There are still a few British blackberries floating around in the shops. I spotted some in the ever reliable Mircey last weekend and quickly snapped them up. According to British folklore though I probably shouldn’t have bought them; they would have been cursed and spat on by the devil after he fell down from heaven on Michaelmas. I decided to take my chances and make them into a jam.
Other than my apple & chilli jelly, I’d never made a jam before. I used a recipe on the BBC Good Food website and adapted it according to the weight of blackberries I had. I also don’t own a thermometer, so used the ‘plate in the freezer’ trick to check the setting point. It worked, but maybe I was lucky.
I’m happy to say my jam didn’t taste as if the devil had spat in it (not that I would really know what that tastes like)!
I think it’s best eaten spread on hot buttered toast. Or with a scone and clotted cream…
Blackberry Jam (made 375ml) adapted from this BBC Good Food recipe
2 tsp (10ml) lemon juice
1½ tbsp (23ml) water
390g golden granulated sugar
Put a small plate in the freezer.
Wash and drain the blackberries. Place them in a heavy based saucepan with the lemon juice and water and bring to the boil.
Once boiling, lower the heat and simmer until the fruit is soft – approximately 15 minutes.
Add the sugar and stir to dissolve. Turn up the heat and bring to the boil. Boil vigorously for 8 minutes, stirring every now and then to stop it sticking.
Take the pan off the heat. Remove the plate from the freezer and drop a small amount of jam onto it. Let it cool for a few seconds before pushing it with your finger. It’s ready if the surface crinkles slightly. If not, put it back on the heat and check again after a minute.
Allow the jam to rest for a few minutes. Place in sterilised jars while still hot. Give the jars a couple of taps to help remove any air bubbles. Store in the fridge.