Many years ago, people in the North East of England would celebrate a ‘blackberry week’ in October, when the schools would break up for half-term holidays and the wild blackberries (or ‘brambles’ as they’re known locally) were ripe for the picking. As England summers have grown hotter recently, we are finding these berries are ripening as early as August! Picking them can be a thorny job, but the berries you take home are sweet, juicy and loaded with great nutrients. Although they make their way into various pies and puddings, a jam is a great way of capturing their flavour and aroma to enjoy during the winter months, when you can sit and enjoy a cup of tea and a thick slice of buttered toast with a smudge of a good summer gone. I will also give you some instructions for producing a seedless blackberry jam if you prefer a jam that’s obstacle-free! Let’s go!
INGREDIENTS (makes 2x medium jars of jam)
400g blackberries, washed
350g caster sugar
1 tablespoon lemon juice
pinch of salt
WALKTHROUGH
First, wash the 400g blackberries well and place them into a sturdy pot. Add the 350g of sugar, 1 tablespoon of lemon juice and a pinch of salt. Place the pot onto a medium high heat and cover with a lid. Allow the berries to slowly melt and release their juices for 10 minutes, stirring occasionally.
Once the berries have released their juices, use a potato masher to mash the berries well. Continue to simmer them for 5 minutes until all of the sugar has dissolved.
For a seedless jam: we will strain the mixture. Place a sieve over a large heatproof bowl. Carefully pour the hot blackberry mixture into the sieve and use a spoon to coax the mixture through the sieve. This will take a few minutes, and will leave behind any seeds and large pieces of pulp. Transfer the strain mixture underneath it back to the cooking pot.
Increase the heat of the pot to high and allow the jam mixture to boil aggressively. Check the temperature frequently with a food thermometer - we are aiming for a jam temperature of 105C/221F. Keep an eye on it, stirring often to ensure it doesn’t boil over the pot.
If you don’t have a thermometer: you can dollop some of the jam mixture on a chilled plate and place it in the freezer for 1 minute. Remove the jam from the heat during this time. If the chilled jam wrinkles when nudged with a finger, it is ready.
Once you have the right setting temperature (105C/221F), the jam can be carefully transferred into hot, clean jars. Fill the jars leaving 1/4-inch space at the top, and add a clean lid, twisting it until just finger-tight. Allow the jam to cool at room temperture for 4-6 hours before storage - you may hear a popping sound from the jars which assures you they are sealed.
You can store the jam at room temperature (in a dark, cool place) for up to one year. Once opened, transfer it to the fridge and use it within 2 months. Enjoy!
