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Blackberries make absolutely scrumptious jam. They are low in pectin, which is why you need citrus (lime or lemon juice will do) and sugar with added pectin (jam sugar) to ensure it sets well
PER TBSP 10kcals, no fat, no protein, 2.4g carbs (2.4g sugars), no salt, 0.1g fibre
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Did anyone else find this jam to taste overwhelmingly of lemon? I followed the recipe and added the zest and juice of 3 lemons and found that it has totally overshadowed any blackberry flavour.
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