Spiced Blackberry Jam is a delicious combination of sweet blackberries and warming spices. Make it with whole berries or make it seedless and smooth whatever your preference. It’s perfect to serve on bread, toast and scones. A jar of Spiced Blackberry Jam also makes a very welcome holiday gift.
Why make Spiced Blackberry Jam?
I can never resist picking blackberries. No matter how many boxes I already have in the freezer I still can’t resist picking more. There are only so many blackberry crumbles and tarts you can make and eat so it’s great to preserve the blackberries in a delicious jam or jelly that will last all year.
What is the difference between Jam and Jelly?
Jam and jelly are both preserves made with fruit and sugar. In the UK jam is a preserve with whole pieces of fruit and jelly is made with the strained juice from the fruit. In the US all fruit preserves are generally called jelly whether they contain pieces of whole fruit in them or not.
Versatile Jam
This jam is really versatile you can make it with whole berries for a traditional fruit jam. However, blackberries, particularly wild blackberries, contain a lot of seeds. If you prefer a seedless jam then you can put the cooked berries through a food mill or push them through a sieve. This makes a puree which you can then turn into a smooth jam with no seeds.
What ingredients do I need?
You will need:
- blackberries
- sugar
- lemons
- cinnamon sticks
- star anise
- cloves
What are blackberries?
Blackberries are the fruit of a usually prickly bush which is part of the rose family. Each individual blackberry, when ripe, is made up of 20-50 single seeds known as drupelets that are small, juice-filled, and a deep purplish-black when ripe
Are brambles the same as blackberries?
In Scotland blackberries are known as brambles, the terms can be used interchangeably. Sometimes the long, prickly arching stems are referred to as the brambles and the fruit the blackberries. Whatever you call them, they are absolutely delicious!
Where can I find blackberries?
Foraged Blackberries
Wild blackberries grow in all kinds of places. You will find them growing over ruined buildings, at the edges of woodlands, in parks, and in hedgerows. I even have them invading my garden!
Cultivated Blackberries
You can buy cultivated blackberries at markets, in supermarkets and greengrocer’s shops. You can also grow the cultivated varieties in your garden. One of the advantages of cultivated blackberries is that you can get thornless varieties.
How do I forage for blackberries?
I live on a farm and have easy access to wild blackberries growing in abundance in the hedgerows and lanes around the farm. I’ve grown up knowing how to pick blackberries and which ones to reject. If you are unsure about which you should pick, here are some tips on what to look out for:
- Blackberries are at their best towards the latter half of summer, peaking in August and early September.
- You will find blackberries in woods, hedges, roadside verges, and possibly even in your garden.
- Do not trespass on private property, always ask if you see blackberries in an area that looks private.
- Don’t pick blackberries close to a busy road as the berries will be covered in pollution from exhaust fumes.
- Pick only berries that are fully black and shiny. Mature berries are plump yet firm, a deep black colour, and pull free from the plant without a yank. Berries do not ripen after being picked.
- Once you pick each berry check the core (see photo above) it should be white and not discoloured. If it is brown then the berry is past its best and should go into the compost.
- Pick blackberries during the cooler parts of the day. Once picked, place berries in the shade and refrigerate as soon as possible
- Once you get your berries home, pour them out into trays or baking trays in a single layer, and remove any soft or unripe berries and random leaves.
- Don’t wash the berries until you are ready to use them or freeze them. Washing makes them more prone to spoiling.
What kind of sugar should I use?
I use ordinary granulated sugar
What are cinnamon sticks?
Cinnamon is a spice that comes from the bark of an evergreen tree of the laurel family (Lauraceae). The spice, consists of the dried inner bark, and is brown in colour and has a delicately fragrant aroma and a warm sweet flavour.
What is Star Anise?
Star anise is a spice made from the fruit of the Chinese evergreen tree Illicium verum. It has star-shaped pods from which the spice seeds are harvested and has a flavour that is reminiscent of aniseed or licuorice.
What are cloves?
Cloves are the dried flowers of the clove tree. Cloves are native to the Spice Islands near China, and spread throughout Europe and Asia during the late Middle Ages as an important part of local cuisine.
Can I make the jam without the spices?
You can make Spiced Blackberry Jam just as easily without the spices. Not everyone likes cloves and star anise so please feel free leave the spice package out of the jam.
How many jars does this recipe make?
