Berry Jam
- 18 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
- 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.
- 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://bakefromscratch.com/berry-filled-sourdough-discard-doughnuts/
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