By the time I had sorted out the photos for this post, autumn had arrived. Now it is just in time for berry season!
First there were the redcurrants and now the blackberries are in full swing. So, Blackberry Jam is now sitting in the cupboard, and if I thought the redcurrant jelly was good, well this jam is even better. Not too sweet, it still retains its flavour, and is delicious.
Place the blackberries in a large pot with a little water (for 4lbs of fruit I used 1/2 cup water). Bring to a boil and stir and crush the fruit until the fruit has broken up. The not-so-black blackberries can be blamed on my dad – a very over zealous picker!
Put the fruit through a strainer/seive. If you want a clear jam then do not push the fruit through. The juice will eventually drip through (although it could take a while). When the juice has collected, measure out the sugar. For every 1 litre of liquid put 750g of sugar into a pot. Over low heat stir until the sugar has dissolved. Bring the liquid up to a boil until the jam reaches a temperature of 105c. Put the jam into the sterlised jars and store for two weeks until the jam has set and matured.
The jam test – place a plate in the freezer for ten minutes. When the jam is ready, place a teaspoon on a plate and drawer your finger through (be careful – it is hot jam). If the jam parts then it is ready.
Delicious on toast, crumpets, anything you can lay your hands on really. We had some jam left over and had it still slightly warm over ice cream. A real winner.