Blackberry Jam
Keeps for 3-4 months. Ensure storage jars are well sterilised.
Total Steps
3
Ingredients
3
Tools Needed
1
Ingredients
- 1 tablespoon <a href="/food/PCGHNLWF/lemon-juice">lemon juice</a>
- 1.5 cup <a href="/food/6H6G87VP/sugar">sugar</a> (caster)
- 500 gram <a href="/recipe/XPB8CJP8/blackberries">blackberries</a>, fresh
Instructions
Step 1
Place fruit and lemon <a href="/technique/QDWRNXYW/juice">juice</a> in pan and <a href="/technique/LTSH5D6W/crush">crush</a> with a potato masher, bring to the <a href="/technique/W7VKDJHH/boil">boil</a>, <a href="/technique/GFSF4J5F/simmer">simmer</a> 10 minutes, <a href="/technique/DRM2WPZ4/stirring">stirring</a> regularly. Add sugar and <a href="/technique/GFSF4J5F/simmer">simmer</a> a further 5-10 minutes or until jam has sufficiently <a href="/technique/LXP6HLBF/thickened">thickened</a>.
Step 2
To test: remove a tsp of liquid from the jam and place on a <a href="/technique/ZJ3WDM5Q/plate">plate</a>, allow to <a href="/technique/GZFHJC5K/cool">cool.</a> If a <a href="/technique/8YHHJCST/skin">skin</a> forms and jam holds its shape it is ready.
Step 3
Pour into sterilised jars and <a href="/technique/K4VJ7RZ7/seal">seal</a>.