Monday, 27 August 2012

Blackberry Jam

Another 2kg of blackberries and another blackberry post...

Recipe from Food In Jars

Blackberry Jam
makes about 3 regular jars full

1.4l (6 cups) blackberry pulp (8-9 cups whole blackberries)
800g (4 cups) sugar
juice of one lemon
1 packet pectin

1. Blend the blackberries in a food processor and strain through a sieve to remove seeds.

2. Heat the pulp and sugar in a large saucepan and bring to a simmer. Mix in the lemon juice and bring to the boil, stirring to prevent it from boiling over.

3. Once the consistency has thickened a little, mix in the pectin and boil for at least 5 minutes. Once the jam is at setting consistency, (to check, drizzle a little bit of jam over a cool spoon and see if it is thick enough once cool) pour the jam into sterilised jars and leave to cool.

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