Blackberry-Bay Leaf Jam
Blackberries are especially delicious when transformed into a spread; if you add a bay leaf, a very subtle flavor change occurs, and the spoonfuls get bigger as they are scooped out of jars onto toast.
Martha Stewart Living, July
- 3 pounds fresh blackberries
- 4 1/2 cups sugar
- Zest of 1 lemon, plus 4 1/2 teaspoons fresh lemon juice
- Pinch of coarse salt
- 1 or 2 dried bay leaves
- Place a few small plates in the freezer. Stir together berries, sugar, lemon zest and juice, salt, and bay leaves in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it is the consistency of very loose jelly, 10 to 11 minutes. Remove pot from heat.
- Press about half of the jam through a medium sieve; discard seeds. Return strained jam to pot, and stir until combined. Return to a boil.
- Remove a plate from freezer, and drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then gently nudge edge of jam with a finger. If jam is ready, it should hold its shape. If jam is too thin and spreads out, return to a boil, testing every minute, until done. Remove bay leaves, and discard. Spoon hot jam into hot sterilized jars, and cover immediately with sterilized lids.
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