Blackberry picking season is upon us!
With tons of free fruit around us, why not try something a bit different this year and make them into Jam – here is our recipe and tips on making the perfect blackberry Jam. Great for gifting or enjoying at home!
Time to make: 20 mins
Time to cook: Around 40 mins
Ingredients for Jam
– 1.2kg of Blackberries
– 1 Kg of sugar
– Juice and pips of 1 lemon
– Grape sized knob of butter
What you will need….
1 big bowl, 1 Small saucer, 1 Maslin Pan, Ladle and wooden spoon, thermometer, sterilised jars.
Making the Jam…
- Grab a large bowl and layer all your blackberries and sugar into it. Set it aside in room temperature overnight.
- The next day give everything a stir and leave until you are ready to cook.
- Put a small saucer in the freezer.
- Take a preserving pan, the bigger the better! Our Kitchen Craft Maslin pan is great as it is heavy, durable and has an encapsulated base for even heating. Tip out the berries, scrapping all the sides so all the juices and undissolved sugar are added.
- Stir in the lemon juice
- Collect all pips and secure in a strainer or muslin before adding to the pan (Cooking with the pips helps the Jam set later on).
- Heat blackberries over a low heat until all the sugar is dissolved, then bring to the boil and simmer for 5 minutes. If you have a thermometer, bring to boil at 105C.
- Turn off the heat and spoon a small amount of the jam onto the chilled saucer
- Wait for it to cool down and push it with your finger. If it wrinkles (Doesn’t flood back in to fill the gap), it is ready and will set. If it doesn’t, return to the heat for 2-minute intervals and try pushing on a chilled saucer again.
- Skim off any scum, then stir in the small knob of butter (Optional)
- Leave the Jam for 15 mins before ladling it into sterilised jars.
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