The recipe will make approximately 3 jars of jam with whole berries and 2 1/2 jars if the fruit is pureed.
How long can I keep Spiced Blackberry Jam?
Store the jam in sterilised jam jars with sealed lids for up to 12 months. You can keep it longer and will still be edible, but it will start to deteriorate a little after a year.
How do I sterilise my jam jars?
- Carefully wash and rinse the glass jars and the metal lids
- Put the wet glass jars on a baking tray upside down.
- Put the baking tray and jam jars into the oven at 150C just as you start to make the jam. The water inside the jars will turn to steam which helps to sterilise the jars.
- Put the lids into a large heatproof jug or bowl and cover with boiling water from the kettle. Drain and lay out the lids to dry on kitchen paper.
- When your jam is ready take the jars out of the oven and fill them with hot jam, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
You can also sterilise your jam jars on a hot wash in the dishwasher.
Do I need to water bath the Spiced Blackberry Jam?
No, as long as the jars are sterilised and sealed while the jam is hot, you don’t need to water bath this Blackberry Jam.
Can I freeze Spiced Blackberry Jam?
Yes, you can freeze it. However, unless you want to keep it for longer than 9 months, there is no real need. Cool the Blackberry Jam as quickly as possible and store in sealed containers. Defrost in the fridge and use the defrosted jam within a week.
Vegetarian
Spiced Blackberry Jam is suitable for vegetarians.
Gluten Free
This jam is suitable for a gluten free diet.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Spiced Blackberry Jam?
Serve Spiced Blackberry Jam with bread and butter, toast, muffins, pancakes, crumpets and croissants. The smooth pureed version of the jam is also delicious as a filling for a Victoria Sponge cake or Jam Thumbprint Cookies. Add a spoonful to Greek yogurt or porridge for breakfast.
More Blackberry Recipes
Blackberry & Apple Jelly is a classic and delicious jelly that is the perfect way to preserve the flavours of autumn (fall). I will take you step-by-step through the process of making jelly with this simple recipe.
Low Sugar Blackberry & Apple Jam has all the flavour of Blackberry & Apple Jam with two-thirds less sugar than traditional jams and jellies. It’s easy to make in a small batch and perfect to spread on bread, toast and scones.
Make Blackberry and Vanilla Cordial with fresh or frozen blackberries and a whole vanilla pod. It has a rich blackberry flavour with just a hint of vanilla. It is easy to make and much less expensive than the high-end fruit cordials.
Hedgerow Vodka is a delicious liqueur made from blackberries, rosehips and rowan berries that you can gather in the hedgerows of Britain. It is really easy to make and a bottle of Hedgerow Vodka makes a great gift for Christmas and the Holidays.
Spiced Blackberry Jam
Ingredients
- 1 kg (7 cups) blackberries
- 1 (1) star anise
- 3 whole (3 whole) cloves
- 1 small (1 small) cinnamon stick
- 2 (2) lemons juice
- 1 kg (5 cups) white sugar warmed
Instructions
- First sterilise your jars, by washing and rinsing them. Placing in the oven at 120C for about 20 minutes until they are dry. Leave them in the oven as they should be warm when you fill with the jam.
- 1 star anise, 3 whole cloves, 1 small cinnamon stickWrap the star anise, cloves and cinnamon in a piece of muslin and tie with string
- 1 kg blackberriesPut the blackberries and the spices in a large pan with 2 tablespoons of water
- Cook until soft.
- Remove spices, you can then either leave the berries whole or press them through a sieve or food mill
- Mash the fruit with the back of a spoon or blitz with a hand blender.
- 2 lemonsIf you are making the puree, wash the pan then return the blackberry puree to the pan and add the lemon juice.
- Heat, stirring to prevent the blackberries sticking.
- If you are using whole berries no need to wash the pan, simply add the lemon juice to the pan and proceed with the following instructions.
- 1 kg white sugarAdd the warmed sugar stirring until dissolved
- Turn up the heat and boil rapidly until the jam has reached the setting point
- Pour the hot jam into the sterilised jars.
Jane Willis says
I love making – and eating – pickles
Emma Walters says
i have just started growing lots of food & now have an allotment – yay! would love to start some pickling next year & going to grow lots of shallots & beetroot to try, just need the perfect book to help me now 😉
@emmav6
mellysocks says
Pickling.
