Jane Austen’s Black Butter Jam

Jane Austens Black Butter Jam_page

The Girl who runs Bite From The Past writes: I have been dying to make this ever since I spotted it in The Jane Austen Cookbook by Maggie Black and Deirdre LeFaye.

This is the easiest jam you’ll ever make in your life – and it makes good use of leftover pieces of fruit. It’s funny to me that the instructions state this is a jam for children –p robably because it’s a mixed up combination of fruit. I think it’s a wonderful addition to any biscuit or bread at tea time.

In this batch, I used strawberries, two apples that were starting to shrivel, and a couple of really ripe pears. Peel the skins off the apples and pears. You can also use peaches or plums-just be sure to blanche them first to remove the skin.

I did not can these-although you can to preserve them longer. I merely put mine in canning jars and set them in the very back of my refrigerator, where they lasted for several months!

2 pounds of fruit-strawberries, blueberries, raspberries,
apples, pears, peaches, plums, currants,
or gooseberries in any combination you like.
2 cups of sugar


[1] Remove the skins off any fruit like apples, pears, peaches or plums by peeling or blanching. To blanche, boil a saucepan of water. Drop the peaches or plums, one at a time, in the water and count to ten. Remove and put the fruit in a sink of ice water. After about a minute, the skins on the fruit should peel right off for you!

[2] Chop fruit into small pieces.

[3] Place all your fruit in a large saucepan. Mix in the sugar. Cover, and heat the mixture slowly to a boil, stirring frequently. Cook on medium heat for about 10-15 minutes until the fruit is soft, stirring frequently.

[4] Take the mixture off the stove and let cool for a bit. Pour into a blender and pulse for about 10 seconds.

[5] Pour the mixture into your containers and can or refrigerate! I got two pints and a half pint container out of two pounds of fruit.