Go Back
+ servings
Herbal Blackberry Jam (without Pectin)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A simple no-pectin blackberry jam recipe infused with lemony Mexican mint marigold.

Recipe Type: Dessert
Makes: 4 (1/2-pints) jars
Author: Brooklyn Supper
  • 2 pounds (about 4 cups) blackberries
  • 2 1/2 - 3 cups sugar
  • zest of 1 lemon plus 2 tablespoons juice
  • 2 tablespoons Mexican mint marigold leaves (or herb of your choice)
  1. Set 2 or 3 large spoons in the freezer.
  2. Bring a large pot of water to a boil and sterilize jams jars.
  3. Pick over, wash, and pat dry blackberries. Use the back of a wooden spoon to mash the fruit – it should be lumpy, not smooth.

Wrap verbena leaves in cheese cloth and tie with twine.
  4. In a large, wide, non-reactive pot (a Dutch oven is perfect), stir to combine mashed blackberries, sugar, and lemon zest and juice. Tie up Mexican mint marigold leaves in a cheese cloth and immerse it in the jam. Bring mixture just to a boil, then turn heat down to medium or just hot enough that jam bubbles gently. Cook, stirring frequently, 15 - 20 minutes. Look for the jam bubbles to thicken and change sound, and for drips to thicken.

  5. Check jam thickness by spooning a bit onto chilled spoon and pushing with fingertip. I found this jam was set when it wrinkled just a bit – it firms up considerably once cool. 

  6. Discard herbs in the cheesecloth.

  7. Ladle jam into sterilized jars leaving a 1/4-inch head space and wipe rims. Seal jars, and then process in a hot water bath for 10 minutes. Gently set on counter and wait for lids to seal. If, after 24 hours, the lids haven't sealed, set jar in the fridge and eat right away.