A deep, richly-coloured blackberry jam with a bold, fruity flavour and a beautiful glossy set. Utterly delicious on toast, scones, or stirred through yoghurt.
INGREDIENTS
• 1000 grams fresh blackberries
• 800 grams jam sugar (or granulated sugar)
• 100 milliliters water
• 1 lemon, juiced
• 1 teaspoons vanilla bean paste
• 1 teaspoons tsp finely grated fresh ginger
STEPS
1. Prep: Put two small plates in the freezer. Sterilise your jars by washing in hot soapy water, rinsing well, then placing in a 120°C oven for 15 minutes.
2. Soften the blackberries: Place 1000 grams fresh blackberries and 100 milliliters water in a large, wide heavy-bottomed saucepan. Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally, until the blackberries have softened and begun to release their juice.
3. Dissolve the sugar: Add 800 grams jam sugar (or granulated sugar), 1 lemon, juiced, 1 teaspoons vanilla bean paste, and 1 teaspoons tsp finely grated fresh ginger. Stir over a low heat until every grain of sugar has fully dissolved. Do not allow to boil at this stage.
4. Boil to setting point: Bring to a full rolling boil and boil hard for 10–12 minutes, stirring occasionally and skimming any dark foam from the surface.
5. Test for set: Drop a small spoonful onto a frozen plate, wait 30 seconds, then push with your finger. If it wrinkles, it’s set. If not, boil for a further 2–3 minutes and test again.
6. Jar up: Leave to stand off the heat for 10 minutes, then pour into warm sterilised jars, seal immediately, and cool completely before labelling.
NOTES
Fresh ginger is the signature twist here — it adds a gentle, warming heat that cuts through the deep sweetness of the blackberries beautifully and gives this jam a real depth of flavour you won't find in any shop-bought version. Use a fine microplane grater for the best result. If you prefer a smoother jam, press the cooked mixture through a sieve before jarring to remove the seeds. Makes approximately 3–4 standard jars.