So, after last week's love affair with my first experience making apricot jam, I decided to try my hand at making fresh blackberry jam.
Sure, it looks pretty. But this is more like blackberry juice.The jam didn't congeal, so it turned out to be a very viscous juice-like concoction. My mom mentioned that there may not be any natural pectin in blackberries. Hm...any pectin experts out there want to chime in? I'm thinking I either didn't add enough sugar or I didn't leave it on the heat long enough or some combination of the two. But spreading this on toast is out of the question. It would make it too soggy.
Luckily I found a few alternative uses:
Poured on top of oatmeal it makes an excellent alternative to brown sugar.
And mixed with vodka - it almost seems like a healthy way to celebrate happy hour. I left one berry at the bottom for looks.
And a mint leaf from the garden for an added touch.
What fruit has worked well for you? I wish cherries were in season. Can one make pear jam? Does that sound disgusting? Does a pear martini sound equally disgusting?