I love preserving, but when it comes to jam, I tend to make refrigerator jam for a variety of reasons. This week, my Blackberry Sage Refrigerator Jam was made with a very specific recipe in mind. Having a specific recipe in mind is a huge part of why I make refrigerator jam instead of true preserves. See, I like lots of flavors. I like to pair jam to my season and my breakfast. Another great reason to make refrigerator jam? I often have fruits I want to use up. Those tangerines that are going bad in the winter? That looks like orange marmalade to me. The raspberries and peaches that you bought for a dollar from the farmers market? That looks like refrigerator jam perfect for topping french toast. Serving Spanish blue cheese and manchego? Why not make your own quince jam? See what I mean? Finally, I don’t have a lot of storage space for lots of back stock jams, so I tend to only make one or two jars worth at a time. And this week, I was making a champagne, breakfast for dinner, bon voyage party meal (Blue Ridge Mountain Benedicts) that called for Blackberry Sage Refrigerator Jam. And I have to say, that with this quantity, there weren’t any leftovers, so next week, I’ll be onto a different flavor and only the memory of Blackberry Sage Refrigerator Jam will remain.
Blackberry Sage Refrigerator Jam
Ingredients
- 12- 16 ounces blackberries I used frozen, because I had them on hand
- ¼ cup water if fresh
- ¼ cup sugar
- 1 large sage sprig
Instructions
- Place the berries, sugar and water in a small pot.
If you’re using frozen, don’t add the water. - Cover and bring to a boil. Cook for 5 minutes with the lid on. Remove lid. Add sage.
- Cook over medium low heat until the liquid has evaporated (45 minutes).
- Remove the sage. Let cool.
- Store in the refrigerator for a couple of weeks, or use right away, like I did on my Blue Ridge Mountain Benedicts.
Oh my gosh. JUST this morning I was bemoaning the fact that I had planted sage in my herb garden for the first time this summer, and had NO idea how to use it. I also have a million frozen berries in my freezer from that time my husband pretended he was going to go on a juice diet. This jam is SO happening this weekend. Thanks Chef!!
My pleasure. And try adding it to some lemonade as well!
that is a good stuff. I like the jam