Sunday, 14 August 2011
As a child I remember picking blackberries in late August and September. This year I have been picking them since late July. Each day I gather a large bowl of the juicy fruit, which I eat with my cereal, make crumbles and pies, but the time has come to make jam and I will need lots of fruit. So armed with a basket I gathered the blackberries. Last time I posted on how to make blackberry jam I used my electric jam maker, but this year I decided to use my trusted jam pan, which belonged to my mother.
6lb preserving sugar (added pectic)
1. Wash the blackberries to remove any dust etc and drain well
2. Place the blackberries, sugar into the preseving pan and leave for 1-2 hours
(the juice will start to come out)
3. Sterilse the jars by washing and then heating in the oven.
4. Put the preserving pan over a low heat and stirring with a wooden spoon continue
until the jam starts to boil.
5. Boil the jam for four minutes and test for setting on a plate.
6. Pour the jam into the clean, dry jars.
7. Cover and label.
I just love to taste the jam on bread and butter as soon as it is made.