I’m so pleased to have blackberries in quantity again now. My thornless blackberry plants have finally recovered after I had to take them out whilst replacing the ponga fence they were growing against. They sulked for a few years after replanting but have produced a very good haul this season and they seem to have fruited much earlier than I remember from previous years. This is a very simple Blackberry Jam Recipe that can be made in no time at all and is perfect on hot buttered scones. You can use it for any type of berry or a mixture if you only have small amounts of each or don’t quite have enough of one type.
For other recipes using blackberries see the bottom of this post.
1 kg Berries
1 kg Jam Setting Sugar
A knob of butter (about 10g)
Crush the fruit coarsely with a potato masher, fork or food processor. Or I simply heat the frozen berries until they are a bit mushy.
Put the fruit and jam setting sugar into a preserving pan. Heat over a low heat until the sugar is dissolved, stirring occasionally with a wooden spoon. Do not allow to boil.
Add a knob of butter then increase heat and bring to a full boil (a boil that cannot be stopped when stirred). Boil for 4 minutes only, carefully skim off any foam from surface during cooking.
Spoon out a small amount of jam onto a cold plate. Allow to cool slightly, then test for set: push finger gently through jam, when surface wrinkles remove the pot from heat. If it isn’t setting then return to boil for another minute and re-test.
Ladle jam into hot, sterilised jars.
Blackberries can easily be free-flow frozen and kept on hand throughout the year for making jam, smoothies or those delicious winter treats of blackberry and apple crumble or blackberry and apple pie.