One of the greatest pleasures when you have your own garden is preserving what you grow for those cold winter months. I know, it is June/July and the last thing you want to think about is being in the kitchen; I get it. However, when your trapped in doors and you have made your family this amazing fresh bread there is no greater reward than slathering that bread with some of your own blackberry jam.
Jams are very easy to do, and you will find it only takes three ingredients. You will need some jars and canning equipment. This can be a little daunting getting set up, if you haven’t already. However, once you are, there are a whole host of preserving techniques that will open your kitchen to a regular food factory.
- 4 Cups blackberries
- 4 Cups caster sugar (or jam sugar if available)
- juice of one lemon
- Step 1
- In a large pan place the blackberries and lemon juice. Bring to a simmer on low heat for about 15 minutes, until the fruit is soft. You can add a little water to loosen the mixture if necessary.
- Step 2
- Add the sugar and stir continually until all of the sugar has dissolved.
- Step 3
- Bring the heat up to a medium, stop stirring and allow the mixture to come to a rolling boil. Let the mixture cook for an additional 15 minutes, or until it reaches a setting point of 220°F
- Step 4
- Let the mixture then cool before pouring it into clean, glass jars. Seal, then label the jam.
- This recipe's ratios work also for making raspberry jam. If you wish to make strawberry jam, double the amount of lemon juice. If you are making plum jam you will not need to add any lemon juice, instead use 3/4 cup of water instead. Please note that the cooking times will very.