Blackberry jam


Preparation info

  • Makes about

    3 x 400 g

    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Blackberries need a little help with the setting agent, so I suggest using preserving sugar, which contains pectin. Firmness matters less with a jam than it does with a jelly: if you don’t strain out the fruit solids, you can be sure of something spoonable.


  • 1 kg blackberries
  • 2 tbsp lemon juice
  • 1 kg


Hull the blackberries and rinse them in a bowl of cold, lightly salted water to get rid of any bugs (they’ll float to the top, poor little things).

Put the berries and lemon juice in a preserving pan or large stainless-steel saucepan. Add enough water to cover, bring to the boil, then simmer till the berries are perfectly soft and the volume reduced by a third – about 30 minutes – stirr