Cooking Blackberry Jam the Scandinavian Way
What's In a Name? The Jam vs. Marmelade Debate
When it comes to fruit preserves, the term you use might depend on where you're from. In Sweden, Denmark, and Norway, the terms 'sylt,' 'syltetøj,' and 'syltetøy' are all used to describe what English speakers typically refer to as jam. But that's not where the confusion ends. You might also find the term 'marmelade' used interchangeably for the same products.
In the English-speaking world, marmelade is exclusively a citrus-based preserve, but Scandinavia has its own unique approach. Sweden even has an EU directive exemption, allowing fruit preserves like strawberry to be labeled as marmelade. So, don't be surprised if you sit down to a Scandinavian breakfast and find that the marmelade on the table is made of something like blueberries, strawberries, or blackcurrant, with the only citrus involved being the citric acid used for balancing the flavors.
Making Blackberry Jam or Should We Say Brombærmarmelade?
Today, we are diving into the art of making blackberry jam, or as you'd hear in Denmark, brombærmarmelade. Whether you call it jam, marmelade, or something else entirely, the joy of homemade preserves lies in the process and the customization.
The Texture Dilemma: To Sieve or Not to Sieve
Some people prefer to sieve the jam to get rid of the seeds, creating what they might call a jelly. Others, like us, prefer to keep the seeds in, adding a little bit of texture to the final product.
The consistency conundrum: Jelly or runny?
We like a jam that's a little bit of a chameleon: runny when warm and fresh off the stove but firms up into a jelly-like consistency once cooled. It's thick enough that you can turn the jar upside down without it spilling out, but loose enough to spread easily on a piece of crusty bread.
Lets get cooking:
Simple Blackberry Jam Recipe
Ingredients
4 cups fresh blackberries
1 cup granulated sugar
1/4 cup water
Instructions
Preparation: Sterilize the jars and lids by placing them in boiling water for 10 minutes, then air dry.
Berry Prep: Wash and drain the blackberries.
Cook: Place blackberries, sugar, and water in a heavy-bottomed saucepan over medium heat.
Mash and Simmer: Mash the berries as they warm up and bring the mixture to a simmer.
Thicken: Cook for about 20-30 minutes until the mixture thickens, stirring frequently.
Jar and Seal: Pour the hot jam into the sterilized jars, leaving about half an inch of space at the top. Seal immediately.
Cool and Store: Let jars cool to room temperature before storing in a cool, dark place or the refrigerator.
Complex Blackberry Jam Recipe (Brombærmarmelade)
Ingredients
4 cups fresh blackberries
2 cups granulated sugar
1 lemon, juiced
1/2 teaspoon citric acid (optional)
1 packet (about 1.75 oz) fruit pectin (optional)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
Equipment Needed
Heavy-bottomed saucepan
Wooden spoon
Fine mesh sieve
Sterilized jars with lids
Measuring cups and spoons
Instructions
Preparation: Sterilize the jars and lids as in the simple recipe.
Berry Prep: Wash and drain the blackberries.
Cook the Berries: Place the blackberries in a heavy-bottomed saucepan over medium heat.
Mash and Add Sugar: Mash the berries as they cook, then add in the sugar.
Add Flavor: Stir in lemon juice, citric acid, and spices (if using).
Optional Pectin: Add pectin for a thicker jam, following the packet's instructions.
Simmer: Cook on low heat for 20-30 minutes until it starts to thicken, stirring frequently.
Texture Options: For a seedless jam, strain the mixture through a sieve.
Consistency Test: Perform a spoon test to check the consistency as in the simple recipe.
Jar and Seal: Pour into sterilized jars and seal.
Cool and Store: Cool and store as per the simple recipe.
Enjoy your homemade blackberry jam, whether you opt for the simple or complex version!
In our approach to blackberry picking, we often harvest just a handful of the ripest berries each day. This allows us to not only respect the natural pace of the plant but also to gather a high-quality selection. We then freeze these daily pickings in the same container, gradually accumulating enough for a jam-making session. Interestingly, when we take the blackberries out of the freezer, some might appear less mature—almost as if they've lost a bit of their deep black hue. However, rest assured, these berries were perfectly ripe when we picked them; the freezing process can sometimes alter the appearance, but the flavor remains just as sumptuous.
Fresh and warm blackberry jam go great with freshly baked buns. We used our foraged poppy seeds for this batch.
When chilled, this particular jam firms up quiete a bit - Enough to suspend when flipped upside down!
