Every single year since I can remember, my parents have gathered blackberries to make jam for the rest of the year. This year I insisted on going with them on one of their trips, as I did when I was a child.
We went to one of their secret blackberry spots and within 40 minutes we had gathered 11.2 oz of delicious blackberries 🙂 As they has already been out twice within the last week (with a total gathering of 36 oz), I took home all the berries and began thinking of different way to use them. My parents made jam out of their HUGE portion and gave to the neighbor family who LOVE it (we have received several pictures of babies (and their parents) with jam all over the face).
As other people often have different and/or great ideas, I asked followers on our Facebook site and as expected they came with a dozen of great ideas. Besides this delicious jam recipe, I have decided to make blackberry vinegar, blackberry liqueur, blackberry vodka, blackberry ice cream and the rest went into the freezer for smoothies or cupcakes 🙂
Has anyone of you been on blackberry hunt this summer??
2 cups blackberries
1 1/4 cup sugar
1/2 lemon, juice
Place all the blackberries and the lemon juice in a saucepan. Let stand at medium heat for 10 minutes, stirring every other second minute so all berries get warm. It should end up looking like the picture below.
Add the sugar, combine and remove from the heat. Stir until the sugar has dissolved. It takes 5-7 minutes of constant stirring. Using a wooden spoon, you can feel when the sugar has dissolved. You can stop stirring when the ‘crunchy’ feeling of sugar is gone.
Transfer to a clean jar, close the lid and refrigerate immediately. Use within 3-4 weeks.
If you want it to last longer (if you make a large portion to last until next blackberry season), you can add a teaspoon of liquid preservatives just before you pour it into the jar.
Serve with pancakes, breakfast rolls, ice cream or use it when making sauces 🙂
500 g blackberries
280 g sugar
1/2 lemon, juice