So, I thought I would be all smart and make a neat blackberry syrup to infuse some iced tea.. .and totally forgot to take into account the fact that berries have pectin. Which means you really, can’t boil them very long. Err. But I did. And made jam by mistake!
Funny enough, it seems the best stuff either happens spontaneously or by mistake with me (ha!), so, I’ll count this one as one more of the Divine Interventions. ;)
This Blackberry -Raspberry jam is so easy to make, it surprised me. Its both sweet and slightly tart. The two different berries lend a complexity to the jam that is really love ly. Its like a sudden burst of flavour- I spread it in between layers of my Gluten Free Chocolate Birthday Cake and wowza! THAT was terrific.
OK! Here’s the recipe. It lasts in the fridge for weeks, but I bet it could last in the freezer for months. If you know how to can, then multiply this recipe as needed. What I have below will make about 1 1/2 cups of jam. I know… so little for so much fresh stuff beforehand… seems a bit of a shame, really. Especially since honey can be mighty pricy.
You can make this vegan by subbing the honey for agave nectar.
Blackberry Raspberry Jam
- 2 cups raspberries
- 2 cups blackberries
- 1 cup honey or 1 1/2 cups agave nectar
- Put it all in a pot.
- Boil on medium heat for 30 min, or until the gel test works (Put a plate in the freezer before you start the recipe. Drop some of the liquid on the plate. If it runs down the plate, its not ready. If it sticks, its ready.
- Doooone. I know. Wasn’t that like silly easy?
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