Name a better breakfast than crunchy sourdough toast slick with salted butter and sweet-tart blackberry jam—I sure can’t. And while sourdough isThis can be as simple as blackberries, sugar, lemon juice, and a fat pinch of salt. Or have some fun in the realm of mix-ins, like Los Angeles’. One of Sqirl’s blackberry jams is paired with lemon verbena—which may be hard to track down, but fresh herbs like sage and thyme add equal earthy complexity.
Many jam recipes call for pectin, a stabilizer that, when mixed into jam and jelly, encourages gelling and sets the mixture. This jam doesn’t need it, as blackberries are fairly high in natural pectin. Adding lemon juice at the end not only balances all the sweetness—its acid also encourages the fruit’s pectin to set.
A note on storage: Since this is a quick jam, also known as refrigerator jam , it’s not processed with a classic canning method, and therefore lasts for less time. Eat within three weeks. Store the jam in a tightly sealed mason jar in the fridge with a bit of space between the jam and the lid to ensure proper sealage. Of course, this recipe can easily be scaled up and canned the traditional way.
Two words: Orange Marmalade
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