Homemade Blackberry Jam with Fresh Tarragon (Edit recipe)

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This homemade blackberry jam recipe is made from scratch with fresh tarragon. With only 5 simple ingredients, this small batch jam uses no pectin for a gourmet taste that goes well with many baked goods!

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Original recipe

PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

5

Serves: 12

Ingredients

12 oz Blackberries, fresh
1.5 cups Granulated White Sugar
.25 cup Tarragon, Fresh, chopped
3 tsp Lemon Juice, approximately .5 lemon, fresh
1 pinch Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small pot, combine blackberries and sugar and mash with a fork or pastry cutter until the sugar is absorbed by the berries and no large lumps remain.
Add chopped tarragon, lemon juice, and salt and stir to combine.
Heat the pot on the stovetop over medium high heat and bring to a boil. Lower the heat to medium low and allow the mixture to simmer for 20 minutes, stirring occasionally, until reduced and slightly thickened.
Cool the jam off of the heat for 15 minutes and then pour into half pint mason jars or an airtight container to completely cool in the refrigerator.

Notes

The recipe yields enough jam to fill two half-pint mason jars.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	104
Fat:	0 g
Carbohydrates:	26 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	19 mg
Fiber:	0 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.