Nigella Blackberry Jam Recipe

This simple Nigella Blackberry Jam Recipe is made with fresh blackberries, sugar, cornstarch, ground cinnamon, and a squeeze of lemon juice. The result is a beautifully thick and fruity jam with warm spice notes, creating the perfect homemade spread. It’s wonderful for preserving late-summer berries and makes enough to fill a standard jar for your breakfast table.

Nigella Blackberry Jam Recipe Ingredients

• 4 cups blackberries
• 1 cup white sugar
• 2 tablespoons cornstarch
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ teaspoon lemon juice

How To Make Nigella Blackberry Jam Recipe

1. Mash the berries: Place the blackberries in a saucepan and gently mash them with a potato masher to release their natural juices.
2. Create the thickener: Stir the sugar into the mashed berries. Remove one tablespoon of the liquid from the pan and mix it with the cornstarch in a small bowl until smooth. This mixture is called a slurry, and it will help thicken your jam without lumps. Pour the slurry back into the saucepan.
3. Thicken the jam: Bring the blackberry mixture to a boil over medium-high heat. Continue to cook, stirring often, until the jam has thickened nicely, which should take about 15 minutes.
4. Add spices and cool: Remove the saucepan from the heat and stir in the ground cinnamon and allspice. Allow the jam to cool in the pan for about 30 to 45 minutes.
5. Chill and finish: Transfer the cooled jam to a bowl or jar, cover it, and place it in the refrigerator until it is completely chilled. Just before serving, stir in the lemon juice to brighten the flavor.

Recipe Tips

• Use a Slurry for Smoothness: Mixing the cornstarch with a small amount of cool liquid before adding it to the pan is essential. This step prevents the cornstarch from clumping and ensures your finished jam has a perfectly smooth texture.
• Add Lemon Juice Last: The lemon juice is added after the jam has cooled to preserve its fresh, tangy flavor. The heat from boiling can dull the bright taste of the citrus.
• Stir Often to Prevent Burning: As the jam cooks, the sugar can easily stick to the bottom of the saucepan and burn. Stirring it frequently prevents this and guarantees a clean, fruity taste.
• Jam Thickens as It Cools: Don’t be concerned if the jam seems slightly thin on the stove. It will thicken considerably as it cools down and chills in the refrigerator.

What To Serve Blackberry Jam

This homemade blackberry jam is incredibly versatile. Spread it on warm toast, buttered scones, or English muffins for a classic breakfast. Swirl it into plain yogurt or a bowl of oatmeal for a fruity boost. It is also a wonderful topping for vanilla ice cream or a delicious filling for thumbprint cookies. For a savory twist, add a spoonful to a cheese board to serve alongside creamy brie or tangy goat cheese.

How To Store Blackberry Jam Leftovers

• Refrigerate: Store the jam in an airtight container or a clean jar in the refrigerator. As a quick refrigerator jam, it will stay fresh for up to 2 weeks.
• Freeze: For longer storage, pour the cooled jam into a freezer-safe container, leaving about a half-inch of space at the top for expansion. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator before using.

Nigella Blackberry Jam Recipe Nutrition Facts

Serving: 1 tablespoon

• Calories: 33 kcal
• Total Carbohydrate: 8.5g
• Sugars: 7g
• Sodium: 1mg
• Total Fat: 0.1g
• Protein: 0.2g

Frequently Asked Questions

• Can I use frozen blackberries? Yes, frozen blackberries work perfectly in this recipe. You do not need to thaw them first, but you may need to cook the jam for a few extra minutes to allow the mixture to thicken properly as the berries release their moisture.
• Is this jam suitable for canning? This is a quick refrigerator jam, not a recipe designed for long-term canning. It does not have the specific sugar and acid levels required for safe, shelf-stable preservation. You should always store this jam in the refrigerator or freezer.
• Why isn’t my jam getting thick? If your jam is not thickening on the stove, it likely just needs more time. Continue to boil it for another 5 minutes, stirring constantly. Remember, the jam sets and thickens significantly once it has completely cooled in the refrigerator.
• Can I use a different thickener instead of cornstarch? Yes, you could use arrowroot powder as a direct one-to-one substitute for cornstarch. However, this recipe is specifically balanced for cornstarch, which creates a clear, glossy finish.

Try More Recipes:

• Nigella Creme Brulee Recipe
• Nigella Coca Cola Cake Recipe
• Nigella Tiffin Recipe

Nigella Blackberry Jam Recipe

Author: Clara Bennett Cooking Method:Stovetop Cuisine:British American Courses:Breakfast Dessert Sides

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: 25 minutesTotal time: 45 minutesServings:4 servingsCalories:46 kcal Best Season:Summer

Description

This simple Nigella Blackberry Jam Recipe uses fresh blackberries, sugar, and warm spices like cinnamon and allspice. It creates a thick, fruity spread perfect for toast, scones, or yogurt. The addition of cornstarch ensures it thickens beautifully without pectin.

Ingredients

• 4 cups blackberries
  
• 1 cup white sugar
  
• 2 tablespoons cornstarch
  
• ¼ teaspoon ground cinnamon
  
• ¼ teaspoon ground allspice
  
• ½ teaspoon lemon juice

Instructions

1. Mash the blackberries in a saucepan and stir in the sugar.
   
2. Create a slurry by mixing 1 tablespoon of the berry juice with the cornstarch in a small bowl, then stir it back into the saucepan.
   
3. Bring the mixture to a boil and cook for about 15 minutes, stirring often, until the jam has thickened.
   
4. Remove the pan from the heat, stir in the cinnamon and allspice, and let it cool for 30-45 minutes.
   
5. Transfer the jam to a jar, cover, and refrigerate until chilled. Stir in the lemon juice just before serving.

Keywords:Nigella Blackberry Jam Recipe