Saturday, 31 August 2013

step by step : blackberry jam

A very straightforward recipe today - it doesn't take long, but don't let that fool you - it is absolutely delicious.  With plenty of fruit in the jam you retain that tang, and as long as you stir gently you'll have some lovely squishy blackberry lumps in there too - can you see it there on a chunk of fresh bread?  Just imagine it on a warm soft buttery scone . . .  Mmmmm . . .

So on to ingredient availability - if you are into seasonal eating then you need to keep your eyes peeled while you're out and about, and follow the blackberry picking rules, okay?  We've got loads here, and because of being out every day walking Eli we've grabbed them as soon as they're ripe, but they have been kind of taking over the fridge, which as far as I'm concerned makes jam practically a necessity.  Oh yes.

I read the other day that you're not supposed to wash soft fruit until you're ready to use it.  I don't know about you, but I've always washed everything when I've got it home so that they've been ready to eat whenever I happen to have opened the fridge!  I can see the logic, I mean, I understand that the swishing around and even the weight of the water could bruise or crush really ripe blackberries and raspberries, but unless I'm misunderstanding some important element, isn't the alternative going to mean lots of teeny little bugs in the fridge?  Well, you can make up your own mind - I'm just passing on the information!


Lemon juice

It's that easy.  Oh, you want amounts too?  Okay . . .

500g blackberries
500g sugar
75ml lemon juice

Is that better?

Sterilise your jam jars before you go any further!  For the amounts given you'll need two or three ordinary jam jar size jam jars (obviously more if they're little, less if they're big).

Rinse the fruit briefly, and put it in a big saucepan or stockpot over a medium heat, with a little water - 75ml ish.
Stir gently a few times over the course of about ten minutes, as the fruit starts to soften and the water gets juicy and bubbles up a little.  Sort out your jars!

Add the sugar, turn the heat up a bit and stir while the sugar dissolves into the juice.

Bring to the boil, add the lemon juice, stop stirring and start timing - it needs to boil vigorously for five minutes.

Take it off of the heat, leave to cool for ten minutes (ish) before filling jars.

That's it.

My jars were snaffled away by the Cupboard Monster before I'd had a chance to take any pictures, but trust me - they look gorgeous.  When I can convince the afore mentioned Cupboard Monster to reach up to those top shelves and get me a couple down I'll add a photo to this post.

In the meantime, take a look at what I did with some of the rest of the blackberries . . .
. . . just click to go to the recipe . . .

If you would like a text only version of the recipe, click here to let me know and I'll email it to you.  If you'd like to see more recipes like this, as well as other posts about life as a round peg in a square hole and the extraordinary within the everyday, enter your email address in the box at the top of the page and you'll get a slice of abstract life direct to your inbox!


  1. Ohh that bubbling pan - I can almost smell the hot fruit from here - delicious!

    1. It was a big hit with the kids, but then everything tastes good on top of homemade scones!
      Thanks for dropping by, take care!


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