Blackberry, Mint, Black Pepper Jam

We have a blackberry and blueberry U-pick farm close by.  (In the off season, it’s a Christmas tree farm.) It’s always well maintained and the staff is helpful. And they have some of the biggest berries ever. It’s been a few years since I picked there so one morning I got up early. By 7:30 A.M. I had already picked six quarts. I came home and started planning.  

I can’t just make plain jam and I remembered I had bookmarked some preserve recipes in Jam Session by Joyce Goldstein. It’s the Kindle version so I don’t utilize this cookbook very often. “Blackberry, Burgundy Plum, Mint, and Black Pepper Jam” had been bookmarked at some point. Because I didn’t have burgundy plums and I wanted to use pectin, I adapted the recipe.

Blackberry, Mint, Black Pepper Jam

This recipe is based on a basic blackberry jam recipe and “Blackberry, Burgundy Plum, Mint, and Black Pepper Jam” from Jam Session by Joyce Goldstein.


  • 5 c. crushed blackberries
  • 5 large mint sprigs (about 4 inches in length)
  • 1 t. fresh ground pepper
  • 2 T. lemon juice
  • 1 package pectin (3 T + 1 1/2 t.)
  • 7 c. sugar


  1. Prepare canner, jars and lids.
  2. In a large glass measuring cup, start mashing the berries with a potato masher until you have five cups.
  3. In a large, deep stainless steel kettle, combine crushed berries, mint, ground pepper, lemon juice and pectin. Bring to a boil over high heat, stirring frequently.
  4. Remove mint sprigs.
  5. Add sugar all at once and return to a full, rolling boil, stirring constantly. Boil hard stirring constantly for 1 minute. Remove from heat. (Skim off foam if needed.)
  6. Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rim. Center lid on jar. Screw band down to finger tight.
  7. Place jars in canner, covering with water and boil to process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Yield: seven 8-oz jars

I’m so proud of myself. I actually got all the jars labeled, too.

The mint is prevalent but the pepper was a bit downplayed. I wonder how the jam will be after it sets. Immediately after it cooled it was quite delicious on crackers.

I also made a batch of Blackberry-Lime Jam (adding a few twists from the original recipe like lime zest), Blackberry-Rosemary Brownies (from a Diana Henry cookbook—more to come), and created a new booze-based jam. (More to come on that later, too.)

I hope to post the other recipes soon.

2 comments to Blackberry, Mint, Black Pepper Jam

  • mae

    What an impressive accomplishment!

    • I just updated this post, Mae. I totally had attributed this recipe idea to a different author. I had way too many cookbooks opened (hard cover and Kindle version) when I was putting up the blackberries. It’s corrected now.