Blackberry Jam - super easy, perfect for first time preserving.

Blackberry Jam

It doesn't get much easier than this if you want to have a go at making homemade preserves. And please do have a go because you will be astonished at the taste difference from the usual supermarket jarred stuff.


450 grams blackberries
450 grams granulated white sugar
Juice from 1 freshly squeezed lemon
2 glass jars with tops - washed, rinsed well with hot water, then pour boiling water into them for final rinse. (Or run thru the dishwasher.) Set them out upside down on a clean dishtowel.

1. Wash the berries then place in a saucepan with the sugar and lemon juice. Give everything a good stir with a wooden spoon to release the juices from the berries.
2. Begin to cook on a medium heat, stirring constantly until boiling.
3. Now turn the heat down slightly and simmer for 10 minutes, stirring every now and again to prevent the jam from sticking to the bottom.
4. After 10 minutes, remove the spoon then turn the heat up to a boil and let the jam cook for a further 5-10 minutes without stirring. Towards the end you will see a change in the size and appearance of the boil/bubbles.
5. The jam is ready when it has reached 105°C. Traditionally, if you haven't got a temperature probe, you can test if the jam is set up by dropping a small blob onto a plate that' has been in the freezer. If the jam forms a skin and ripples after 10 seconds when poked, the jam is ready.
6. Pour into the prepared jars, screw on the lid or clamp down however they work. As they cool, a vacuum forms and you may hear the lid make a pinging sound. The jars should be allowed to fully cool on the counter. The jam will keep for quite a few weeks unopened. We Americans tend to store opened jam jars in the fridge, the Brits and Germans don't. Your mileage may vary.
7. As the jam cools it should firm up. You can use it to slather on toast or bread or waffles or pancakes. You can spread it between cake layers or dollop on your oatmeal.


Notes:
Select your own choice of sweet or tart blackberries (yes it comes in both varieties). You can buy them fresh at the supermarket or pick them yourself from brambles - they grow almost everywhere! Don't worry about the pectin content, they are fine and the lemon will help them jell beautifully. Please don't try to cut back on the sugar because that will unbalance the ratio and you will probably end up with syrup - tasty but not jam. I save old jars like from mustard or jam and reuse them - no need to buy fancy canning jars. I find the smaller table size jars that hold about 10 oz or so most useful.