July 10, 2017 by dgarnett2013
Blackberry & Raspberry Jam: DG
If you make small quanities you don’t have to worry so much about sterilising everything so obsessively. Makes 3 – 4 (depending on size) jam.
- 500g blackberries and mulberries (more blackberries than mulberries; they contain more pectin).
- 150ml water
- 500g jam sugar
- 15ml lemon juice – about ½ small lemon
- 50ml gin (optional)
Place the berries in a large pan with the water and slowly bring to the boil, softening the fruit for about 5 – 10 mins. Put a small saucer in the freezer. Heat 3 – 4 jam jars in the warming drawer or low oven.
Add the jam sugar and lemon juice and bring to the boil, stirring to dissolve the sugar.
Boil rapidly, stirring, for 15 – 20 mins. Then use wrinkle test to check setting point (put small amount on cold saucer, put it into fridge for a minute, then push it with your finger. If it wrinkles gently, then it is soft set and ready). Jam needs to reach 104℃.
Take off the heat and skim off any scum from the surface.
Stir through the gin if using and leave for a few minutes so the alcohol burns off.
Ladle into warm, dry sterilised jars and seal with wax circles.
Made with mulberries and blackberries from the garden and allotment. First mulberries picked on July 10th, earlier than ever.