Bramble and bay jam
- October 2018
- Makes about 1.5 litres
- 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.
- Dairy-free recipes
- Gluten-free recipes
- no fat
- no protein
- 7g (7g sugars)
- no salt
Per heaped tsp (10g)
- 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
- 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.
- 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).
- 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.
- 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.
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.
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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