I got the idea for this jam from Camilla of Culinary Adventures with Camilla fame. She was knee deep in olallieberry season at the time and was posting all sorts of wonderful berry recipes. Granted, I had no idea what an olallieberry was, but it looked to me like it was very similar to a blackberry.
I saved this recipe and her idea for Olallieberry-Port jam the first of June and just bided my time until blackberry season arrived.
(For Camilla’s original recipe, click here. You might also want to check out her Trio of Summer Jams.)
I happened to have a very aged bottle of port. In fact, the winery is no longer in business and I was very careful when taking out the cork. It smelled OK, tasted OK, and I didn’t see any “floaties.” “Besides,” I thought, “I am going to boil the heck out of it!”
Moving along, I combined Camilla’s idea with a recipe from my hero and the Queen of Jam, Rachel Saunders.
Blackberry-Port Jam
based on Olallieberry-Port Jam by Camilla and Blackberry Jam with Lemon-Basil by Rachel Saunders
3 1/2 lbs. fresh blackberries (about 3 quarts)
1 3/4 lbs. white cane sugar
3 oz. freshly squeezed orange juice
2/3 c. portCombine all ingredients in a large kettle. Using a potato masher, mash about half the berries as you stir in the sugar, juice and port. Heat slowly, stirring, and bring to a boil. After it reaches a bowl, stir often and boil for 15-20 minutes. Be careful not to scorch the jam. After 15 minutes, start checking for doneness. You can go to Rachel’s site to see her frozen spoon method. I just cook until “jammy.”
After it has reached the “jammy” state, skim off any foam if necessary. Carefully pour hot jam into sterilized jars and seal with sterilized lids and bands. “Gently tap the bottoms of the jars on the counter to release any air bubbles” (tip from Camilla).
Process in a water bath for 10-15 minutes. Carefully remove and let sit undisturbed until jars seal. Just wait and you will start hearing popping sounds all afternoon.
This recipes makes about eight half-pint jars. (I did have to use two of my fake “vintage blue” pint jars.)
For other great jam recipes from or inspired by Rachel Saunders and her most awesome Blue Chair Jam Cookbook, see below. And, a big thank you to Camilla for this inspired idea.
- Balsamic-Cinnamon Blueberry Jam
- Red Nectarine and Candied Ginger Jam
- Peach Marmalade
- Blackberry-Lemon Jam with Cinnamon Basil
“Put a bird on it!”
If you are a fan of Portlandia, you will get this reference. If not, let me simply tell you about these great Avery labels (#22808). You too can make funky, vintage labels for your jam, jelly and canned-goods this summer. (This label was made with Avery’s template maker.)
Abigail, your virtual flower for today is a little odd. You may have them where you live, but I can only grow these during the summer months. I fell in love with them in the rain forest exhibit at our local zoo and I try to grow one every summer.
Yum, sounds wonderful, such a fun and delicious combination!
It smelled heavenly cooking.
Imagine spreading fresh homemade blackberry jam on some bread for my breakfast…mmm…life couldn’t be more delicious!
Homemade bread at that! YUM!
Fresh blackberry jam in the morning sounds like such a treat 🙂
Cheers
Choc Chip Uru
Yes, it does.
Those blackberries look divine! I am pinning this so I can make it a little later this month. BTW, your comment last night inspired my newest post!
Just read your post and glad I inspired you. 🙂
Thank you!
This sounds so good and your jars and labels are so cute!! I need to get some of those Avery labels, but I doubt I’ll be canning much this year with everything that is going on. I have managed to freeze some fruits for smoothies and cobblers, but that’s about it. You know I think about you when I open my freezer and see the cranberries in there! 🙂
🙂 Funny, though. I just bought some frozen mangoes and guess what was right beside them in the freezer case. Yep, cranberries. I had no idea you could buy them frozen. 🙂
Lovely jam! I haven’t gotten into jam making, and need to – one can do such great things. Like Blackberry Port Jam! Love the idea – and great way to use some port (although I’d be more inclined to drink it!). Good stuff – thanks.
I tasted it, don’t worry. lol
I love blackberry jam…and you’ve made such a delicious adult version! YUM!
Thanks, Liz. We are loving it for breakfast on English muffins.
What a perfect jam! Port is such a fabulous complement for dark berries like blackberries. Now I definitely need to find me some blackberries!
Just posted one today with lime juice.
Thanks for the shout out, Debra. I’ll link up to this post when I get home.
Awesome! You’re very welcome.