... with a Twist
Jam is one of the easiest and most versatile ways to preserve gluts of fruit when it is in season. If you are planning a visit to your local market for British Food Fortnight, I would encourage you pick up some blackberries and use this blackberry jam recipe to make delicious and unusual jam that will last through winter.
Our little twist with this recipe is the addition of fresh rosemary, which enhances the blackberries and changes the flavour profile, making the jam aromatic as well as sweet and sharp.
If you don't know how to make blackberry jam, you will soon find out that it is so simple, but so rewarding. Especially with this blackberry jam recipe, which uses just half the sugar of traditional recipes! As a substitute, we use liquid pectin, a totally flavourless natural setting agent found in fruit like apples and pears.
- 1.5 kg fresh blackberries
- 750 kg jam sugar
- Juice of 1 lemon
- 3/4 sprigs of rosemary
- 125ml liquid pectin
How to Make Blackberry Jam
Wash your fruit (very thoroughly if you have picked it yourself), and allow to dry.
Add the fruit and lemon juice to a large saucepan, and cook over a low heat until the fruit has started to break down.
Add the jam sugar and rosemary, cook over the low heat until the sugar totally dissolves, then turn the heat up until the jam is boiling steadily. Cook at this heat for 7-10 mins, or until the jam coats the back of a cold spoon and ripples when touched.
Switch off the heat, remove the rosemary sprigs and skim any foam from the top of the jam. Add the liquid pectin, then leave the jam to cool slightly while you prepare the jam jars. A great guide to preparing jam jars can be found on the Good Food website.
Spoon the still warm jam into your sterilised jam jars and secure with waxed paper and lids. Allow the jam to cool before storing in the fridge.
If you like this jam recipe, why not buy one of Berry Box Gifts for yourself or for someone special, which contains a British blackberry and loganberry plant?