Blueberry-Coriander Jam

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.

Active Time:
23 mins
Total Time:
2 hrs 25 mins
1 3/4 cups


  • 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


  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.

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