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Blackberry Jam Recipe

Blackberry Jam

This 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


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 air tight well cleaned jars

Eat within 6 months of making and 2 weeks in the fridge once opened.