Blackberry-Cassis Jam

By cprzybyl

This cassis-spiked blackberry jam is the filling for our Lemon-Blackberry Cake. Use any leftover jam as a topping for ice cream sundaes, waffles, or pancakes.

Nutritional Information
(per serving)
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--

Ingredients

• 5 cup(s) fresh or frozen blackberries
• 1 cup(s) cassis
• 2 tablespoon(s) cassis
• 1/2 cup(s) sugar
• 2 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) lemon zest
• 2 tablespoon(s) cornstarch

Preparation

Step 1

Make the jam: In a medium nonreactive saucepan, combine blackberries, 1 cup cassis, sugar, lemon juice, and lemon zest and cook over medium-low heat until berries begin to soften -- about 10 minutes.
Use a slotted spoon to remove only the berries. Place them in a medium bowl, lightly mash them, and strain the resulting liquid back into the saucepan. Set the strained berries aside. Dissolve the cornstarch in the remaining 2 tablespoons of cassis and stir the mixture into the hot berry juice.
Bring the liquid to a boil, reduce heat to medium low, and cook, stirring often to avoid burning, until the liquid thickens and is reduced to half its original volume -- about 2 cups.
Stir the reserved blackberries into the liquid. Remove from heat and cool completely.