Blackberry Jam

by Peter G on January 21, 2009

in Recipes

 home made Blackberry jam

Sorry but this is another “summer fruit” post!  I’ve had this in my backlog of recipes and I really wanted to share it with you.  I promise there will be some savoury stuff soon.  What I like about this recipe is how easy and quick it is.  Because I’ve been going mad buying all sorts of berries and stone fruits I ended up with way too many and I thought making a jam would be a great way to utilise them.  Actually, this is really, really good! I didn’t bother with sterilising jars (you could if you wanted to) so the shelf life of this jam isn’t long.  I ended up making a batch of scones to use it on.  Then I had it on toast, English muffins…even as a topping for some good quality vanilla ice cream.  The thickening agent is actually corn flour a.k.a. corn starch.  I’ve adapted this recipe from here and as usual, changed just a few things to make it my own.  The original recipe called for “Creme De Cassis”, that beautiful blackcurrant flavoured liquer.  I didn’t have any on hand but I think it would have made it even better.

blackberry jam with English scones

RECIPE FOR BLACKBERRY JAM

  • 2 punnets of freshly washed blackberries
  • 1/2 a cup of water
  • 3/4 cup-1 cup of sugar (this can vary depending on taste and sweetness of berries)
  • juice of half a lime
  • 1/4 cup of lukewarm water
  • 1 heaped tablespoon of corn flour
  1. Combine the berries, water, sugar and lime juice in a non reactive pot over a low-medium heat.
  2. Allow to cook for about 10 mins.  The berries will have softened and everything will be a lovely deep red colour.
  3. Using a fork, mash the berries completely.
  4. Whisk the corn flour with the water to make a paste.
  5. Add the paste to the berries mixture and stir vigirously.
  6. Turn up the heat to high and cook for a couple of minutes, continuing to stir (be careful of the splatters!)
  7. Remove from heat and allow to cool completely.

*The mixture should be thick and  have a “jam like” consistency.  Store in an air tight container and use within ONE week*

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{ 39 comments… read them below or add one }

Hélène January 21, 2009 at 7:16 pm

Peter, I love homemade jams. This is pure comfort food. Great pics!

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Rita January 21, 2009 at 8:20 pm

That sounds like a nice one to make during the summer months. One question though, what is a punnet?

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MPG January 21, 2009 at 9:32 pm

Lovely summery setup, don’t apologize, I’m not tired of summer fruits :) We get the best blackberries in the pacific northwest…so totally bookmarking this for summer… I should start looking for that liquor now.

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Selba January 21, 2009 at 9:39 pm

Interesting to know that you add corn flour to make your jam.

My mom usually put only sugar and sometimes gelatin.

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Marc @ NoRecipes January 21, 2009 at 11:23 pm

You’re probably tired of hearing me say this, but you’re making me crave summer! I’m having a little tasting this weekend at my place with miracle berries and unfortunately none of the great summer fruits that would so well with miracle berries are available now.

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Rosa January 22, 2009 at 1:23 am

I love blackberries. Your jam looks delicious and so do these scones! A wonderful treat…

Cheers,

Rosa

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Ivy January 22, 2009 at 2:52 am

This would be perfect on a cheesecake.

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Patricia Scarpin January 22, 2009 at 6:48 am

Oh, Peter! I need to make this – I’m a sucker for jams! And berries! :D

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Peter January 22, 2009 at 10:24 am

Nothing wrong with showing some civilized breakfast options…coffee, scones and jam sound wonderful.

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heidi leon January 22, 2009 at 11:03 am

Hi Peter!

I have a thing for jams and marmalades, haven’t being cooking any lately but really enjoy the whole process, specially blackberry jam luv it bcs is sweet but tart at the same time. I vote for creme de cassis.

Heidi Leon

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pam January 22, 2009 at 1:00 pm

Well, it shouldn’t be hard to use that up in one week!

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maria v January 22, 2009 at 3:49 pm

my favorite berry has to be blackberry – it’s something that only grows in the wild here, so we only get very small blackberries, but they are still delicious!

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Jen of a2eatwrite January 22, 2009 at 5:08 pm

This looks absolutely delicious, Peter! I’m a sucker for anything with blackberries. What’s a punnet, though? (Ignorant American asking…)

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JennDZ_The LeftoverQueen January 22, 2009 at 5:27 pm

Yum yum! I want to make jam soon too….just gotta get enough of some fruit to do it! Looks delicious!

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elra January 23, 2009 at 1:34 am

Delicious, I can’t wait for my blackberry to fruit. I certainly make this.
Cheers,
Elra

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FoodJunkie January 23, 2009 at 6:26 am

I love jams! By the way , I voted for you, I hope you win!

