HOME > Chowhound > Home Cooking >
What have you made lately?

Blackberry spread/jam

ChrisKC May 15, 2009 11:28 AM

Blackberries are on sale this week and I would like to make some kind of spread or jam for a brunch we are having this weekend. This will not be canned or anything like that, we should be able to use it all within a couple weeks. Any suggestions?

  1. n
    newfoodie May 15, 2009 02:00 PM

    I made this Blackberry Flummery last summer and it was fantastic. In fact, you may have inspired me to make it again soon!


    1. Sam Fujisaka May 15, 2009 03:40 PM

      Just toss the blackberries into a pan with a bit of brown sugar and lime/lemon juice to taste, simmer for a bit, blend with a fork, and there you have it.

      1. h
        Harters May 15, 2009 03:43 PM

        1kg Blackberries
        Juice of half a lemon
        1kg sugar with pectin
        Knob of butter.

        Put the blackberries in a preserving pan with the lemon juice and 120ml water. Simmer gently for about 30mins or until blackberries are very soft and are well reduced.
        Remove the pan from the heat, add thesugar, stir until dissolved, then
        add the butter. Bring to the boil and boil rapidly for 4-5mins or until
        setting point is reached. Remove any scum with a slotted spoon,

        2 Replies
        1. re: Harters
          Caitlin McGrath May 19, 2009 05:58 PM

          Interesting. I assume sugar with pectin is a product made for canning you can buy in the UK, or am I misinterpreting?

          In the US, you would buy powdered or liquid pectin and add it along with plain sugar to your fruit. I believe you can get pectin that works with little or no sugar now, too, so you can use it to make low-sugar or sugar-free jam.

          1. re: Caitlin McGrath
            Harters May 20, 2009 03:25 AM

            Sugar with pectin - usually called "preserving sugar" in Britain.

        2. TrishUntrapped May 20, 2009 05:14 AM

          You can make jam and use it without going through the canning process. Canning preserves it, but if you are using it over the course of a few weeks, just keep it refrigerated. It has so much sugar it will keep just fine.

          Now...for the tough part.... you have choices...

          1. You can make blackberry jam with added pectin. (Basically, blackberries, sugar, lemon juice, pectin, fair amount of boiling)
          2. You can make blackberry jam without added pectin (Basically, blackberries, sugar, lemon juice, maybe a little water depending how juicy berries are, lot of boiling)
          3. You can make no-cook freezer blackberry jam (blackberries, sugar, lemon juice, pectin but no cooking)

          Pectin is a naturally occurring substance that gels jelly. Some fruits, i.e. apples, gooseberries, have a lot of pectin, others don't, which is where commercial pectin comes in. You can always add an apple to a jelly recipe in lieu of pectin too....but I digress...

          I have successfully made blackberry jelly with pectin and without. I use a thermometer when making it without because I don't want to overboil it and turn it into blackberry candy (Yeah I did that once, boiled it to soft crack stage).

          So what kind of jelly do you want to make?

          1 Reply
          1. re: TrishUntrapped
            ChrisKC May 20, 2009 08:38 AM

            I ended up following Sam's advice. Used 2 half pints of blackberries, good handful brown sugar and juice of half a lemon. Let it simmer maybe 10 mins. Unbelievable how much liquid there was. So I made a cornstarch slurry and added that to thicken it. It was quite lovely and is gone already. Thanks for all the replies

          2. chef chicklet May 20, 2009 11:10 AM

            i make jam/ or fruit conserve whatever, anytime I have fresh berries that I know I'm just not going to get around to eating or using in a dessert or salad.
            I don't use brown sugar, but white, lemon, a little water, and let it cook down.
            I love to use this in in vanilla ice cream, meaning. I make a vanilla ice cream with the ice cream maker, as I pour it into the container, I sort of swirt the berry conserve through the vanilla ice cream and you end up with something that looks like this.


            You can also use that thick wonderful berry goodness for crepes, so good.
            I don't strain the seeds out, and don't have a problm

            Show Hidden Posts