Foraged Wild Blackberry Jam Recipe

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.

Table of Contents

Wild Blackberry Jam Recipe

Lesley Smith

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Bread

Cuisine Baking

Servings 4 -6

Ingredients

  

• 800 g Wild Blackberries
• 750 g Golden Caster Sugar
• 50 g Butter
• 4 tablespoons Pectin
• 50 g 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.