Blackberries are an excellent source of Vitamin C and appear on hedgerows in late summer each year. They are normally abundant in countrysides but also in many city parks and towns and can be used in a wide variety of dishes.
This jam is easy and quick to make, taking just around 6 minutes - there are no complicated procedures and this recipe shows that delicious and nutritious jam can be easily made at home. The presence of the vanilla imparts a more "grown up" aroma to the tart berries and also provides added sweetness. Delicious just spread on toast, it can also be used to sandwich cakes and biscuits or spoon over pancakes.
The sugar used here is Jam Sugar - a special type of sugar with added pectin to ensure consistent results when making jam. It is the pectin that helps the jam to set. When using vanilla seeds to make vanilla cream or custard, keep the long, empty pods to make this jam. Vanilla pods are an expensive ingredient and so this ensures that they can be used to their maximum benefit.
How to Make Grown Up Blackberry and Vanilla Jam
Makes 2 x approx 415g jars
Ingredients
- 550g blackberries, stalks removed, washed well and gently blotted dry with an old towel
- 500g jam sugar
- splash of water - (about 2-3 tablespoons)
- 1 used vanilla pod outer, once the seeds have been removed, halved
Method
- Place a saucer into the freezer before you start. Tip the blackberries into a large saucepan and place over a medium heat. The berries will start to break down. At this stage add a splash of water to stop them burning on the bottom and to help achieve a jam-like consistency.
- Give the berries a stir, mashing them slightly with the back of the spoon as you go. Once the blackberries have broken down tip in the jam sugar and stir to mix. The jam will turn a lighter pink colour once the sugar is added.
- Tip in the vanilla pod and turn up the heat so that the mixture boils. Set a timer for 4 minutes. Stand near the saucepan for this time as the hot jam can splutter, froth and if the saucepan is too small, can even boil over. Once the 4 minutes are up carefully take a teaspoon and blob a small amount onto your frozen saucer. Leave for a couple of seconds and then push the blob with the teaspoon. If a wrinkle forms, the jam is ready. If not, push the saucer back into the freezer and cook for one more minute and then test again.
- Take off the heat and allow to cool slightly. Fish out the vanilla pods. Pour into sterilised glass jars, and leave to cool completely.
It is a shame that come mid-September, so many withered and decayed blackberries still hang from their bushes. Make the most of them this year by going out and picking them yourself, then returning home to make this delicious jam. For a more basic recipe for Blackberry Jam, click here.
Jo Romero - Jo is a Freelance Food Writer, Food Blogger and Restaurant Reviewer, based in the UK. Visit her profile to find out more.
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