At the weekend, two of my boys decided to pick some blackberries. With the instruction of not to pick below waist height, I hope they stuck to it, but if not, we’ll never know for sure.
I used golden caster sugar for a change for this recipe. The taste and smell while it was cooking was the best of any jam I have ever made. It’s also not as sweet as strawberry or rhubarb jams.
It would be amazing served warm with ice cream.
Wild Blackberry Jam Recipe
Prep time
Cook time
Total time
Author: Lesley Smith
Recipe type: Bread
Cuisine: Baking
Serves: 4-6
Ingredients
- 800g Wild Blackberries
- 750g Golden Caster Sugar
- 50g Butter
- 4 tablespoons Pectin
- 50g Water
Instructions
- Put the washed blackberries and the water into a thick bottomed saucepan. Simmer for around 10 - 15 minutes to soften the fruit.
- Add the golden caster sugar and bring to the boil slowly.
- Add the pectin, then allow the jam to rapid boil for around 5 minutes. Add the butter.
- You might have some scum to scoop off the top, or you might not have. Whichever way, let the jam settle for a few minutes after turning off the heat, and place it into clean and sterilised jars for storage.
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