It’s all been about the gooseberries these past couple of weeks!
Finally, after a little bit of rain the wild blackberries (or brambleberries) are starting to swell and close to being perfect for picking! I always pick too many, so after soaking and drying I bag up and place in the freezer.
Try this simple but tasty jam which you can make from frozen berries for a little bit of luxury to spread on your toast or homemade scones, mix in with your yoghurt, spoon over ice cream or swirl into a comforting bowl of warm rice pudding! The vanilla gives this jam a luxurious velvety flavour.
- 1kg of frozen wild blackberries
- 500ml cold water
- 125ml of fresh lemon juice
- 880g of sugar (normal white sugar is fine here, no need for jam sugar as blackberries are naturally high in pectin)
- 1 vanilla pod, slice in half lengthways and the seeds scraped out.
Place the berries, lemon juice and water into a large non-stick pan and bring to a boil.
Reduce the heat and simmer the fruit mix uncovered for about 20 minutes.
Add all of the sugar and stir continually over the heat until the sugar is fully disolved.
Add in the vanilla seeds and the halved pod.
Bring the mix back to the boil and leave to boil uncovered stirring occasionally.
Cook the mix for anything from 15 minutes to 30 minutes until you get the right consistency.
The jam should coat the back of a spoon and feel sticky to the touch. Under cook it and it will not set in the jar when cooling and overcooking will make it set hard in the jar and become inedible.
When the jam is at the right consistency dig out the two halves of the vanilla pod and discard.
Sterilise your jam jars – this recipe will fill about 4 of the “Bonne Maman” jam jars.
Fill the jars with your jam when it is hot and fill.
If you properly sterlise your jars, there is no need to add the silicone seal.
These jams will keep in your fridge for about 4 months quite happily.
Label up your jam, and decorate as frivolously as you dare….and Enjoy!