SIMPLE, STRAIGHTFORWARD AND DELICIOUS BLACKBERRY JAM RECIPE.
- 1.8 kg Blackberries
- 1.5 kg Jam Sugar
- Juice of 1 Lemon
-
Pop a couple of saucers into the freezer to chill.
-
Put the blackberries, sugar and lemon juice into a preserving or large pan. Place over a low heat and simmer gently until all the sugar is dissolved.
-
Bring to the boil and simmer for 5 minutes. Remove from the heat.
-
Put a teaspoonful of jam onto a chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point. If it doesn’t, boil for a couple more minutes, then turn off the heat and try again with another chilled saucer.
-
Skim off any excess scum, then stir in the knob of butter. This will help to dissolve any remaining scum.
-
Leave the jam for 15 mins before ladling into sterilized jars – this allows the fruit to settle so it doesn’t sink to the bottom.
-
Seal and Label.
-
Store in a cool, dark place for at least 6 months. Refrigerate jars once opened.
STERILISING JARS
Wash them in hot, soapy water, then dry in an oven heated to 150C/130C fan/ gas 2 for at least 10 minutes.
Always ladle the jam into jars while the jars are still warm so they don't crack open.
LABEL MAKER
I used this free Jam Labelizer for creating amazing labels.
TIP: Did you know that you can use milk to stick the labels on jars? Yes, just brush a bit of milk onto a paper label and stick on. It works!