Usually I make my blackberry jam in September. However, after noticing the brambles by the river were laden with plump and juicy berries, I was prompted to start early this year. I make blackberry jam in quite small quantities as I like to try out lots of different recipes and, if I’m honest, my favourite thing to do with blackberries is to use them to make Blackberry Gin! However, the recipe can easily be doubled or tripled depending on the quantity of fruit you have.
Makes 1 x 500ml Kilner Jar plus a little extra for instant use!
450g blackberries, washed
180 – 200g apples, peeled, cored and chopped
1 tbsp water
juice of half a lemon
525g granulated sugar, warmed.
Place the blackberries and apples in a pan with the lemon juice and water and simmer for approximately 30 mins until soft. Add the warmed sugar to the fruit and stir until dissolved. Bring the jam to boil and boil rapidly until setting point* is reached. Pour into a sterilized kilner jar or jam jars if you prefer. You will probably have a little extra left over. I usually either use this straight away or put in a ramekin dish covered with clingfilm and store in the fridge.
*There are various ways to test if the jam is ready. I use the following method: Put a dollop of jam on a cold plate, leave for a few seconds then gently prod it with your finger. If the surface wrinkles then the jam is ready.