Search form

Donate Today


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.


There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.