It’s finally time to make blackberry jam! Late summer and early autumn mark the ripening of the delicious blackberries that you can find in the forest edges, hedgerows and thickets. Blackberries are not only packed with vitamins, they are also incredibly tasty. Their large size makes it easy to pick a good portion in a short time, perfect for all kinds of delicious desserts. The blackberry season usually runs from August to September, when the berries reach their full sweetness and are ready to be picked.
Making blackberry jam at home is both easy and delicious. With just a few ingredients, you can turn the freshly picked berries into a sweet and flavoursome jam that will delight your breakfast table.
Blackberry jam is not only great on bread; it can also be used as a filling in pancakes, to top yoghurt or porridge, in cakes and desserts. The possibilities are almost endless and the jam adds a lovely fruity sweetness to many different dishes.
Here’s a simple recipe for blackberry jam that you can make in no time.
Blackberry Jam
Ingredients
- 350 g fresh blackberries, 12 oz
- 175 g preserving sugar, or regular sugar (6 oz)
- 0.5 dl water, 1/2 cup
- 1 tablespoon vanilla sugar
Instructions
- Rinse the blackberries thoroughly and let them drain.
- Place the blackberries, sugar, vanilla sugar, and water in a saucepan.
- Heat the mixture over medium heat, stirring regularly, until the sugar is dissolved. When the mixture begins to boil, reduce the heat and let it simmer for about 15 minutes, or until the jam starts to thicken. The jam should have a nice, even consistency.
- Pour the jam into sterilized jars while it's still hot. Alternatively, you can use preservative (Atamon) for longer shelf life. Fill the jar completely and seal it tightly.
- Once the jar has cooled, store it in a dark and cool place, and it should be used within a couple of weeks.
- Now you have homemade blackberry jam, perfect for breakfast, pancakes, or as a filling in baked goods!
One of my personal favourites is to use blackberry jam as a filling in a pancake, sprinkling a thin layer of Wild Rose Sugar (Beach Rose Sugar) for extra sweetness. The possibilities are almost endless and the jam adds a lovely fruity sweetness to many different dishes.
