There’s really no need to be frightened of making jam – its so easy and fast and incredibly rewarding – there is just no comparison to home-made jam!
You don’t need any special equipment either – I spent so long avoiding jam making as I thought I would need to buy a special pan, muslin, a thermometer. But no, not at all, just a regular pan, a small plate or saucer, scales, jars and regular utensils. Voila!
So its fruit season here in the UK – I have a glut of apples, blackberries, damsons, elderberries and pears! So the kitchen has not been lonely the past few weeks! More jam recipes to follow!
A quantity of blackberries (measured by weight)
An equal weight of regular granulated or caster sugar
How to make it:
Place the berries and sugar in a large pan and gently heat until the sugar dissolves, stirring occasionally. Meanwhile place a small plate or saucer in the fridge or freezer.
Once the sugar has dissolved and the fruit has become liquidy and syrupy, allow it to come to the boil, once boiling leave to boil away furiously undisturbed. After about 7 minutes, remove the plate from the fridge and place a small teaspoonful of the jam on to it. Leave to cool for a few seconds then push the spoon or a finger against it, if it wrinkles the jam is ready, if it is still very runny, return to the boil for 5 minutes then try again. Time can really vary, so don’t give up, it will reach that setting point!
Once ready, ladle into hot sterilised jars, seal and leave to cool.
To sterilise jars, wash in hot soapy water and rinse then dry in an oven at 150c for about 10 minutes. Make sure they are still hot when you pour in the hot jam.