Blackberry Spread

by Shawnda on July 4, 2010

in Condiments,Fruit,Lighter & Healthier

Blackberry Spread

Blackberry love is a cycle. It starts with excitement over seeing the juicy black jewels in the grocery store. Love sets in with the first bite of a bursty, baked berry. It can quickly get ugly, though. If cooler heads don’t prevail (as in, The Foodie Groom stays behind while I head to the grocery store hungry and alone), you’re looking at teetering over the edge into obsession. And it’s uglier cousin: hoarding. It’s only $1 for a large pack? I’ll take 6! That only ever has one ending: desperation. As in, “crap, I bought too many and that one has white fuzz on it so I better make something quick.”

Blackberry Spread

When all else fails, you can make cake. But when you still have half a cake on a dome-covered stand on the island, make jam (or jelly, or preserves, or a spread). Whatever you call it in your house, you have to spread it on these biscuits for breakfast. Or dessert.

Blackberry Spread

Take advantage of fresh berries when they're in season - making a fresh blackberry spread couldn't be easier!


  • 1 lb fresh blackberries
  • 1/4 cup sugar, plus more to taste
  • 1 lemon, juiced


  1. Place blackberries, sugar, and the juice from one lemon in a medium sauce pan over med-high heat.
  2. Cook berries down, stirring occasionally, until you have a thickened, syrupy mixture, about 30 minutes.
  3. Scoop 1/2 cup of the mixture out and place it in a bowl (skip this step if you want a seedless spread).
  4. Place a fine mesh sieve over the bowl and strain the rest of the mixture through, pressing and scraping to get as much of the moisture out that you can.
  5. Discard solids. Stir jam in bowl and place in a jar with an air-tight lid.


Yields: 1 cup (8 2-Tbsp servings)

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

Nutritional Information
Calories: 65.4 | Fat: .2 | Fiber: 3
WW Points: 1

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