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