Blackberry jam

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)


  • 3kg blackberries
  • 150ml water
  • Juice of 2 lemons, or 1 tsp citric acid or 300ml apple-pectin stick
  • 3kg sugar


  1. Hull and pick over the berries; rinse and drain carefully.
  2. 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.
  3. Simmer until the berries are soft, then add the sugar and stir until dissolved.
  4. 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.
  5. Pour into pots and seal.