Blackberry Jam

Blackerry jam and homemade bread in the croft kitchen

2.7kg (6 lbs) blackberries
150ml (¼ pint water)
2.7kg (6 lbs) sugar
2 lemons  – zest and juice

Add the fruit, water and lemon zest and juice to a large pan and simmer gently until the fruit is soft.
Stir in the sugar and boil rapidly until the setting point is reached.
Remove from the heat and pour into warm sterilised jars, put on the lids.
Cool, label and store in a cool dry place.
We use preserving sugar which contains pectin
Setting point – the wrinkle test on a cold saucer is usually reliable.


3 thoughts on “Blackberry Jam

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s