Berry Jam
 
Makes about 3 cups
Ingredients
  • 8 ounces (510 grams) fresh blackberries (about 3½ cups)
  • 14 ounces (397 grams) fresh blueberries (about 2⅔ cups)
  • 2 cups (400 grams) granulated sugar
  • ¼ cup (60 grams) almond liqueur
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
Instructions
  1. In the container of a blender, process blackberries until puréed. Strain through a fine-mesh sieve into a medium bowl, discarding seeds. Place 1⅔ cups (400 grams) blackberry juice in a medium Dutch oven. Add blueberries, sugar, almond liqueur, and vanilla bean and reserved seeds, stirring to combine. Let stand for 30 minutes.
  2. Bring berry mixture to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and jam leaves a trace when a spoon is dragged across bottom of pot, 20 to 25 minutes. Remove from heat, and let cool for 1 hour. Transfer jam to a clean jar. Jam will keep refrigerated for up to 2 weeks.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/berry-jam-cake/