How to make blackberry jam

Method

Step 1

Prepare water bath preserver, jars and lids.

Step 2

Clean blackberries by rolling back and forth in a tea towel. If dirt is obvious on blackberries, rinse carefully in a cool running water and drain thoroughly. Place blackberries in bowl and crush using a potato masher. Once crushed measure out the litre required for the recipe and your other ingredients.

Step 3

Combine prepared fruit and lime zest in a saucepan. Gradually stir in the setting mix. Add butter, if using (this will give your jam a glossier appearance). Over a high heat and stirring constantly bring fruit to a full rolling boil that cannot be stirred down.

Step 4

Remove pan from heat and add entire measure of sugar, stirring to dissolve. Return mixture to heat and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam, if necessary.

Step 5

Ladle hot jam into prepared hot jars, leaving ¼ inch headspace. Clean the rims and centre lids on jars. Apply the bands and adjust until the jars are gently sealed.

Step 6

Place filled jars in preserver, ensuring jars are covered by between 2.5 and 5cm of water. Bring water to gently steady boil and leave jars for 10 minutes. You will notice bubbles coming from the jars - do not panic, this is part of the preserving process! Turn off heat, remove lid and let jars stand for 5 minutes.

Step 7

Carefully remove jars with your tongs. Check lids for seal after 24 hours. Lid should not flex up and down when the centre is pressed. Clean and store your jars of jam!