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Easy Blackberry Jam

dsc_0023After our mega harvest of blackberries I wanted to try something that I hadn’t tried before – making jam. My mum always makes the best jam and I remember as a kid watching her conjuring up magic in the kitchen, with the hypnotising smell of the treats cooking making it way too difficult to wait.

I searched my way round the web looking for an easy recipe to use to make our jam, but it was all sounding too time consuming and complicated. With a bit of experimenting, mixing together some recipes I found, and of course advice from The Oracle (my mum) I cracked it.

This will make a relatively small batch, about 2 medium size mason jars worth.

Make sure the jars you are using have been throughly washed. I wash them with normal  washing up liquid and hot water, then soak in boiling water straight from the kettle. You can find Mason jars in most homeware stores and on line-line.

You could also try and using different fruits to your own taste.

Ingredance

  • 4cups (425g) – blackberries (or fruit of your choice)
  • 2 cups (350g) – Sugar, preferable containing pectin
  • 1 lemon – zest and juice

Method

  • Mash the fruit together with the sugar, cover and leave in the fridge for a minimum of 3 hours or overnight if easier.

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  • In a large, non-reactive pan pour in the fruit and sugar mix and bring to boil.
  • Turn down the heat and let it simmer, stirring regularly for about 20 – 30 minuets so the mixture reduces.
  • You can tell when your jam is ready, as it will resemble syrup. Take the pan off the heat and check the temperature using a thermometer. It should reach 220°C.
  • If you haven’t got a thermometer, there are several ways you can check if your jams ready. The Oracle told me to put the handle of a wooden spoon in the mixture, if it moves slightly but doesn’t fall off it is ready.

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  • Next, throughly mix in the lemon juice and zest and you are ready to jar.

Make sure the jars you are using have been throughly washed. I wash them with normal  washing up liquid and hot water, then soak in boiling water straight from the kettle. You can find Mason jars in most high street stores and supermarkets, but to save you time I have found these great to use.

It will last for up to 2 weeks in the fridge.

My favourite way to enjoy jam has got to be on freshly baked scones. It reminds me of sunny days on holiday in the west country.

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Let me know how you get on. Have you any tips you would like to share or fruit combinations that you love?

Enjoy.

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