Blackberry Jam

Great Britain


Preparation info

  • Makes

    2 x 350 g

    • Difficulty


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

I remember Mum making jars and jars of this fabulous jam, usually after my sister and I had been “brambling” as we used to call it. We would return with bulging bags of these hedgerow berries, and then the hard work would begin, with pies, crumbles and jams being made over the next few days.


  • 450 g fresh blackberries
  • 450 g white cane sugar
  • Juice of 1 lemon


    1. Put the blackberries with the lemon juice into a large pan and simmer gently for about 15 minutes until the fruit is soft.
    2. Meanwhile, warm the sugar in a low oven and when the fruit is cooked, add the sugar. Stir the sugar and fruit over a low heat until the sugar has dissolved.
    3. Turn the heat up and bring the fruit and sugar to a boil. Boil for 10 to 15 minutes until setting point has been reached.
    4. Once setting point has been reached, take the pan off the heat, spoon any scum off the top of the jam and leave to sit for about 10 minutes.
    5. Ladle the hot jam into warm, sterile jam jars and seal immediately with a screw-top lid. Label once cold.