Fresh blackberry jam

    (68)
    1 hour 30 min

    Spread this homemade blackberry jam on toast or serve it as an ice cream topping. Either way, your family will love it.


    29 people made this

    Ingredients
    Serves: 16 

    • 575g blackberries
    • 200g granulated sugar
    • 2 tablespoons cornflour
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1/2 teaspoon lemon juice

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:1hr cooling  ›  Ready in:1hr30min 

    1. Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornflour. Pour cornflour mixture into saucepan.
    2. Bring berries to the boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover and refrigerate until chilled. Stir in lemon juice.

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    Reviews & ratings
    Average global rating:
    (68)

    Reviews in English (58)

    by
    61

    I had to use Walmart brand FROZEN unsweetened blackberries only because I haven't been able to find fresh blackberry bushes here. I just let them partially thaw out before using them. Other than that, I kept to the recipe. This firmed up perfectly and had the right amount of sweetness with a hint of spice. This is one of the best blackberry jams I've had yet! Next time, I'll try this without the spices (even though I liked it, the family did not). Either way, I bet good money that it will turn out fantastic every time.  -  30 Sep 2012  (Review from Allrecipes US | Canada)

    by
    49

    This is the BEST jam I've ever had. It has so much flavor and not too sweet. I didn't use the cinnamon and allspice, I just wanted the basics and it turned out great! I also used this jam in a cobbler recipe and it turned out great too. Enjoy!  -  29 Jul 2012  (Review from Allrecipes US | Canada)

    by
    43

    This makes excellent jam! I've only ever made jelly/jam with pectin, so I admit I was a little nervous at first not putting it in. However, the cornstarch thickened it up nicely and the pectin wasn't necessary at all! The only thing I changed was I left out the allspice because I didn't have any.  -  08 Jul 2012  (Review from Allrecipes US | Canada)

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