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.
350g Preserving sugar
Juice of 1 lemon
Knob of butter
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.
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.
Place your blackberries, sugar and lemon juice into a large saucepan and place on the hob on a low heat.
Gently heat and fold the sugar into the blackberries until dissolved.
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).
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.
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.
You are now ready to place your mixture into your jars and place lids on. Allow to cool and then place in the fridge.
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