Anne Szadorska says
Making chutney of some sort
Tracey Peach says
I love preserving fruit
Tracy K Nixon says
I make jam and I pickle too!
Emma says
I love preserving fruit, good hobby!
debbie finnerty says
i love to make a plum jam/chutney my grandfather has a plum tree in his garden so always has so many left over so i snap them up 😉
Penny J says
Jam. Or pickle. Or jam – LOL – I can't choose! Jam I think!
jillwebb says
Love making Jam
Lorraine Tinsley says
Jam, I haven't attempted anything else, but I love eating almost everything 🙂
Joanna Flowers says
I am very new to preserves so this would be ideal to get me going 🙂
Leanne Lunn says
Jams, pickling
Anonymous says
I love making jam.
[email protected]
Anonymous says
Jam making. The book looks great. @millizilli
Karen S Booth says
I WOULD love to win this book and I love to jam, jelly, chutney and bottle!
sewwhite says
I love jam making. It's so nice to make jam and give to friends.
I really want to make the spiced blackberry jam x
Nadia says
I love chutney and it would be great to.make some of my own!
Nadia says
PS My other half makes jams and he would love the new suggestions in this book.
geezerbird44 says
I love making jams and soups
Tina Lawton says
I love making jam to have on my scones 🙂
Stacey Melia says
I make wine from our fruit…does that count?!?!
julie laing says
I love jams
Peter Schofield says
I prefer making jam as I never have any luck with making pickles 🙂
Peter Schofield says
Jam!
Elizabeth Briggs says
Pickling 🙂 but would love to learn more about preserving – thank you x
gaby lovatt says
tupperware
Stephanie Whitehouse says
I'm into bottling at the moment. I like seeing the jars of food in my pantry
kj19 says
I make jams, chutneys, cordials .. I love seeing my produce in jars in my cupboards
frances hopkins says
Pickling x
fern says
i so want to get into i all, never tried before. we have a raised veggy plot in our garden which has spent this year establishing, hopefully we will get some decent crops next year, we also have a cherry tree and apple tree so hoping to have good hauls from them next year too. mine & OH's first place and with our young fa,ily were looking at doing as much our selves as possible. i need a bit of a hand though!
[email protected]
Fiona Mallard says
I like to dry food. My next step is to get a dehydrator so I can do more
rebecca woodroof says
making jam
Solange says
Making jam
Heather Haigh says
I've never tried preserving, apart from bunging it in the freezer, but I would like to.
Anonymous says
I have to agree with the majority here – jams and jellies 🙂
Liz Marriott says
I bottle a lot but would love to learn about salting for veg…
maxine partridge says
pickling
kasza says
Jam making
jcst104 says
I really want to try and make a meat rub
krnries says
I do like making jam 🙂
WeeWillieWilkie says
I like to make my own piccalilli 🙂
Lynda Shrubb says
Make jam and pickles but would love to have a go at making chutneys.Looks like a great book
Rachel says
I like freezing
Ser says
chutney, jam or pickle it.
Alison says
I love making chutney. I would love to try jam but have been scared to so far
rugmaker says
Jam
westendlad says
Pickling
lisapop says
I enjoy making jams although I sometimes find jellies a bit tedious. I recently tried making damson ketchup & it turned out surprisingly well.
Kristy Brown says
This is my first harvest this year so am looking at chutneys and jams which I have never done before – before I started growing food the only way to preserve it was to hide it from the tribe!
denise s says
this year i have been bottling fruit , it looks so pretty! seeing the fruit in syrup
Anonymous says
Got to be making jams and jellies. Tastes soooooo amazing and lasts you all the year round 🙂 @LyndaBrown5
snarepuss says
chutney 🙂
Richard Randall says
I love pickles.
becky004 says
Pickling and chutneys
Amy Beckett says
Love pickling
joanna_kow says
Pickling
LESLEY BRADLEY says
We pickle onions and add a few slicesof home grown fiery chillies
Claire Jessiman says
Jams & Jellies
Kiran Parry says
Pickling
Mark says
I made this recipe with about a third the jam and it filled three jars. The proportion of sugar looked way out to me, especially given the guidance is to make 500ml / 1.5 jars. Something didn’t seem right.
Janice Pattie says
Hi Mark, thanks for bringing this to my attention. I have looked at the recipe and I agree that the sugar quantities seem wrong. I’ll have a look today and amend in line with standard proportions. Please accept my apologies for any error.