Thursday, 5 August 2010

blackberry jam...



Our hedgerow harvest continues with blackberries, which are starting to grow and ripen in local bramble patches. I always think of picking blackberries in September, as they are an autumnal fruit, but I am usually quite late and others usually beat me to it, leaving me the hard job of pulling down high brambles using the hook of an umbrella! It always seems too early to pick them in August, but judging by these large beauties picked a few weeks ago in July, now is the time to start visiting our secret blackberry picking places! We have made our first batch into some deliciously rich jam, using this recipe...

ingredients...


1kg blackberries
1kg preserving sugar
Juice of 3 large lemons

method...

  1. Place the blackberries in a colander and rinse carefully under cold running water. Tip the fruit into a large, heavy-based pan or preserving pan with the sugar and bring to the boil. Reduce the heat, cover with a lid and simmer, very gently, for about 20 minutes, until the fruit is soft and pulpy. Add the lemon juice. Meanwhile, place 2 or 3 small plates or saucers in the fridge to chill.
  2. Remove the lid from the pan, bring the mixture to the boil and cook rapidly for 8 minutes. The heat should be sufficiently high so that the mixture bubbles vigorously, but is not so near the top of the pan that it might boil over.
  3. Remove the pan from the heat and test to see if the syrup will set by spooning a little onto one of the chilled plates or saucers. Cool for a few seconds, then push the syrup with your finger tip. If it wrinkles slightly on the surface, it has reached setting point. If not, boil for a further 2 minutes and then test again. Repeat this process, if necessary, until setting point is reached.
  4. Ladle the jam into clean, sterilised preserving jars (sterilize them by heating in the oven). Cover the surface of the jelly with waxed discs and seal the jar lids with rubber seals. If using jam jars, seal with jam pot covers. Label and store in a cool, dark place.

3 comments:

  1. i saw some yesterday looking ripe and quite large...I always wait until september...looks like we better get out and pick!

    ReplyDelete
  2. Oh, that sounds so good! I think maybe this year I'll try my hand at making some too.

    ReplyDelete
  3. Delicious, blackberry jam on hot buttered toast, a proper autumnal treat...

    ReplyDelete

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