Blackberry Pineapple Jam

Blackberry Pineapple Jam the mixture is yet another delightful jam.Blackberries seem to be at an all time high right now in Ventura County. They are locally grown and abundant.

I have a few other Jam Ideas for the blackberries but let us get this one done then we can discuss my other great ideas.

Ingredients - 10 half pint jars.

6 cups blackberries
3 cups chopped pineapple
3 to 4 cups sugar
1/4 cup fresh lemon juice

* Pectin is optional in all recipes use box instructions. I use heat to gel 

Have all your equipment and ingredients ready to go. This makes it easier for you and the process is so much easier. Alrighty let us get started. Get your blackberries and put them into your pot add the lemon juice.

Keep this mixture on a low simmer to warm up the berries prior to smush time. Once you have got the heat on them smush them a bit and add your pineapple. The pineapple is still in need of crush/smushing. Get the mixture to warm up it makes the smashing the fruit much easier. I use an immersion blender with this jam because the pineapple is harder to get the right consistency.

The pineapple cut beautifully I got the Avon pineapple cutter then diced them into small cubes.  The link for the cutter is right below in the ingredients list. The season for ripe fresh local fruit is coming to an end this next month so get your jam's on the shelf to enjoy all year long.

* I purchased a Pineapple Cutter from Avon that cuts my time in half

Once the fruit is to the consistency you like then it is time to add the sugar one cup at a time. Stir to dissolve between additions.

Now once it is all stirred together and all is well it is time to fill your jar's. Turn the heat off and let it sit for a few minutes this lets all the fruit and ingredients meld together.

Take your warm jars and fill them to approximately 1/4 inch from the top of the jar. Wipe the jar rim clean. Once that is done put the top and twist on. Twist it taunt. Place the jars in your boiling water bath. Careful it is hot!

Give your jam a 12 minutes bath. Once done turn off the heat let the jars sit for a minutes while you get you cloth covered counter ready. Let your jars sit for at least 12 hours or more. Once completely cooled take the twist off the jar, Wash the jars, dry and label. They are good for one year in a cool dry place. Once opened refrigerate. Enjoy !

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 


  1. I like your recipe but I think you meant to twist the jar rings taut, not taunt.

    1. Thank you I always love correction's as I am not a great spell check gal! I have to check all my post I spelt it that way every where! lol


Thank you !