Bramble and bay jam
- Published: 3 Jan 19
- Updated: 18 Mar 24
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.
Put some blackberries aside for a classic blackberry and apple crumble.
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Makes about 1.5 litres -
Hands-on time 30 min, simmering time 15 min, plus cooling and sterilising
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Recipe from October 2018 Issue
Nutrition
Nutrition: per serving
Per heaped tsp (10g)
- Calories
- 29kcals
- Fat
- no fat
- Protein
- no protein
- Carbohydrates
- 7g (7g sugars)
- Fibre
- 0.2g
- Salt
- no salt
delicious. tips
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.
Learn how to sterilise jars…
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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