Blackberry Jam
INGREDIENTS:
1kg blackberries
Zest and juice of 2 lemons
1kg jam sugar
METHOD:
When jarring jams or any other preserves you need to sterilise the jars, which is very easy to do. Just scroll down to read how to
Place the blackberries and lemon juice and zest in a large pan and simmer gently for about 15 minutes until the fruit is soft
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
Turn the heat up and bring the fruit and sugar to a boil, boil for 10–15 minutes until setting point has been reached.
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
Ladle the hot jam into warm, sterile jam jars and seal immediately with a screw-top lid.
HOW TO STERILISE JARS
Pre-heat the oven to 180oC/Gas Mark 4
Check that the jars have no chips or cracks.
Wash the jars and lids thoroughly in hot soapy water, rinse and dry.
Line a roasting / baking tray with parchment paper
Place the clean jars and lids on the parchment paper and into the pre-heated oven for 10 minutes.
Remove from the oven at 10 minutes and allow to cool.