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Blackberry jam
- Makes about
3 x 400 g
jars - Difficulty
Easy
Published 2011
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.
Ingredients
1 kg 2 tbsp 1 kg
Method
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
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