
- If using frozen berries, place the berries in the saucepan before adding the honey and lemon juice. Allow berries to fully thaw over medium heat (for 6-8 minutes) and then add in the remaining ingredients.
More sauces and condiments!