Blackberry Jam with Cracked Coriander

It’s no secret that I have no use for seedless berry preserves, although I’ll probably avoid making this extra-textured jam again until after my daughter is out of braces. It’s crunchy and nutty, with bright bursts of coriander flavor. For this recipe, if you want to get obsessive about it, look for coriander from India rather than the European variety; the seeds are greenish rather than brown, more oval than round, and they have a slight lemony flavor that complements fruit nicely.