I’m even more excited to share today’s recipe with you because it’s more than just a dessert—it inspired a lip balm flavor! That’s right, we just launched a collaboration with our friends at Poppy & Pout based on three fall desserts that I developed just for you. We love Poppy & Pout because they’re just great people who created an all-natural lip balm company out of my home state of Idaho. If you want to snag the limited-edition collaboration, get your set here!

The alternative title for this recipes is “The Best S’more I’ve Ever Had in My Life.” I’m not kidding, this takes the idea of a childhood classic and makes it unforgettable!

The recipe itself is very simple. If you have a gas cooktop, tabletop firepit, or campfire, you can make these s’mores. Since I’m making them in the house today, I’m using a gas burner, but for best effect, definitely go for the campfire. The blackberry jam travels well, so you have no excuse not to bring it along on your next outdoor (or even backyard) adventure!

Watch the Video for Blackberry Campfire S’mores

To see how I make these s’mores inside in under 7 minutes (excluding the overnight “chilling” period for the jam), check out the video!

Make the Refrigerator Blackberry Jam

This jam is really easy—there’s no pectin, gums, starches, fillers or other preservatives needed. There are just 3 ingredients: blackberries, water and honey. Since blackberries are pretty seedy, I take a two-step process to strain out some of the seeds and leave some in for a bit of texture. If you’re really in a rush, you can just use store-bought blackberry jam, but this is really worth it for the flavor, since most shelf-stable jams use sugar and not honey!

We’ll start with two cups of fresh or frozen blackberries in a medium-sized pot on the stove. I add water and bring to a simmer. Once the berries have softened a little bit, you can use a wooden spoon to press them against the sides of the pan to release more of the juices and aid in breaking them down. Once it appears that the berries are softened and are easy to press, pass them through a fine-mesh strainer into a heatproof bowl. Press the pulp on the top of the strainer with a ladle or spoon to release more of the juices until the residual pulp is pastelike.

Adding the juice back into the pot on simmer, I add a little bit of honey and reduce the mixture until it’s almost syrupy. Then we’ll add two more cups of blackberries. Let these cook until they’ve softened, and then let the mixture cool off the heat and add it to a jar to chill preferably overnight.

Roast the Marshmallows

You might be wondering, why does this part need any instruction, can’t kids do this? Sure they can. But I do think there’s a bit of a technique to making these that doesn’t involve engulfing the marshmallow in flames.

The secret to a well-toasted marshmallow is distance—you want to warm it through first and then let it develop some browning, toasting color. if your roasting stick is too low, it will engulf the marshmallow in flames. And we’re going for an artisanal toast not a char broil. (But if that’s more your style, then by all means…)

Assemble the S’mores

Once the marshmallow shifts a little bit on the roasting stick—a telltale sign that it’s perfectly melted through, then I take it off the heat. We have some graham crackers ready to go, and I like to use a dark chocolate square on top, anywhere from 70-85% cacao for the richest flavor. Next goes the marshmallow, and finally a drizzle of the blackberry jam. Press it down, giving the s’more 30-60 seconds to soften the chocolate, and then dig in!

This is far more than an ordinary s’more. I can’t explain what that blackberry sauce does to a s’more. It’s magic. The joy is in the mess…it’s so good. I hope you love this twist on the classic s’more. And if you want more s’mores, check out 7 S’mores Combinations You Have to Try.

Be sure to check out the CLJ x Poppy & Pout Lip Balm Set and get your hands on the matching lip balm flavor before it’s gone for the season!