📝 About This Recipe
This exquisite preserve captures the essence of late-summer hedgerows, transformed into a deep, glossy spread with a sophisticated balance of tartness and floral sweetness. By gently macerating the berries and refining the texture through a fine-mesh sieve, we achieve a luxurious 'velvet' consistency that highlights the fruit's natural brilliance. A hint of lemon zest and a touch of butter ensure a crystal-clear finish and a bright, vibrant flavor profile that far surpasses any store-bought alternative.
🥗 Ingredients
The Fruit Base
- 8 cups Fresh Blackberries (rinsed and patted dry)
- 4 cups Granulated Sugar (superfine sugar works best for quick dissolving)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest (finely grated)
Setting & Finishing
- 1.75 ounces Fruit Pectin (one standard box of powdered pectin)
- 1/2 teaspoon Unsalted Butter (to reduce foaming)
- 1/2 teaspoon Vanilla Bean Paste (optional, for a rounded floral note)
- 1 pinch Salt (to enhance the fruit flavors)
Canning Supplies
- 6 half-pint Glass Canning Jars (sterilized)
- 6 sets New Lids and Bands (lids should be kept in warm water)
👨🍳 Instructions
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1
Place two small ceramic saucers in the freezer; these will be used later to test the 'wrinkle point' of the jam.
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2
In a large, heavy-bottomed Dutch oven or jam pot, combine the fresh blackberries and lemon juice. Use a potato masher to crush the berries thoroughly to release their juices.
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3
Place the pot over medium heat and cook the crushed berries for about 5-8 minutes until they are soft and swimming in liquid.
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4
If you prefer a seedless jam, press the warm berry mixture through a fine-mesh sieve or a food mill into a clean bowl. Discard the seeds and return the smooth pulp to the pot.
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5
Whisk in the powdered pectin and the lemon zest until no clumps remain. Bring the mixture to a full, rolling boil over high heat, stirring constantly.
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6
Once the mixture is boiling vigorously (a boil that cannot be stirred down), add the sugar all at once. Add the pinch of salt and the small knob of butter to prevent excess foam from forming.
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7
Stir the mixture constantly and return it to a full rolling boil. Boil hard for exactly 1 minute.
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8
Remove the pot from the heat. Stir in the vanilla bean paste if using. Use a metal spoon to skim off any remaining foam from the surface to ensure a clear jam.
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9
Perform the wrinkle test: Drop a teaspoon of hot jam onto one of the frozen saucers. Let it sit for 30 seconds, then push it with your finger. If it wrinkles, it is set. If it's still runny, boil for another 1-2 minutes.
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10
Carefully ladle the hot jam into sterilized jars, leaving exactly 1/4 inch of headspace at the top.
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11
Wipe the rims of the jars with a clean, damp cloth to remove any residue that might prevent a proper seal.
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12
Center the lids on the jars and screw the bands on until they are fingertip tight—do not over-tighten.
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13
Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Ensure the water covers the jars by at least an inch.
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14
Remove the jars from the water and place them on a towel-lined counter. Let them sit undisturbed for 24 hours. You should hear the satisfying 'pop' of the vacuum seals.
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15
Check the seals after 24 hours; the lids should not flex up and down. Store in a cool, dark place for up to a year.
💡 Chef's Tips
Always use a mixture of fully ripe berries for sweetness and slightly under-ripe berries for their natural pectin content. Avoid doubling the recipe in one pot; jam needs a wide surface area for evaporation to set properly, and doubling often leads to a runny result. The butter is a secret chef's trick—it breaks the surface tension and eliminates the need for tedious skimming of foam. If your jam doesn't set after cooling for 24 hours, don't panic; it makes an incredible 'blackberry syrup' for pancakes or ice cream.
🍽️ Serving Suggestions
Slathered over warm, buttery sourdough toast with a sprinkle of sea salt. As a sophisticated filling for thumbprint cookies or layered inside a Victoria Sponge cake. Swirled into plain Greek yogurt with a handful of toasted walnuts for breakfast. Paired with a sharp white cheddar or creamy Camembert on a charcuterie board. Whisked with a little balsamic vinegar and olive oil to create a unique vinaigrette for duck or venison salad.