blackberry-limoncello jam – still wild at heart

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” The sweetness of the blackberries revealed itself incompletely, changing and deepening until it dissolved from the back of the tongue with the maddening hint of a greater remainder. He was left with a question he could not phrase, and a galaxy of tiny seeds that tantalized the tongue. – Author: Chris Cleave

Hi there,

The other day I stopped at the farmer’s market. They were selling the most beautiful pints of blackberries. I suddenly remembered myself at 10 and back in my childhood home.

One of my childhood responsibilities was to go to the local grocer and buy Lebanon baloney and Fleichman’s white bread for lunch. (No worries about cholesterol back in the day.) I did this just about every 3 days. The path from my home to the grocer we nicknamed the Indian path.

In the summer, the path was filled with the noise of insects and butterflies winging about. It was just an earth trodden path through an overgrowth of trees and bushes. But some of those bushes were blackberry bushes. Those blackberries, eaten off the vine, after fighting off the bees, were a free and sweet treat. When the bushes became heavily laden with fruit, I picked the berries and brought them home to be made into jam. Jam, which again, was a taste of summer during the harsh winter months.

Purple as tulips in May, mauve into lush velvet, purple as the stain blackberries leave on the lips, on the hands, the purple of ripe grapes sunlit and warm as flesh.
Marge Piercy


  • 3 cups blackberries
  • 1 cup sugar
  • 1/4 cup Limoncello
  • 2 teaspoons dried lemon-thyme (or 1 teaspoon finely chopped thyme with 1 teaspoon Meyer lemon zest)


  1. Combine blackberries, sugar, Limoncello, thyme and zest in a medium heavy saucepan.
  2. Cook over medium heat until the blackberries begin to soften a little.
  3. Use a wooden spoon or a potato masher to break up the fruit.
  4. Reduce heat to low and cook, uncovered, stirring often, until the mixture begins to thicken, about 30 minutes.
  5. The jam won’t be as firm as you think it should be but it will definitely firm up once it cools down.

Special Note: This jam, in addition to being great in the morning over toast, is also delicious over yogurt or over prima donna cheese for an appetizer.

I recently gave a jar of this jam to my friend, Terrie, at http://www.comfortdujour who came up with a delicious pastry using the jam. If you get a chance, check it out “Easy Puff Pastry Pinwheels”.

Talk soon, ❤️💕 Bernadette

26 responses to “blackberry-limoncello jam – still wild at heart”

  1. unaricciaincucinablog – Benvenuti…mi chiamo Adele e sono Calabrese, mi piace cucinare da sempre e i miei piatti sono semplici e alla portata di tutti, amo cucinare con prodotti freschi e genuini della mia terra e sono sempre alla ricerca delle uova fresche di giornata per preparare un dolce o di una verdura appena raccolta per preparare un piatto nuovo o che preparo sempre. Le mie esperienze sono poche ma importanti, ho anche un blog di cucina su Alice Tv ora in rifacimento, dove sono stata ospite in una loro trasmissione in diretta “Cucina con me” per preparare una mia ricetta, esperienza bellissima che mi piacerebbe ripetere. Ho partecipato ad un breve corso sul pan di Spagna tenuto dal grande Maestro Paolo Caridi che stimo moltissimo e spero di partecipare ad altri suoi corsi. Altra esperienza importante è stata la partecipazione al corso "Torte moderne" tenuto dal grande Luca Montersino…mito nel mondo della pasticceria, i suoi dolci sembrano quadri d'autore. Ma non vi ho parlato ancora di me di come sono…le persone mi definiscono “solare”, e non dico altro, oltre a cucinare amo ballare di tutto ma la mia specializzazione è il social dance che ballo insieme al mio Gruppo. Amo il mare… e il mare della mia Calabria è bellissimo…questa è Tropea. Ma abbiamo anche i monti… questa è la favolosa Sila. Amo gli animali è questo è il mio Aaaron Amo leggere e adoro il Grande Maestro Andrea Camilleri e il Grande Alessandro Baricco. Questa sono io e saluto con il Cuore tutte le persone che passeranno dal mio blog e vorranno condividere le mie ricette. Grazie
    unaricciaincucinablog says:

    Buonaaaaaaaaaaaaa !

