Sloe and blackberry cheese

Foraging diaries # 21 / Jam diaries # 14: sloes & blackberries.

I ran out of jars in October. Shocking, right?!? It has been such a productive preserving season that I was left with just bottles. I thought about buying more jars but my partner gave me a very stern 'No!'. 'There are no more cupboard shelves left to store more preserves!', he said. Annoyingly, he's right... as usual... 

I had no choice but to leave preserving aside for a month. A few jams were eaten. Friends kept some jars aside for me instead of recycling them. A month later, I am back in business! 'There still isn't that much cupboard space', my partner said. I ignored him. Wanna bet he rolled his eyes? LOL

I picked the sloes and the blackberries on the same day and froze them together so, once I was ready, all I had to do was tilt them into the pan. 

This is not a sweet jam. The sloes are tart and, even with the sugar, the tartness comes through. It's also supposed to be a cheese, thick, but it is very runny more like a jelly.

I don't think I'll make it again. I hope Darina Allen can forgive me...

Serves: 140g.

Ingredients:

• 200g sloes
• 200g blackberries
• 200g sugar

Method:

1. Put the sloes and the blackberries in a stainless steel pan with the sugar a little bit of water. Stir and let the sugar dissolve on a low heat, about 5 min.
   
   
   
   
   
   
2. Once the sugar is dissolved, bring to the boil and continue to cook for 40-45 min.
   
   
   
3. Push through a sieve.
   
   
   
   
   
   
   
   
   
4. 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. 
5. 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.