Blackberry Jam. 19/8/2013
Today I went to collect my books and I happened to park next to blackberry bush. It was full of luscious fruits, so I decided to pick them. I managed to get about a cupful.
When I went home, I felt that I should gather more and I went foraging along Kirby road with my daughter. We went for a walk and on the way back collected more blackberries. So the next thing was to make Blackberry Jam!
As far as I know the proportion of fruit to sugar is 1:1.
I collected 900g! So I start my first proper Jam making session. I took a look at BBC Food website and got the recipe. The only addition was 1 ½ Tbsp of lemon juice and a knob of butter. I had already kept some orange/citrus seeds to use as pectin, but I decided to follow the recipe using lemon juice. It was rather fun. We end up with 3 ½ bottles of Jam- of various sizes.
The recipe – adapted from BBC Food.
900g Blackberries – rinsed and drained.
I know one is not suppose to rinse them, but I feel that it would not be hygienic.
1½ tbsp lemon juice
A knob of Butter.
- In a large heavy bottomed pan, put in the berries, the lemon juice and 50 ml of water and bring to the boil.
- Simmer for 15 minutes.
- Add in the sugar and gently boil until the sugar has dissolved.
- Bring it to a rolling boil for about 15 minutes.
- Check that the jam has reached the set point by putting it on a plate that has been chilled.
- Leave it for a while and gently push it with your finger. If it wrinkles, the jam has reached the setting point. Remove from heat.
- Remove the scum and add a knob of butter
- Leave to cool for about 15 minutes and pour them into sterilised jam jar. Cover with grease proof paper and screw tight the jar.
- And, you have your jam!