The Lodge at Glendorn pairs awe-inspiring natural beauty with the tender-loving-care of a world-class resort. Abundant blackberries on the property ripen in August, and the combination of foraging and fine dining is one of many reasons to go and experience the place for your yourself. In honor of blackberry season, Executive Chef David Haick shared his recipe for Glendorn Blackberry Jam.
How to Pick the Best Blackberries for Jam
Selecting the perfect blackberries for jam is crucial for a delicious result. Opt for berries that are plump, juicy, and deep purple in color. Slightly underripe blackberries tend to have higher pectin content, which aids in jam setting. Avoid berries that are soft, mushy, or moldy. For the most intense flavor, consider using wild blackberries if available, as they often possess a richer taste. Whether you choose cultivated or wild, ensure your blackberries are fresh and free from blemishes for the best possible jam.
Glendorn Blackberry Jam
Description
Succulent homemade jam for your breakfast topping.
Ingredients
- 1.1 oz pectin
- 7 cups granulated sugar
- 2.1 lb blackberries, washed
- 2 tbsp fresh lemon juice
Instructions
- Combine pectin with sugar, mix well.
- Combine blackberries and lemon juice in a nonreactive pot.
- Mash with potato masher, and mix in sugar mixture.
- Bring to a boil and cook until 220 degrees using a candy thermometer.
- Place into jars, and proceed to can the jam.
Recipe by Executive Chef David Haick, The Lodge at Glendorn
Photography by Jeff Swensen
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