Welcome to the kitchen, where we’ll be making a delicious batch of homemade blackberry jam. There’s something truly satisfying about preserving the sweet and tangy flavours of fresh blackberries in a jar. In this recipe, I’ll guide you through the process, step by step, ensuring you achieve the perfect set and delightful texture. Get ready to indulge in the irresistible taste of summer encapsulated in a jar!
Here’s what you’ll need for this delightful blackberry jam:
|Jam sugar with added pectin||1.8 kg|
|Lemon juice||Juice of 1.5 lemons|
|Lemon pips||Pips of 1.5 lemons|
|Butter (optional)||Small piece|
- Layering the Ingredients:
- The night before making the jam, take a large bowl and layer the jam sugar and blackberries in it.
- Cover the bowl and leave it in the kitchen at room temperature for overnight soaking.
- Preparing for Cooking:
- In the morning, give the ingredients in the bowl a gentle stir and set it aside until you’re ready to start the cooking process.
- Keep a small cup in the freezer before cooking; we’ll use it later to test the jam’s setting point.
- Cooking Process:
- Place a large wide pan on your kitchen counter and transfer the layered blackberries and sugar into it, ensuring you remove all the juices and undissolved sugar from the bowl.
- Add the lemon juice to the pan, then strain the lemon pips before adding them to the pan as well.
- Turn on the stove to low heat and place the pan on it.
- Dissolving the Sugar:
- Allow all the sugar to dissolve in the pan, stirring gently to combine the ingredients.
- Increase the heat to bring the mixture to a boil, ensuring you continue stirring to prevent any sticking.
- Simmering and Testing for the Setting Point:
- Let the mixture simmer gently for five minutes, allowing the flavors to meld together.
- After five minutes, turn off the heat and take the small cup from the freezer.
- Spoon a small amount of the hot jam into the cold cup and let it cool in the saucer.
- Check if the syrup wrinkles after cooling. If it only wrinkles slightly, the jam has reached its setting point.
- Adjusting the Jam:
- If the syrup wrinkles too much or doesn’t wrinkle at all, return the pan to the heat and cook for an additional two to three minutes.
- Skim off any excess scum that may have formed on the surface of the jam.
- Optionally, add a small piece of butter and stir it into the jam to reduce any foam.
- Potting the Jam:
- Allow the jam to rest for 15 minutes at room temperature before transferring it into sterilized jars.
- Fill the jars with the jam, leaving a small headspace at the top.
- Seal the jars tightly and label them with the date and contents.
- Store the jars in a cool, dark place, and once opened, keep them refrigerated.
Congratulations! You’ve successfully made a batch of delicious blackberry jam using this trusted recipe. The rich, vibrant flavour of fresh blackberries will undoubtedly shine through in every spoonful. Whether you spread it on warm toast, swirl it into yogurt, or use it to elevate your favourite desserts, this homemade blackberry jam will be a delightful addition to your pantry. Enjoy the fruits of your labor and savour the taste of summer all year round!