Quick Blackberry Jam
★★★★★
PREP TIME
1 hour 5 minutes
COOK TIME
30 minutes
MAKES
about 3/4 cup
Ingredients
1 pound
(2 pints) fresh (or frozen and defrosted) blackberries
3/4 cup
granulated sugar
2 tablespoons
freshly squeezed lemon juice, plus more to taste
1/4 teaspoon
kosher salt
1/4 teaspoon
ground cardamom, plus more to taste
1/2 teaspoon
orange flower water
1 teaspoon
pure vanilla extract
1 tablespoon
freshly grated ginger
1 tablespoon
lemon, orange, or grapefruit zest
1 teaspoon
Grand Marnier
3
fresh sage leaves
3
fresh thyme sprigs
Instructions
- Combine fruit and sugar in a medium saucepan. Let macerate for at least 30 minutes and up to several hours at room temperature.
- Once the fruit has macerated, set the saucepan on the stove over medium-high heat and bring the mixture to a boil—just keep a watch so it doesn’t boil over. Encourage the berries to break down by gently smashing them with a wooden spoon.
- Continue to cook, scraping the bottom frequently and using your spoon to smash and further break down the berries, until the mixture reduces and thickens into a texture that can only be described as jammy, 15 to 20 minutes. Reduce heat to medium-low to low, stir in the lemon juice and salt, and continue to cook for 10 minutes, stirring often. Taste, and add more lemon juice if you want things a bit more tart.
- If you’d like, now is also the time for your add-in(s). Stir until combined. Remove from the heat and let the jam cool. If using fresh herbs in the jam, remove them after 30 minutes and discard. Transfer jam to a clean mason jar with a lid that seals—make sure there’s a bit of space between the top of the jam and the jar lid. Store in the fridge and use within 3 weeks.
