Turn these plump, juicy blackberries into a jar of gorgeous home-made Easy Blackberry Jam. It’s quick and easy and you only need a small amount to produce a couple of jars of sweet deliciousness!
400g (2 1/2 cups) blackberries
300g (1 1/4 cups) sugar
1 lemon, juiced
1 teaspoon cornflour
- In a medium saucepan add all your ingredients and over medium heat bring the fruit to a boil.
- Stirring frequently, allow the fruit to boil for 20 minutes until the fruit starts to thicken. Remove from the heat and place a small dollop on a cold saucer. Push your finger through the dollop and if it feels gel-like and wrinkles then the jam has reached setting point. If it isn’t ready then return the pan to the heat and boil for another five minutes before testing again.
- Ladle immediately into sterilised jars leaving 2 cm from the top and seal immediately with a screw top lid
How long does home-made jam last without using pectin?
Your jam will last a couple of months in a cool cupboard or for three months in the freezer. To thaw, place jar in the fridge until the jam has de-frosted. Once the seal has been broken then the jam has to be refrigerated.
Keywords: Jam, fruit, blackberries