Blackberry jam recipe
Here’s me ticking number 4 off our Summer bucket list: make blackberry jam. We have loads of brambles climbing over our garden fence and they are heavy laden.
I also picked a few more blackberries on our weekend walk. They need to be completely black and to come away from the plant easily.
This is basically the laziest way to make blackberry jam. Still, the end result is lovely. It made two jars of jam. I’m sure we’ll make some more.
What I used:
225g white granulated sugar
2 tbsp lemon juice (I used the bottled concentrate)
What I did:
Stick it all in a pot, mash it together with a potato masher, bring it to a boil, lower the heat a little bit and test it after 30 minutes by sticking a spoonful in the fridge. Meanwhile, wash up the jars and let them dry in the oven at 160C to sterilise them. Take the jam off the hob and pour into your jars.
I know, it’s very unscientific without thermometers and pectin but our jam tastes marvelous. I am really pleased with the outcome and looking forward to doing more experimenting.