Ingredients

The following ingredients have 10 Servings
  • 600g (1⅓lb ) blackberries, washed
  • 200g (7oz) jam sugar
  • 1 lemon, juiced
  • 3 thyme sprigs [optional]

Instruction

  • The night before you make your jam, layer the blackberries and sugar together in a large bowl, then cover and set aside at room temperature.
  • Place the berry mixture, lemon juice and thyme in a large saucepan and heat the contents slowly until the sugar has dissolved.
  • Remove the thyme sprig, if you used it.
  • Sieve the liquid to remove all the seeds, then return to the saucepan. 
  • Bring to the boil and simmer for 5 minutes. Preferably, use a sugar thermometer. Your aim is for the mixture to reach 105°C/221°F, which is the setting temperature.
  • Remove from the heat and let a small dollop cool off on the cold saucer. Push it with your finger. You want it to go wrinkly. If it doesn’t, return the saucepan to the heat and boil for another 2 minutes before removing from the heat again and testing it. Repeat until you get the desired result.
  • Once the jam is ready, leave to cool for 15 minutes.
  • Place in a sterilised jar. Store in a cool dry place and refrigerate once opened. Enjoy!