While this blog was officially launched at the end of 2012, it is technically in its' tenth year of existence. In my world, that's a long time to remain committed to an endeavor. I wouldn't be honest if I didn't tell you there have been times over the years when I have thought of putting it on a long hiatus. For a myriad of reasons I end up convincing myself to keep going, keep creating, keep sharing what I have learned and continue to learn about food over the years, to spark food joy. I am again at one of those points where I am considering putting on the pause button. I haven't yet made a final decision on whether or not saltedsugaredspiced.com will continue to be a place where new recipes regularly appear. Although I will share the post for this Blackberry Jam and Buttermilk Biscuits will be the last one for the month of July. It's my hope that the next couple of weeks will provide me with the space necessary to gain some clarity, some inspiration, and some sense of direction. So stay tuned for a decision at the beginning of August. Until then, I hope you are inspired to make this seriously stellar jam.
What could be better than a tall, buttery, golden, flaky, tender biscuit? Well, maybe one slathered with butter and some homemade Blackberry Jam? But topping a biscuit with some luscious jam isn't the only reason why you need make some. Just imagine what a small bowl of yogurt or oatmeal might taste like with a generous dollop of blackberry jam. Or imagine how next level your peanut butter and jam sandwich would be if it were made with homemade blackberry jam? But don't let your imagination stop there as blackberry jam can be paired with scones, waffles, french toast, pancakes, English Muffins, bagels, cheeses, cheesecake, cake, and ice cream to name a few!
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Blackberry Jam might be the unicorn of jams as it's not one you can easily find on grocery store shelves. And finding a really, really good blackberry jam will send you out on an even longer quest. So rather than spend all that time searching for something that might leave you a tad disappointed, why not just make your own? Especially when you now have an easy, almost foolproof recipe!
With large, beautiful blackberries now in season, there is even more incentive to make some sweet, slightly tart Blackberry Jam. It is the ultimate way to preserve the flavor of summer. All you need are some fresh blackberries, sugar, and freshly squeezed lemon juice. Just three ingredients! With blackberries having relatively higher levels of natural pectin there is no need to use 'artificial' pectin. Which makes this jam infinitely better than anything store bought!
If you have never made homemade jam before, this Blackberry Jam recipe will transform you from a novice to a pro in just one jam making session. To make a blue ribbon winning jam (yes it's that good), I want to give you a few helpful hints. First, choose ripe, but not overly ripe, mushy blackberries. Overripe berries have less pectin which will adversely affect how your jam sets up. Second, use a large, heavy bottomed saucepan. Not only to ensure the pan heats evenly, but because your jam will expand during the cooking process and you don't want it to overflow on your stove top. Third, you will need a reliable candy thermometer. If you have made my caramels before, you already have what you need! Fourth, you will need a potato masher (like this one), to smash down the berries during the cooking process. And last, but not least, you want some good 'canning jars'. Ones with tight sealing screw top lids are best, but jars with rubber rims, glass tops, and metal clips will work too.
The yield on the jam is about 18 ounces, slightly more than a pint. So when looking for jars for your jam, I would encourage you to look for half-pint, 6 ounce or 4 ounce jars. This way you will end up with at least one jar to share. Imagine how delighted a friend would be getting a homemade jar of blackberry jam!
Since sharing the buttermilk biscuit recipe with you last year, I have updated the recipe giving you an alternate to the brushed butter before baking. A mixture egg yolk and one tablespoon of heavy cream brushed on the biscuit will give your biscuits a more golden finish. And honestly, I like the finished look of the egg wash biscuit more. Finding White Lily flour here in the midwest isn't as easy as it is in the South. Unbleached Gold Medal All-Purpose flour is a good alternative. However, I would give a slight edge to White Lily flour as it resulted in a lighter, flakier biscuit.
I paired the recipe for the Blackberry Jam with the Buttermilk Biscuits for a slightly selfish reason. Eating jam on a warm biscuit brought me back to the fun, memorable trip Nashville we took with friends this past fall. Where almost every morning started with a fresh biscuit. But if you are simply looking to preserve the flavor of one of your favorite berries, you absolutely must make this heavenly, luscious, mouthwatering Blackberry Jam. It just might be the best blackberry jam you have ever tasted. Did I happen to mention how intoxicating the aroma will be in your kitchen when you make it? Have fun jamming!
Recipe
Blackberry Jam and Buttermilk Biscuits
Makes slightly more than 1 pint of jam and 12 biscuits
Ingredients
Blackberry Jam
15 ounces (426g) fresh blackberries
2 Tablespoons freshly squeezed lemon juice
2 cups (400g) granulated sugar
Buttermilk Biscuits
Ingredients and Directions can be found here
Directions
Blackberry Jam
1. In a large heavy bottomed stainless or copper pan, add in the berries. Give the berries a quick mash using a potato masher before bringing to a full boil over medium-high heat. Continue mashing the berries as they come to a boil.
2. Add in the lemon juice. Continue cooking at medium-high for 1 minute. Stirring slowly while the mixture continues to cook.
3. Add in the sugar, increase heat to high and cook for approximately 5 1/2-6 minutes or until the mixture reaches 225 degrees (F) on a candy thermometer. The mixture should be slightly thick and syrupy. To ensure doneness temporarily remove from the heat, place a stainless tablespoon in the jam. Run your finger down the center of the back of the spoon. If the jam does not run off or close the gap, the jam is done. If the jam is not done, return to the heat and cook for additional minute.
4. When done, permanently remove the jam from the heat and let sit in pan for about 5 minutes before pouring into a sterilized jar or jars. Do not let it remain in the pan for more than 5 minutes.
5. Allow the jam filled jar(s) to come to room temperature before covering with a tight fitting lid. Once sealed, immediately place the jars in the refrigerator. Jam will keep for up to 2 weeks.
Cades Cove, Great Smokey Mountain National Park (October 2021)
