This is one of those recipes that popped into my mind at 3:30 am when my stupid brain decided that thinking about food was a better idea than sleeping - in this case I am glad it did because the jam is darn tasty ... I think it would fit right in with Mrs Larkin's ricotta trio (muscling in on her recipe :-) —aargersi
- Serves 12 halfp pint jars plus extra for the fridge
merlot (something rather fruity)
whole star anise
fresh washed blackberries
minced candied ginger
boxes NO SUGAR NEEDED fruit pectin (1.75 oz each)
- If you are canning - sterilize your jars and get your canning station ready. Put a couple of spoons in the freezer.
- Pour the wine into a large pot and bring it to a simmer with the cinnamon, cloves and star anise. I put the cloves in a tea egg which makes it easier when you fish them back out. Allow this mixture to simmer on very low heat for 10 minutes.
- Remove the spices, then add the blackberries, orange juice, and ginger. Bring the mixture to a rolling boil. Meanwhile whisk the sugar and pectin together - this will keep the pectin from lumping up. When the berries are boiling, stir in the sugar, pectin and butter. The butter will keep the mixture from foaming up too much and butter makes things better in general. Once the jam has reached a rolling boil again you can turn down the heat and keep it at a low boil for about 5 minutes, stirring often. Now look at a spoonful - do you want all whole berries or some mashed? I like some mashed so I run through the jam (gently) with a potato masher. Do the jam test - pour a little down the back of a frozen spoon. Run your finger through it. It should make a path that stays open. If not, boil a few more minutes and test again. Your jam is done!
- If you are canning - carfully ladle jam into the jars, clean the rims, place the lids on top and secure with the rings. Boil in the jam pot for 10 minutes then remove and leave them alone until they have cooled completely and the seals have set. Please research before canning - safety first!!!