Blackberry Jam and Swirl Cookies


I’m back with more cookies. This one is slightly different from my last cookie recipes. If you haven’t read them already go here. For this recipe I’m using what is called Indian Blackberries or Jamun, which  is unique to the Indian subcontinent and might not be easily  available to all my readers across the world. So feel free to use blackberries, blueberries, strawberries, basically go crazy with any berry!

Jamun (Indian blackberries) is no doubt one of my favorite fruits, for it’s exotic color and refreshing taste. Today we are making a Jam, as well as cookies using that jam.


For the jam, you need seeded berries.You can do it by using a potato masher or simply by using a knife.



  • Jamun pulp (Indian blackberries, without seed)- 2 cups
  • Sugar – 2 cups
  • Lemon juice -2 tblspn


In a vessel, heat 2-3 tbl spn of water, blackberries pulp and sugar together.


When it starts boiling add lemon juice. Now lower the heat and let it boil for 15 minutes. While boiling, you have to stir it continuously as there will be lot of foam.


To test, if the jam has sufficiently thickened, take few drops in a tsp and keep inside the freezer for 1 min. If it doesn’t drop, your jam is ready.





  • All purpose flour (Maida) – 2 cups
  • Butter (unsalted)- 110 gms (room temperature)
  • Egg -1
  • Vanilla  essence- 1 tsp
  • Raspberry essence – 1tsp
  • Powder sugar – 3/4 cup
  • Salt – 1/4 tsp
  • Baking soda-1/2 tsp
  • Baking powder – 1 tsp
  • Blackberry jam-(as required)


Sift flour, baking powder, baking soda together. Add salt to it and keep aside.

In a bowl add butter and sugar, and blend with an electric mixer till creamy, light and fluffy. Add egg, vanilla and raspberry essence to it and blend.


Add the flour mixture to it in batches and with a metal spatula or a low speed blender, mix it together. Remember you just need to incorporate the dough, do not overdo.


Transfer the dough on a foil and flatten it to make a rectangle.You can make a big 12″×8″ sheet (1/4″ thick) or can make 2-3, 4″×6″ sized ones.

Now cover it with the jam.




Leave some space on all four sides as the jam will ooze out a little while rolling. Leave 1″ for bigger sheet and 1/2″ for the smaller ones.

Now with the help of the foil, roll it in a cylindrical shape and wrap it tightly with the foil.
Leave it in the refrigerator for at least 4-5 hrs.



Cut slices out of the cylinder.



Line parchment paper on the baking sheet and bake for 15 mins.


When you find the upper part turning slightly golden, take it out and let it rest for a few minutes on the sheet. Then remove on a rack so both sides can air out and you get a crunchy cookie!


Your cookies are now ready! The crunchy and oozy goodness of this cookie will make it a hit among your friends and family!

Storage Tips

For storing the jam, you need to sterilize a bottle or glass jar.So while boiling the jam, in another stove put a vessel full of water and merge the glass jar in it. There should not be any air gaps. When it starts to boil, cover it with a lid for 10 minutes. Then take it out on towel and transfer your jam to it. 

That’s about it for today. Hope you all have a great week ahead, filled with delicacies. Happy Cooking 🙂





  1. Never seen Jamun before. Very cool to see fruits from other countries. How large are the seeds? If using other berries there’s no need to de-seed right? I can’t imagine removing strawberry seeds from the skin.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is TASTES OF SUMMER.

    More info including rules and submissions here:

    Liked by 1 person

    • Taste of summer sounds wonderful. I’ll surely check it out. Jamun is a very exotic fruit with really big seeds, so removing the seeds becomes a necessity. Strawberries don’t need to be de-seeded. In fact, having strawberry seeds will give the jam an even better texture.


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