It’s August and huge blackberries seem to call out ‘pick me! pick me!’… so I did! I had an amazing harvest of beautiful blackberries from my neighbour’s garden… so I thought of this recipe to make, because it’s beautiful as filling for a cake (vanilla sponge or even double chocolate) by choice in combination with whipped cream. Also wonderful in combination with cambembert or brie on a piece of toast! Pure heaven!
- 1 kg blackberries*
- 1kg jellysugar
- 4 teaspoons vanilla sugar
- 1 pipe of cinnamon
* sorry for the measurements in kilogram. If you don’t know how much to use, it really doesn’t matter, just as long as you use equal amounts (in weight) of the blackberries and the jellysugar.
- Rinse blackberries thoroughly to remove any insects or leaves than drain.
Puree the blackberries with mixer or by hand. If you don’t like any seeds in your jam, than siff the pureed blackberries. Personally, I don’t mind a bit of structure.
Combine the blackberries with the jellysugar in a pan and stir the sugar through. Than bring to boil.
Add vanilla sugar and the pipe of cinnamon and cook the jam during 5-10 minutes.
Meanwhile, sterilize some jam jars (glass jars with lit).
After the cookingtime has passed, pour the jam (hot!!!) into the glass jars and fill them all the way up. Than put on the lit and close segurely. Inmediatly turn jars upside down and leave for about 10 minutes. Than turn them back and let the jam cool.
Not opened and kept in a dry and dark place (hmmm.. sounds a bit creepy doesn’t it? I mean like a closet or a cellar if you have it) the jam should keep up to 1 year.
If mold forms on your jam, either you didn’t fill your jar as full as you should or you didn’t sterilize your jars well enough. Eitherway… unfortunately you can no longer eat the jam.
sorry, what is jellysugar? Is it superfine?
@becral5945q: I'm sorry for my late reply, I just saw your comment today. jelly sugar, also known as jam sugar, is granulated sugar with natural pectin and citric added. It is a special sugar used to conserve fruits to make jams and marmelades. The pectin in the sugar binds water therefore making it into a kind of jelly. Do you know what I mean? I am not sure what name you use in the USA for this product? Hope you find it!
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