Spiced pear & blackberry jam

spiced pear & blackberry jam

It’s coming to the end of the blackberry season here in the UK and what better way to keep enjoying them than to preserve them in a delicious jam? As the weather gets a little chillier, I’m looking to spices for a touch of warmth so here I’ve included star anise. Delicious served on warm homemade cinnamon and sultana ciabatta with lashings of real butter.



500g pears (peeled, cored and roughly chopped – weight is for prepared fruit)

500g blackberries

500g granulated sugar

1 dried star anise



1. Add the fruit, sugar and star anise to a large deep steel pan and place on the hob on a very low heat

2. Stir frequently for 10 minutes until the sugar has dissolved and the fruits have released their juice

3. Leave on a low simmer for 1 hour stirring every 15 minutes to ensure the fruits don’t stick to the bottom of the pan

4. Take a potato masher and roughly mash the fruits to a pulp – be careful when doing this as the mixture is scalding hot!

5. Raise the temperature for a final 2 minutes to a rapid boil – ensuring nothing sticks to the bottom of the pan

6. Remove from the heat, leave to call for a few minutes and then transfer to sterilised jars with secure lids

7. Label & leave to cool before storing in a dark cool place. Once opened store in the fridge for up to 3 weeks

Enjoy 🙂



5 thoughts on “Spiced pear & blackberry jam

  1. This jam is gorgeous! I used jam sugar that we get here in France so as soon as I had added the sugar I boiled for just five minutes and then mashed and bottled it. I have linked to this recipe from my blog, hope that’s ok.

    1. Thanks Emma pleases you liked it and that it turned out well for you 🙂 many thanks for linking Regan

  2. This ame lovely jam. I used special jam sugar that we get here in France and so only boiled it for five minutes before mashing and putting into jars. I have linked to you from my blog.

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