Blackberry/Bramble Jam
Its been a while since i have made any jam. The last time was in the early 90s; I had forgotten just how quick it is to make and how wonderful it tastes compared to shop bought.
The recipe is basically 2 pounds of berries to 4 cup of sugar with 2 tbs spoons of lemon juice, which will make 3 one pound jars.
I haven’t used pectin preferring to use lemon juice to help it to set. You can use preserving sugar that has the pectin added, you can get it at supermarkets,” silver spoon” do two types; When using these you would not need the lemon juice
Ingredient’s
2 pound blackberries
4 cups sugar (that’s a measuring cup)
2 tablespoons lemon juice
Method
Using a heavy based pan simmer the berries and lemon juice over a low heat until pulpy keep stirring to make sure they don’t stick to the bottom of the pan
Add the sugar stirring constantly, making sure all the sugar has dissolved before gradually turning the heat up to boil.
Then boil rapidly for around fifteen to twenty minutes.
I use a thermometer to check for setting, these are not necessary as there is also the saucer method of putting some jam on a cold saucer; spoon a little onto the saucer leave to cool then press with your finger to see if it wrinkles.
Sterilizing the jars
I put my jars and lids in the dishwasher on a sort cycle, then pop them onto a wooden board while still hot, but you can hand wash them. Put them in the oven on a low heat standing on a tray that has a layer of newspaper or tea towel.
Fill the jars and wipe any drips.
Then pop on a wax disk to seal it, make sure the wax side is face down and cover with transparent covers, greaseproof paper or with cling film the idea being to prevent the jam from coming in contact with air.
You can buy these from cookware shops. Lakeland sell them. If you are going to use lids i would pop the wax disk on then let the jam cool down completely before putting on the lids otherwise you will get condensation which will produce mold…
