A sweet and delightful spread to pair with whatever you fancy.
"Although very healthy and full of antioxidants, blackberries are low in pectin, hence
it’s best to use jam sugar, which has pectin added, when making this jam. Try to use
blackberries at their prime. Most jams will last for about a year if stored correctly."
Yield: Makes 4 Jars
- 900g blackberries
- 2 lemons, juice and zest
- 900g jam sugar, with added pectin
- Wash the blackberries.
- Add the blackberries to a large saucepan along with the juice and zest of the lemons
and place on a low heat. Stir every so often and continue to cook until the berries are
soft and have released their juices. Mash gently to help it along.
- Add the sugar and stir for another 10 minutes until all the sugar is dissolved.
Increase the heat and boil for 10 minutes. To check if the jam is ready, put a small
plate in the freezer. When the jam begins to thicken, put a tablespoon of it on the cold
plate and place in the fridge for one minute. Push it with your finger – if a wrinkly skin has formed, the jam is set. If not, keep boiling for another few minutes and repeat
- When the jam is ready, leave to settle for about ten minutes before placing in clean,
sterilised jars. Fill to the top and seal tightly. Store in a cook, dry, dark place.