Blackberry season is here again, so you should really do an effort and go hunting for these wonderful berries in your local forest. I am so lucky, that I have my very own local supplier of blackberries, which on a regular base brings picked blackberries to me at work, so I only have bring them home to my kitchen and make amazing things with these blackberries.
Blackberry jam is one of my favourite, and with with this recipe I now have four versions of blackberry jam.
So good luck with your blackberry harvest :-)
Classic blackberry jam:
- 1100 g blackberries
- 750 g jam sugar
- 1 vailla pod - corn & pod
- 1 lemon - zest & juice
- 1 teaspoon of white wine vinegar - optional
- Heat up the blackberries and jam sugar in a cooking pot together over low heat in a cooking pot.
- Add in vanilla corn and pod (cut into smaller pieces), lemon juice and lemon zest.
- Bring the fruit to the boiling point and let it boil for 2 minutes
- Taste on the jam. If you find it too be to sweet/matured in taste, you can add some vinegar to bring freshness back to the jam. I normally do this in smaller steps, so I can fine tune the flavour profile to my preference. It is more easy to add some extra, than to remove an overdose of something.
- Bring the fruit to the boiling point again and let it boil for 2 minutes
- Prepare the jam glasses by filling them with boiling water. I do not use any preservatives in my home-made jam, so this is important to increase shelf-life of your jam. Another thing you can do is to store the jam cold afterwards.
- Fill the glass with jam and close the glass.