No image available
Member recipe

Blackberry Jam

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: Cook: 12 minutes

Skill level

Easy

Servings

2 jars

Have an abundance of blackberries then follow this simple recipe to make a lush tasting home-made blackberry jam. The quantity below makes two full jars however if you do want to make more then the rule is what ever the blackberries weigh have the same amount of weight in sugar.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 350g Blackberries
  • 350g Preserving sugar
  • Juice of 1 lemon
  • Knob of butter

Method

  1. If you have hand picked your blackberries from the wild then first you will need to soak the fruit in salted water for a couple of hours. This cleans and destroys any bugs. After soaking rinse well in clean water.

  2. Prepare your jars: you will need a minimum of two empty jars with lids. Ensure they are clean. Warm in an oven on about 100 degrees C.

  3. Place your blackberries, sugar and lemon juice into a large saucepan and place on the hob on a low heat.

  4. Gently heat and fold the sugar into the blackberries until dissolved.

  5. Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. A slight froth should start to appear as the fruit boils. (Do not feel tempted to increase the heat to boil quickly. The key is a gentle boil).

  6. Place a knob of butter on top of the fruit and stir across the top into the froth. The butter is used to break down the froth. If you still have excess then remove the frothy bubbles with a spoon. Remove saucepan from heat.

  7. Do the fridge test: place a small amount of jam on to a plate and place in the fridge. Leave for a few minutes and then remove. Tilt the plate and the jam should crinkle. If the jam is still runny then place back onto heat and boil gently for a further 2 minutes. Test again.

  8. You are now ready to place your mixture into your jars and place lids on. Allow to cool and then place in the fridge.

  9. Your jam is then ready to eat the following day.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.