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I’m Andrea. I like to cook and bake and take photographs and write about life. Welcome to Bella Eats, where I share these passions of mine with you. I’m glad you’re here.

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bella terra: blackberry jam, anyone?

I can’t believe I’ve waited so long to talk about jam this summer! Here it is, mid-August, the blackberries are nearing the end of another extremely productive season and I am just now sharing these recipes with you. It seems that our bush quadrupled in size from last year, and the bounty we’ve received reflects that growth. I am giddy thinking of next year’s harvest, since the new growth taking over our fence and gate will bear what surely must be another quadrupling of this year’s numbers. Oh, the possibilities.

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I must admit, I’m somewhat happy to see this blackberry season come to an end. In just a couple of weeks I’ll be able to cut back all of this year’s fruited wood, and will have the space needed to train the new growth and reclaim our entrance to the garden. Blackberries bear fruit on the previous year’s growth, so as the new arms have reached out into any space they could creep to, we’ve been powerless to do anything about them. I can’t bear the thought of cutting any of them back, for fear of what that would do to next year’s harvest, but I will be very grateful to not have to play limbo to pass through the garden gate.

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I’ve actually shared this recipe with you before, in the springtime when Florida strawberries hit Virginia stores and I couldn’t help buying multiple quarts. Molly’s jam recipe is really the only one you need, as it can be modified to use any variety of fruit available at any time of the year. And modify we have, for Brian and I have been jam-making machines this last month. We wanted to preserve as much of the summertime bounty as we could, and since our blackberry bush has produced approximately two dozen quarts of deep purple berries in just 30-days time, jam seemed like an obvious solution. We’ve also frozen half a dozen quarts for use through the fall and winter (its doubtful they’ll make it to spring), made a couple of pastries and plenty of smoothies.

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But our favorite use of our overabundance of the sweet-tart fruit has been jam. So far we’ve tried three different varieties with our blackberries, and we have a few more in mind to try out this weekend. The peaches we’ve been picking have come in handy too, providing a natural sweetness that allows us to cut the sugar used in the original recipe. We’ve been eating jam on biscuits, waffles, pancakes, almond butter sandwiches and even pork tenderloin as a delicious glaze. We have jars upon jars stored up in our pantry, waiting to be given to friends or consumed by us over the next 11 months.


In fact, one lucky reader will receive a 6oz jar of Bella Eats Jam to enjoy! Just leave a comment on this post telling me your favorite jam/preserves/jelly flavor. Who knows, maybe you’ll see your flavor featured after our next experimentation!   I’ll announce the winner on my next post, so comment away until then.

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Blackberry Jam with Peaches or Plums

adapted from Molly Wizenburg via Epicurious


  • 8oz fresh blackberries

  • 2 pounds fresh plums or peaches, peeled and chopped

  • 1-1/2 to 2 cups sugar, depending on sweetness of peaches / plums

  • 2 tbsp lemon juice


  1. To peel peaches and plums, bring a large pot of water to boil.  Slice a large "X" into the bottom of each piece of fruit.  Drop the fruit, 3-4 at a time into the boiling water.  Let boil for 45 seconds and remove with a slotted spoon to a large bowl filled with ice water.  When fruit is cool (about 1 minute) remove to a cutting board and peel skin, which should pull apart from the fruit easily.  Chop fruit into 1/2-inch dice.

  2. Toss blackberries with peaches or plums in medium-size bowl.  Add sugar and lemon juice and toss to coat.  Let sit for 2 hours, stirring occasionally.

  3. Prepare canning jars as per canning instructions (see recipe above or instructions for your canning equipment).

  4. Transfer fruit mixture to a 4-quart saucepan and bring to a boil over medium-high heat, stirring occasionally.  Crush the fruit with a potato masher and let continue to bubble until it thickens, about 20 minutes. Dip a metal spoon into the jam and then hold it over the pot, letting it drip for a few moments to cool.  Run your finger down the back of the spoon, through the mixture.  If your finger leaves a clear path on the back of the spoon, the jam has cooked long enough.  If not, keep cooking and test every 5 minutes until you get a clear path.

  5. Spoon jam into prepared jars and process according to canning instructions (see recipe above or instructions for your canning equipment).

Peach Jam with a Hint of Blackberry

(this is the jam pictured in the images above.  the blackberry jam with peaches or plums is darker in color)


  • 8oz fresh blackberries

  • 2-1/2 pounds fresh peaches, peeled and chopped

  • 1-1/4 cups sugar, divided

  • 2 tbsp lemon juice, divided


Use the same method as above, except separate the blackberries and peaches into two separate bowls.  Toss the peaches with 1 tbsp lemon juice and 3/4 cup sugar.  Toss the blackberries with 1 tbsp lemon juice and 1/2 cup sugar.  After two hours, puree' blackberries in a food processor or blender, then strain to remove seeds and pulp.  Stir blackberry puree' into peaches and continue with step #4.

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And, if you're not sure what to do with the 24-ish ounces of jam the recipes above produce, make this cake [pictured above], using the jam instead of the filling.  Or, give jars out to your friends - they'll love it, I promise.

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Other Bella Terra posts this season:

Bella Terra: Preparation

Bella Terra: Chives

Bella Terra: Herbs

Bella Terra: Sugar Snaps

Bella Terra: Red Beets

Bella Terra: Kale

Bella Terra: Cucumbers
« bella terra: tomatoes, part 1 | Main | the best of summer »

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Reader Comments (59)

Such gorgeous pictures, Andrea!! :) I love the idea of the blackberry and peach jam- two fruits I wouldn't have thought to combine in a preserve! I need to try this! Like you I put up endless jars of a wide variation of many preserves to last through the year. I'm not sure I can pick one favorite although strawberry rhubarb and classic blueberry rank top to me along with spiced fig jam!

