Intense Blackberry Jam Ideas
#12
Senior Member
Join Date: Jan 2016
Location: Herefordshire, UK
Posts: 397
When I make blackberry jam I always put it through a mouli to remove the seeds. I don't know if that improves the flavour, but making a lot of jam for our allotment shop I've found our customers prefer it seedless.
charley26, I have always brought the fruit to the boil to dissolve the sugar and then left it overnight as I found it really improved the set. This was confirmed recently on The Kitchen Cabinet, Radio4 (if my memory serves me well), although I can't remember the science; something to do with the pectin I guess.
charley26, I have always brought the fruit to the boil to dissolve the sugar and then left it overnight as I found it really improved the set. This was confirmed recently on The Kitchen Cabinet, Radio4 (if my memory serves me well), although I can't remember the science; something to do with the pectin I guess.
#15
I add lemon, vanilla (from the bean) and blackberry liqueur to the jam and allow the fruit to macerate overnight. I don’t use pectin. I make a combination of jam, preserves, and aigre doux. I also make homemade syrup for sparkling water. I use the jam and preserves as accompaniments for cheese and charcuterie.
#16
Power Poster
Join Date: Jan 2011
Location: Southern USA
Posts: 16,391
My grandmother would save the white lining from oranges to make jam. She said it was a natural pectin. I don't remember exactly how she used it but her blackberry jam was delicious. Tasted like fresh picked blackberries in blackberry curd. She would give the pastor six pints each year but no one else. My brother use to eat it by the spoonsfull right out of the jar. He would write his name on the canned jars in her pantry. LOL
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