• 450gblackberries, fresh
• 450gwhite cane sugar
• 1lemon, juiced

1. Place the blackberries and lemon juice in a large pan and simmer gently for about 15 minutes until the fruit is soft
2. Meanwhile, warm the sugar in a low oven. When the fruit is cooked, add the sugar and stir the sugar and fruit over a low heat until the sugar has dissolved
3. Turn the heat up and bring the fruit and sugar to a boil, boil for 10–15 minutes until setting point has been reached (see setting point testing notes above)
4. Once setting point has been reached, take the pan off the heat, spoon any scum off the top of the jam and leave to sit for about 10 minutes
5. Ladle the hot jam into warm, sterile jam jars and seal immediately with a screw-top lid. Label once cold

Contributors

cyber-nic

Source

www.greatbritishchefs.com