Blackberry Jam

With the warmth of the summer comes hedgerows full of glossy, ink-dark jewels, just begging to be picked. This blackberry jam recipe is a way of bottling up summer sweetness—no fuss, just fruit, sugar, lemon, and a little patience.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Preserve

Cuisine: American, British, Mediterranean

Keyword: Blackberry, Jam

Servings: Jars

Calories: 551kcal

Equipment

1 large heavy based pan
4 jam jars

Ingredients

950 g blackberries
2 lemons
450 g preserving sugar

US Customary - Metric

Instructions

Firstly you need to ensure the blackberries are free from bugs and dust (assuming you have collected them from the hedgerow/garden). To do this, simply place the fruits in a large bowl, cover with water and sprinkle on 1 tbsp of salt. Leave for 15-20 mins. Then drain and rinse with fresh water.
Place the fruit, sugar, and the juice of 2 lemons, in the large heavy based pan and slowly bring to the boil. Stir constantly until all the sugar has dissolved. If you have a kitchen thermometer, ensure you heat the mixture to the 'jam' point (105 °C).
Simmer the jam for around 15 mins until reduced and thickened. Whilst this is taking place, put a small saucer in the fridge. To test if the jam is ready, place a small amount of the jam on the saucer and leave for a couple of minutes. When you push the mixture with your finger, the jam should have created a form of skin and have resistance and pucker. If not, continue to simmer for another 5 minutes and test again.
Using a funnel, if you have one, or simply by being careful, you now want to ladle your jam into your sterilised jars and seal tightly with the lid.
Once cooled, the jam is ready to be labelled and enjoyed either spread on your sourdough toast, sandwiched in a cake, or swirled into Greek yoghurt.

Notes

To sterilise your jam jars, ensure they are completely clean and place in an oven at 160° C for 15 minutes.