- 4 cups blackberries
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon lemon juice
- 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 cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a 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.
03/25/2017
recipepes.com
blackberry jam, recipe
PT15M
PT1H
5
455 calories