If you have been foraging in the hedgerows for blackberries like us, you probably have a glut of fruit you don’t know what to do with. We love blackberries because they are loaded with Vitamin C, low in calories and are a great antioxidant. We throw them in our smoothies, breakfast cereals and topped on a Summer Pavlova. But if you still have a ton to use up a few jars of blackberry jam will see you through the winter months and beyond.
Blackberry jam, and any jam really is super cheap easy to make. Our yield of 700g made one large jar and two smaller ones – perfect for thoughtful gifts for friends, if you feel like sharing it!
What you need
- washed blackberries
- equal quantity of jam sugar to blackberries (not ordinary sugar)
- Juice of one lemon
- Sterilise your jam jars before you begin to make the blackberry jam. Wash your jam jars in soapy water and rinse thoroughly (don’t dry them). Place in a preheated oven (125C fan) for 15 mins.
- Mix the sugar and the berries in a bowl (using a 1:1 ratio) and allow to sit for about 15 mins for the sugar to absorb into the fruit. We gave our berries a good old mash at this stage.
- If you don’t have a cooking thermometer then put a saucer in the freezer (you will need this to test when the jam has set).
- Start to cook the berries over a low heat and ensure that all the sugar has been dissolved.
- Add the lemon juice, bring to the boil and then simmer for about 6 mins and then remove from the heat.
- If you have a thermometer then the optimum temperature for jam to set is 105c (225F).
- Otherwise, place a spoonful of the jam on the cold saucer and put back in the freezer for a couple of mins to cool.
- To check if the jam has set push it gently with your finger. If it wrinkles it is set. If not then boil for another 2 mins and test again (remove from heat while testing).
- Once cooked remove any excess scum from the top and allow to cool for about 20 mins.
- Spoon into sterilised jars and add a disc of greaseproof paper to the top.
- Date a label and store in a cool place. The blackberry jam will keep (unopened) for up to two years. Once opened it should keep refrigerated for about 3 months.
Make sure to sterilise your jars in the oven before hand for about 15 mins at 120C fan