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Blackberry Jam

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Jam (41)      Preserves (17)      Blackberries (10)      Blackberries (10)     
If you have been blackberry picking this summer, then you've probably got plenty of blackberries to be made into jam. Since blackberries are low in pectin, it is a good idea to use jam sugar, which has added pectin to help it set. Based on the brands I used, each 15g serving is about 31 calories.

Preparation Time: 10 minutes
Cooking Time: 2 hrs
Makes: 3 kg

1.4kg blackberries
1.4kg jam sugar
1 lemon
75ml water


blackberry jam

Squeeze the lemon and add the juice to the water.

Put the blackberries in a large pan and simmer with the liquid, until the contents has reduced.

Put a plate in the fridge.

blackberry jam

Stir in the sugar and bring to a rolling boil for about ten minutes, stirring continuously.

Check to see whether the jam has set by putting a spoonful on the chilled dish. Give the jam a prod, and if it forms a wrinkly skin, then it is ready.

blackberry jam

Pot the jam into jars.

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