This blackberry’s dark and rich flavors deliver a buttery finish like pie. Experiencing this bigger, juicier marionberry cousin is a rare treat. We make this jam with whole fruit. A Big Jalm exclusive!
Columbia Beauty Jalm
Creating new cultivars of fruit is science mixed with art and a dash of luck that come together to create new plants with specific characteristics. Blackberries are selected based on how their canes grow (trailing or erect), with or without thorns, and the flavor, color, durability, and yield of the fruit, as well as traits to thrive in certain environments.
Chad Finn, dedicated his career at OSU to these little berries and what makes them the way they are. He wrote scores of journal articles about berries and held 11 patents for new berry cultivars. Big Jalm has used several of the berries that he created, including Hall’s Beauty, also called the Columbia Beauty blackberry.
The Columbia Beauty is “a new, early-ripening, high-quality, firm, and sweet thornless trailing blackberry (Rubus subg. Rubus Watson(source))", first patented in 2017. Dr. Finn created a marionberry that is sweeter, plumper, and easier to pick.
When cooked into jam, it took on a characteristic we never expected. The richness of the flavor, the firm, whole berries throughout, even the buttery flavor and crisp of the seeds make this jam taste like pie, but without fat, dairy, or flour.
Try Columbia Beauty Blackberry Big Jalm with a scoop of vanilla ice cream or mixed into a quinoa salad.
Collected at South Barlow Berries in Canby, OR
Ingredients: blackberries, sugar, pectin, citric acid, salt