Blackberry Jam

The first time I made this I used just the one punnet of blackberries I had in the house. It was a Saturday morning and I felt like some casual kitchen putskying. I used the same jam the next day to fill the crostata and I urge you, when you’re in the mood, to do the same.

I’ve given quantities for quite an uncharacteristically large amount of jam because blackberries really are the one fruit – Bramleys aside – I find we do get a glut of here.