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Blackberry Jam

Blackberry Jam

Paula Nemzek for KCTS 9 Cooks


Making homemade jam is the Women’s Institute contribution to the war effort in Home Fires. This foolproof blackberry jam is much easier than the WWII version. Perfect on warm, buttery scones!


  • 4 cups blackberries, cleaned and cored
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon (Optional; omit for pure berry flavor.)
  • 1/2 teaspoon fresh lemon juice


In a large saucepan, mash berries with a potato masher, but do not pulverize. Stir in sugar until juices form. In a separate small bowl, mix about 1 tablespoon of the blackberry juice with the cornstarch and add back into the saucepan.

Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon, if using. Remove jam from heat and allow to cool. Transfer jam to a glass container, cover and refrigerate until chilled. Stir in lemon juice, return jam to the fridge, and start baking some scones!

Cook's Tip: Use a drinking straw to easily pull out those pesky blackberry cores.