Blackberry Cinnamon Tequila Jam

It’s blackberry season here in the Pacific Northwest, and mama and I sure took advantage of it with this jam. For this recipe we used the sure jell less sugar pectin, but you can use whatever pectin you prefer and adjust the sugar (more or less as you so desire, according to the package). And that’s the beauty of home made! We found the idea for the flavour mixing here. Check it out, it’s an awesome chart! Thanks Erica! Here it is pictured on ice cream. Oh baby!


5 pints blackberries
4 cups sugar
1 box sure jell less sugar needed pectin
1.5 tbsp tequila
1/4 tsp cinnamon

The flavour of the cinnamon and tequila both go a long way, so try these amounts first before adding too much more.

Here is what we did:

Prepare the canner, jars and lids. The recipe will yield 7ish half pints.

Pick the berries, then wash them.


Mash them up with a potato masher.


Mix the pectin with 1/4 cup of the sugar and mix it in.


Add in the tequila…. Feel free to put an extra bit in your mouth. This can also be added at the end if you prefer.


and the cinnamon…


Bring to a full rolling boil, stirring constantly. So rapid it’s a blur!

Once at a full boil, add the rest of the sugar and return to a boil, stirring constantly. Boil hard for one minute. Remove from heat and skim off any foam.


Fill the hot jars leaving an 1/4 – 1/8 inch head space. Wipe rims, apply lids and tighten the bands finger tip tight. Process for 10 minutes in a boiling water bath canner, covered by at least 1-2 inches of water.


After the 10 minutes, turn off the heat and remove the canner lid. Wait 5 minutes and remove the jars on to a towel or hot pad. Check the seals after 12-24 hours when they are cool. Remove the bands, wipe down, label and store. mmm mmm good. Enjoy on ice cream, scones, whatever!


Blackberry Cinnamon Tequila Jam on Punk Domestics