Hello Autumn! Blackberry & Vanilla Jam Recipe

BlackBerry & Vanilla Jam

Autumn is here!

As September arrives and those blackberries start singing to be picked, a switch flicks in our brains, it’s Autumn, hurray!
We all come out in hives of excitement writing our Autumn/Winter Menus at Jacks Kitchen HQ. Playing around with all the seasonal British ingredients; pumpkins, kale, wild mushrooms, cox’s apples, juicy plums, wood pheasant, mussels, guineafowl. All the low and slow cooking, delicious soups, stews pies. Whats not to like?!
Britain and Autumn go hand in hand, we have so many fabulous producers, growers, farmers, fishermen who bring us our wonderful British produce.
To kick off the season here is one our my all time favourite Jams!

Blackberry & Vanilla Jam

1kg Blackberries
20ml Madagascan Vanilla Extract
1kg Granulated Sugar
Juice of 1 Lemon
Invest in a Jam thermometre

Wash the blackberries in cold water, pinch of salt and just let them sit in the water for 30 mins. Then drain off as much of the water as you can.
Put the plump blackberries into a jam pan with the juice of lemon and vanilla extract. Bring to the boil and simmer for 10 minutes until the fruit is soft.
Add the granulated sugar and on a medium heat stir with a wooden spoon until the sugar has dissolved. Then turn up the heat and boil until the jam thermometer reaches 104.5.
This recipe will make approx 4 x 300gm jars. Make sure the jars and lids are sterilised before adding the jam.

Happy Cooking!