Simple Blackberry and Ginger Jam

Makes 16 oz of jam

Blackberries are tart and sometimes bitter, but you would be too if you were overlooked at the summer farmers’ market in favor of the more popular berries of summer: the sexy strawberry, the ruby red raspberry, the blueberry of pie making fame; heck, even the wineberry gets more respect.

The problem with blackberries is that, on their own, they are not spectacular, but pair them with citrus or herbs and give them a little heat and they transform into the berry of your summer dreams (technically they are not really a berry but that’s a whole other story).

My favorite way to enjoy blackberries is in this simple jam. It is a carefree, barefoot in the kitchen, dancing to Jimmy Buffet with the windows open kind of recipe.

There is no pectin. No sterilized jars. No long list of ingredients. Just you and the blackberries getting to know each other a little better.

  • 3 ¾ heaping cups of blackberries (16-18 oz)

  • 1 cup sugar (7 oz)

  • ¼ cup water (2 oz)

  • 1 Tbs. freshly grated ginger root

  • 1 Tbs. lemon juice

Ingredients

  • Place a small dish in the freezer.

  • Place all the ingredients in a medium saucepan. Cook over medium heat, stirring occasionally until sugar is dissolved, about 5 minutes.

  • Keep cooking over medium heat until liquid is reduced by half, about 15 minutes. Reduce heat to low and cook another five minutes.

  • Take a teaspoon of liquid from the jam and place it on the frozen dish. After thirty seconds, push the liquid with your finger. If it has a thickened, jam-like consistency, the jam is ready. If not, cook for an additional five minutes. The jam continues to thicken when refrigerated.

  • Remove from heat. Skim any light discolored foam from the top. Let cool to room temp. Pour into two 8 oz. jars, cover and refrigerate. Enjoy within 2-3 weeks.

Directions

Gold Key Secrets

  • Blackberries are naturally high in pectin, enough to set on its own. Added pectin is not necessary in this recipe.

  • Citrus enhances the blackberry flavor.

  • Ginger is a delicious flavor partner for blackberries. Fresh ginger is best. Dry ginger will overpower the flavor of the blackberries.

  • You can reduce or increase the sugar in this recipe. Reduce cook time when reducing sugar and increase cook time when increasing sugar amounts. If reducing sugar, add a little more water to help break down the blackberries.

  • You can freeze this jam for up to 6 months. The color will not be as vibrant but the jam is still delicious. Defrost in the refrigerator. Use within 2-3 weeks.