Battlefield Blackberry Jam from The Fiery Cross

Battlefield Blackberry Jam from The Fiery Cross

Jamie and the Governor, shaken out of their nose to nose confrontation, had also retired to the shadows; I could see them, two stiff shadows, one tall and one shorter, standing close together.  The element of danger had gone out of their tête-a-tête, though; I could see Jamie's head bent slightly toward Tryon's shadow, listening.

"... brought food," Phoebe Sherston was telling me, her round face pink with excited self-importance.  "Fresh bread, and butter, and some blackberry jam and cold chicken and..."

"Food!"  I said, abruptly reminded of the parcel I held under my arm.  "Do pardon me!" I gave her a quick, bright smile, and ducked away, leaving her open-mouthed in front of the tent.

The Fiery Cross (Chapter 72 - Tinder and Char)

As we approach summer’s end, the squirrels among us start to count the stores on our pantry shelves.  Where are the holes?  What will we put up this year?  Much of that depends on how the backyard harvest goes...and what the prices in the produce aisle are like.

And then there's foraging.  Claire gathered most of the non-meat food she and Jamie ate on the road-- from Outlander all the way through Echo -- and here on our little rural island, there is no more ubiquitous wild food than the blackberry.

Despite their juicy sweetness and health benefits (blackberries are among the richest source of antioxidants in the world), some islanders regard the blackberries growing everywhere along our roadsides and garden fences as a thorn in our collective side rather than a (free!) tasty nutritional goldmine.

The most common variety of blackberry here on Pender (and across most of the Pacific Northwest of North America) is actually an invasive species.  The Himalayan Blackberry, Rubinus discolour, was brought by European immigrants in the 19th and early 20th centuries. The plants took hold and spread quickly to a point where they are a serious threat to native vegetation, including the smaller, less robust (and now very rare) Trailing Blackberry, Rubus ursinus.


It took me less than an hour to pick the 2 pounds of berries I used for this jam.  It would have been a bit faster if I had gotten out a couple of weeks ago, but the easy pickings were long gone by this weekend.  I took along an old wire coat hanger, and used the hook  to pull down the higher bunches of berries that the deer and earlier pickers hadn't had to bother with.

Just at the end of my pick, OK fan, Saskatchewan resident and frequent visitor to Pender, Lorna, came walking along the roadside on her way to the Saturday Farmer's Market.  We chatted for a bit, exchanged berry picking stories, and briefly debated the merits of jams and jellies.  It turns out she makes raspberry jam every year, and she reduces the seed count in her jam by straining half of the cooked fruit.

Great idea!  Thanks to Lorna, we'll all now have blackberry jam with a manageable number of seeds!  Even those of us with incredibly close-set teeth are happy -- may we never have to do the bathroom mirror "seed check" again...

blackberry jam pulp

This is an old-fashioned jam, something pretty close to what Phoebe Sherston would have brought to the battlefield at Alamance.

Instead of packages, green apples provide the pectin here.  The recipe includes a range of sugar -- the more you use, the thicker and sweeter your jam will be.

blackberry jam

Show/Hide Comments


10 Sep 2012 - 11:20am

Kristy R

YUM! i can't wait to give this one a try! been canning like crazy around here and always love new recipes!!! thank you!


Great to hear from another squirrel, Kristy! Happy canning....

10 Sep 2012 - 12:27pm

Michelle Benne…

This looks like a straightforward way to make jam. I've never tried before because I can remember Mom doing it when I was a kid, and my memories of it are...rather unpleasant. :) nnI lived near Victoria for years, until I moved to Calgary 12 years ago, and blackberries don't seem to grow in Alberta. I miss them terribly - they're so expensive here! :( I was in Seattle last week and nearly wept at the vast masses of un-harvested blackberries everywhere...such a waste! I almost wish I'd tried to smuggle some back across the border so I could try this recipe.... haha


Sneaky, Michelle! I know that a lot of visitors to Pender from Alberta spend at least a little time picking blackberries while they're here...why not?!

10 Sep 2012 - 1:50pm

Denise Twist

I've made two different blackberry jams this season and I can't wait to try yours! I also have a large batch of blackberry cordial brewing away for the next few months. Right next to my Cherry Bounce! Should be a tasty winter!


Sounds like you and I share a love for blackberries, Denise! I can't get enough...ever.

10 Sep 2012 - 2:34pm


Well that looks yummy. I have never done home canning let me know when it is done and I will send my address to you so you can mail it to me. hehehehehnnpsnBangors and Mash were outstanding last night. My family loooooooooves that dish


How about you just half the recipe and keep it in the fridge? LOL -- it has a long enough shelf life for that!

10 Sep 2012 - 3:15pm

The Mom Chef

I'm glad you added the sugar range because I'm not a fan of overly sweet jam. I'm also not a fan of lots of seeds....straining a part of the batch is a fantastic idea. I love ideas that are passed along like that.


I think you and I would get along just fine, Christiane...:)

10 Sep 2012 - 5:21pm


Every time I visit here, I end up with a new, fabulous cooking idea. Thank you so much!

11 Sep 2012 - 1:42am

Mary Lou

This year was the first time we got an actual crop from our blackberries. Would have the year before but the deer helped themselves to the bark on our canes the winter prior. With the mudslide into my organic garden a lot of things have been smothered or so overwhelmed they did not grow well or produce well. But I got enough berries for one batch of jam, two batches of ice cream and I have two gallon bags in the freezer for the middle of the winter when I will want ice cream. This year I broke down & bought a good sized Chinoise to strain the seeds out since we have raspberries too.


Sounds like not a bad crop to me! Next year will be even better...

11 Sep 2012 - 12:38pm


The jam looks delicious! Blackberries may be aggressive, but they're definitely tasty. Browsing for breakfast is great! Oh, and thanks for the ride. :)


Lorna! Thanks for the seed tip! You can hitchhike in my car anytime...:D

11 Sep 2012 - 6:58pm


Mmm, I love jam. Love the idea too of using apples for pectin instead of anything artificial!

25 Sep 2012 - 12:02pm

Island Vittles…

this tart. It was originally from Martha Stewart, but my tweak, the addition of blackberry jam, makes it a little more special, if you ask

08 Sep 2015 - 12:18pm


I'm making tbis jam again this year and I'm super excited! I won't lie, I pouted a bit when my last jar of jam was used up at the begining of the year.

16 Sep 2014 - 7:08am


I've made this jam as the first of many of your recipies for a wedding feast that my sister are preparing to celebrate the wedding episode this weekend, and if they are all as tasty as this is then we'll be in for an absolute treat! Thank you so much for creating this site, it's wonderful :)

Add new comment

You might also be interested in