In the weekly magazine Søndag (issue 31/2016) I found this recipe on blackberry jam & cordial, where I got the opportunity of using some more of by frozen blackberries, and thereby clear the stock in the freezer at work !!
I decided to stick to the recipe without making any modification, despite the fact that no pectin is used for making the jam. The reason is, that the jam is drained from the liquid phase after cooking, and the liquid phase is used as cordial. Normally I would use pectin to jelly the entire fruit and liquid phase into one spreadable/gellified jam.
Blackberry jam& cordial: - 2 glasses of jam and 2 bottles of cordial
- ½ vanilla pod - both corn and pod
- 650 g blackberries
- 390 g sugar
- 130 g water
- 2 strings of thyme
- Add blackberries, water, sugar, vanilla pod & corn, thyme leaves and water into a cooking pot.
- Bring to the boil, and let is boil gentle for 15 minutes.
- Place the blackberry mass in a sieve, so split the mass into liquid and fruit phase.
- Store the boiled blackberries as jam on glasses, which have been cleaned in boiling water before use.
- Store the liquid phase as blackberry cordial on bottles, which have cleaned beforehand with boiling water.
- Store cold.