John Myers
Ingredients for 1 servings:
- 1,000 g blackberries, fresh or frozen, thawed
- 400 ml water
- 500 g gelling sugar, 2:1, adjust the amount to the amount of fruit juice
- 1 stalk(s) cinnamon
- ½ vanilla pod(s), scraped pulp
- 4 g citric acid
- 100 ml Sambuca, or less
- ½ tsp chili flakes (Pul Biber), or cayenne pepper, possibly less, season carefully
- 1 pinch of salt
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes
as a barbecue side dish, sauce addition, marinade or dressing seasoning
Clean and wash the fresh berries. Cover and boil with water over medium heat for about 40 minutes. Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife (save any leftovers!). Pass the mixture through a sieve (“flour mill” or similar kitchen utensil). Bring the fruit mixture to a rolling boil with the cinnamon bark, vanilla seeds, and the amount of gelling sugar specified by the manufacturer. Stir in the citric acid, chili flakes (use carefully!), Sambuca liqueur, and season with a pinch of salt. Remove the cinnamon bark and pour the jam into sterilized twist-off jars. Tightly seal the jars with the appropriate screw caps and turn upside down for about 10 minutes, then turn them upside down and let cool. Delicious with grilled lamb and game, or as a fondue sauce/dip, etc.
Facebook Comments