Tuesday, 12 October 2021

Dark and tart!

DB thawed the outside freezer yesterday. Sorting through the myriad bags of fruit, we came across some from 2019 and let them thaw. One was a bag of blackberries, the pips from which  we are not too keen on after thawing. They were stewed and pushed through a sieve.

Having weighed the rest of the fruit, plus the blackberry juice, they were put into a preserving pan ready to make jam:

I tend to use 85% rather than 100% fruit to sugar ratio as it gives a more fruity (and often tarter) taste. Lemon juice is sometimes required to help it set. These jars contain rhubarb, plums, damsons and the blackberry juice. It tastes beautiful.
 

 


8 comments:

  1. I like the idea of sieving the pips out [currently having dental issues- and no dentists available in Norfolk!] Do you mean 85% fruit to 100% sugar or the other way round?

    ReplyDelete
    Replies
    1. 85% sugar to weight of fruit. If fruit is fresh I add 1/2 pint of water but once thawed, didn’t need to for this. I don’t have pip problems on fresh blackberries just frozen ones.

      Delete
  2. That sounds delicious. I prefer my jam on the tart side.

    ReplyDelete
    Replies
    1. I find a lot of jam and marmalade way too sweet.

      Delete
  3. Ohhhh, I love the colour of that jam. I imagine it tastes wonderful.

    God bless.

    ReplyDelete
  4. I have never liked the pips in blackberry jams so I always made it as a jelly instead and strained it overnight. The chickens used to love getting the leftover pulp, although the mess in the hen house the next day with all the purple poos had to be seen to be believed!!

    ReplyDelete
    Replies
    1. I did some jelly, then this version of jam. Next I plan to cook, sieve and make a jelly with gelatine.

      Delete

I love hearing from you, will read all your comments and try and answer any questions you leave. Please leave comments in English. Don't forget to come back and read my reply! All comments are moderated so if you try to link it to a commercial web site, it will not be published.