Condiments
Blackberry jam
700 g sugar per kilo of stemmed blackberries, the juice of one lemon, one night of cool maceration, then 25 to 35 minutes cooking at a rolling boil.
Method
- Maceration. Mix the blackberries, sugar and lemon in a heavy-bottomed pot. Cover and leave in a cool place overnight, or at least 3 hours.
- Bringing up the temperature. The next day, drain off the juice, bring it to the boil on its own for 5 minutes, then add the fruit: this detour avoids overcooking the flesh.
- Cooking. At a rolling boil, high heat, uncovered, 25–35 minutes. Stir, scraping the bottom: blackberries stick quickly.
- Skimming. Remove the purple foam with a skimmer in the last five minutes, not before: it re-forms as long as it boils.
- Test the set on a chilled saucer, then jar it straight away in clean, well-dried jars filled to 1 cm from the rim, and let them cool standing upright.
Minnelea products for this recipe
The preserves used in this recipe.
The choice is made before turning on the heat: keep the seeds, remove them with a food mill (you lose one fifth to one quarter of the weight) or turn it into jelly.