Meadow View

Organic Biodynamic Culinary School and Bed and Breakfast

Meadow View Organic Culinary School and Bed and Breakfast, Bishop Sutton, Bath and North East Somerset, England.

Blackberry, Elderberry and Vanilla Jam

There’s still time to forage some blackberries and elderberries from the hedgerows.  This year, we have plenty in the hedgerows as well as loads of super-sweet blackberries from our cultivated bushes.

This recipe has made lots of jam for our Bed and Breakfast, it’s going down really well: time to make a second batch!

Wash the berries and put into a large pan, cooking them over a low heat until they turn to a soft pulp.  Pressing the berries helps to release all the juice.

When everything is hot and soft and a luscious purple colour, transfer to a fine sieve.  With the rounded back of a ladle, rub the flesh of the fruit through the sieve to extract all the pulp and juice, leaving behind the seeds.

Using a Pyrex measuring jug, measure the resulting juice.  For every 600ml of juice, add 450g of jam sugar (which has added pectin), and a tablespoon of freshly-squeezed lemon juice.

Reheat the juice gently until the sugar has dissolved, then raise the temperature until the jam is boiling rapidly.  Use a thermometer to confirm that the mixture has reached the magic temperature of 104 degrees Celsius.  Boil for several minutes then remove a small blob and drop onto a chilled plate – once the jam has cooled it should wrinkle when you push at it with a spoon.  Stir in a teaspoon of vanilla bean paste.

Once it’s ready, pour the jam into hot sterilised jars, seal and allow to cool.


Ham Lane   Bishop Sutton   Bristol   Bath and North East Somerset   BS39 5TZ   England