This was an unplanned recipe (or at least not planned for this week), but they had these amazing blackberries when I went grocery shopping. I decided I should buy them and make jam because otherwise I might go back in a few weeks only to have the produce guy tell me that seeded berries are already out of season.
One of the ingredients for the jam is sweetened ginger purée and I still had a little left over from the chutney I made a few weeks back. I used up what I had left which was very satisfactory because I hate to see something so tasty go to waste. Making the jam was straightforward I just put all the ingredients into a pot and boiled them. I was much more careful with the pectin this time and it did not clump when I mixed it in. Removing the berries from the heat while I did this made it easier.
There was no liquid at the start of this and I was a little worried about scorching. But before the mixture came to a boil it was about half juice and half pulp. I have to confess that I rushed through things a little and I missed a step. I put all the berries into the pot at the beginning and you are supposed to hold 1/3 of them for adding at the end. Hopefully this will only affect consistency and not taste. I’m trying to get more sleep these days so I poured the mixture into a pasta bowl so that it would cool faster. My hope is that it is cooled off by the time I am done typing and I can seal it up and put it in the fridge.
And because it doesn’t make sense to have jam without peanut butter I went ahead and made a batch of that too.
Recipe #94: Blackberry Jam
Damn Good Quote of the Day: Rumble and ramble In blackberry bramble,
Billions of berries For blackberry jamble.