Blackberry Jam with Oregano Homemade Recipe
Homemade blackberry jam with oregano. Easy, rich in flavor, and the perfect sweet and herbal spread for bread or desserts.
Ingredients
Blackberry juice with a hint of oregano
- 2 pounds blackberries 5 cups, washed
- 2 teaspoons dried oregano
- 4 cups water
Blackberry jam with oregano
- 3¾ cups blackberry juice see above
- 4½ cups sugar
- 1¾ ounce pectin dry
- ½ teaspoon butter
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Sterilize the jars.
- Place a plate in the fridge (you’ll need this later to test the jam).
Blackberry juice
- Put blackberries, oregano, and water in a pan. Bring to a boil, simmer 5 minutes.2 pounds blackberries, 2 teaspoons dried oregano, 4 cups water
- Mash the blackberries with a fork, and simmer for another 15 minutes.
- Strain through a fine sieve. Collect juice, discard seeds, skins, and oregano. Make up to 3 ¾ cups of juice. Clean the pan.
Blackberry jam with oregano
- Pour juice back into the pan with sugar, pectin, and butter. Bring to a boil for 2 minutes.3¾ cups blackberry juice, 4½ cups sugar, 1¾ ounce pectin, ½ teaspoon butter
- Drop a spoonful on the cold plate. If it sets, it is ready.
- Pour a thin layer in each jar, wait one minute, then fill fully. Close with the lid and let cool.
NOTES
1. Can I make this jam without pectin?
Yes, but it will take longer to cook, and the result will be softer.
2. Can I use fresh oregano instead of dried?
You can, but use only a small sprig. Dried oregano gives a stronger and more balanced flavor.
3. Variations
- Add two apples for a milder fruit flavor.
- Mix in one teaspoon of vanilla extract for a warm note.
- Replace oregano with thyme or rosemary for a different twist.
- Cool, dark place: Up to 12 months if sealed properly.
- Refrigerator after opening: Keeps 3 months.
- Freezer: Up to 3 months, either in jars or portioned in ice cube trays.
- Blackberries left? Try making blackberry pears and champagne jam. Or use them in a delicious white chocolate cheesecake with forest fruits.
Nutrition
Calories: 1125kcal | Carbohydrates: 286g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 109mg | Fiber: 14g | Sugar: 263g | Vitamin A: 532IU | Vitamin C: 139mg | Iron: 4mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
