Blackberry Ginger Spiced Jam

makes about 1.5 cups of jam


  • About 1 pound fresh or frozen blackberries- divided
  • 1 inch piece of ginger- sliced into discs (does not matter if peeled or not)
  • 1 tsp. chai masala*
  • 2 tsp. lemon juice
  • 1 c. sugar
  • 2 c. water

* Prepared Chai Masala is available at your local Indian grocer.  It can also be made at home, which I highly recommend!  My recipe for Chai Masala will be posted soon!


  • Combine 1 cup of sugar, 2 cups of water, lemon juice, 1/2 pound of blackberries, ginger discs and chai masala in a medium-sized saucepan.
  • Allow the mixture to cook over medium-high heat until the liquid begins to thicken.  This may take 15-20 minutes.  Strain the mixture through a fine sieve, being sure to press the mixture with a spoon to collect as much liquid as possible.
  • Rinse out the pan and transfer the syrupy liquid back into it.  Bring the liquid to a boil and then reduce the heat, allowing the liquid to simmer.  Simmer for 10 minutes before adding in the additional 1/2 pound of blackberries. Be sure to stir the jam once in awhile so that it doesn't burn.
  • Once the berries begin to break down, mash them up a little bit so that there are small chuncks of berries suspended in the jam.
  • Continue cooking until the jam becomes thick and coats the backside of a spoon. This took about 20 more minutes for me. Remove pan from heat and allow the jam to cool.
  • Store in the refrigerator for 2-3 weeks or freeze for up to three months.
Original Recipe/photos can be found at