A amazing deep purple, sticky and fruity jam that pairs perfectly with cold cuts or your favourite cheese board. I personally love it as a condiment to comforting bangers and mash with tangy pickled red cabbage.
1kg blackberries 350g red onion, finely chopped 30g garlic, finely chopping or minced 1-2 fresh red chillies, chopped (pitch and seeds removed if you prefer a milder heat level) 1/2tsp celery seeds 1tsp juniper berries 1tsp black peppercorns 500ml cider vinegar 1tsp fine sea salt 400g white granulated sugar
– wash the berries and dry on a tea tower to remove as much water as possible – put the berries in a large saucepan with the onions, garlic and chillies
– grind the celery seeds, juniper berries and peppercorns in a mortar and pestle until a fine dust, the add to the saucepan – add all remaining ingredients, APART FROM the sugar, to the pan and bring to the boil, then lower the heat and simmer gently with the lid on for 30-40 minutes, or until the fresh berries are soft – stir occasionally to avoid sticking and burning – remove from the heat and allow to sit for 5 minutes to cool slightly
– spoon into a blender and blitz until smooth – you may need to do this in batches – sieve the mixture to remove any unwanted seeds and skin
– return mixture to the pan with the sugar and heat gently until sugar has completely dissolved – simmer jam for 10-15 minutes to thicken, stirring often – remember, it will thicken further when cooled – pour jam into sterilised jam jars and place the lid loosely over the top until cooled when you can screw the lids on tightly *store jam in the fridge or in a cool, dark place. It will keep for approx. 6 months.