Blackberry jam with oregano: The slightly peppery and spicy taste of the oregano combined with the sweet taste of blackberries makes a delicious jam.
A real delicacy, with which you make a good impression. Blackberries, I can't get enough of them. Well, this year I can though. So much harvest comes from the bushes. It's almost impossible to keep up the speed of harvesting. I haven't made normal blackberry jam made this year, but added oregano as an extra flavor accent. Oregano has a spicy, slightly peppery flavor that blends wonderfully with the blackberries.
And the rest of the blackberry harvest ... those are frozen and will probably be seen back in another dish later this year.
Jump to:
- To make the flavor of the blackberries less strong, add 2 apples in small pieces.
- Add 1 teaspoon of vanilla extract to the blackberry jam. It picks up the flavor of the blackberries and gives a delicious taste.
- If you want a lactose-free recipe, leave out the butter. In that case, remove the foam from the jam with kitchen paper (see top tips).
- Add the butter to the jam to prevent foaming when finished.
- To test if the jam is thick enough, drip a drop on the cold plate. When the drop flows all sides, the jam is not yet thickened enough. When the drop sets, the jam is ready. It can then be poured into the pots. Make sure you keep the plate in the refrigerator in between so it's very cold.
- You sterilize the jars for the jam sufficiently by immersing them in boiling water and drying them with a clean tea towel or washing them in the dishwasher (just screw the lid on immediately when you take them out).
- After the jam has been poured into the jars, turn them upside down to ensure that no air is added (this will make it airtight and prevent the jam from spoiling as quickly).
- Place a plate in the refrigerator at least 1 hour in advance, so that it is cold (for your jam set testing).
- Sterilize the jars (see top tips)
- Rinse the blackberries in a colander.
- Provided the jars are properly sterilized and sealed, this jam can be stored for a year in a dark and cool place.
- Do you have any blackberries left? Make some blackberry, pear, and champagne jam. That doesn't sound nice then, does it? Or use them in a delicious white chocolate cheesecake with forest fruits.
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📖 Recipe
Blackberry jam with oregano
Voor jars
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Blackberry jam with oregano: The slightly peppery and spicy taste of the oregano combined with the sweet taste of blackberries makes a delicious jam.
Ingredients
Blackberry juice with a hint of oregano
- 2 pounds blackberries 5 cups
- 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
Instructions
Preparation
- Sterilize the jars.
- Put a plate in the fridge and let it get cold for at least 1 hour. You will use this plate later to check whether the blackberry jam has thickened sufficiently.
- Wash the blackberries under running water in a colander.
Blackberry juice with a hint of oregano
- Put the blackberries in a pan together with the oregano and the water and stir well.
- 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, makeup to 3 ¾ cups (800 ml) with water.
- Add the juice, butter and pectin, and sugar to the pan and bring to a boil over high heat.
- Boil well for 2 minutes. Should foam still form, blot it away with a paper towel.
- Pour a layer of about 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
- Add the butter to the jam to prevent foaming when finished.
- To test if the jam is thick enough, drip a drop on the cold plate. When the drop flows all sides, the jam is not yet thickened enough. When the drop sets, the jam is ready. It can then be poured into the pots. Make sure you keep the plate in the refrigerator in between so it's very cold.
- You sterilize the jars for the jam sufficiently by immersing them in boiling water and drying them with a clean tea towel or washing them in the dishwasher (just screw the lid on immediately when you take them out).
- After the jam has been poured into the jars, turn them upside down to ensure that no air is added (this will make it airtight and prevent the jam from spoiling as quickly).
Nutrition
Calories: 1116kcal | Carbohydrates: 283g | Protein: 3g | Fat: 2g | Cholesterol: 1mg | Sodium: 108mg | Fiber: 14g | Sugar: 259g | Vitamin A: 531IU | Vitamin C: 138mg | Iron: 4mg
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