Classic Blackberry Jam
A classic blackberry jam recipe using frozen berries, flavored with fresh thyme and mandarin orange
Servings: 8
Ingredients
- 680 g blackberries two large 12oz containers of berries, fresh or frozen
- 300 g granulated sugar ~45% of the weight of your blackberries
- splash water
- 4 sprigs fresh thyme tied together if possible, it’s easier to remove at the end
- 1/2 mandarin orange juiced
- 1 tsp vanilla extract
- pinch salt
Instructions
- Combine your blackberries and sugar in a saucepan with a splash of water.
- Bring everything to a boil.
- Toss in bundled thyme and then let it simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and add in vanilla extract, orange juice and season with a pinch of salt. Stir to combine.
- Let cool slightly and check for seasoning, be careful that jam is not too hot! Add in a pinch of salt if you need it or some extra orange or lemon juice if it needs more acid.
- Let the jam cool and then transfer to a jar or another air tight storage container. And then enjoy!
Video
Notes
- This recipe can, and should, be adjusted depending on the initial weight of your blackberries. And yes, you do need to weigh this out. You want the sugar to be about 50% of the weight of your berries. I typically go just under 50%, no need to be too exact here.
- If you’re nervous about whether the jam will be set or not you can temp it to make sure you’ve reached around 220°F/105°C. Do this after letting it boil for the initial 20 minutes.
- If you don’t have a thermometer (or just can’t be bothered) place a small dish in the freezer for around 10 minutes, make sure it’s cold, cold, cold. Then take a small spoonful on your jam, pour it on the dish to quickly cool it and then gently scrape the jam to see if its jellied or not. You’ll be able to tell right away. If it’s still runny and not set, let it boil another 5 minutes and check again. If it has a jellied and rubbery texture, you’re done!
Did You Make This Recipe?
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