Having never made jam before this was kind of shut my eyes and hope for the best! I had my fingers crossed that no explosions of blackberries splattered across my kitchen walls.
Whilst walking the dog on Sunday morning I picked a full tub of blackberries from my local beach and apples from an apple tree in my local park – it was all a spur of the moment decision. But as I’m about to relocate into the country, I thought I should get the hang of being semi self-sufficient!
Blackberry Jam Recipe
- • 500g Wild Blackberries
- • 500g Wild Apples (Peeled, cored and chopped)
- • 1kg Caster Sugar
- • 1 Lemon (Juiced)
- • 100ml Cold Water
- Step 1 Before you start cooking wash your jam jars in hot soapy water and leave to drain.
- Step 2 Add the chopped apples and blackberries into the jam pan and crush them with a potato masher.
- Step 3 Add the water and lemon juice and heat slowly on a medium heat.
- Step 4 Lay some baking paper onto an oven tray and place all of the jam jars and lids upside down on the tray. Pre-heat your oven to 100 degrees so you are ready to sterilise your jars later on.
- Step 5 Lower the heat of the jam pan, and add your sugar. Let the mixture boil for approximately 20 minutes, stirring continuously with a wooden spoon until the sugar has fully dissolved into the mixture. At this point you should add your jam jars into the oven.
- Step 6 Now bring your mixture to a rolling boil – boiling the mixture for four minutes or until it reaches 105°C.
- Step 7 Remove your jam jars from the oven and carefully turn them over using the jam tongs. Insert the straining funnel into one of your jars and ladle the mixture into the funnel. Fill each of the jars up to the beginning of the neck on your jam jar. Ensure that once you have completed filling the jar, that you wipe clean the inside and outside of the top of the jar before you seal it.