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+ servings
glass jar of jam with knife inserted

Blackberry Black Pepper Jam

Course: Condiment
Cuisine: Compliments many cuisines
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 16 tablespoon servings
Calories: 61kcal
A lemony blackberry jam with a hint of spice from black peppercorns
Print Recipe


  • thermometer
  • cheesecloth and string


  • 2 cups blackberries
  • 1 cup sugar
  • 1 tablespoons lemon juice
  • 4 strips lemon zest
  • 3 tablespoons black peppercorns crushed, but not ground fine


  • Put the crushed peppercorns in a 4"x4" piece of cheesecloth. Fold the cheesecloth around the peppercorns so that they will not escape or leak during cooking. The idea is to let the flavor of pepper permeate the jam without the individual peppercorns loose in the jam. No one wants to bite down on a peppercorn. Tie securely with a string.
  • Add the blackberries, sugar, lemon zest, and juice to a saucepan. Snuggle the cheesecloth bundle among the berries. Place the pan over medium-high heat. Once you notice the blackberries start to lose their juice, make sure the peppercorn bundle is nestled in and not floating on top. Occasionally stir, mashing the fruit as it cooks. Periodically do a temperature test on the cooking berries. The jam will be finished when it reaches 220 degrees. Let cool in the pan.


Calories: 61kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg