Easy Blackberry Jam
If you are lucky to have some berry bush laden with fruit closeby, then this might interest you. We love picking wild berries from the forest and this year, it was a bountiful harvest. As we still have homemade mead we decided to make our harvest into jam. This should last up to a year if sealed properly.
- 900g of blackberries, washed
- 900g golden granulated sugar
- knob of butter
- Put the blackberries into a large heavy-based saucepan. Add 50ml of water and 1½ tbsp of lemon juice and bring to the boil.
- Lower the heat. Simmer for 15 minutes. Then tip in the sugar, stir over a very low heat until the sugar has completely dissolved.
- Raise the heat, then rapidly boil blackberries for 10-12 minutes. DO NOT STIR – boil until the setting point of 105˚C is reached.
- Remove from the heat, skim off any excess scum, then stir a knob of butter across the surface (helps to dissolve any remaining scum). Leave for about 15 mins to settle.
- Pour into sterilised jars, label and seal.