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A Jammy Summer Day: Making Blackberry Jam

 Aromatic, sweet, and tangy, homemade blackberry jam is a delightful treat that captures the essence of summer. There's something truly satisfying about preserving the season's bounty in a jar.



Let's get started on this culinary adventure.

Gathering Your Ingredients

You'll need:

  • 4 cups fresh blackberries
  • 3 cups sugar
  • 1/4 cup lemon juice
  • 1 package fruit pectin (optional)

Preparing the Blackberries

  1. Wash and Drain: Rinse the blackberries in cold water to remove dirt or debris. Drain them thoroughly on paper towels.
  2. Mash: Transfer the blackberries to a large pot and gently crush them with a potato masher. This releases their natural juices and helps the jam set.

Adding Sweetness and Tang

  1. Combine: Add the sugar and lemon juice to the mashed blackberries. Stir well to ensure even distribution.
  2. Balance: The sugar adds sweetness, while the lemon juice provides a refreshing tartness. Together, they create a harmonious flavour profile.

Cooking the Jam

  1. Heat: Place the pot over medium heat and bring the mixture to a boil, stirring constantly. The mixture will begin to bubble and thicken as it cooks.
  2. Add Pectin: If using fruit pectin, add it now according to the package instructions. Pectin helps the jam set, but it's not strictly necessary.
  3. Boil and Test: Continue boiling the jam for 1-2 minutes. To test for readiness, place a small spoonful on a cold plate and let it cool for a minute. If it wrinkles slightly, it's done. If not, boil a bit longer.

Jarring the Jam

  1. Sterilize: Ensure your jars are clean and sterilized. You can do this by boiling them in water for 10 minutes or running them through the dishwasher on a hot cycle.
  2. Fill: Pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace.
  3. Seal: Wipe the rims of the jars clean and seal them tightly with lids.

Storage

  1. Refrigerate: For short-term storage, refrigerate the jam. It will keep for several weeks.
  2. Can: For long-term storage, process the jars in a boiling water bath for 10 minutes. This will seal the jam and make it shelf-stable for up to a year.

Here's a quick recap of the extra tips you mentioned:

  • Seedless Jam: For a smoother texture, strain the mashed blackberries through a fine mesh sieve before adding the sugar and lemon juice.
  • Flavor Variations: Experiment with different flavors by adding a vanilla bean or a few sprigs of fresh thyme to the jam while it's cooking. These additions can add a unique twist to the classic blackberry taste.

Remember:

  • Remove Additions: Remove the vanilla bean or thyme before jarring the jam to avoid unwanted flavours or textures.
  • Enjoy: Homemade blackberry jam is a versatile treat. Spread it on toast, pair it with cheese, or use it as a topping for desserts.
Enjoy your homemade blackberry jam on toast, scones, or as a topping for ice cream.



Lots of love Vivek Trivedi



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