Seedless Blackberry Jam

Always refrigerate after opening. Properly stored, commercially canned jam can last for years, but homemade versions are best consumed sooner.

Stir jam into yogurt or oatmeal for added flavor and sweetness.

Use as a filling for thumbprint cookies or thumbprint thumbprint cookies.

Mix with balsamic vinegar and olive oil for a simple salad dressing.

Spread on pancakes or waffles instead of syrup.

Incorporate into frosting or glazes for cakes and cupcakes.

Toast

Scones

Pancakes

Waffles

Croissants

Yogurt

Oatmeal

Cheesecake

Shortbread

Not sterilizing jars properly when making homemade jam, which can lead to spoilage.

Over-cooking the jam, resulting in a tough or overly crystallized texture.

Using fruit that isn't ripe enough, leading to a jam that doesn't set well or lacks flavor.