Blackberry Red Wine Jam

I love blackberries. Maybe it is because they bring me back to my childhood memories, picking buckets upon buckets along the Skagit River, to make a years supply of blackberry jam. My father always recruited my brother, my mom, and I to help him pick. The more, the better. The following days would be spent making jam, wafting the aroma of blackberries and lemon throughout the house. We always made so much that the surplus became holiday gifts for friends. It was a time when all four of us were together, happy and healthy.  

Now in my mid thirties I am reliving this memory. Earlier this week Toren and I went to pick our own bucket full at the abundant neighborhood blackberry bushes down the street. Within a quarter hour, I had picked plenty for a little batch of jam, and extra for snacking. The hot rays of the sun had transformed the little firm green berries into plump, sweet, and juicy bits of dark purple goodness. They were delicious. 

Inspired by a glass of good red wine, I got into production mode. How could I make a delicious, unique and healthy jam with these perfectly ripened blackberries? Well, instead of sugar I decided to use dates. They not only sweeten, but also carry along fiber which helps thicken the jam, vitamins and minerals. A generous swig of red wine, and a squeeze of lemon juice also brighten the flavor. 

Making homemade jam is great way to preserve these delicious berries and have access to them year round. Blackberries are EVERYWHERE FOR FREE right now, so don't spend your money on bland store bought alternatives.  Just make sure to pick berries aways from high traffic zones, and to rinse them thoroughly prior to use. You can even freeze them for later. Plus, you have full control of what you use to sweeten the jam. Besides using it on buttered toast, you can stir some into plain yogurt, into oatmeal, or even add a dollop to vanilla ice cream. I hope you like this lightly sweet jam that tastes of high summer.

Blackberry and Red Wine Jam
Makes Four 8oz mason jars 

INGREDIENTS
6 cups rinsed blackberries
12 medjool dates, pitted and soaked with hot water for 10 minutes
1/2 cup red wine (I used cabernet sauvignon) 
juice of 1/2 lemon

DIRECTIONS
Put blackberries and red wine into a large saucepan and heat until boiling. Reduce heat to a steady simmer. With a large spoon or fork crush the blackberries against the side of the pot. Stir often and allow the berries to break down completely and the liquid to reduce. This takes about 20 minutes. 

Meanwhile, place dates into a food processor, and discard the soaking water. Process until a smooth paste is formed. Add the date paste and lemon juice to the blackberry and wine mixture and stir well. Allow to simmer for about 5 minutes while stirring often. Do not let it burn on the bottom! 

Meanwhile bring a large pot with mason jars and a little water to a boil. Place a lid on top to keep steam in. This will sterilize your jars. Pour the hot jam liquid into sterilized jars and top with clean lids. Place on counter top until the lids "pop" inward. They can now be stored safely for later use.

Alternatively, you can transfer the jam into jars random clean jars, allow to cool, top with lid, and then freeze. Either way is fine.