Catherine Brown

Bramble Jam

Preparation info
  • Yield:

    4-5

    jars
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: Best results are with fruit that is slightly under-ripe. Over-ripe fruit has less pectin and will not set so well.

Ingredients

  • 1 kg (2 lb 4 oz) brambles
  • 2

Method

Heat jars.

Making

Put the brambles in a preserving pan with the lemon juice and water. Bring to a slow simmer and cook until the berries are soft and slightly reduced, stirring occasionally. Add the butter and sugar and stir until dissolved. Bring to the boil and simmer until setting point is reached.. Remo