Blueberry-Coriander Jam

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Toasting coriander seeds before grinding them enhances their earthy, lemony flavor, adding dimension to this homemade berry jam. Use it as a sensational breakfast spread, or do as Sasha Piligian does, and work it into the buttercream frosting for a stunning Lemon Chiffon Cake with Blueberry-Coriander Buttercream.

By
Sasha Piligian
Sasha Piligian

Los Angeles-based pastry chef Sasha Piligian owns and operates May Microbakery in Glendale. Formally of Gjusta and Sqirl, she is known for creating seasonal desserts and baked goods packed with bold, fun flavor combinations.

Food & Wine's Editorial Guidelines
Updated on July 26, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Active Time:
23 mins
Total Time:
2 hrs 25 mins
Yield:
1 3/4 cups
Cook Mode (Keep screen awake)

Ingredients

  • 1 teaspoon coriander seeds

  • 3 cups fresh or frozen blueberries

  • ½ cup granulated sugar

  • 1 ½ teaspoons grated lemon zest plus 1/4 cup fresh lemon juice 

  • Kosher salt, to taste

Directions

  1. Toast coriander seeds in a saucepan over medium, stirring occasionally, until fragrant and golden, 3 to 6 minutes. Remove from pan; let cool about 5 minutes. Using a mortar and pestle or spice grinder, grind into a fine powder.

  2. Cook blueberries, sugar, lemon zest and juice, and ground coriander in the same saucepan over medium-high, stirring occasionally, until slightly thickened and reduced to about 1 3/4 cups, 10 to 12 minutes. Stir in salt to taste.

  3. Reserve 3/4 cup jam for decorating cake; set aside. Pour remaining 1 cup jam through a fine wire-mesh strainer, pressing firmly with the back of a spoon to yield about 3/4 cup strained jam. Let cool completely, about 2 hours.

Make Ahead

Jam can be refrigerated in an airtight container up to 2 weeks.

Originally appeared: June 2021

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