blackberry jam

**25cowlane** · 22-08-2006, 06:21 PM

Hi Vicki,

I don't profess to be an expert but I would of thought jam suger and the blackberries should be fine to get the jam to set, you might want to add a couple of table spoons of lemon juice to be on the safe side though.

You could always combine it to make blackbery and apple jam

**Earthbabe** · 22-08-2006, 06:51 PM

Hi there

I managed to make jam with just granulated sugar and some additional water. It gave a lovely soft set. So jam sugar should be ok just be careful not to overboil it as it can get too hard - which is quite frankly revolting because of the pips and things. I managed that last year so am extra careful now. Good luck and I know you will enjoy it.

**roitelet** · 22-08-2006, 08:02 PM

I made Blackberry Jam this year. The Blackberries were not that good so I heated them to extract the juice and then seived them and used 1 pint of juice/pulp to 1lb of granulated sugar and the juice of a lemon. That was 4 pints of pulp. It took about 20 mins to set and was very good. I just have to keep CK (Compost King) from eating it by the spoonful!!!!!!!!!!!!!!!!!!!!!!!

**vicki** · 23-08-2006, 09:17 AM

I made some last night - delicious - I'm off to get more blackberries to make more!
I've made some labels and pretty covers for the top and then I'm going to put them in a hamper for christmas!

**Earthbabe** · 23-08-2006, 04:33 PM

I've found this recipe for Blackberry and Ginger Jelly in my folder. It makes approx 2 x 450g jars (2lb). Will be trying it out in the next day or so when I've picked more blackberries.
500g ripe blackberries, washed, 2.5cm piece fresh root ginger, peeled (optional), 200ml water, 500g T&L Jam Sugar

Put blackberries in a pan with ginger and add 200ml cold water. Cook over a very gentle heat for about 25 mins until pulpy, stirring regularly and squash fruit with a potato masher while it cooks.
Line a sieve with a piece of clean muslin and place over a large mixing bowl. Pour in the blackberries and the juice. Allow the mixture to drip through. Do not press it through as this will producea cloudy jelly.
Measure the liquid into a clean pan. You should have about 500ml. Add sugar and heat mixture very gentle until sugar completely dissolved. Bring to the boil and boil for 5 mins until setting point reached. Pour jelly into warm, sterile jars, cover and label.

**vicki** · 23-08-2006, 08:11 PM

mmm, blackberry and ginger sounds yum - sounds like it might have a bit more of a kick to it! I was surprised how easy it was to make blackberry jam last night and now I'm on a mission to pick as many blackberries as I can!! I love free food!!!!!(well only if it tastes good!)

Announcement

blackberry jam

blackberry jam

Comment

Comment

Comment

Comment

Comment

Comment

Latest Topics

Recent Blog Posts