Blackberry Jasmine Jam

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I’ve never had a good blackberry before. It just doesn’t seem like the type of fruit that you would sit there and eat a bowl of. They’re like the black sheep of the berry family…they literally look like black sheep. 

blackberry sheep

LOL – I had to. I’m sorry.

Blackberries though, are really good when they’re made into something. Like a fizzy cocktail or jam. Adding a bit TON of sugar take down the sourness and brings out that wonderful blackberry flavor you were originally hoping for when shoveling a handful of juicy fruit in your mouth.

Jasmine on the other hand, I can’t get enough of.  But you have to get quality stuff because trust me, the stuff you find at Walmart vs. a tea store smell completely different. If you want the real deal (which you always will once you’ve smelled this stuff), get the jasmine pearls. The pearls have the flowers rolled in with the green tea leaves, giving you more of that jasmine scent rather than plain green tea.

The jasmine will compliment the blackberry with a very subtle flowery smell that is just to DIE for. Really guys, this jam is EVERYTHING. (Ok I just wanted to see what it would feel like to talk like that – I’m done.)

Blackberry Jasmine Jam

Ingredients

For: 2 quarts
Preparation:
15 min
Cooking:
10 min
Ready in:
25 min

Instructions

  1. Before starting, taste your blackberries to make sure they are not bitter. Sourness can be balanced out with sugar, but bitter fruit will result in bitter jam.
  2. Sanitize your jars and keep the lids in hot water until ready to use
  3. Bring the water to a simmer.
  4. Take the water off heat and add the jasmine pearls.
  5. Cover and let steep for at least 30 min
  6. Strain, and squeeze the liquid out of the tea.
  7. Measure 1/3 cup of tea and add to the blackberries.
  8. Add pectin to the blackberries while mixing to ensure there are no lumps.
  9. Bring blackberries to a complete boil (one that can't be stirred away).
  10. Add sugar and bring back to a full boil. Make sure you keep stirring so the jam doesn't burn.
  11. Fill your sanitized jars, leaving about 1/2inch of space on the top.
  12. Wipe the rims of the jars before placing lid to ensure a clean seal.
  13. Screw on the band just enough to hold the lid down in place.
  14. Process in boiling water for 10 min, or steam for 5 min.
  15. Let cool and seal overnight on the countertops before storing.

Notes

Canning is optional, and jam can be stored in the fridge for at least 1 month unsealed.

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