If you love blackberries you are in the right place with my easy blackberry jam. It is so simple to make with this small-batch blackberry jam recipe. This juicy sweet jam is perfect of using on pancakes, smeared on croissants, in porridge, on toast or even with a spoon. This is an easy blackberry jam without pectin and only used one punnet of blackberries too.
(Easy to adapt - The amount of sugar needs to be equal to the weight of the blackberries)
1punnetblackberriesapproximaetly 150g
150gsugarI use granulated
2tbsplemon
Instructions
Place a plate in the fridge to chill. You will use the plate to see how the jam sets later.
Weigh the blackberries as you will need the same weight in sugar. If you want a smoother jam use a potato masher to break them up or chop them up.
Place the saucepan on low heat and add the blackberries.
As the blackberries are softening weigh out the sugar and add it in.
Add in the lemon juice and keep stirring.
When the sugar has dissolved turn up the heat so the jam is lightly bubbling in a rolling boil for 5 minutes and keep stirring.
Take off the heat and add a few drops to the cool plate. After a minute push the jam with your finger and when it starts to gently wrinkle and hold that wrinkle the jam is done. If it doesn’t wrinkle put the jam back on the heat for another 2 minutes. A gentle wrinkle will give a soft set, for a thicker set get the jam to a stage where the wrinkle is very strong.
When ready, spoon the jam into warm sterilised jars (see notes for how to sterilise them) and screw the lids on and leave to cool.
Video
Notes
To sterilise the jars you can either wash them in hot soapy water and then place in an oven for 20 minutes at 120 degrees fan oven. Leave the lids to drain after washing. orI wash the jars and lids in a hot dishwasher (steam setting if yours has one) and allow them to stay warm and dry in the machine until I’m ready to use them.