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blackberry jam, book and blackberries


Janice Pattie
Enjoy the intense flavour of dark fruity blackberries spiced with cinnamon, star anise and cloves.
4 from 8 votes
Prep Time 5 mins
Cook Time 40 mins
Course jam, preserves
Cuisine British
Servings 50 teaspoons
Calories 12123 kcal


  • 1 kg blackberries
  • 1 star anise
  • 3 whole cloves
  • 1 small cinnamon stick
  • 2 lemons juice
  • 1 kg white sugar warmed


  • First sterilise your jars, by washing and rinsing them, the placing in the oven at 100C for about 20 minutes until they are dry. Leave them in the oven as they should be warm when you fill with the jam.
  • Wrap the star anise, cloves and cinnamon in a piece of muslin and tie with string
  • Put the blackberries and the spices in a large pan with 2 tablespoons of water
  • Cook until soft.
  • Mash the fruit with the back of a spoon
  • Remove spices, you can then either leave the berries whole or press them through a sieve or food mill
  • If you are making the puree, wash the pan then return the blackberry puree to the pan and add the lemon juice. I
  • 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.
  • Add 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.


Makes approx. 500 ml jam, about a jar and a half.


Calories: 12123kcalCarbohydrates: 3121gProtein: 17gFat: 6gSaturated Fat: 1gSodium: 53mgPotassium: 1978mgFiber: 62gSugar: 3048gVitamin A: 2140IUVitamin C: 324mgCalcium: 430mgIron: 10mg