Type what you have

Ingredients

• ✓ blackberry jam
• water
• sugar

Instructions

1. 1 Combine water and sugar in a saucepan; cook and stir over medium heat until sugar dissolves. Stir in blackberry jam; cook and stir until smooth. Cool.
2. 2 Transfer syrup to a resealable container. Refrigerate until ready to use.

By SHORECOOK

Ingredients

• ✓ blackberry jam
• french bread
• half-and-half
• cream cheese
• egg
• cinnamon
• vanilla extract
• brown sugar

Instructions

1. 1 Cook blackberry jam in a small saucepan over medium heat until melted and smooth, stirring once, 1 to 2 minutes.
2. 2 Place 1/2 of the bread cubes into the bottom of a lightly greased 9x13-inch baking dish and drizzle with melted jam. Top with remaining bread cubes.
3. 3 Mix half-and-half and whipped cream cheese together in a bowl; add eggs, cinnamon, and vanilla extract. Mix together well and pour over bread mixture. Sprinkle with brown sugar. Cover tightly with aluminum foil and chill in the refrigerator, 8 to 24 hours.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Bake in the preheated oven, covered, for 20 minutes. Uncover and continue to bake until bread is golden brown and mixture is set, 10 to 15 minutes more. Serve with desired toppings.

By andsha

Ingredients

• ✓ blackberry jam
• milk
• water
• polenta
• white sugar
• salt
• sour cream
• sugar

Instructions

1. 1 In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
2. 2 In a small bowl, mix sour cream and 1 tablespoon sugar.
3. 3 Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

By mhurst86

Ingredients

• ✓ blackberry jam
• butter
• egg yolk
• all-purpose flour
• white sugar
• baking powder
• cardamom
• salt
• confectioners sugar

Instructions

1. 1 Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition.
2. 2 Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Grate 1 ball of frozen dough evenly into the bottom of a 9x13-inch baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam.
5. 5 Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioners' sugar and cut into bars.

By Allison S F

Ingredients

• ✓ blackberry jam
• butter
• sugar
• egg
• buttermilk
• all-purpose flour
• baking soda
• cinnamon
• allspice
• clove

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.

By Jo Ann Herrington

Ingredients

• ✓ blackberry jam
• butter
• all-purpose flour
• white sugar
• milk
• baking powder
• blackberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Put butter in a 9x13-inch baking dish; place in the oven until butter melts, about 5 minutes. Whisk flour, sugar, milk, and baking powder together in a large bowl until smooth; pour over melted butter without stirring.
3. 3 Stir fresh blackberries and blackberry jam together in a separate bowl; spoon mixture and any accumulated juices evenly over batter in the baking dish.
4. 4 Bake in the preheated oven until blackberries are bubbling and cobbler is set, about 1 hour.

By MEANJEANNE

Ingredients

• ✓ blackberry jam
• tomato sauce
• jalapeno jelly
• brown sugar
• mustard
• worcestershire sauce
• black pepper
• apple cider vinegar
• garlic powder
• liquid smoke

Instructions

1. 1 Combine tomato sauce, blackberry jam, jalapeño jelly, brown sugar, mustard, Worcestershire sauce, black pepper, vinegar, garlic powder, and liquid smoke in a large saucepan over medium-high heat. Bring to a simmer; cook until flavors combine, 3 to 5 minutes.

By Deter Rader

Ingredients

• ✓ blackberry jam
• shallot
• garlic
• red wine
• beef stock
• butter
• salt
• black pepper
• venison steak
• blackberry

Instructions

1. 1 Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
2. 2 Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

By Web Spinner

Ingredients

• ✓ blackberry jam
• egg
• butter
• butter
• sugar
• milk chocolate
• almond
• all-purpose flour
• milk chocolate
• dark chocolate

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
3. 3 Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
4. 4 Place 4 ounces milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
5. 5 Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
6. 6 Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
7. 7 Line a baking sheet with parchment paper.
8. 8 Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
9. 9 Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
10. 10 Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.

By Michaela

Ingredients

• ✓ blackberry jam
• pork tenderloin
• sage
• rosemary
• salt
• black pepper
• honey
• red wine
• blackberry
• red wine
• honey

Instructions

1. 1 Season pork tenderloin on all sides with sage, rosemary, salt, and pepper; place into a slow cooker. Spoon blackberry jam, 1/4 cup honey, and 2 tablespoons red wine over top. Cover and cook on Low until very tender and slightly pink in the center, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 About 15 minutes before serving, bring blackberries, 1/2 cup red wine, and 2 tablespoons honey to a boil in a saucepan over medium-low heat. Reduce the heat and simmer until sauce thickens slightly and some berries burst, about 15 minutes.
3. 3 To serve, slice tenderloin and spoon blackberry sauce over top.

