Whilst you can, get out and pick some blackberries they’re free and make a seriously tasty jam! Perfect for jam tarts or on your toast – or better still warm homemade scones, Don’t worry about jam pans or jam/confectionery thermometers (although admittedly I do own both!) – a large heavy based pan and an ounce of common sense will do just fine!
- 800g washed blackberries (if you haven’t quite got enough add some strawberries to the mix to take it up to the full weight!!)
- 1kg Jam Sugar
- Knob of Butter
- Place the blackberries in a large saucepan and heat gently until the fruit softens. Add the jam sugar and heat gently, stirring continuously until the sugar dissolves. Do not allow to boil a and don’t stop stirring!!
- Add the knob of butter, this helps to prevent any scum forming in the jam. Keep stirring, increase the heat and bring to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down. As soon as this stage is reached, start timing.
- Boil for 4 minutes (no more no less!). Remove from the heat. Pour in to your sterilised jam jars immediately and screw on the lids. It’s super-hot so take care, I’d recommend using a funnel and ladle for ease.
Top Tip! To sterilise your jars ensure they have been thoroughly washed, cleaned and dried, then pop them on a baking sheet in an oven preheated to 170 degrees for 10 minutes!