Still making the most of the blackberry season and thought I’d have a go at a simple blackberry jam. Perfect for using up the end of season blackberries or those that have gone a bit squishy!
It doesn’t matter what weight of blackberries you use just ensure you use an equal weight of sugar.
You will need:
500g jam or preserving sugar
Juice of 1 lemon
(Tiny knob of butter/spread – optional)
Ensure your blackberries are clean and then pop in the saucepan together with the sugar, and lemon juice.
Using a very gentle heat start to warm them up, folding the sugar in until it melts.
Bring it up to the boil gently (the key is taking your time so keep the heat low). Stir occasionally. Once it’s boiling you can turn it up a little and let it simmer for 10-12 mins.
A froth may form – if it does you can either skim it off with a spoon, or you can add a tiny bit of spread/butter to disperse the froth.
Test the jam after 10 mins or so. Put a small amount on a plate and pop it in he fridge for a couple of mins. If you can create a trail through the jam that doesn’t refill, or if the jam crinkles up when you push it, then it’s ready. If it’s still runny allow it to simmer for another couple of minutes and test again.
Pop some clean jars in the oven at about 100 C for ten mins or so. Remove the jam from the heat and pour into the jars.
Apply wax seals and cellophane if you have it (Lakeland and other places do fab little sets, but if not you can just put the lid on). Allow to cool, label and store in the fridge.
It should be ready to eat after 24hrs. If it turns out not to have set then it’s no drama, you just have a lovely
Blackberry syrup to pour over yoghurt, pancakes or ice cream instead!
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