Blackberry jam
BY READERS DIGEST
1st Jan 2015 Recipes
A classic recipe to turn your favourite hedgerow fruit into delicious homemade jam in just 5 simple steps.
Nutrients per teaspoon: calories 13; carbohydrate 4g; protein 0g; fat 0g (no saturated fat)
INGREDIENTS
- 3kg blackberries
- 150ml water
- Juice of 2 lemons, or 1 tsp citric acid or 300ml apple-pectin stick
- 3kg sugar
RECIPE METHOD
- Hull and pick over the berries; rinse and drain carefully.
- Put in a pan with the water, lemon juice or citric acid. If pectin stock is used, add it with the sugar after the preliminary cooking.
- Simmer until the berries are soft, then add the sugar and stir until dissolved.
- Boil rapidly to setting point. Test for setting point by dropping a teaspoon of jam onto a cold saucer. If it is not ready, continue boiling and testing every 10 minutes until it is.
- Pour into pots and seal.
