Blackberry Jam

We went out picking Blackberries the other morning and found a load not 5 mins walk from our house. Within 20 minutes, we'd picked nearly 5 pounds of fruit. Enough to make plenty of this tasty jam and a crumble as well. This jam recipe is easily halved or even doubled!

You need:

900g/2lb Blackberries - pick your own fresh ones if you can
900g/2lb Sugar - i used Jam Sugar with added Pectin
2 tablespoons Lemon Juice

Wash the fruit well and then drain. Put into a large preserving pan or large saucepan and cook over a low heat until it turns to a soft pulp. Press the fruit as it cooks to speed the process along and to extract as much juice as possible.

Now rub the pulp through a sieve using the back of a spoon or the back of a ladle. The aim is to extract the juice and leave behind the seeds.

Measure the resulting juice. To each 600ml of juice, add 450g of Sugar and 1 tablespoon of Lemon Juice. Note: Depending how juicy your Blackberries are, you may not need all the sugar. Heat the juice/sugar/lemon until the sugar has dissolved, then whack the heat up and boil rapidly until setting point is reached.

Ladle into hot, sterilised jars and seal.

This recipe makes approx 2.5 lbs of Jam