- 500g Blackberries
- 500g Jam sugar with Pectin
- 1 large stainless steel saucepan
- 2 / 3 Jam Jars & lids
- Jam Funnel
- Jam Thermometer
- Greaseproof Paper
- Potato Masher ( optional)
- Ladle or Large Spoon
1. First of all sterilise your jars and lids. They recommend doing this in the oven but i always boil a large kettle of water and steep the jars and lids in a bowl. Afterwards let them air dry whilst you are making the jam. I have done this for the past 3 years and so far I have not had any trouble using this method to sterilise.
2. slowly bring to boil 500g of blackberries in the large saucepan. when they start releasing their juices you can slightly mash them down, making sure that you leave some a little more whole than others so that when you spread the jam you will have some larger chunks intact.
Top Tip: Use a stainless steel potato masher to easily break up the fruit.
3. When it comes to the boil add sugar and stir till it is dissolved.
4. Boil rapidly until 105 ⁰C is reached on the jam thermometer and let cool slightly.
5. Use a jam funnel to ladle the very hot jam (so please be careful) into your sterilised jam jars and put a disk of grease proof paper on the top.
6. Screw on the lids and when they cool down a vacuum will be created.
7. The unopened jam will keep in a cool dark place for up to 6 months
A lovely spread on hot buttered toast or as an accompaniment to fresh cream scones.