Ingredients

The following ingredients have 4 Servings
  • 370 g blackberries (rinsed and dried of excess water)
  • 320 g granulated sugar
  • 1 tablespoon 15 ml lemon juice

Instruction

  • Place blackberries, granulated sugar and lemon juice into a preserving pan or similar.
  • Place pan over a low heat and mash the blackberries thoroughly. (Do not allow to simmer).
  • Continue gently heating and stirring with a wooden spoon until the sugar dissolves completely. (Listen out for any crunching against the spoon).
  • Pour blackberry mixture into a sieve over a glass bowl (using a spatula to scrape any seed residue left in the pan).
  • Use the back of a large metal spoon to push the pulp through the sieve until left with a dry seedy residue. (Be patient, takes about 5 minutes).
  • Pour the sieved juices back into the pan.
  • Turn the heat to high and bring to a rolling boil and time for 90 seconds. (Mine was ready in just under 2 minutes). If you have a digital thermometer you can use that and test when mixture reaches 105C.
  • Remove from heat and test for set by places a few drops of jam on a chilled saucer and place in fridge for 30 seconds.
  • Push a finger through the jam and if it forms gentle crinkles and is tacky then it has reached setting point.
  • If setting point hasn’t been reached then bring the jam back to a rolling boil for another 15 – 30 seconds and repeat test until ready. (My first attempt was over done at 4 minutes so just be aware that this jam sets very quickly).
  • Then pot up by pouring the jam into a hot sterilised jar/s using a jam funnel if you have one.
  • Seal with lid/s immediately.
  • Makes approximately 300 ml of jam (just over one small jar).