By leeann3800

Ingredients

• ✓ blackberry jam
• blackberry
• white sugar
• cornstarch
• kosher salt
• cooking spray
• oat
• flour
• brown sugar
• almond
• cinnamon
• baking soda
• salt
• butter

Instructions

1. 1 Combine blackberries, blackberry preserves, white sugar, cornstarch, and 1/8 teaspoon kosher salt in a small saucepan.
2. 2 Heat on medium-high heat, stirring constantly, until the mixture comes to a boil. Reduce heat to medium, and continue stirring, occasionally, 7 to 10 minutes, making sure the mixture doesn't stick to the bottom of the pan.
3. 3 When the mixture has thickened, remove from the heat and allow to cool.
4. 4 Preheat the oven to 350 degrees F (175 degrees C) and line an 8x 8-inch baking pan with a large piece of parchment paper, covering the bottom and coming up on 2 sides, to make a sling. Spray parchment paper and exposed sides of the pan with cooking spray.
5. 5 Combine oats, flour, light brown sugar, sliced almonds, cinnamon, soda, and salt in a bowl; stir until well mixed. Drizzle in melted butter, tossing and stirring the crumble ingredients until the flour and oats are incorporated.
6. 6 Spread out 2 cups of the crumble mixture onto the prepared pan, using finger tips or the bottom of a measuring cup to firmly flatten and smooth.
7. 7 Pre-bake in the preheated oven about 10 minutes. Remove from oven and allow to cool for 5 minutes.
8. 8 Pour filling over the crust, and sprinkle on remaining crumble mixture evenly over the top. Return the pan to the oven and bake until the top is lightly browned and the filling is bubbly, about 40 minutes.
9. 9 Cool completely in the pan, 1 to 2 hours.
10. 10 When the bars are cool, use the parchment to lift the them out of the pan. Cut into 9 servings, and serve at room temperature. Refrigerate any leftovers.

By Bibi

Ingredients

• ✓ blackberry jam
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• baking soda
• salt
• buttermilk
• vanilla extract
• white sugar
• butter
• egg
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper.
2. 2 Whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl.
3. 3 Beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture.
4. 4 Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. Beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks.
6. 6 Place a cake layer, bottom side facing up, onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.

By Kaley

Ingredients

• ✓ blackberry jam
• white cake mix
• water
• egg
• vegetable oil
• white chocolate
• butter
• heavy cream
• vanilla extract
• confectioners' sugar
• heavy cream
• cheesecake-flavored pudding mix
• strawberry jam
• red food coloring
• blue food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
2. 2 To make the cupcakes: Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
4. 4 To make the buttercream: Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
5. 5 To make the filling: Place a bowl, beaters, and 1 quart of cream in the freezer for 20 minutes.
6. 6 Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
7. 7 Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.

By Robo-Bo

Ingredients

• ✓ blackberry jam
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• milk
• lemon juice
• lemon zest
• butter
• vanilla extract
• salt
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla into mixture with the second egg.
3. 3 Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
4. 4 Spoon batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
6. 6 To make frosting: Beat 1 cup butter with 1 teaspoon vanilla and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

By Megan C A.

Ingredients

• ✓ blackberry jam
• confectioners sugar
• dulce de leche
• butter
• raisin
• black walnut
• buttermilk
• salt
• clove
• nutmeg
• cinnamon
• all-purpose flour
• water
• baking soda
• egg
• butter
• white sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans and set aside.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Dissolve baking soda in water in a small bowl; stir into batter along with jam.
3. 3 Combine flour, cinnamon, nutmeg, cloves, and salt in a medium bowl; stir into cake batter by hand, alternating with buttermilk. Fold in black walnuts and raisins until incorporated.
4. 4 Divide batter equally between the prepared cake pans; spread in an even layer.
5. 5 Bake in the preheated oven until the top of cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert cakes over a wire rack and remove the pans to cool completely.
6. 6 To make the caramel frosting: Beat butter in a mixing bowl until light and fluffy, 1 to 2 minutes. Add dulce de leche and beat until combined. Add confectioners sugar and beat until frosting is smooth and creamy.
7. 7 Spread frosting between cooled cake layers and on sides and top of cake. Enjoy!

By Amy

Ingredients

• ✓ blackberry jam
• blackberry
• feta cheese
• green onion
• red bell pepper
• cucumber
• apple
• apple
• spinach
• black pepper
• salt
• basil
• honey
• dijon mustard
• orange juice
• balsamic vinegar
• olive oil
• salt
• white sugar
• walnut
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place 3 tablespoons honey in a microwave-safe bowl. Microwave on Medium until honey liquefies, about 30 to 45 seconds. Add walnuts and stir to coat. Spread in one layer onto the prepared baking sheet and bake in the preheated oven until nuts have darkened slightly, 8 to 10 minutes. Remove from oven, sprinkle with 1/2 tablespoon sugar and 1/2 teaspoon salt, and stir to coat. Allow to cool.
3. 3 Combine olive oil, blackberry jam, balsamic vinegar, orange juice, Dijon mustard, 2 teaspoons honey, basil, salt, and pepper in a lidded jar. Shake until vinaigrette is well combined and chill in the refrigerator until serving.
4. 4 Combine spinach, sweet apple, Granny Smith apple, cucumber, bell peppers, green onions, feta, and cooled walnuts in a large bowl. Toss to combine. Carefully mix in blackberries. Drizzle with vinaigrette and toss.

By N Yager

Ingredients

• ✓ blackberry jam
• olive oil
• pepper
• kosher salt
• espresso powder
• balsamic vinegar
• blackberry
• beef stock
• cabernet sauvignon
• celery
• carrot
• shallot
• garlic
• olive oil
• pork tenderloin
• black pepper
• mustard
• paprika
• salt
• brown sugar
• balsamic vinegar

Instructions

1. 1 Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
2. 2 Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
3. 3 Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
4. 4 Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
5. 5 Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
6. 6 Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

By Chateau Ste Michelle