The wild blackberry crop is in full swing now. Yesterday, in less than an hour, I picked over 2kg from one corner of Lotties Wood, next to our village of Sunniside. Blackberries grow everywhere and you will find a good supply of them growing in urban areas as well. Blackberry jam is easy to make and it is one I recommend to people who ask me for jam-making-made-simple recipes. I used the blackberries I picked yesterday to make 9 jars of jam. This is what you have to do.
Blackberry jam recipe
Put your blackberries into the jam pan after weighing them.
For every kilo of blackberries add the juice of 2 or 3 small to medium lemons.
Apply heat and bring to the boil.
Keep the pan simmering until the fruit has become a mushy pulp.
Stir in the same weight of sugar as weight of blackberries and bring back to the boil.
Keep boiling until the setting point is reached (to test for this put a tablespoon of jam onto a plate, allow to cool and if it forms a skin, it has reached the setting point).
Then add to warm, sterilised jars.
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