Blackberry Jam Recipe

This Blackberry Jam recipe calls for the use of less sugar and pectin than your average recipe and the resulting jam is more of a pure berry compote, but it’s great as the flavour of the berry isn’t overpowered or lost in the common heavy use of sugar.


To make 2 – 3 medium jars

  • 500g blackberries
  • 200g caster sugar
  • Juice of 2 lemons

Method for Cooking Our Blackberry Jam:

  1. Place the blackberries in a large pan and put it over medium heat for 10 minutes with the lid on.
  2. After 10 minutes add the sugar and juice of 2 lemons, mash with a potato masher
  3. Continue cooking for 10 further minutes, or until it’s thick and juicy
  4. Remove from heat and store in airtight well cleaned jars
  5. Eat within 6 months of making and 2 weeks in the fridge once opened.

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