Blackberry Long Pepper Jam


Preparation info

  • Makes

    2½ cups

    • Difficulty


Appears in

Season: Big Flavors, Beautiful Food


By Nik Sharma

Published 2018

  • About

Long pepper is a little more fiery than the more common black peppercorn and is frequently used to prepare savory Indian pickles.


  • 1 tsp long pepper
  • cups [660 g] fresh blackberries
  • 1 cup [200 g] sugar
  • ¼ cup [60 ml] fresh lemon juice


    With a mortar and pestle or spice grinder, crush the long pepper to a coarse powder. In a large nonreactive saucepan, such as stainless steel, combine the berries, crushed pepper, sugar, and lemon juice. Bring to a boil over medium-high heat, turn the heat to medium-low, and crush the berries with a potato masher. Cook, stirring occasionally with a silicone spatula, until the jam is thick enough to coat the back of a spoon, about 20 minutes. Transfer to a clean and sterile 1 pt [480 ml] canning jar with a tight-fitting lid and seal the jar. Store in the refrigerator for up to 1 week.