Small Batch Blackberry Jam

A little bit of poetry today. xo, Chaya

blackberries, sweetbitter
prickle my tongue,
enamor my thoughts.
they carry wine in them
or maybe it is
the taste of summer?
they are pieces of
ripe, hot nature
and i want to see them swirl
above a heat.
i begin. sleeves rolled up. hair pinned back.
water holds them heady in a bowl
then i dry them
one by one
some delicately bursting
beneath my fingers.
they tumblesauce, excited
into a pot
with a bit of lemon
and they come alive
bubbling, spitting, hissing
as i stir.
a rogue splatter
marks my palm with inky purple
and i bring it to my lips
i put sugar in the pot
just enough to soften the bite
not too much
to turn it to a kiss.
vanilla teases,
scents the air.
the jam thickens.
gathers on the wooden spoon
clings to the sides of the pot
infiltrates the air.
off the fire!
into a jar!
i breathe deep.
magic begets magic.
when it is cool it gets slathered
lumpily heaped
onto buttered toast.
it is sweetness,
mine, summer

Small Batch Blackberry Jam

Yields: around 1 cup of jam (the recipe doubles easily)

Lightly adapted from The Homemade Kitchen

Why I love this recipe: this recipe requires no special canning equipment or pectin, and relies on just the natural thickening powers of the blackberries and sugar. A little bit of fresh lemon and vanilla bean seeds scent the sugar and the jam, leaving it otherwise purely blackberry. 

Variations: use 1 pound of any other berry in place of the blackberries. Instead of using sugar, use honey.

Notes: this jam lasts for two to three weeks in the fridge, but no longer. If you like a citrusy jam, add the juice of 1/2 a lemon to the jam and stir it in before canning.

For the jam:

  • 1 lb. blackberries, washed and dried
  • 1/4 cup sugar
  • seeds of 1/2 a vanilla bean, rubbed into the sugar
  • 2 tablespoons fresh lemon juice
  1. Place the fruit and lemon juice in a heavy bottomed pot and set over medium heat.
  2. Bring to a low boil, cover the pot, and reduce the heat to medium low.
  3. Cook, stirring every few minutes, until the fruit breaks up into a saucy mash, around 10-15 minutes.
  4. Uncover the pot and stir in the sugar.
  5. Raise the heat to medium and continue to cook, uncovered, (stirring often to prevent the jam from burning on the bottom) until the sauce thickens into a jam, around 15 minutes.
  6. Adjust sweetness if desired, and let cool before storing in a jar.

Small Batch Blackberry Jam

Small Batch Blackberry Jam

Small Batch Blackberry Jam

Small Batch Blackberry Jam

Small Batch Blackberry Jam

This entry was published on June 20, 2017 at 12:29 pm. It’s filed under Delectables and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Small Batch Blackberry Jam

  1. this post couldn’t be more perfect, poetry, a delicious recipe and the photos, love the contrast! this is my fav post of the day!

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