Your garden bounty is such a delight, thanks for sharing your harvest! :)

I like spicy red-pepper jelly! The heat goes nicely with some creamy goatcheese in a sandwich.

08.13.2009 | Unregistered Commenterm.e.

So amazing! I made some apricot jam today with a little vanilla bean and might make something with peach this weekend.

Made strawberry and a mixed berry earlier in the summer. I can't wait to pull out a jar in the dead of winter. It is going to be amazing.

08.14.2009 | Unregistered Commenterwhitneyinchicago

It TOTALLY sounds like I'm sucking up, but I do believe peach-blackberry would be my new favourite. It is a combination I adore, and the idea of it in a jar makes me ridiculously happy.

And so happy to get a peek at your cake - so glad it survived its adventures in carry-on!

08.14.2009 | Unregistered Commentertara

What beautiful berries & jams... I love the combination of blackberry and peaches. But I also love any jam that includes strawberries...

I am so jealous that you have this spendid array of fruit. It looks so delicious. Lovely photos, too!

08.14.2009 | Unregistered CommenterJulia @ Mélanger

You have such gorgeous photos - truly makes the food pop! My favorite flavor of jam is peach, but I would love to try any of the flavors you've made. =)

08.14.2009 | Unregistered CommenterJenny

Wow! Your jam looks delish!!!! Jams hold a special place in our family. My grandmother who passed away several years ago made the best strawberry jam. When I was a child, I would ask for a huge jar for every birthday! I received a jar when I got married and it happened to be the last jar of jam she made so I savored every last drop!

Your combinations of fruits sound amazing!

08.14.2009 | Unregistered CommenterLaura

Sounds like Bella Terra turned out a fantastic blackberry yield this summer! Your jam looks delicious, and I love the idea of adding a sweeter fruit to cut back on sugar.

In terms of my favorite jam, it's a tie between good old blueberry and strawberry. I'd love to try yours!

08.14.2009 | Unregistered CommenterLauren

Oh my oh my! I would be beyond thrilled to try one of your amazing jams!

I adore fresh homemade jams....who doesnt?

I would love to try the blackberry peach, I think these two combine so well together.

Keeping my fingers crossed for this awesome giveaway!

08.14.2009 | Unregistered CommenterLauren

I love raspberry jam and also strawberry rhubarb...yummy!

08.14.2009 | Unregistered CommenterJennifer S

I LOVE mixed berry jam or blueberry jam with whole bluberries mixed in - yum

08.14.2009 | Unregistered CommenterSarahW

I love trying new flavors, but usually love raspberry and strawberry.

08.14.2009 | Unregistered CommenterAileen

Oh my gosh, I love fresh jam!!! I love peach and my mom recently made a lemon ginger marmalade that was amazing!!

08.14.2009 | Unregistered CommenterJanie

my faaaaavorite jam is
one i get from a farmers
market around here! its
raspberry JALAPENO!!

08.14.2009 | Unregistered Commentererinbee.

I've never really tried any mixed fruit jams (I think because of bad experiences with Smucker's "mixed fruit" jam), but do love seedy jams like raspberry or blackberry. :)

08.14.2009 | Unregistered CommenterKristie Lynn

i am so jealous of your blackberry bush!! how very cool :) I just made some sour cherry jam that is pretty phenomenal, and i can't think of anything better right now ;)

08.14.2009 | Unregistered Commenterttfn300

Absolutely gorgeous. I wish berries were as plentiful here in Boston :) My favorite jam memories (jamories?) are of strawberry rhubarb jam that my mom would make from our garden growing up. On homemade bread? Perfection.

08.14.2009 | Unregistered CommenterKate

the jam looks so good!

blackberry and raspberry are my favorites :)

08.14.2009 | Unregistered Commenterbrandi

Ah, homemade jam! I'm so impressed!

My conventional favorite is probably raspberry, but I just tried some jalapeño jelly at our farmer's market. It was pretty rockin'!

08.14.2009 | Unregistered CommenterMica

Blackberry is my favorite. I also like apricot! Your jam looks amazing! Love the combo!

08.14.2009 | Unregistered Commentermaria

This post made me so happy and hungry :) I love jam! All kinds, really - but blackberry, raspberry and strawberry are my top three. I would be happy with any of those!

I really hope that someday I will live somewhere with a climate conducive to having a berry bush. That is just too cool!

I love jam on EVERYTHING!!
My favorites have to be raspberry and blueberry - especially home made!
Wonderful pictures and idea mixing the flavors.

08.14.2009 | Unregistered CommenterJulie

Oh goodness, that is gorgeous. I love homemade jam. Growing up the only non-homemade jam I ever ate was grape so I wasn't even aware people could buy other flavors at the grocery store. Ha.

My favorite all-time jelly, though, is homemade crabapple jelly. Tart, sweet crisp...so perfect on a PB&J. So perfect on a buttery biscuit. I haven't had it in years (an aunt that used to make it lost her tree to disease) but I will always remember that glorious stuff.

08.14.2009 | Unregistered CommenterCarrie

Blackberry or strawberry are my favorites. How difficult is it to grow a blackberry bush? Do they have thorns? How much space do I need? Do they produce the second year? I 'm sure that I could google all of those questions but hoping you know because that sounds like such a treat when I have been paying $5/quart at the farmer's market.

08.14.2009 | Unregistered CommenterSandy

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