Blackberry Jam/Jam Tart

by Sarah on June 20, 2011

You know what I like about spring and summer? Fruit. And berries.  Golly, is there anything better than a nice juicy and fruity dessert with a scoop of ice cream on top?

Nope, there is not.

I made homemade blackberry jam.  It’s basically the same easy recipe as the strawberry jam I gave you, with a few measurement tweaks.  I’ll post the recipe at the end.  You don’t have to make your own jam if you don’t want to, just buy your favorite at the store.

You know what else I like about summer?  New seasons of TV shows on HBO and AMC.  Yes, that’s right.  I like TV.  I am an unashamed watcher of Pay-TV series.  We just finished up Game of Thrones and The Killing tonight, and I’m looking forward to new seasons of Curb Your Enthusiasm, Breaking Bad and Boardwalk Empire.


I just watched the preview of True Blood on HBO.  And all I can say is that I didn’t think that show could get any more ridiculous. But it can.  Oh yes.  It really can, and did.

But I’m such an idiot that I’ll probably watch it anyway.  And bitch about how ridiculous it is the whole hour.

Maybe if I make a jam tart the show will seem better.

The most complicated part of this whole project is making pastry fringe.  You fold the other piece in half lengthwise, then cut the fringe–not going all the way through of course.

Right now I’m watching Treme–what do you think?  I think maybe it’s not as good as last season and that Davis is as annoying as ever.  But it’s interesting how many famous people are in the cast (besides actors I mean).  So many famous chefs!  All I can say about that is that now we know why they are chefs and not actors by trade.

This little old tart is so dang easy to make that even one of those stupid witchy fairies from True Blood could make it.  Or Davis from Treme.  That moron could probably make it too.

So that doesn’t give you any excuse, you’ll have to make it.  ‘Cause I know my readers ain’t no morons.

You won’t regret losing the 10 minutes it takes to put it together.

Plop a scoop of vanilla on top and turn on the tube.  I’m sure there’s some crappy and/or good Pay-TV you can watch.

~From the Ball Complete Book of Home Preserving~

Blackberry Jam


  • 4 cups crushed blackberries
  • 2 Tbsp lemon juice (I use bottled)
  • 7 cups granulated sugar
  • 1 pouch (3 oz.) liquid pectin


  • Prepare canner, jars and lids.
  • In a large, deep, stainless steel pan, combine the berries, sugar and lemon and bring to a rolling boil, while stirring constantly so that it doesn’t burn. When the boil cannot be stirred down, add the pectin and boil hard, stirring constantly for one minute. Remove from the heat and skim off the foam.
  • Ladle the hot jam into the hot jars, leaving 1/4″ headspace. Wipe the rims of the jars and place the hot seals on top. Screw the band on fingertip-tight.
  • Place jars in canner, ensuring that they are covered with water. Bring to a boil and process 10 minutes. Remove canner lid. After 5 minutes remove jars and let cool.

~Adapted from Bon Appetit, March 2005~

Jam Tart


  • 1 sheet puff pastry
  • 1/3 cup blackberry jam (or other jam of your choice)
  • 1 egg
  • 1 Tbsp milk


  • Preheat oven to 375*
  • Roll out puff pastry sheet to 9 x 12". Slice the pastry in half lengthwise. Spread jam onto the pastry, leaving a 1/4" border.
  • With the remaining half sheet of pastry, fold it in half lengthwise. Cut 1/2" strips along the folded side, leaving a 1/2" inch border on the outside of the pastry (refer to the photo if needed). Unfold the sheet and place over the sheet with the jam. Seal the edges using a fork.
  • Beat the egg in a small bowl with the milk. Brush over the top of the pastry. Bake until golden brown, about 25 minutes. Let cool for 5 minutes, then slice and serve with ice cream.

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