|Blackberry jam ready for use|
The Tea Time Table is a monthly blogging event managed Karen from Lavender and Lovage and Kate from What Kate Baked. It was a surprise for me to read, that Kate originally found jam making "for too hard and for too likely to fail" ! For me jam making is an easy thing, when you either can work with jam sugar or use citrus fruits as main ingredients. And it practically takes no time, within ½ hour (1 hour making citrus jam) from cleaning the fruit you will have glasses of jam ready to be eaten or given away.
For this jam I decided to use the fruit in season, which is blackberries, and which my good work colleague is having surplus from his garden.
Making a jam "just from fruit and sugar" is my mind a little boring, I want to have that little extra touch of something else in my jams. So I "picked" the minds of various work colleagues, and have up with the combination of using lemon zest, lemon juice and balcamico as the little extra touch this time.
|Blackberries ready for jam cooking|
While I was making blackberry jam, Hannibal the Cat came into the kitchen after a wet rainy day out-door, and he took part in the jam making process sleeping away with an open eye from time to time from "his" chair to monitor the jam process.
As I did not want to mash the blackberries, I was left some blackberry juice without any berries in-side, this juice I filled into a bottle, which would suit pan cakes perfectly.
Lønnestæde´s blackberry jam with lemon and balcamico:
- 1000 g blackberries
- 500 g jam sugar with pectin
- lemon (organic) - juice and zest
- 50 g water
- ½ teaspoon balcamico
|Blackberries with lemon zest in the cooking pot|
- Clean the blackberries.
- Peel the lemon and squeeze it for juice.
|Hannibal the Cat sleeping away, while he dreams of mouse sushi|