Blackberry Jam with Port

That might make it through mint julep season

Port really brought out the richness of the berries in this jam. I like blackberry jam really chunky. If you prefer it smoother, mash the berries as they cook. For how to can jam go here.

Blackberry Jam with Port

  • 10 cups blackberries, roughly quartered
  • 1 cup port
  • 3 cups sugar

In a large stock pot add berries, port and sugar. Bring to a boil over medium heat and cook stirring constantly for 30 minutes. Can immediately. Works great in blackberry mint juleps too.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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37 Responses to Blackberry Jam with Port

  1. peasepudding says:

    I like the addition of port to the jam!

  2. I love port! I use heaps of it in cooking all the time. I’ve never made blackberry jam with port though. This is new but I love it. Can’t wait for jam making time.

  3. I’m headed to the farmers market in the morning to get blackberries for this jam. I just hope I don’t sleep the day away because I’m just now getting in!

  4. ChgoJohn says:

    Adding port to blackberry jam. Who’da thunk? Better still, you only use 3 cups of sugar. This must taste great!

  5. With port – too clever!
    🙂 Mandy

  6. Eva Taylor says:

    I like the sound of port with black berries.

  7. Karen says:

    Port and ripe fruit…a great taste for sure.

  8. Lea Ann says:

    I made some jelly with merlot wine right before Christmas and it’s my favorite jelly I’ve ever made …. ever. I’m saving this recipe. Gotta try it.

  9. Blackberry jam is one of summer’s best. I await our local blackberries to try out your easy recipe. Thanks.

  10. nrhatch says:

    Sounds perfect for my morning croissant . . . if I had a croissant.

  11. Mad Dog says:

    Excellent idea!

  12. Wait – you’ve got BLACKBERRIES already?
    Holy Cow, mine are still blooming…
    I don’t even remember my Grams having them this early in the year, up in Salem (20 minutes from Ash Flat, the way Dad drives)… Sure could go for some of her cobbler now.

  13. Karista says:

    You had me at port! This looks decadent and will be on my list of jams to prepare with all my wild NW blackberries this summer.

  14. Stephanie says:

    Now I have a reason to buy a bottle of port. BTW, saw an interesting recipe for blackberry curd, if you still have more blackberries to pick.

  15. Love port – out of curiosity, what kind did you use? This jam looks amazing!

  16. Lauren says:

    Want. Want want want.

  17. Sounds fantastic, I add port to my plum jam. , If only we could get that many berries cheaply!

  18. egg me on says:

    Mmm. I bet the port is a great addition. Very jealous of your many jars.

  19. Two great tastes that (I’m sure) go great together. Sounds delicious.

  20. Very fresh Jam for the healthy breakfast or anything for that matter.

  21. Carolyn Chan says:

    Ooh that sounds so good !

  22. Kristy says:

    I’ll take chunky jam too – especially when it’s blackberries. Yum!

  23. Gorgeous – it´s not blackberry time here for a while yet, but I can´t wait!

  24. billpeeler says:

    Well this sounds fantastic. Love blackberries and I can imagine how well the port complements in the jam. Yummmmmmmmmmm —-

  25. TasteFood says:

    I can imagine how the port brings out the blackberries. Sounds wonderful.

  26. nancyc says:

    I wasn’t very successful at my first try with blackberry jam…maybe this would turn out better!

  27. JamieAnne says:

    Port Jam? Amazing!!!!!

  28. i will just email you my address. I need a dozen jars please? LOL!

  29. chunky jam is the only way surely

  30. Courtney says:

    This is just plain genius! Must bookmark until our blackberry season. 🙂

  31. WOW – what a great combo – looks so pretty too!

  32. Pingback: Anna’s Cookies | Rufus' Food and Spirits Guide

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