01 August, 2015

Blackberry Jam

I promise this will be the last berry jam/sauce recipe for the season. However, there's this lovely, short space of the year when blackberries and raspberries are in season together and I had to take advantage. This is a fast, no-sugar-added jam, but if it's not sweet enough for you feel free to add some sugar at the end, before you refrigerate.

Blackberry Jam

Cook time: 10 minutes
Total time: 10 minutes

Yield: 1 cup of jam


  • 3/4 cup blackberries
  • 3/4 cup raspberries
  • 1 tablespoon cornstarch

  1. Place berries in a small saucepan over medium heat and stir slowly but constantly.
  2. When the raspberries have broken down into liquid, sprinkle in the cornstarch. Stir quickly to prevent clumping. This works best if you sift the cornstarch into the pot. (Sorry for the terrible photo; my camera was struggling with the steam.)
  3. Continue stirring until the blackberries have broken down and the liquid has begun to thicken. (Taste it here. If you want to add sugar, do it now and continue to heat and stir until dissolved.)
  4. Pour jam into a jar and refrigerate. It will continue to thicken as it cools. 

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