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. This is great as the flavour of the berry isn’t overpowered or lost in the common heavy use of sugar! This method works for all sorts of wild and feral soft fruits – try it with Raspberries, Dewberries, Cloudberries, or any combination that you are lucky enough to find.
Ingredients:
To make 2 – 3 medium jars
- 500g blackberries
- 200g caster sugar
- Juice of 2 lemons
Find our Blackberry foraging guide here
Method:
- 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.
Click here to view all of our Blackberry recipes.
