Blackberry jam
Make the most of beautifully plump blackberries with this stunning blackberry jam recipe by Karen Burns-Booth, including handy tips on testing the setting point of your jam. This recipe makes enough to fill two 300ml jam jars.
Method
1
Place the blackberries and lemon juice in a large pan and simmer gently for about 15 minutes until the fruit is soft
2
Meanwhile, warm the sugar in a low oven. When the fruit is cooked, add the sugar and stir the sugar and fruit over a low heat until the sugar has dissolved
3
Turn the heat up and bring the fruit and sugar to a boil, boil for 10–15 minutes until setting point has been reached (see setting point testing notes above)
4
Once setting point has been reached, take the pan off the heat, spoon any scum off the top of the jam and leave to sit for about 10 minutes
5
Ladle the hot jam into warm, sterile jam jars and seal immediately with a screw-top lid. Label once cold
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Blackberry jam
