Bramble and bay jam

Bramble and bay jam
  • Serves icon Makes about 1.5 litres
  • Time icon Hands-on time 30 min, simmering time 15 min, plus cooling and sterilising

Head to the kitchen armed with a bounty of seasonal fruit and boil up this sweet and sticky bramble jam. We’ve added bay leaves for a gentle peppery edge. It’s great used in sweet and savoury dishes alike too.

Nutrition: per serving

Calories
29kcals
Fat
no fat
Protein
no protein
Carbohydrates
7g (7g sugars)
Fibre
0.2g
Salt
no salt
Calories
29kcals
Fat
no fat
Protein
no protein
Carbohydrates
7g (7g sugars)
Fibre
0.2g
Salt
no salt

Per heaped tsp (10g)

Ingredients

  • 500g blackberries (they were very early in the hedgerows this year, but you’ll still find British berries in the shops)
  • 300g cooking apples, peeled, cored and chopped
  • 3 bay leaves
  • Juice 1 lemon
  • 1kg jam sugar (we used Tate & Lyle)

You’ll also need…

  • 5 x 300ml jam jars with tight-fitting lids (or use whatever jars you have in the cupboard that hold 1.5 litres)

Useful but not essential..

  • Digital probe or sugar thermometer

Method

  1. Put a side plate in the freezer (this is to test the set of your jam the traditional way). Put the blackberries, apples and bay leaves in a preserving pan or large heavy-based saucepan with the lemon juice and 50ml water. Put over a medium heat, bring to the boil, then simmer gently for 10-15 minutes until the blackberries burst and are tender. Squash them gently with a potato masher to break up the larger pieces of fruit.
  2. Add the sugar to the pan and cook, stirring to dissolve (see box, right). Bring to the boil, then boil rapidly for 5 minutes. Remove the pan from the heat and spoon a teaspoonful of jam onto the chilled side plate. Leave for one minute, then gently drag your finger through the jam.  If it wrinkles, it has reached setting point; if it doesn’t, return the saucer to the freezer, put the pan back on the heat and boil the jam for a further 3-5 minutes, then take off the heat and try again. If you have a digital or sugar thermometer, the temperature should read 105°C when the jam is ready. Set the pan aside to cool for 1 hour (it will still be warm).
  3. Meanwhile, sterilise the jars: heat the oven to its lowest setting. Wash the jam jars and lids in soapy water, rinse well, then dry upside-down in the oven, lids off, for 15 minutes.
  4. Stir the still-warm jam to distribute the fruit throughout, then ladle into the jars and seal. Label the jars once they’re completely cold.

delicious. tips

  1. Blackberries are low in pectin so to ensure a good set we’ve added cooking apples and lemon juice (both high in pectin) as well as jam sugar, which has added pectin.

  2. Store the unopened jam jars in a dark cool place for up to 1 year. Keep in the fridge once opened.

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