BLACKBERRY JAM
Making your own jam is absolutely worth it, especially when it's this easy!
Ingredients
- 500 g blackberries
- zest and juice of 1 lemon
- 500 g caster sugar
Instructions
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Start by putting a small plate in the fridge – this shall be used later.
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Combine the blackberries and lemon zest and juice in a large pan. Cook over a low heat, stirring regularly, until the berries begin to break down and release their juice. Use the back of a wooden spoon to crush the berries into a chunky puree.
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Add the sugar and bring the pan to a light simmer. Allow the mixture to bubble gently for 25 minutes, stirring every minute or so.
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Spoon a teaspoon of the jam onto the now-cold plate and allow it to set for a minute or so. If the jam is ready, you should be able to push your finger through the jam so that it wrinkles and does not flood back into the gap. If your jam doesn’t yet do this, keep simmering, testing it every 3-4 minutes, until it gels as explained above.
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Pour the jam into warm sterilized jars, then allow to cool completely before storing in the fridge.
Recipe Notes
To sterilise your jars, wash them in hot soapy water. Rinse off any soap suds, then pop the still wet jars into a hot oven (160°c/gas mark 3) for 10 minutes.
Looking for easy breakfast recipes? Try my Coffee Breakfast Shake.
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