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Blackberry Jam
Servings Prep Time
6-8Jars 20minutes
Cook Time
1hour
Servings Prep Time
6-8Jars 20minutes
Cook Time
1hour
Ingredients
Instructions
  1. Add the (washed) blackberries, apple and lemon juice to a large pan (A maslin pan if you have one).
  2. Gently heat the mixture and cook until the apple is soft and the blackberries have started to go all pulpy.
  3. Add the sugar to the mixture and stir constantly on a low heat until all the sugar has dissolved. (any undissolved sugar may burn in the pan).
  4. Bring the mixture to a rolling boil. After 5 minutes start periodically checking to see if the jam has reached the setting point. You can test this in two ways (and I normally use both). 1 – Temperature. Using a sugar thermometer check the temperature of the mixture. When it hits 105°c it’s there. 2 – Drip a little of the mixture on a plate you’ve kept in the freezer. Then push the edge of the droplet with the spoon. If it wrinkles, it’s reached setting point.
  5. Ladle the hot jam (having a jam funnel is worth the investment for this) into sterilized jars. I sterilize my collection of saved jam jars by washing them in hot water and then drying them in an oven set to 120°c.
  6. Leave to cool. They should keep for at least a year in a cool, dry place.

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