Wild Blackberry and Caviar Jam (No Pectin)

Caviar? Sorry, I meant elderberry! But now that I got your attention, might as well read the rest of the post! heehee

Promised my mum I’d make her a pot of jam, so on my way back from work, I stopped along my University’s lake and picked up a few fruits. The aim was to pick blackberries only, but the elderberries looked so yummy that I couldn’t pass the opportunity.

Well, this is not for the impatient person, because picking all the elderberries from the stem is a pain! But it makes a delicious dessert, to have along with a nice lemon cheesecake or something!

I make my jam with no pectin. It gives a lower yield, but it keeps for a lot longer, so I don’t have to worry too much about eating it quickly. Why that is? Please read this post.

Recipe? Here it is!

  • 240g of Wild Blackberry
  • 160g of Wild Elderberry
  • Zest of One Lime
  • Juice of Half a Lime
  • 215g of Honey

Instructions:

  • Deseed the fruits, if you prefer! I really couldn’t bother and I like the crunchiness of the seeds
  • Add all the ingredients to a saucepan and, in a low/medium heat, bring to boil. Remove any excess foam formed from the boil. Mix constantly
  • After the boil, lower the heat and simmer for 40 minutes or so, mixing every 3 minutes or so.
  • Cool a plate in the freezer and place a teaspoon of jam on the cold plate. This will give you the set point. Too runny, leave it for another while; not too runny, turn off the stove and leave it to cool
  • Place the slightly cooled jam in a sterilized 500ml jar, close it and boil the jar for 10 minutes to seal it.
  • Place the jar on a wooden chopping board for 24hrs. After the 24 hours, place it in the fridge and enjoy it!

From experience, the recipe should yield approximately 500ml, maybe a bit less.

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3 thoughts on “Wild Blackberry and Caviar Jam (No Pectin)

  1. Love the look and sound of this! I totally agree about seed in jam adding to it texturewise (and they look like little jewels). I recently made blackberry jam on my blog, but I really like the idea of adding elderberries/caviar (;

    • Thank you for the lovely comment!

      The addition of elderberries break a bit of the sweetness of jam. The ones I picked were slightly sour, which added to the way I like it. I love citrus desserts, mainly lemon, so the jam went very well with a key lime pie and lemon cheesecake I bought.

      I am glad you actually read my post! Some people I know only read the title and called me a money waster for using caviar in jam… that it made no sense! This was a nice test to see how many people actually read an entire post! The answer is… not many! hehehe

      I will stop by your blog to see what’s up with your recipe! I am always looking for improvements and always go for simplicity/natural ingredients! Even though the use of pectin would give a greater yield, I prefer to have jam as it was years ago! And because you dry out most of the water, bacteria won’t thrive. Adding that to the many wonders of honey (antibacterial, antiseptic etc), this recipe will keep almost forever! hehehe

      Thank you for stopping by (and sorry for writing so much!)

  2. We call blackberries brambles here. I love the wild ones, though there are fewer here than on the west coast, and think they are great for helping get rid of a cold.

    To strip fruits like elderberries from their stocks use a fork. Easier on the fingers than picking off each individual berry.

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