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Recipes

Deep Spice Berry Jam

Sarah West

adapted from the Ball Blue Book of Preserving (2004 edition)

makes 7 half-pints

Ingredients
5 cups mixed berries
1 teaspoon lemon zest
1 teaspoon balsamic vinegar
1 tablespoon ground cinnamon
1 teaspoon five spice powder
7 cups sugar
1 package pectin
½ teaspoon vanilla extract (commercial or homemade*)

Steps

  1. Combine the berries, lemon zest, lemon juice, balsamic vinegar, cinnamon, and five spice powder in a non-corrosive pot and put on medium heat. Crush berries with a sturdy potato masher. Raise heat to high and add sugar, stirring it in completely. Cook on high for one additional minute then remove from heat. Let pot sit for a few minutes before adding pectin. Add pectin by sprinkling on top of mixture, stirring to prevent lumps. 
  2. Stir in vanilla extract. Ladle mixture into hot half-pint jars leaving ¼ inch headspace. Check for air bubbles. Wipe jar rims and close jars with hot lids and bands. Process jars in a boiling water bath for 10 minutes. 
  3. Store cooled jars in a cool, dark space for a few days to let flavors mature.

 

* Homemade vanilla flavoring: split and scrape 4-8 vanilla beans into a small tall bottle. Place scraped pods in bottle as well. Cover with a good quality vodka. Store in a cool, dark place for at least one month before using.