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
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.