Quick Blackberry Jam
Ingredients
1 pound (2 pints) fresh (or frozen and defrosted) blackberries
3/4 cup granulated sugar
2 tablespoons freshly squeezed lemon juice, plus more to taste
1/4 teaspoon kosher salt
1/4 teaspoon ground cardamom, plus more to taste
1/2 teaspoon orange flower water
1 teaspoon pure vanilla extract
1 tablespoon freshly grated ginger
1 tablespoon lemon, orange, or grapefruit zest
1 teaspoon Grand Marnier
3 fresh sage leaves
3 fresh thyme sprigs
Ingredients
  1. Combine fruit and sugar in a medium saucepan. Let macerate for at least 30 minutes and up to several hours at room temperature.
  2. Once the fruit has macerated, set the saucepan on the stove over medium-high heat and bring the mixture to a boil—just keep a watch so it doesn’t boil over. Encourage the berries to break down by gently smashing them with a wooden spoon.
  3. Continue to cook, scraping the bottom frequently and using your spoon to smash and further break down the berries, until the mixture reduces and thickens into a texture that can only be described as jammy, 15 to 20 minutes. Reduce heat to medium-low to low, stir in the lemon juice and salt, and continue to cook for 10 minutes, stirring often. Taste, and add more lemon juice if you want things a bit more tart.
  4. If you’d like, now is also the time for your add-in(s). Stir until combined. Remove from the heat and let the jam cool. If using fresh herbs in the jam, remove them after 30 minutes and discard. Transfer jam to a clean mason jar with a lid that seals—make sure there’s a bit of space between the top of the jam and the jar lid. Store in the fridge and use within 3 weeks.
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