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.
Ingredients:
To make 2 – 3 medium jars
- 500g blackberries
- 200g caster sugar
- Juice of 2 lemons
Method for Cooking Our Blackberry Jam:
- Place the blackberries in a large pan and put it over medium heat for 10 minutes with the lid on.
- After 10 minutes add the sugar and juice of 2 lemons, mash with a potato masher
- Continue cooking for 10 further minutes, or until it’s thick and juicy
- Remove from heat and store in airtight well cleaned jars
- Eat within 6 months of making and 2 weeks in the fridge once opened.