  2. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class as the spirit moves me. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    I have many childhood memories attached to blackberries, and adult ones attached to limoncello, which I make most years. We lived across from a large sandbank that was rimmed with brambles, and my brothers and I would go out every morning and pick (and eat) as many as possible. Mom made pies and muffins with them, and always large batches of blackberry jam that lasted all year. I still make the jam as well, and that first taste brings me back to my mother’s kitchen.
    Of course, adding limoncello is gilding that beautiful lily!

  3. My sister and I also picked blackberries each summer from a sloped hill at the base of railroad tracks. Ate them straight away, and then chased the mosquito trucks. Yes, we are lucky to be alive!
    Love your blog Bern.

    • OMG – I forgot about the sickly sweet smell of the mosquito trucks. The kids all hopped on their bikes and vied to see who could get closest. Yup, we are lucky to be alive and have our friendship💕

  4. Jacqui Murray – Laguna Hills, CA. – Jacqui Murray is the author of the popular prehistoric fiction saga, Man vs. Nature which explores seminal events in man’s evolution one trilogy at a time. She is also the author of the Rowe-Delamagente thrillers and Building a Midshipman, the story of her daughter’s journey from high school to United States Naval Academy. Her non-fiction includes over a hundred books on integrating tech into education, reviews as an Amazon Vine Voice, and a freelance journalist on tech ed topics. Look for her next prehistoric fiction, Savage Land.
    Jacqui Murray says:

    There’s something about berries that make my teeth hurt. They didn’t used to. This sounds delightful.

  5. V.M.Sang – UK – I was born and educated in the north west of England. I trained as a teacher in Manchester and taught in Salford, Lancashire, Hampshire and Croydon. I write fantasy novels currently. I also make cards, knit, crochet, tat, do cross stitch and paint. I enjoy walking on the Downs, cycling and kayaking. I do not enjoy housework, but like cooking.
    V.M.Sang says:

    That reminds me. I’ve not been out collecting blackberries this year. I never buy them when I can get them for free and freeze them.
    I must get on with it before they’re all gone and have a go at this recipe? Sounds yummy.

  6. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    This looks and sounds divine, I love the addition of Limoncello, yum!

  7. V.M.Sang – UK – I was born and educated in the north west of England. I trained as a teacher in Manchester and taught in Salford, Lancashire, Hampshire and Croydon. I write fantasy novels currently. I also make cards, knit, crochet, tat, do cross stitch and paint. I enjoy walking on the Downs, cycling and kayaking. I do not enjoy housework, but like cooking.
    V.M.Sang says:

    Currently we have wall to wall sunshine! Great for foraging.

  8. MMM, and now I’m thinking it would also be delicious on top of ice cream! I’m certainly enjoying the jam you gifted me, Bernadette, and I loved the sweet memories of childhood summers and berry picking. 🙂

  9. 🐋Beach House🐋 – Surfing, SUP, Swimming, Ocean, Animals, Baking, Marinelife, Family, Good sleep, and Nature 🌏 The beauty of Nature, the cuteness of animals, breathtaking moments, extraordinary wildlife… I take pictures, film whatever touches my heart, and love to share with people in the world. visit my website: subscribe to my YouTube:
    Beach House🌊🌈 says:

    looks wonderful!!! I love berries !!!

  10. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles.!/supermegawoman!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    Nothing like BlackBerry jam or blackberry anything. We used to pick them when we lived in Vancouver. They froze well too so I could make up a batch of blackberry muffins anytime during the winter. The limoncello would make it even better.

  11. I love the idea of putting it over yogurt! I want to scoop my finger in it right from here!!! I just finished my day of blueberry picking. I have to pick them every other day.

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