Gruber's Blackberry Jam. A jam made from blackberries – dark, berry-tart, and gently stirred.
Gruber's Blackberry Jam is a handmade jam from Reigersberg near Ilz in Eastern Styria. It is gently stirred from blackberry pulp with sugar, pectin, and malic acid, 210 g per jar. No artificial colors, no preservatives, no added flavorings, GMO-free.
Blackberry Jam by Gruber's is the darkest and tartest berry in the Fruchtzauberei range. Blackberries ripen in late summer and taste less sweet than strawberries or raspberries. Fruchtzauberei gently stirs the berry pulp with sugar and pectin to create this jam. The producer describes the result as follows: The berries taste as if they were fresh from the bush. Anyone who has ever eaten blackberries straight from the bramble in August will recognize this profile.
Dark berry, tart freshness, a hint of forest
The jam tastes like ripe blackberries: deep, berry-forward, and with a tart note reminiscent of wild berries. The acidity is distinct but rounded; the sweetness carries the fruit without masking it. The blackberry pulp gives it a dense and uniform texture.
Compared to the raspberry jam from the same maker, it is darker and earthier; compared to the strawberry, it is tarter and more sophisticated. Children usually reach for the strawberry. For adults who like berries with character, the blackberry is often their favorite variety. On the breakfast table, alongside strawberry and apricot, this is the jar that makes the difference.
Cheese, yogurt, game sauce: sweet and savory
For breakfast, it goes well on dark bread with butter, on a whole-grain roll, or stirred into plain yogurt with rolled oats. Drizzled over quark with a little honey, it makes for a small dessert.
In sweet cooking, it belongs with quark dumplings, semolina pudding, and pancakes. On panna cotta or vanilla ice cream, its dark color creates a beautiful contrast. In muffins or a pound cake, you can add a dollop to the batter before it goes into the oven.
The tart fruit also makes the blackberry interesting for savory dishes. It serves as a sweet counterpoint on a cheese board with goat cheese, Camembert, or a robust mountain cheese. A teaspoon stirred into a sauce for venison, stag, or duck breast adds fruitiness and a dark color. Stir the jam in only at the end and let the sauce simmer for just a moment longer to ensure the berry flavor remains distinct.
Our tip: Spread goat cream cheese on toasted baguette, add a teaspoon of jam, and a little freshly ground pepper. Add a few walnuts, and the appetizer is ready.
Gently stirred at Fruchtzauberei
This jam comes from Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz. The farm in Eastern Styria looks back on a history dating back to 1860; fruit has been cultivated there since the early 1990s, with apples as the primary crop. Master fruit grower René Gruber is responsible for cultivation, while Beatrix handles the processing as the cook.
For this variety, the producer specifically emphasizes the gentle stirring process. Recipes are developed through collective tasting, and the work is done by hand. Aside from the blackberry pulp, only sugar, pectin, and malic acid go into the jar. "Quality over quantity" is their motto. You can buy it at their farm shop, in selected stores, and from us.
For berry fans, cheese boards, and game dishes
This jam is for everyone who enjoys dark berries and a hint of tartness. It is perfect for people who like to put together a cheese board and for anyone cooking game in the autumn. As a gift, it is a great choice for friends looking for a jam beyond the typical strawberry. Combined with a piece of mountain cheese and a loaf of farm bread, it makes a lovely snack basket.
The Raspberry Jam is bright and seedless, the Strawberry Jam is mild and sweet. You can find the rest of the varieties from Reigersberg on the Gruber's Fruchtzauberei page.
It is not suitable for those who prefer very mild flavors. The blackberry has edges and character, and that is precisely its appeal.
A dark blackberry jam from Eastern Styria – for whole-grain bread, the cheese board, and sauce for a rack of venison.
