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.
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
- Combine the berries, water, sugar and lime juice in a non reactive pot over a low-medium heat.
- Allow to cook for about 10 mins. The berries will have softened and everything will be a lovely deep red colour.
- Using a fork, mash the berries completely.
- Whisk the corn flour with the water to make a paste.
- Add the paste to the berries mixture and stir vigirously.
- Turn up the heat to high and cook for a couple of minutes, continuing to stir (be careful of the splatters!)
- 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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Hi! I'm Peter. Welcome to Souvlaki For The Soul. My "little" space on the web. My blog is choc full of recipes, travel stories and photos. Have a good look around and enjoy your time here. Cheers!
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Peter, I love homemade jams. This is pure comfort food. Great pics!
That sounds like a nice one to make during the summer months. One question though, what is a punnet?
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.
Interesting to know that you add corn flour to make your jam.
My mom usually put only sugar and sometimes gelatin.
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.
I love blackberries. Your jam looks delicious and so do these scones! A wonderful treat…
Cheers,
Rosa
This would be perfect on a cheesecake.
Oh, Peter! I need to make this – I’m a sucker for jams! And berries!
Nothing wrong with showing some civilized breakfast options…coffee, scones and jam sound wonderful.
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
Well, it shouldn’t be hard to use that up in one week!
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!
This looks absolutely delicious, Peter! I’m a sucker for anything with blackberries. What’s a punnet, though? (Ignorant American asking…)
Yum yum! I want to make jam soon too….just gotta get enough of some fruit to do it! Looks delicious!
Delicious, I can’t wait for my blackberry to fruit. I certainly make this.
Cheers,
Elra
I love jams! By the way , I voted for you, I hope you win!
Peter i quite love your recipe, its easy and quick, and no pectin or emulsifiers ! All natural and fresh !
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
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
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.
Summer in a jar! Delicious. Great photos, too!
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!
This brings me back to summer Peter. This would have been delicious with your pikelets of the other day!!
Yum, I love blackberry jam – a big dollop on porridge with whipped cream (on the weekends!)
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!
What lovely jam! The pictures are gorgeous. I love, love blackberries. More complex in flavor, you know?
Oh, that looks and sounds lovely! I will definitely be trying may hand at jam making this summer, after mastering chutney last year
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!
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
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!
That jam looks good! Nice photo!
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…
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.)
simple, elegant and oh so delicious. i like jam recipes that don’t ask for pectin and canning and all that jazz.
Great website! Beautiful pictures & great recipes!
This is my first time on your blog! After reading this post, summer cannot come fast enough.
No need to appologise, this is lovely. And congrats on your nomination for Well Fed Network. I \’m routing for you!
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!!
Delicious!!!! Have a blackberry tree..still a baby one, but should be good to make this recipe.
thanks.
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