Blackberries are excellent plants to have around. Since blackberries don’t ripen after they’ve been picked, they have to be picked when they’re dead ripe. As a result, the berries you buy in the store tend to be bred more for durability during transportation than for flavor.
The best timing to pick Black Berries are cooler climates north of zone 7, blackberries begin to bloom in late May.
One of the best things about the period we are in and the summer to come, is that there is always plenty of fresh fruit to be found in nature.
Like, for example, blackberries.
And what is the best thing to do with that fruit?
Yes, make jam of course!
But not like our grandmothers did, with gelatin and a lot of sugar, we would be short of the delicious taste of the fruit.
Just the pure stuff with only goodness added!
This recipe uses blackberries, but you can of course vary endlessly with the fruit you use.
Vegan Blackberry Jam
Cooking Time – 10 MINUTES
Total Time – 3 HOURS 10 MINUTES
Portions – 1 jar
- 300 grams of blackberries , fresh are best, but frozen also works
- 2 tablespoons of chia seeds
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of maple syrup
- If you use fresh blackberries, wash them well with water first.
Put them together with the other ingredients in the blender and blend until it has become a nice soft sauce.
- Pour the blackberry sauce into a saucepan and heat over medium heat until it boils. Stir well to avoid splashing.
Let it simmer for 3 minutes and then pour it into a glass jar that you can close.
- Let it cool well outside the refrigerator before storing it in the refrigerator. After a few hours in the refrigerator (+ – 3 hours),
the jam is ready to eat.