This black bear jam recipe is a small-batch blackberry jam with lemon juice, lemon zest and a pinch of warm spice. It cooks in about 30 minutes, needs no pectin, and makes a tangy, deep-purple spread for toast, pancakes, scones and cheese boards.
Two things to know first: there is no well-documented traditional recipe called “black bear jam”, so the name here is just a name for a simple blackberry jam. And because this jam has a lower sugar ratio than tested canning recipes, treat it as a refrigerator jam. It is not a shelf-stable recipe. The storage section explains how to can safely if you want a pantry jar.
What Is in This Black Bear Jam Recipe?
It is blackberries, sugar and lemon, simmered until the berries break down and the juices thicken. Blackberries are naturally tart and a little seedy, and the lemon brightens them while helping the jam set. The cinnamon and ginger are optional, and they add a gentle warmth without overpowering the fruit.
Why You’ll Love This Black Bear Jam Recipe
- Few ingredients. Blackberries, sugar, lemon, a little water and optional spices.
- No pectin. The berries and lemon do the work, so the set is soft and spoonable.
- Small batch. It makes enough for a jar or two without a big canning project.
- Works with frozen berries. Thaw and drain them first.
Black Bear Jam Recipe Ingredients
- 4 cups blackberries, fresh or frozen
- 1 cup granulated sugar
- ½ cup lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- ¼ cup water
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground ginger (optional)
How to Make Black Bear Jam
- Prepare the fruit. Rinse fresh blackberries well. If you use frozen berries, thaw them and drain off the extra liquid. Zest and juice the lemons.
- Simmer the berries. In a large saucepan, combine the blackberries, lemon juice, lemon zest and water. Cook over medium heat for about 10 minutes, stirring now and then, until the berries break down and release their juice.
- Add the sugar. Stir in the sugar and the cinnamon and ginger, if using, until the sugar dissolves. Simmer for about 20 minutes more, stirring often, until the mixture thickens.
- Test the set. Put a spoonful of jam on a plate that has been chilled in the freezer. After a minute, push it with your finger. If it wrinkles and holds a line, it is done. If it runs, simmer a few more minutes and test again.
- Jar and cool. Ladle the hot jam into clean jars, let it cool to room temperature, then cover and refrigerate. It thickens further as it cools.
Tips for the Best Black Bear Jam Recipe
- Stir often near the end. Thick jam sticks and scorches easily.
- Use a wide pot. More surface area helps the jam thicken faster.
- Judge the set when it is cold. Jam looks thinner while hot, so rely on the cold plate test rather than the pot.
- Keep the batch small. Larger batches take longer and often set poorly.
- Skim the foam if you like a clearer jam.
- Strain for less seediness. Press part of the cooked fruit through a sieve if you dislike the seeds.
Variations and Substitutions
- Other berries: raspberries, strawberries or blueberries can replace some or all of the blackberries. Blueberries and strawberries have less natural pectin, so the set may be looser.
- Herbs: a sprig of rosemary or mint simmered with the jam and removed at the end.
- Sweeteners: honey or maple syrup can replace some of the sugar, but they change the flavor and the set, and this has not been tested, so adjust to taste.
- Less lemon: you can reduce the lemon juice if you prefer a sweeter jam, though the jam will set less firmly.
What to Serve With It
Spread it on warm toast or pancakes, spoon it onto yogurt, or use it as a filling for thumbprint cookies and pastries. It is also good with a cheese board, next to brie or goat cheese. For a bakery-style breakfast, put a spoonful on a warm Belizean powder bun with butter.
Storing Black Bear Jam Safely
- Refrigerator: keep the jam in a clean, covered jar for up to 3 weeks. Use a clean spoon each time.
- Freezer: pour the cooled jam into freezer-safe containers, leaving room at the top for expansion, and freeze. Thaw it in the refrigerator.
- Not for shelf storage: sealing hot jam in a jar does not make it shelf-stable. This recipe has less sugar than tested canning recipes and has not been tested for canning.
If you want jam that lasts in the pantry, use a tested recipe and follow it exactly, including the processing time for your altitude. The University of Illinois Extension explains the basics in its guide to making jams and jellies at home, and South Dakota State University Extension shares a research-tested blackberry jam recipe from the National Center for Home Food Preservation.
Black Bear Jam Recipe Card
Black Bear Jam Recipe
Ingredients
Equipment
Method
- Prepare the Ingredients: Wash the blackberries thoroughly if fresh, or thaw and drain if frozen. Zest the lemons and juice them.
- Simmer the Berries: In a large saucepan, combine blackberries, lemon juice, lemon zest, and water. Cook over medium heat for about 10 minutes, stirring occasionally until the berries break down.
- Add Sugar and Spices: Stir in the sugar, cinnamon, and ginger (if using). Continue simmering for about 20 minutes or until the mixture thickens, stirring occasionally.
- Test for Doneness: To test, place a spoonful of jam on a cold plate. If it sets and doesn’t run when you run your finger through it, it’s done. If not, simmer for a few more minutes and test again.
Notes
- Customizations: Feel free to experiment with other berries like raspberries, blueberries, or strawberries to make your own version of this jam.
- Storage: Store the jam in the refrigerator for up to three weeks. For long-term storage, consider canning the jam by following proper sterilization methods.
- Substitutions: If you prefer a sweeter jam, you can substitute the sugar with honey, maple syrup, or another natural sweetener. Adjust the amount to taste.
- Consistency: If you prefer a thicker jam, simmer it for a longer time. For a runnier texture, reduce the cooking time.
Black Bear Jam Recipe FAQs
Why is it called black bear jam?
There is no well-documented origin for the name. This recipe is a blackberry jam with lemon.
Can I use frozen berries?
Yes. Thaw them and drain the extra liquid before cooking.
How long does it keep?
Up to 3 weeks in the refrigerator. You can also freeze it.
Can I can it for the pantry?
Not with this recipe as written. Use a tested canning recipe instead.
Why is my jam runny?
It may need a few more minutes of simmering. Test it again on a cold plate, and remember that it thickens as it cools.
Can I make it with less sugar?
You can, but the set will be softer and it will keep for a shorter time.
