- October 2012
- Makes approximately 5 x 500g jars
- Takes 20 minutes to make, 25 minutes to cook
Blackberries make 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.
- Dairy-free recipes
- 2.4g (2.4g sugars)
- 1.25kg blackberries
- Finely grated zest and juice of 4 large limes or 3 lemons
- 1.25kg jam sugar (with added pectin)
- You will also need a sugar thermometer
- Put the berries, lime/lemon zest and juice into a large stainless steel pan and cook over a low heat, stirring now and then, until the berries are soft and plenty of juice has been released. Press gently with a potato masher to release even more juice and break up some of the fruit, but don’t reduce all the berries to pulp.
- Add the sugar, then stir for about 10 minutes until the sugar dissolves. This is important to prevent the jam from crystallising during storage. Increase the heat, then boil steadily for 7 minutes until setting point is reached 105°C.
- Remove the pan from the heat, skim any scum off the surface, then leave for 5 minutes for the fruit to settle down into the syrup. Stir well, pour the hot jam into warm sterilised jars (see food team’s tips), then immediately cover with waxed discs and lids. Label, then store in a cool, dark place.
Preheat the oven to its lowest setting. To sterilise the jars and lids, clean and upturn them – lids off – on a baking sheet. Put in the oven for 15 minutes. Stir the jam, then ladle into each jar, seal and label.
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