Blackberry Jam

Karen Burns-Booth

Make the most of beautifully plump blackberries with this stunning blackberry jam recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Preserves

Cuisine 🇬🇧 British

Servings 2 300ml jars

Suitable for Vegetarian Diet

Place the blackberries and lemon juice in a large pan and simmer gently for about 15 minutes until the fruit is soft
Meanwhile, warm the sugar in a low oven. When the fruit is cooked, add the sugar and stir the fruit over a low heat until the sugar has dissolved
Turn the heat up and bring the fruit and sugar to a boil, boil for 10–15 minutes until setting point has been reached at 104.5C/220F
Once setting point has been reached, take the pan off the heat, spoon any scum off the top of the jam and leave to sit for about 10 minutes
Ladle the hot jam into warm, sterile jam jars and seal immediately with a screw-top lid. Label once cold