Irish Yogurt with Blackberry Jam

You know what Ireland has done to me? It has spoiled me for any dairy products – butter, milk, yogurt, all of it. And there’s something that happens when the dairy products are so delicious. Somehow it means you need less sugar in your life. Not when it comes to chocolate, though, but especially the case in yogurt. We really only eat plain, unflavored but delicious Irish yogurt now, but I like to spice up that plain yogurt myself with fruit, granola or nuts. Since it’s blackberry season in Ireland (and boy was it a good year for blackberries!), I’ve been mixing all my delicious Irish plain yogurt with homemade blackberry jam and it’s a completely addictive treat.

A few times over the last weeks, my mother-in-law and I have been out picking blackberries in the sunshine. The first time we were real novices about it and we both ended up with lots of nettle stings. Apparently it’s also a good year for nettles – they are everywhere!

My mother-in-law made a few batches of blackberry jam and I watched. From what I can tell, the recipe goes like this: 2 kilos blackberries, one kilo sugar. Put the blackberries in a high-sided pot and mash them as you bring them to a slow boil, at which point add the sugar and slowly stir. When the sugar is dissolved, add the juice of a lemon and half an apple, grated. Boil and stir for ten minutes then transfer to sterilized jars. This made about four regular jam jars and I’m already mostly through one!

It is beyond delicious spooned over plain yogurt – just the right combination of sweet and tangy.

If you aren’t in Ireland, I think Greek yogurt will give you a fraction of the same satisfaction, but really only if you mix it with homemade jam from berries you picked by the side of the sea. If you’re planning a visit to Ireland anytime soon, can stop into a grocery store and pick up a few little jars of Irish yogurt to try, and you’ll quickly be ruined for all other dairy products as well. You’ll just have to imagine the blackberry jam party!