Photo: Randy Mayor; Styling: Cindy Barr
16 servings (serving size: 2 tablespoons)

Add liqueur to this jam for flavor that's reminiscent of an old-fashioned cordial. If you prefer, substitute 2 tablespoons black currant syrup plus 1 tablespoon fresh lemon juice for the liqueur. Keep this refrigerated for up to one month.

How to Make It

Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 1 hour and 10 minutes), stirring occasionally. Cool completely; cover and chill 8 hours.

Ratings & Reviews

Yummy, unique taste

June 23, 2016
This jam is delicious and worth attempting, especially with local, fresh summer berries.  Use some jam soon, can the rest for cooler months when its deep flavor and color really bring summer and winter together!  I tried doubling the recipe with a large surplus of did work but the cooking down period was  longer than twice the suggested time for the single recipe.  Because of the longer cooking time, I -almost- ruined the whole pot due to a small amount of jam sticking to the bottom, but luckily stirred, scraped, and removed the caramelized bits before they burned.  In the end, I think the slight caramelization made the jam even richer tasting.  I plan to use this jam on scones, corn muffins, and give a few jars as gifts.

JazzDragon's Review

March 20, 2013

JeriTex's Review

October 04, 2010
Wonderful Jam recipe! I don't think I'll need to buy strawberry jam again, when this is so flavorful and easy to make. My family loved it! Especially delicious on raspberry muffins.

chocoholic's Review

May 13, 2009
This jam is so good! The creme de cassis adds such a wonderful flavor. I've been eating it every morning on toast or mixed in with plain yogurt. It was so easy to make. Will definitely make again.

JulieMo's Review

May 05, 2009
I served this jam over thick greek yogurt and it was delicious! I substituted Splenda for the sugar - which really reduced the calories & still tasted great.