7 x 200mL jars
- 1kg Tate & Lyle Jam Sugar
- 1kg blackberries
- 100ml lemon juice (2-3 lemons)
- Zests of 3 lemons
HOW TO MAKE THIS RECIPE
- Put the blackberries and lemon juice into a large saucepan and cook over a low heat. Stir gently until the blackberries are soft and plenty of juice has been released.
- Press gently with a masher to release even more juice and break up some of the fruit, but don’t reduce all the blackberries to pulp.
- Put a couple of small plates in the freezer ready for testing the setting of the jam.
- Add the Tate & Lyle Jam Sugar then stir gently until it dissolves completely. This is important to prevent the jam from crystallising during storage.
- Meanwhile, sterilize 7 x 200ml jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.
- Increase the heat steadily to a rolling boil. After 10 minutes you can test to see if the setting point is ready. If you are using a Jam Thermometer then you can test it once the temperature reaches 105 degrees. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.