I hope you’ve been taking advantage of all that free food! As promised, here’s our really easy Blackberry Jam recipe.
- Sugar. The same weight of sugar as the weight of your fruit
- A squirt of lemon juice
- Clean empty jars
You can also add a couple of cooking apples for increased pectin to help the jam set, but I find our recipe works fine without them.
1. First you need to sterilise your jars. This can be easily done in the dishwasher if you have one. Just stick them on a hot wash and they’ll be ready to use. We don’t have a dishwasher so we sterilise ours by giving them a good wash in soapy water, then sticking them in the oven at 110°C / 225°F / gas mark ¼ for 45 mins. Once the time is up, simply turn the oven off and leave them there until you are ready to use them. Hot jam needs to be added to warm jars, otherwise the glass may break.
2. Wash your blackberries and put them into a large heavy bottomed saucepan. Turn up the heat! Your jam needs to get hot, really hot, so make sure the pan isn’t too small. You don’t want it to boil over.
3. Mush the fruit and let it boil. Lots.
4. Heat your sugar. It’s really important to warm up the sugar before you add it to the fruit. If it’s cold it will cause the temperature to drop, resulting in sub-standard jam. Pour your weighed out sugar into a roasting tray and put it into the oven for 10 mins at the same temperature as you sterilise your jars. 110°C / 225°F / gas mark 1/4
5. Once the sugar is warm you can add it to the fruit. Keep boiling and keep stirring until all the sugar is dissolved.
6. To check if your jam is set, remove it from the heat and drop a small amount onto a cold saucer (it helps if it’s been in the fridge). If the jam is ready it will form a skin which wrinkles when you push it with your finger. Happy days! If it’s still runny then return it to the heat and boil it up some more.
7. Once your jam is achieving a good setting consistency it is done and ready to be bottled. Remove the pan from the heat and let it cool a little by allowing it to stand for 10 minutes or so.
8. There will most likely be a lot of foam on the top. Now you don’t have to remove it, but I find that your jam will taste better if you do. Take a large spoon and gradually skim it off. Be careful not to burn yourself!
9. Now your Blackberry jam is ready to be bottled. Make sure those jars are still warm, you don’t want them to crack. I find it easiest to ladle the jam into a Pyrex jug before pouring it into the bottles – it makes much less mess. Label and date your jars and you are done. Easy Blackberry jam!
Now you can eat it straight away, but it usually tastes better if you leave it 2 weeks to settle. Once opened it’s best to keep your jam in the fridge, but we find it gets eaten so quickly it’s not too much of an issue. It’s delicious on toast, in rice pudding or on homemade Soda Bread. Happy jam making!