Blackberry Jam

Blackerry jam and homemade bread in the croft kitchen

2.7kg (6 lbs) blackberries
150ml (¼ pint water)
2.7kg (6 lbs) sugar
2 lemons  – zest and juice

Add the fruit, water and lemon zest and juice to a large pan and simmer gently until the fruit is soft.
Stir in the sugar and boil rapidly until the setting point is reached.
Remove from the heat and pour into warm sterilised jars, put on the lids.
Cool, label and store in a cool dry place.
We use preserving sugar which contains pectin
Setting point – the wrinkle test on a cold saucer is usually reliable.

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