Summertime! Blackberry-Blueberry Jam

I stumbled across this recipe in Food & Wine magazine (Chef Gabriel Rucker) recently using fresh blueberries and HAD to try my hand at making jam! It is an absolutely fantastic recipe, as it uses an entire bottle of Pinot Noir, and I added blackberries to give it another dimension. NOTE: Do not overcook once you add the pectin. I did, and then I had to add water to make the jam spreadable.

Scroll to the bottom for a recipe to use the jam to make Prosciutto, Arugula Jam Sandwiches!

BLUEBERRY-BLACKBERRY JAM

1 (750-ml) bottle Pinot Noir wine

6 cups granulated sugar

2 tsp lemon zest, plus 2 tablespoon fresh lemon juice, divided

1 tsp ground cardamom

2 cups fresh blackberries

6 cups fresh blueberries

1 (1 3/4-ounce) package powdered fruit pectin (such as Sure-Jell)

Bring wine, sugar, lemon zest, and cardamom to a boil in a large Dutch oven over medium-high.

Once boiling, Ccook, stirring occasionally, until reduced by half, ~ 30 minutes.

Then add berries, and cook, stirring occasionally, until they begin to burst, ~ 6 minutes.

Finally stir in pectin, and cook, stirring often, until mixture is thick and syrupy, ~ 20 minutes.

Stir in lemon juice.

Remove from heat, and let cool to room temperature, about 1 hour.

Transfer jam to an airtight container(s) like Ball jars, and refrigerate 8 hours before serving.

*Jam can be kept for about 2 weeks in the fridge or 3-4 months in the freezer.

PROSCIUTTO ARUGULA JAM SANDWICHES

3 ounces goat cheese

1/4 cup unsalted butter (2 oz), softened

1 (~ 20″) baguette

5 -8 oz thinly sliced prosciutto

1/3 cup Blackberry Blueberry Jam

Arugula

Combine cheese and butter in bowl of a food processor.

Pulse until smooth.

(Goat cheese butter may be covered and set aside at room temperature until ready to assemble sandwiches, up to 2 hours.)

Cut baguette in half lengthwise; spread 1 cut side with goat cheese butter, and top with a layer of prosciutto.

Top the prosciutto with a scattering of arugula.

Then spread the second cut side of the baguette with jam, and place on top of other half.

Cut baguette into even pieces, and serve.

I think I may have a new favorite sandwich! It’s just packed with flavor from the salty prosciutto, the peppery taste of arugula and the fabulous JAM! Hope you like it as much as I do!!!

And…the next day for breakfast we enjoyed the jam on sourdough muffins: