Blackberry jam

Prep: 5 mins
Cook: 25 mins
Blackberry jam
Take the family blackberry picking in August and September and make you own delicious jam. 

1kg blackberries (some should be barely ripe)

1kg sugar

2 tbsp lemon juice

150mls water

De-stalk and wash the blackberries thoroughly and place in your largest pan.

Using a potato masher roughly mash the blackberries.

Add the remaining ingredients to the pan.

Simmer over a medium heat, stir occasionally until the sugar has dissolved.

Bring the jam to a rolling boilfor approx. 10 minutes, stirring all the time.

Reduce the heat to a simmer.

Check that your jam is set by spooning a small amount onto a cold saucer. If it wrinkles when you gently push it, it is set. If not, continue to cook and test again until it's set.

While still hot pour the jam into the hot sterilised jars, place a wax disc on top and seal the jar.

Date and label the jar and store in a cool, dark place.

Once opened refrigerate and use within 3 weeks.

Preparation Time
5 minutes

Cooking Time
25 minutes

Main ingredients
Fruit, Sugar

Recipe Type
Budget, Easy, Breakfast, Classics


Special Info
Gluten free, Nut free, Egg free, Vegetarian, Pregnant Mums, Dairy free

Level of Difficulty

If 1kg of blackberries seems like a lot, make up the weight with apples, but leave the skins on.
Apples provide natural pectin to helps set the jam. Under-ripe blackberries are also a great source of pectin.

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