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.
Notes
We use preserving sugar which contains pectin
Setting point – the wrinkle test on a cold saucer is usually reliable.
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This looks just wonderful!! I would love to see other recipes – how do I get to those?
Hi Astrid, it is probably the Monday morning mind fog, but I’m not quite sure which “other recipes” you would like to see.