A grown-up version of blackberry preserves, this blackberry vanilla bourbon jam is amazing easy to make, doesn't require canning, and is amazing on toast, on scones or biscuits, or for fancy appetizers.
1lemon(zested plus 1 tablespoon fresh lemon juice)
If using fresh blackberries, place the rinsed blackberries in a medium-sized sauce pot. Use a wooden spoon or a potato masher to mash the blackberries a bit to help break them open a little. If using frozen blackberries, simply place them in the pot and let them thaw a little. No need to break them up too much because they will break up as they cook.
Add the bourbon, vanilla, lemon zest, lemon juice, and sugar. Stir and let the mixture sit for about 10 minutes.
Cook over medium-high heat until the mixture begins to bubble (or if using frozen blackberries, until they thaw - stir frequently). Turn the heat to low and simmer for about 20-25 minutes, or until desired thickness. For thicker consistency, simmer an extra 5-10 minutes. The jam will thicken a little as it cools. Carefully taste the jam (it's hot!) and see if you need to add more sugar. If adding more sugar, let it dissolve before removing from heat.
Allow the jam to cool, then spoon into jars and refrigerate or freeze until ready to use.
This jam will keep well in the fridge for up to 3 weeks, or can be frozen for up to 3 months (though it's best to thaw it within 1 month of freezing). The jam can be frozen when you're getting close to the 3-week mark to preserve it longer.
Serve with toast, scones, biscuits, or on crackers with a slice of brie for a nice appetizer.