Making blackberry jam is a delightful endeavor, especially if you’ve got a batch of fresh, ripe blackberries on hand. Here’s a straightforward recipe for you:
Ingredients:
- 1 kg (about 4 cups) fresh blackberries
- 800 grams (about 4 cups) granulated sugar
- 1 lemon, juiced
- Optional: 1 tablespoon of butter (to reduce foaming)
Instructions:
- Prepare the blackberries: Rinse the blackberries under cold water and remove any stems or leaves. Place them in a large pot or preserving pan.
- Mash the blackberries: Use a potato masher or fork to gently crush the blackberries. You can leave some whole if you prefer a chunkier jam.
- Add sugar and lemon juice: Pour the granulated sugar and lemon juice over the mashed blackberries in the pot. Stir well to combine. Adding lemon juice helps with setting and adds a bright flavor to the jam.
- Cook the mixture: Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. If using butter, add it to the mixture now. The butter helps reduce foaming.
- Skim off foam: As the mixture boils, you may notice foam forming on the surface. Skim off any foam using a spoon and discard it.
- Test for setting: After about 10-15 minutes of boiling, start testing the jam for setting. You can do this by placing a small amount of jam on a chilled plate and letting it cool for a minute. If it wrinkles when you push it with your finger, it’s ready. If not, continue cooking and testing every few minutes.
- Jar the jam: Once the jam has reached the desired consistency, remove it from the heat. Carefully ladle the hot jam into sterilized jars, leaving a little space at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills.
- Seal the jars: Place lids on the jars and tighten them securely. If you want to store the jam long-term, you can process the jars in a boiling water bath for 10-15 minutes to seal them properly.
- Cool and store: Allow the jars to cool to room temperature before storing them in a cool, dark place. Homemade blackberry jam will typically last for up to a year if properly sealed and stored.
Enjoy your homemade blackberry jam on toast, scones, or as a topping for yogurt and ice cream!
