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Dulce de Mora
Colombian Blackberry Jam
A classic Colombian blackberry jam, perfect for spreading on toast, filling pastries, or serving with desserts. This recipe balances the tartness of blackberries with the sweetness of sugar for a rich, flavorful preserve.
๐ง ์ฌ๋ฃ
- 1 kg (about 2.2 lbs) Fresh or frozen blackberries(If using frozen, do not thaw before cooking.)
- 600 g (about 3 cups) Granulated sugar(Adjust to taste, but this ratio is standard for preservation.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Combine blackberries and sugar in a large, heavy-bottomed pot or Dutch oven. Stir gently to coat the berries.
โฑ๏ธ 5 minutes - 2
Place the pot over medium heat. Stir occasionally as the sugar begins to dissolve and the berries release their juices. Bring the mixture to a gentle simmer.
โฑ๏ธ 10-15 minutes - 3
Once simmering, reduce the heat to medium-low. Continue to cook, stirring more frequently to prevent sticking and scorching. The mixture will start to thicken and the berries will break down.
โฑ๏ธ 30-40 minutes - 4
As the jam thickens, you can gently mash some of the berries against the side of the pot with your spoon for a smoother consistency, or leave them mostly whole for a chunkier jam. Continue cooking until the jam reaches your desired thickness. A good test is to drop a small spoonful onto a chilled plate; it should set slightly and not spread too thinly.
โฑ๏ธ Included in step 3 - 5
Once the jam has reached the desired consistency, remove the pot from the heat. Let it cool in the pot for about 10-15 minutes. This allows the jam to thicken further.
โฑ๏ธ 10-15 minutes - 6
Carefully ladle the hot jam into sterilized jars. Leave about 1/2 inch of headspace at the top. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes if canning for long-term storage, or store in the refrigerator once cooled for immediate consumption.
๐ก ์ ๋ฌธ๊ฐ ํ
- โTraditionally, 'Mora de Castilla' (a type of Andean blackberry) is used, but any good quality blackberry will work.
- โThis dulce de mora is excellent for filling empanadas, pastries, or as a topping for cakes and ice cream.
- โThe balance of sweet and tart is key; taste and adjust sugar slightly if desired, but note that sugar acts as a preservative.
- โEnsure you use a large enough pot, as the jam will foam up considerably during cooking.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Reduce sugar to 400-500g for a tarter jam, but be aware this may reduce shelf life if not properly canned.
- Add the zest and juice of 1 lemon during the last 15 minutes of cooking to brighten the flavor and aid in setting.