Blackberry jam

Blackberry jam

By
From
Encyclopedia of Food and Cookery
Makes
2 kg

Ingredients

Quantity Ingredient
1.5kg firm blackberries, including a few red ones
60ml water
2 tablespoons lemon juice
1 lemon, peel sliced
1.5kg sugar, warmed

Method

  1. Place blackberries in a large, heavy buttered pan. Add water, lemon juice and peel tied in a muslin (cheesecloth) bag. Press berries with a wooden spoon to release juice. Bring slowly to boiling point and simmer for 30 minutes. Remove bag of peel.
  2. Add sugar gradually to berries, stirring until dissolved, then boil quickly until setting point is reached. Remove pan from heat immediately and cool jam a little. Stir gently and pour into hot sterilised jars. Cover and seal.
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