This simple blackberry jam recipe with no pectin is an easy and delicious way of using up foraged blackberries in autumn. All you need is blackberries, granulated sugar, lemon, and a little butter.
Recipe by Supergolden Bakes.
Blackberry Jam Temperature
The setting point is: 105 °C.
Fill warm sterilised jars to the top with the jam while it is still over 85 °C.
Blackberry Jam Recipe
Ingredients
Makes 2 pint jars
- 950g wild blackberries
- 850g granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp butter or non dairy spread (optional)
Directions
- Put the blackberries in a pot and add the sugar. Stir gently, cover the pot and leave the berries to macerate overnight or for up to 12 hours. The sugar will draw out the juice and soften the berries and it will dissolve quicker when you make the jam.
- Bring the fruit slowly to a rolling boil. Use a slotted spoon to skim the surface of any frothy scum.
- Continue to cook until the rolling boil reduces down, the air bubbles subside and the surface of the jam looks glossy. Test your jam using the Thermapen – the setting point is 105 °C.
- Take the jam off the heat and allow it to sit for 10 minutes so that the fruit distributes evenly.
- Fill warm sterilised jars to the top with the jam while it is still over 85 °C. Seal and cool or simply pour the jam into an airtight container. Store the jam in the fridge and use within three weeks.
Blackberry Jam Tips
- Use slightly under-ripe fruit which are naturally higher in pectin. Make sure you thoroughly rinse your blackberries to get rid of dirt.
- To get rid of the frothy scum (trapped air) either skim the jam with a slotted spoon or stir in a little butter.
- Fill warm jars to the top with jam while it is still over 85 °C.
- Shop-bought blackberries are larger and sweeter than the foraged ones. They are also lower in pectin so you will need to add some lemon juice to aid the setting.
- Use a potato masher to break up the farmed berries slightly before cooking the jam otherwise the jam will be very chunky!
