It’s been a couple of weeks since I posted these biscuits and started talking about this yummy blackberry jam, but trust me, I did not forget about it. While trying to find something to use up some delicious blackberries, I found this recipe and I knew I had what I was looking for. Vanilla? Yes! Bourbon? Yes!! In a jam? Heck yes!! Having never made jam before, I have to say it was pretty darn easy. I knew I wanted a recipe that did not require pectin (the gel agent & preservative in canned jellies and jams), because I wasn’t making a large amount. So if you are about to run away thinking this is going to involve canning in all it’s craziness, you’re wrong; I simply made this and kept it in the refrigerator until every bit of it was enjoyed (but you can’t keep it in there forever people, there are no preservatives so it will turn in to a science experiment in there). Also, if you are worried about the alcohol in the recipe theoretically it should cook out while the jam is cooking, but if you are really concerned you could skip it. As for the seeds in the blackberries, they soften up after a few days and are much less noticeable.
I planned on making some lemon scones to serve this on, but it was gone too fast (I may or may not have eaten it by the spoonful a couple of times), it wasn’t overly sweet so it would compliment a lot of things. So, whether you are a jam expert or a newbie like me, enjoy. 🙂
Vanilla Bourbon Blackberry Jam (Print Me)
1 1/2 lbs (ish) blackberries
1 cup sugar (more or less to taste depending on your berries and preference)
1 Tbsp lemon juice
2-3 tablespoons of Bourbon (about a shot glass worth)
1 tsp of vanilla extract
Wash the blackberries and toss them into a stainless steel or non-stick pan (the author said a non-aluminum pot, I suppose because it could give a metallic taste). Lightly mash the berries with a wooden spoon to break them open, add the rest of the ingredients and stir. Let the mixture sit for about 10 minutes. Place a small plate in the freezer to test the jam’s consistency later if desired.
After allowing the mixture to sit, start cooking it over medium-high heat. The mixture will bubble and froth vigorously, if needed skim the foam off the top and discard. The boil will subside to larger bubbles, but still bubble vigorously. Begin gently stirring the jam frequently to prevent it from sticking to the bottom.
After about 25 minutes you can begin testing the jam’s consistency if desired by placing a small amount on the cold plate, then allowing 30 seconds to pass. You can run your finger through it to see what the cooled consistency will be. Boil for a few minutes longer if you would like a thicker jam. When the desired consistency is reached, ladle the jam into jars or Tupperware and refrigerate.
Slightly adapted from: Vanilla Garlic