If you’re looking for a unique twist on traditional jam, this Blackberry Vanilla Bourbon Jam is the perfect recipe. The deep sweetness of ripe blackberries, paired with the warmth of vanilla and a hint of bourbon, creates a rich, complex spread that elevates toast, biscuits, or even cheese boards. It’s easy to make and perfect for gifting or enjoying all year long—prep time is only about 30 minutes!
Personal Story & Background
I’ve always been drawn to homemade jams—there’s something so satisfying about taking fresh, in-season fruit and transforming it into something that will last long after the season has passed. This particular jam came to life one summer evening when I had a bounty of blackberries sitting on my counter and was pondering ways to preserve their vibrant flavor.
It wasn’t until I stumbled upon a bottle of bourbon that the idea struck me: why not infuse this jam with the smoky warmth of bourbon, balanced by the rich sweetness of vanilla? The result is nothing short of magical. Every spoonful is an indulgence, with deep berry flavor, fragrant vanilla, and the subtle heat from the bourbon.
This jam is a perfect gift for the holidays or a personal treat that will make your breakfast toast feel extra special. If you’ve never made jam before, don’t worry—this recipe is easy to follow and doesn’t require any fancy equipment!
Ingredient Notes
- Blackberries: Fresh, ripe blackberries are the star of this jam. You can substitute frozen berries if fresh ones aren’t available, but be sure to thaw and drain them first.
- Sugar: To balance the tartness of the blackberries, sugar is essential. It also helps the jam set.
- Vanilla Bean: For that smooth, fragrant undertone, I use vanilla bean. If you don’t have one, you can substitute with pure vanilla extract, but the bean provides a richer flavor.
- Bourbon: The bourbon adds a complex, warm note to the jam. Use a good-quality bourbon that you enjoy drinking, as the flavor will infuse the jam.
- Lemon Juice: The acidity from the lemon helps set the jam and enhances the berry flavor. It also helps balance the sweetness.
Substitutions:
- Bourbon: If you don’t want to use alcohol, you can omit the bourbon entirely, or substitute with a small amount of apple cider vinegar or non-alcoholic vanilla extract for a similar depth of flavor.
- Vanilla: If you don’t have a vanilla bean, use 1 teaspoon of pure vanilla extract.
- Sugar: You can reduce the amount of sugar for a less sweet version, or try using honey or maple syrup for a natural twist, though it may affect the setting process.
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by washing your blackberries thoroughly and removing any stems. If you’re using a vanilla bean, slice it lengthwise and scrape out the seeds.
Step 2: Cook the Jam
In a large pot, combine the blackberries, sugar, lemon juice, and vanilla bean seeds (or vanilla extract). Cook over medium heat, stirring occasionally, until the blackberries release their juices and the mixture begins to thicken—about 10-15 minutes.
Step 3: Add the Bourbon
Once the berries have broken down and the jam has thickened slightly, add the bourbon. Stir well and continue to cook for another 5-10 minutes, allowing the alcohol to cook off and the flavors to meld together.
Step 4: Check the Jam’s Consistency
To check if the jam is ready, drop a small spoonful onto a chilled plate and run your finger through it. If the jam wrinkles and doesn’t run back together, it’s done! If it’s still too runny, cook for a few more minutes.
Step 5: Jar the Jam
Once the jam is at the right consistency, carefully ladle it into sterilized jars while hot. Seal tightly and let it cool to room temperature. If you’d like to preserve the jam for a longer period, you can process the jars in a hot water bath for 10 minutes.
Expert Tips for the Best Results
- Use a Candy Thermometer: For a foolproof result, use a candy thermometer to check the jam’s temperature. When it reaches 220°F, the jam is at its setting point.
- Vanilla Bean Seeds Are Key: The tiny black seeds from a vanilla bean will infuse your jam with a gorgeous flavor. Don’t throw away the pod either—toss it in the jam while it cooks to extract even more vanilla essence.
- Avoid Overcooking: Overcooking the jam will cause it to become too thick or hard once cooled. Keep an eye on it and test the consistency as you go.
Serving Suggestions
This Blackberry Vanilla Bourbon Jam is incredibly versatile. Spread it on toast, scones, or pancakes for a delightful breakfast or brunch treat. It’s also a perfect topping for creamy cheeses, like brie or goat cheese, making it an excellent addition to your next cheese board. I also love adding a spoonful to oatmeal or yogurt for an extra burst of flavor.
Storage and Reheating Tips
- Storing: Store your jam in sterilized jars in the fridge for up to 3 weeks. If you’ve processed the jars in a hot water bath, they can be stored in a cool, dark place for up to 6 months.
- Reheating: If the jam becomes too firm in the fridge, simply reheat it gently on the stove with a splash of water or more bourbon to loosen it up.
Frequently Asked Questions
- Can I use frozen blackberries? Yes! Frozen blackberries work just as well. Just be sure to thaw and drain them first to avoid excess liquid in your jam.
- Can I skip the bourbon? Yes, you can omit the bourbon or substitute with apple cider vinegar for a similar depth of flavor without the alcohol.
- How can I tell if the jam is set? A great way to check is by placing a spoonful of the jam on a chilled plate. After a minute, run your finger through it—if it wrinkles and doesn’t run back together, it’s set!
Conclusion
Making jam at home is such a rewarding experience, and this Blackberry Vanilla Bourbon Jam is truly something special. It’s sweet, tangy, and just the right amount of indulgent. Whether you enjoy it as a breakfast treat or as part of an appetizer spread, this jam will definitely become a favorite. I hope you give it a try and enjoy the process as much as I did. And if you put your own twist on it, I’d love to hear about it in the comments! Happy jam-making!
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Blackberry Vanilla Bourbon Jam: A Sweet, Fruity Indulgence
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 3.5 – 4 cups (Increased servings for better batch yield) 1x
- Category: Condiments & Jams
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
If you’re looking for a unique twist on traditional jam, this Blackberry Vanilla Bourbon Jam is the perfect recipe. The deep sweetness of ripe blackberries, paired with the warmth of vanilla and a hint of bourbon, creates a rich, complex spread that elevates toast, biscuits, or even cheese boards. It’s easy to make and perfect for gifting or enjoying all year long—prep time is only about 30 minutes!
Ingredients
- 6 cups blackberries (fresh or thawed from frozen)
- 2 1/2 cups granulated sugar
- 1 vanilla bean (or 1 teaspoon pure vanilla extract)
- 1/4 cup bourbon
- 2 tablespoons lemon juice
Instructions
- Prepare the Ingredients – Wash blackberries and remove any stems. If using a vanilla bean, slice it lengthwise and scrape out the seeds.
- Cook the Jam – In a large pot, combine blackberries, sugar, lemon juice, and vanilla bean seeds (or extract). Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens (10-15 minutes).
- Add the Bourbon – Stir in the bourbon and continue cooking for another 5-10 minutes to allow the alcohol to cook off and the flavors to meld.
- Check the Consistency – Drop a small spoonful onto a chilled plate. If it wrinkles when pushed, it’s ready. If too runny, cook for a few more minutes.
- Jar the Jam – Ladle the hot jam into sterilized jars and seal. Process in a hot water bath for long-term storage or let cool and refrigerate for up to 3 weeks.
Notes
- To ensure a perfect set, use a candy thermometer and cook until the jam reaches 220°F (105°C).
- If the jam is too thick after cooling, reheat with a splash of water or more bourbon.
- This jam pairs beautifully with toast, scones, or cheese boards!
Nutrition
- Calories: 65
- Sugar: 13g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg