Ingredients Condiments Jams Blueberry-Coriander Jam Be the first to rate & review! 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 Published on May 20, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 23 mins Total Time: 2 hrs 25 mins Yield: 1 3/4 cups 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 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. 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. 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. Rate it Print