Bramble Jam

I love the annual ritual of walking over the fields to gather blackberries in the late summer and early autumn as the seasons turn.

When we open a jar in darker winter months it is joyful to let happy memories and some of the sunshine back into our lives once again.

This recipe makes a very sweet, thick, fruit packed jam which is a properly indulgent treat, especially as it starts to turn colder.

Method

Pre-heat oven 130c/110c Fan

You will need a sturdy, large pan for the jam and a large roasting tin or high sided baking tray.

This recipe makes enough to fill approximately 4 x 370g jam jars.

Put the blackberries in a large bowl and cover with water. Mix the water around to clean the berries. Drain the water away through a colander. Pick over the berries and remove any that are under ripe. Remove any stalks.

Line a large roasting tin or high sided baking tray with baking paper. Tip the sugar into the pan and put onto the middle shelf in the oven to warm for 20 minutes.

This step stops the sugar cooling the boiled fruit when you add it and makes the jam cook more quickly.

Place the berries in your jam pan with the lemon juice and water. Bring to boil and simmer for 10 - 15 minutes until the fruit is soft.

Take the sugar out of the oven. Roll up the sides of the baking paper and lift out the sugar. Carefully pour the sugar from the paper into the jam pan.

Stir in the sugar until it has dissolved. Bring the blackberries up the boil and cook until it has reached 104.5c. This will take 10 - 15 minutes. Use a sugar thermometer to check the temperature.

If you don’t have a sugar thermometer, place a small plate in the fridge. When you think the jam is ready, check by taking a teaspoon of jam and putting it onto the fridge cooled plate. Leave it for a minute and run your finger gently over the top. If there is a skin so that your finger leaves a trail in the jam, it will be ready. If not, cook for a bit longer and try again.

When the jam is ready, turn off the heat and leave to cool for 10 minutes. Scrape off any scum from the top.  Very carefully ladle into sterilised jars and seal. Keep in a cool dry and place.  It will keep for up to 2 years.

Once opened, keep the jam in the fridge for up to 3 months.

Ingredients

1kg fresh blackberries

Juice 1 lemon

150ml water

900g jam sugar