Blackberry jam is delicious and easy to make. It can be easily be spread on bread for a lunch pack or for breakfast.
I like to make blackberry jam enough to eat for months. Homemade blackberry jam can be kept up to one year in the freezer or 3 weeks in the fridge.
Freezer Friendly Blackberry Jam Recipe
550g Caster Sugar
3 tablespoons lemon juice
Place the berries in a coriander wash and then drain them.
Put the blackberries in a large saucepan and mash the berries using a masher until they resemble a soup with bits texture.
Pour in caster sugar, lemon juice and mix together
Place on the stove and heat the mixture until the sugar has dissolved continue to stir the mixture as it boils to the setting point.
When the mixture has reached setting point remove it from the stove and then pour it into sterilised jars let it cool down and seal the jars.
1. The setting point for jam is 105c so the best way for making sure that the setting point is reached is to place a sugar thermometer in your saucepan.
Let the Jam boil and when the thermometer reaches 105C you will know that you jam has reached the setting point.
2. If you don’t have a thermometer another way of checking for the setting is to pour some jam onto a plate and let it sit for a 2 or 3 minutes in the fridge.
After the 2 to 3 minutes, in the fridge the jam should be firm and not runny if it’s not firm then the setting point has not been reached keep boiling the jam and test it again after a few minutes.
Over to you…
Have you ever tried peanut butter and jam sandwich?
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