Blackberry Bay Leaf Jam Recipes

BLACKBERRY-BAY LEAF JAM

Blackberry-Bay Leaf Jam image

Adding a bay leaf to this blackberry jam brings about a very subtle flavor change. Don't be surprised when the spoonfuls get bigger as they are scooped out of jars and onto toast.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 4 cups

Number Of Ingredients 6

Ingredients

3 pounds fresh blackberries
4 1/2 cups sugar
Zest of 1 lemon, plus 4 1/2 teaspoons fresh lemon juice
Pinch of coarse salt
1 or 2 dried bay leaves
1 or 2 dried bay leaves

Steps:

Place a few small plates in the freezer. Stir together berries, sugar, lemon zest and juice, salt, and bay leaves in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it is the consistency of very loose jelly, 10 to 11 minutes. Remove pot from heat.
Press about half of the jam through a medium sieve; discard seeds. Return strained jam to pot, and stir until combined. Return to a boil.
Remove a plate from freezer, and drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then gently nudge edge of jam with a finger. If jam is ready, it should hold its shape. If jam is too thin and spreads out, return to a boil, testing every minute, until done. Remove bay leaves, and discard. Spoon hot jam into hot sterilized jars, and cover immediately with sterilized lids.

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Put a side plate in the freezer (this is to test the set of your jam the traditional way). Put the blackberries, apples and bay leaves in a preserving pan or large heavy-based saucepan with the lemon juice and 50ml water. Put over a medium heat, bring to the boil, then simmer gently for 10-15 minutes until the blackberries burst and are tender. Squash them gently with a potato masher to break up the larger pieces of fruit.
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