Blackberry Jam
a classic blackberry jam recipe using fresh or frozen berries, flavored with fresh thyme and mandarin orange
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Well, well, looks like we have another summer jam recipe! I loved making the Sungold Tomato Jam so much that I had to try another version. This time we’re doing a classic blackberry jam.
I originally intended to make this jam with fresh blackberries, but time got the best of me (as it always seems to with a toddler). So, I froze the excess berries, knowing I would turn them into jam at a later date. Making jam is a great way to use up excess berries, or to make your favorite jam any time of year with whatever frozen berries you like. As I think about it now, I have more blackberries, rhubarb and raspberries stashed in the freezer that are all going to be made into some kind of jam or preserve at some point.
As I mentioned before (and when I made the tomato jam), this is not a shelf-stable, “preserved” jam. It’s stored in the fridge and meant to be eaten within a few weeks. But honestly, it won’t last that long because it’s so good. You can substitute any berry or fruit you like and use this recipe as a guide. I encourage you to add any additional aromatics, spices, or seasonings you want. This version is a blackberry and thyme jam with a squeeze of mandarin, but for simplicity, we’ll just call it Blackberry Jam. Get creative with your jam. Why not?
Ok, now onto the recipe…
Ingredients
680 g blackberries - two large 12oz containers of berries, fresh or frozen
300 g granulated sugar ~45% of the weight of your blackberries
splash water
4 sprigs fresh thyme - tied together if possible, it’s easier to remove at the end, *totally optional*
1/2 mandarin orange - juiced, you can also use lemon juice or any other citrus you like
1 tsp vanilla extract
pinch salt
Instructions
Combine your blackberries and sugar in a saucepan with a splash of water.
Bring everything to a boil.
Toss in bundled thyme and then let it simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and add in vanilla extract, orange juice and season with a pinch of salt. Stir to combine.
Let cool slightly and check for seasoning, be careful that jam is not too hot! Add in a pinch of salt if you need it or some extra orange or lemon juice if it needs more acid.
Let the jam cool and then transfer to a jar or another air tight storage container. And then enjoy!
Notes:
This recipe can, and should, be adjusted depending on the initial weight of your blackberries. And yes, you do need to weigh this out. You want the sugar to be about 50% of the weight of your berries. I typically go just under 50%, no need to be too exact here.
If you’re nervous about whether the jam will be set or not you can temp it to make sure you’ve reached around 220°F/105°C. Do this after letting it boil for the initial 20 minutes.
If you don’t have a thermometer (or just can’t be bothered) place a small dish in the freezer for around 10 minutes, make sure it’s cold, cold, cold. Then take a small spoonful on your jam, pour it on the dish to quickly cool it and then gently scrape the jam to see if its jellied or not. You’ll be able to tell right away. If it’s still runny and not set, let it boil another 5 minutes and check again. If it has a jellied and rubbery texture, you’re done!
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