Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr
Servings:
32
Yield:
2 cups
Ingredients
Directions
Gather all ingredients.
Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Mash blackberries in a saucepan with a potato masher.
Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Stir in sugar until juices are released. Remove 1 tablespoon blackberry juice from the saucepan; mix with cornstarch in a small bowl. Stir cornstarch mixture back into the saucepan.
Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Bring blackberries to a boil; cook, stirring often, until jam has thickened, about 15 minutes.
Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Stir in cinnamon and allspice. Remove saucepan from the heat and allow jam to cool, 30 to 45 minutes.
Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice before serving.
Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
Nutrition Facts (per serving)
| 34 | Calories |
| 0g | Fat |
| 8g | Carbs |
| 0g | Protein |
