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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Jams, no pectin… all natural!

Apologies for the bad picture quality… my camera has been borrowed!

Lately, I’ve been making a lot of jam… why? Just because I want to test a recipe that I came up with. Is the recipe transferrable to different fruits? The answer is: So far, yes! A base recipe and just exchanging the fruit seem to be working wonders!

What was used so far?

  • Blueberry
  • Blackberry
  • Raspberry
  • Strawberry
  • Banana
  • Beetroot
  • Seedless chillies
  • Red Peppers

Advantages of no pectin jam? (That I have noticed)

  • True flavour: As you boil the water off to gel it up, you taste the true flavour of the fruit… concentrated!
  • If you keep it all organic, you can have an all natural, just as nature intended, good old jam!

Disadvantages of no pectin jam? (That I have noticed)

  • Lower yield: As you need to boil the water off to get that jelly consistency, you get less jam… a lot less, actually;
  • It takes up to 45 minutes to make it, against 5-10mins of a pectin added jam.

Since the recipe has been a trial and error and I adjusted them to my personal preference, well, I will leave up to you to come up with yours!