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Kate January 23, 2009 at 11:31 am

Peter i quite love your recipe, its easy and quick, and no pectin or emulsifiers ! All natural and fresh !

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Sheri January 23, 2009 at 11:38 am

Peter,
Stop making me nostalgic for summer! Berry, berry delicious! And I’m always a big fan of your food photography–a constant source of inspiration to my own food photography studio.

–Sheri
http://www.sherigiblin.com

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arfi January 23, 2009 at 4:51 pm

I just made strawberry jam from the last crop, P hehehe… Sadly have to post it in the end of the month, for my baking club post. Love that jam, you use the similar jar I do hehehe

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maria January 24, 2009 at 10:41 am

That looks delicious — and your sweet fruit posts have been providing a nice getaway from the hearty meals we’re enjoying on this side of the globe, so keep them coming.
I like the lime juice you’ve added instead of the lemon.

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cherie January 25, 2009 at 11:00 am

Summer in a jar! Delicious. Great photos, too!

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Helen January 25, 2009 at 3:24 pm

I really must try making more jam! You have inspired me. When it is summer here I will use some of those fruits and then when it is winter again, I will have little pots of summer to spread on my toast – yum!

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Bellini Valli January 25, 2009 at 6:33 pm

This brings me back to summer Peter. This would have been delicious with your pikelets of the other day!!

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Christie @ fig&cherry January 25, 2009 at 10:46 pm

Yum, I love blackberry jam – a big dollop on porridge with whipped cream (on the weekends!) :P

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Navita January 26, 2009 at 12:40 pm

Hi Peter…the jam looks decandent…I am a fruit person…n so this is a must try! I lick jam …straight from the bottle n with no bread…so I guess u can figure out my craziness!

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Emily January 26, 2009 at 9:25 pm

What lovely jam! The pictures are gorgeous. I love, love blackberries. More complex in flavor, you know?

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Jeanne January 27, 2009 at 6:14 am

Oh, that looks and sounds lovely! I will definitely be trying may hand at jam making this summer, after mastering chutney last year :)

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Miss Diane January 27, 2009 at 2:32 pm

What I like of your jam is that the fruit are not overcooked and must still taste fresh fruit, and to add corn flour to thicken it is a very good idea.

I recently bought blackberries, I think they came from California, but I certainly would not have made anything with them as they tasted absolutely nothing. Shame on me, I should have waited for good fruit from Quebec!

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Núria January 28, 2009 at 5:08 am

I’ve heard it’s so hot down here in Australia ;D; the Tennis match participants are suffering this heat… now I see why you are stuck in light dishes, or is it not that hot in Sydney?

Anyways, as always, your pictures enlighten my day :D

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Tartelette January 29, 2009 at 12:19 pm

Gorgeous Peter! For some reasons blackberries are on sale here (not local obviously) and I did buy quite a lot thinking I’d make jam….Trying your recipe tomorrow!

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Kevin January 30, 2009 at 8:39 am

That jam looks good! Nice photo!

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Soma February 1, 2009 at 7:55 pm

Sounds soo good. Loely picture. I just made a fruit chutney with loads of fruits & berries. I think your use of corn flour would give that jam like consistency…

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Heather February 4, 2009 at 11:06 am

I swear, I read your blog the day you post, I just do it in my reader! And then I think I already commented, or I did in my head, but then when I check back it’s never there. Sigh.

Did you know that blackberry is maybe my favorite jam? I think of all jams, it tastes the most like the original fruit.

(I love your “new” polaroid, too, btw. Gorgeous.)

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bee February 6, 2009 at 10:36 am

simple, elegant and oh so delicious. i like jam recipes that don’t ask for pectin and canning and all that jazz.

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Aysegul ~ Ny's Delight February 6, 2009 at 7:08 pm

Great website! Beautiful pictures & great recipes!

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Joie de vivre February 6, 2009 at 11:50 pm

This is my first time on your blog! After reading this post, summer cannot come fast enough.

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Carol, Simply...Gluten-free February 7, 2009 at 9:38 pm

No need to appologise, this is lovely. And congrats on your nomination for Well Fed Network. I \’m routing for you!

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Laurie Constantino February 8, 2009 at 6:11 am

Scones and blackberry jam bring back happy memories from my childhood, my mom was skilled at both. But she couldn’t take pictures like you!!

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Julie January 16, 2010 at 1:01 pm

Delicious!!!! Have a blackberry tree..still a baby one, but should be good to make this recipe.

thanks.

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