Making your own blackberry jam with oregano is super easy and very tasty. And this jam is extra special because it has a hint of oregano flavor. That delicious spice, slightly peppery and spicy, is wonderfully combined with the sweet taste of the blackberries. The jam is made with jelly sugar and without seeds. This delicious jam is a real delicacy that everyone likes.
Blackberry Jam with Oregano
Blackberries, I can't get enough of them. Well, yes, this year. There is so much hanging in the bushes. Harvesting is almost impossible to keep up with. And anything I don't eat right away goes into the jam.
I didn't make regular blackberry jam this year but added oregano as an extra flavor accent. Oregano has a spicy, slightly peppery taste that combines great with blackberries. The jam is bound with sugar and pectin (so easy), and I sieved out the seeds and skins. So without seeds (because I find that so annoying between my teeth).
And then I had some leftover blackberries… which have been frozen and will probably come back in another recipe.
What do you need for Sweet Oregano and Blackberry Jam?
To prepare this Blackberry jam with oregano, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Blackberries - These tiny fruits are fresh, sweet, sour, and dark in color. The bigger the blackberry, the sweeter they are. They are ready for picking (or you can buy them in the supermarket) between August and early October. And as you probably know, the fruit in season is the tastiest.
- Oregano - peppery and spicy tastes great in combination with the oregano. Use dried oregano.
- Sugar - Use sugar with pectin or pectin crystals for this jam. It will make your jam bind quickly. Not all jams need to be thickened with pectin. Some varieties (such as apple or plums) contain many pectins.
- Butter - Adding a knob of butter to the jam ensures a foam layer doesn't occur. And it makes the jam a little creamier. If you prefer not to use butter, omit it and skim off the foam layer with a paper towel or a slotted spoon.
How to prepare Blackberry Jam with Pectin?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Add the blackberries, oregano, and water to the pan and mix. Bring to a boil and let it simmer for five minutes.
- Mash the blackberries finely with a fork. Simmer for another five minutes.
- Place a fine sieve over a bowl or large pan and pour the contents of the pan into the sieve. Collect the juice (you can throw the rest (pits, skin, and oregano away) and makeup to 3 ¼ cups (800 ml).
- Add the juice, butter, and sugar with pectin to the pan and cook for 2 minutes. Check if the jam is thick enough. Pour a layer into the sterilized jars, wait a minute and fill the jars further. Twist the lid on, and turn the jars upside down. Let cool to room temperature.
Place a plate in the fridge for at least an hour. Then, drop a bit on a cold plate to test if the jam is thick enough. When the drop runs out, the jam has not yet thickened enough. When the drop has been set, the jam is ready. It can then be poured into the jars. Make sure to keep the plate in the fridge in between.
You sterilize the jars for the jam by immersing them in boiling water and drying them with a clean tea towel. You can also wash them in the dishwasher (screw the lid on immediately when you take them out).
After the jam has been poured into the jars, turn them upside down. Then you ensure no air gets in (this will seal airtight, sterilize the gap between the lid and the glass and prevent the jam from spoiling).
To prevent foaming. If you prefer not to use butter, you can also omit it. Then remove the foam by dabbing it with a paper towel or slotted spoon.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Equipment
- Copper Jam Pan
- 2 2 jam jars 400 ml
- sieve
Ingredients
Blackberry juice with a hint of oregano
- 2 pounds blackberries, 5 cups, washed
- 2 teaspoons oregano
- 4 cups water
Blackberry jam with oregano
- 3¾ cups blackberry juice, see above
- 4½ cups sugar
- 1¾ ounce pectin, dry
- ½ teaspoon butter
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparation
- Sterilize the jars.
- Put a plate in the fridge and let it get cold for at least one hour. You will use this plate later to check whether the blackberry jam has thickened enough.
Blackberry juice with a hint of oregano
- Put the blackberries in a pan, the oregano, and the water, and stir well.2 pounds blackberries, 2 teaspoons oregano, 4 cups water
- Bring the pan to a boil and reduce the heat to low.
- Simmer for 5 minutes, then mash the blackberries with a fork.
- Simmer for another 15 minutes.
- Use a fine sieve and collect the juice from the blackberries. You can discard the skins, seeds, and oregano.
- Clean the pan.
Blackberry jam with oregano
- Put the blackberry juice in a measuring cup and, if necessary, make up to 3 ¾ cups (800 ml) with water.3¾ cups blackberry juice
- Add the juice, butter and pectin, and sugar to the pan and bring to a boil over high heat.4½ cups sugar, 1¾ ounce pectin, ½ teaspoon butter
- Boil for 2 minutes. Should foam still form, blot it away with a paper towel
- Pour a layer of about ½ inch / 1 cm into a clean pot. Wait 1 minute and then fill the jar. Turn the lid on the jar and turn it upside down. Let cool to room temperature. Fill all the pots like this.
Notes
- To make the taste of the blackberries a little less intense, add two apples in small pieces.
- Add one teaspoon of vanilla extract to the blackberry jam. It picks up the flavor of the blackberries and gives a delicious taste.
- Cool, dark place - The jelly will keep for about 6 to 12 months if the jars are properly sterilized. If you notice mold forming when you open it, throw the jam away immediately.
- Refrigerator - Store the jam in the fridge after opening. This keeps it good for up to 3 months.
- Frozen - You can freeze jam just fine. Pour into a freezer box up to 1 cm from the rim (the jam will expand in the freezer) and let cool. Or use ice cube trays if you want to freeze the jelly as a portion (choose an ice cube tray with a lid). Let thaw in the refrigerator. The jam has a shelf life of 3 months.
- Blackberries left? - Try making blackberry pears and champagne jam. That doesn't sound good, then, does it? Or use them in a delicious white chocolate cheesecake with forest fruits.
Nutrition
Leave a Reply