Blackberry jam, or confettura di more as they say in Italy, always brings a taste of summer to the table—really, anytime.

1. Pulse the blackberries in a food processor or mash them up with your hands. You could even leave a few semi-mashed so the jam has a variety of textures. Add the sugar and lemon juice, and stir with ...

All you need is an InstaPot and a few ingredients to make this anti-inflammatory blackberry jam recipe and you truly won't regret it. A good jam makes all the difference between a plain sandwich and a ...

1. Place berries and sugar in a large nonreactive bowl; gently toss. Cover and refrigerate 48 hours. 2. Place berry mixture in large pot. Place rinds in cheesecloth secured with cotton string or in a ...

Fans of banana and pumpkin quick breads will find a lot to like in Blackberry Jam Cake. As the name implies, blackberry jam is worked into a cake batter, but it is cooked in a loaf pan. What pops out ...

Recipe based on a recipe for Universal Jam in The New Homemade Kitchen by Joseph Shuldiner The discarded seed pulp can be made into a delicious blackberry syrup ideal for mixed drinks, waffles, cakes ...

In 1959, longtime Courier-Journal food writer Cissy Gregg was riding in a taxi downtown when the cab driver, Thelma Bancroft, began telling stories about her jam cake.That recipe would be reprinted ...

Measure sugar and set aside. In a large pot, mix puréed fruit with pectin and bring to a rolling boil over high heat. Add sugar and continue boiling for 1 minute, stirring. Remove from heat. Pour ...