Blackberry Jam with Oregano Homemade Recipe is the kind of preserve that makes your breakfast table shine. It is easy to make, works every single time, and delivers a rich, sweet taste with a little herbal twist. The blackberries give deep flavor, and the oregano adds a warm, slightly peppery note that makes this jam stand out. You only need a handful of ingredients, and in less than an hour you have jars filled with something truly special. Forget store-bought-this is fresher, tastier, and a recipe you will be glad you tried.
Blackberry Jam with Oregano Easy Canning Guide
I make this jam every summer, when blackberries are at their best and there are more berries on the bushes than I can eat. Adding oregano was my own experiment, and it turned into a favorite. The herb balances the sweetness of the fruit and gives a flavor you don't often find in jam.
I sieve out the seeds because I prefer a smooth texture-no crunch between the teeth. This recipe has been tested again and again in my kitchen, and it never disappoints. I love serving it on crusty bread, swirled through yogurt, or even as a glaze for meat dishes.
What do you need for Sweet Oregano and Blackberry Jam?
To prepare this blackberry jam with oregano, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Blackberries: These tiny fruits are fresh, sweet, sour, and dark. The bigger the blackberries, the sweeter they are. They are ready for picking (or you can buy them in the supermarket) between August and early October. And as you probably know, the fruit in season is the tastiest.
- Oregano: Peppery and spicy, it tastes great in combination with the oregano. Use dried oregano.
- Sugar: Use sugar with pectin or pectin crystals for this jam. It will make your jam bind quickly. Not all jams need to be thickened with pectin. Some varieties (such as apples or plums) contain many pectins.
- Butter: Adding a knob of butter to the jam ensures a foam layer doesn't occur. And it makes the jam a little creamier. If you prefer not to use butter, omit it and skim off the foam layer with a paper towel or a slotted spoon.
How to Prepare Blackberry Jam with Pectin?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Add the blackberries, oregano, and water to the pan and mix. Bring to a boil and let it simmer for five minutes.
- Mash the blackberries finely with a fork. Simmer for another five minutes.
- Place a fine sieve over a bowl or large pan and pour the contents of the pan into the sieve. Collect the juice (you can throw the rest-pits, skin, and oregano-away) and make up to 3 ¼ cups (800 ml).
- Add the juice, butter, and sugar with pectin to the pan and cook for 2 minutes. Check if the jam is thick enough. Pour a layer into the sterilized jars, wait a minute, and fill the jars further. Twist the lid on, and turn the jars upside down. Let cool to room temperature.
Questions
Place a plate in the fridge for at least an hour. Then, drop a bit on a cold plate to test if the jam is thick enough. When the drop runs out, the jam has not yet thickened enough. When the drop has been set, the jam is ready. It can then be poured into the jars. Make sure to keep the plate in the fridge in between.
You sterilize the jars for the jam by immersing them in boiling water and drying them with a clean tea towel. You can also wash them in the dishwasher (screw the lid on immediately when you take them out).
After the jam has been poured into the jars, turn them upside down. Then you ensure no air gets in (this will seal airtight, sterilize the gap between the lid and the glass, and prevent the jam from spoiling).
To prevent foaming. If you prefer not to use butter, you can also omit it. Then remove the foam by dabbing it with a paper towel or slotted spoon.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
Blackberry juice with a hint of oregano
- 2 pounds blackberries, 5 cups, washed
- 2 teaspoons dried oregano
- 4 cups water
Blackberry jam with oregano
- 3¾ cups blackberry juice, see above
- 4½ cups sugar
- 1¾ ounce pectin, dry
- ½ teaspoon butter
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparation
- Sterilize the jars.
- Place a plate in the fridge (you'll need this later to test the jam).
Blackberry juice
- Put blackberries, oregano, and water in a pan. Bring to a boil, simmer 5 minutes.2 pounds blackberries, 2 teaspoons dried oregano, 4 cups water
- Mash the blackberries with a fork, and simmer for another 15 minutes.
- Strain through a fine sieve. Collect juice, discard seeds, skins, and oregano. Make up to 3 ¾ cups of juice. Clean the pan.
Blackberry jam with oregano
- Pour juice back into the pan with sugar, pectin, and butter. Bring to a boil for 2 minutes.3¾ cups blackberry juice, 4½ cups sugar, 1¾ ounce pectin, ½ teaspoon butter
- Drop a spoonful on the cold plate. If it sets, it is ready.
- Pour a thin layer in each jar, wait one minute, then fill fully. Close with the lid and let cool.
Notes
- Add two apples for a milder fruit flavor.
- Mix in one teaspoon of vanilla extract for a warm note.
- Replace oregano with thyme or rosemary for a different twist.
- Cool, dark place: Up to 12 months if sealed properly.
- Refrigerator after opening: Keeps 3 months.
- Freezer: Up to 3 months, either in jars or portioned in ice cube trays.
- Blackberries left? Try making blackberry pears and champagne jam. Or use them in a delicious white chocolate cheesecake with forest fruits.
Nutrition
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