Blackberry jam

Name: Blackberry jam
Yield: Makes approximately 5 x 500g jars
Cuisine: British recipes
Ingredients: 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

Easy
October 2012

Easy
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

Nutrition: per serving

Calories: 10kcals
Fat: nil
Protein: nil
Carbohydrates: 2.4g (2.4g sugars)
Fibre: 0.1g
Salt: nil

Nutrition: per serving

Calories: 10kcals
Fat: nil
Protein: nil
Carbohydrates: 2.4g (2.4g sugars)
Fibre: 0.1g
Salt: nil

Per tablespoon

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Ingredients

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

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

Method

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.

Method

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.

delicious. tips

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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