Blackberry jamSeptember 1st, 2008 | Written by jfolkmann | Topic: Food, Sides, Snacks
On Saturday we went to the Millarville market to pick up a few things with our visiting friends. We couldn’t resist buying a flat of blackberries fresh from B.c., their daughter Issey (1.5 years old) couldn’t resist them either! Once home we cleaned enough for two batches. We followed a recipe from ‘Sensational Preserves’ (that told us not to stir the jam whilst boiling) and managed to have a catastrophic overboil, burning molten sugar and fruit to the stove top. We continued to follow the no-stir rule, and returned the fruit to the boil burning the mixture so badly that the house stunk of burnt sugar until morning. Our pot had so much blackened sugar in the bottom that it took four of us 3 hours to get it clean. We tried every trick in the book, baking soda, vinegar, Bar Keepers Friend, etc. We even tried boiling vegetable oil which only resulted in heavy smoke, burning eyes and a short house evacuation. What you read on the internet doesn’t always work. Live and learn.
Although we were grumpy for having wasted half a flat of blackberries on Saturday we decided to give it another go. This time we followed the recipe from inside the pectin package. Not only was the recipe faster, we had success with consecutive batches, restoring my faith in jam making. We now have 13 lovely jars of jam.
1. Only make one batch at a time. Don’t be tempted to add more fruit and sugar. Don’t double recipes. It’s not worth the potential disaster.
2. STIR! Stir constantly.
3. Prepare everything before starting. Measure the fruit, sugar etc.
- Preparation time
- Cooking time
- 1 kg blackberries
- 1 kg sugar
- Juice from ½ a lemon
- 1 package of pectin
1. Add the fruit, pectin and lemon juice to a large pot. Squish all of the ingredients together with a potato masher.
2. Bring the mixture to the boil, stirring constantly.
3. Add all the sugar at once, return the mixture to the boil and boil for 1 minute.
4. Remove from the heat, stir and skim the scum from the top of the jam for about 5 minutes allowing the jam to cool a little bit.
5. Transfer to sterilized jars and seal.