Blackberry jam

Foraging diaries # 15 / Jam diaries # 12: Blackberry

Blackberry is a fruit produced by many species in the genus Rubus, of the rose family. The berry starts with a red colour and it then darkens as it ripens to become black.

Not all blackberry bushes bear big berries. Not all blackberry bushes bear sweet blackberries. One needs to search for and try blackberries until one finds a good bush in a (usually sunny) corner of a meadow. 

I make plain blackberry jam every year but this year I fancied something different. Rummaging through my cupboards I found star anis. I like star anis so I decided to add it to the jam. I was rewarded with a very good blackberry jam.

Serves: 480g

Ingredients: 

• 500g blackberries
• lemon: juice of 1 lemon + 2 zest strips
• 2 star anis
• 250g sugar

Method:

1. Put the blackberries, lemon juice, lemon zest strips and star anis in a stainless-steel pan and cover with the sugar. 
   
   
   
   
   
   
   
   
   
   
   
   
   
2. Bring to the boil and stir until the sugar is dissolved and the blackberries are cooked through. This takes around 30 min.
   
   
   
3. Remove the lemon zest strips and the star anis.
4. Mash the berries with a masher or with a handheld blender.
5. Continue to boil until it reaches a setting point, about 15 min.
6. Fill into sterilised jars, and cover with tightly fitting lids. I do not use silicone or paper discs so I fill the jars all the way to the top. The less air inside, the less chances of mould developing. 
7. Store in a cool, dark place. 
   

How to sterilise jars and lids?

Jars: heat them in a 180°C oven for 10 min. Let them cool.

Lids: boil them in water for 10 min. Let them air dry upside down. If you are tight for time, let them dry on the door of the open oven once you've sterilised the jars and the oven if off.

What is a setting point?

Literature tells us that the jam setting point is reached at 105°C. I bought a sugar thermometer specially for this. I really cannot get my jams to get to 105°C so I quit on the thermometer!

There is an easier way, the wrinkle method, which involves a cold plate. Check this link out: https://www.cookingwithnanaling.com/how-to-tell-when-jam-is-set/

In time you won't need any of these methods. Experience of looking on how the jam sets on your stirring spoon will tell you when it's ready.

How long will the jam last for?

Literature tells you jams will last for 6 months and the more sugar you add to them the longer they will last as sugar is a preservative. Jams usually have a 1:1 fruit to sugar ratio to make them last longer.

Personally, that is not my experience. I usually use half the amount of sugar so a 1:½ fruit to sugar ratio. Some years we are eating jams 1 year later and they are still absolutely fine.

Perhaps the jam has developed a bit of mold on the top when you open it. Do not throw it away!!! Just scoop the mold out and continue eating. If you are a fast eater like my partner, you can store the jam in the cupboard. If you are not, store it in the fridge.