Up until last week, I thought that I was a balsamic hater when it comes to desserts. I love balsamic in savoury cooking but every time I encountered it in a dessert, it didn’t quite sit right with me, you’ll usually find it paired with strawberries and while there’s nothing wrong with this combination, it just isn’t for me and I’m often left feeling like it’s just there to sound edgy rather than to add anything of substance.
So I’m not really sure why, when making blackberry jam last week, I found myself reaching for the balsamic, perhaps it was because I had an extra fancy bottle in my cupboard, perhaps it was just because the deep, dark colour of the berries brought balsamic to the forefront of my mind. Either way this is a combination that I will be using again and again.
I’d really recommend adding the balsamic to taste rather than following a strict amount, how much you need will vary wildly depending on the brand you’re using and how tart your berries are, start off with a little bit and add more to taste. I also like a bit of vanilla in this jam, just to round everything off, I add a spent pod but a little bit of extract also works.
Blackberry & Balsamic Jam
Ingredients - Makes 2-3 jars
500g blackberries (fresh or frozen)
200g caster sugar
1 spent vanilla pod or 2 tsp vanilla extract.
1/2 tsp pectin mixed with 1tsp sugar (optional)
15-30g good quality balsamic vinegar, I used Belazu
Method
Combine the blackberries, sugar and vanilla and leave to macerate for a few hours (if you’re in a rush you can skip this step).
Bring to a rolling boil and then shower in the pectin mixed with the sugar (if using).
Reduce to low/medium and leave to simmer stirring occasionally.
To test if the jam is ready, drop a spoonful onto a cold plate and let it set for a few minutes, if it’s thick and forms a skin on the top which crinkles when pushed, it’s ready. If you’re unsure, you can also take the temperature, it should be around 104°C (219°F).
Add 15g of balsamic vinegar, taste and add more as needed, I used about 30g but you might like more or less.
Decant into sterilised jars or a Tupperware container.
If storing in sterilised jars this jam will keep for up to 6 months unopened, if not, it will keep in the fridge for 4 weeks.
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