There's something truly special about creating your own homemade jams, and the joy of sharing them with your loved ones is unparalleled. Turn your hedgerow finds into delicious preserves to enjoy over the coming months with this quick, simple, and traditional wild blackberry recipe.
Ingredients
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1kg fresh wild blackberries
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600g granulated sugar
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Juice of 1 fresh lemon
Equipment Needed
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Large preserving pan or heavy-based saucepan
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Wooden spoon
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Warm sterile glass jars with lids
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Funnel and ladle (optional)
Method
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Heat your glass jars in a warm oven at 140°C (280°F) to sterilize them safely before filling.
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Gently wash the freshly picked blackberries in a bowl of cold water with a pinch of salt to clean the fruit and remove any small bugs. Drain thoroughly.
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Add the clean blackberries and fresh lemon juice to your preserving pan. Cook gently over medium heat until the fruit softens and breaks down completely.
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Add the granulated sugar to the pan, stirring constantly over low heat until all sugar crystals have fully dissolved.
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Increase the heat and bring the mixture to a rapid rolling boil. Boil for 5–10 minutes until it reaches its setting point (104°C / 220°F).
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Carefully ladle the hot jam into your pre-sterilised jars, seal tightly with lids while warm, and leave to cool completely before enjoying.
Frequently Asked Questions
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How do I test if my blackberry jam has reached setting point?
Place a small saucer in the freezer before starting. Once boiled, place a teaspoon of hot jam onto the chilled saucer, wait 1 minute, and push it gently with your finger. If the surface wrinkles, the setting point has been reached!
How long does homemade blackberry jam last?
Unopened jars stored in a cool, dark pantry will keep well for up to 12 months. Once opened, keep in the fridge and enjoy within 4 weeks.what do i do about this