Wild blackberry jam recipe
The summer jam recipe is perfect for a sweet treat. The wild blackberry jam is very easy to make and doesn't require a lot of ingredients or a lot of time spent in the kitchen
Ingredients
- 1 kg blackberries
- 700 gr caster sugar
- juice from one lemon
Instructions
- Leave the wild blackberries to soak in a bowl with water and vinegar for one hour.
- Drain the blackberries, rinse them, and pat them try with a kitchen towel.
- Add half of the sugar over the blackberries, and let them rest for 2 hours.
- Everyone has their own method of preparing the jars. Either way, you must know that you have to sanitise them. My method is simple, in the oven.
- First wash the jars very well with hot water and dish soap. Put the jars in a baking tray and put it in the cold oven. Set the temperature to 150C Celsius and wait for around 15 minutes. Once the water has evaporated from the jars, they are ready. Turn the heat off and leave the oven door cracked, to cool down. When they are cold, they are ready to be filled.
- The lids might get damaged in the oven, so the best way to sterilise them is through boiling them at over 100 degrees Celsius for 10 minutes.
- Whilst the jars cool down (will take 30 minutes or so), put the blackberries and all the sugar in a pot with a thick bottom.
- Mix gently until all the sugar dissolves, and the composition starts to warm up.
- Add the lemon juice and mix gently again.
- When the blackberries and sugar come to boil, set a timer for 5 minutes and let it bubble.
- Take the pot off the heat and test try the setting of the jam.
- To do this, add a few droplets of jam on a clean plate. Wait for a couple of minutes and turn the plate on its side. If the jam barely moves, then it is ready and it will set. If not, boil it for one more minute or two and then repeat the test.
- Make sure to add a stainless steel knife underneath each jar – this is to prevent the jars from breaking when you add the hot liquid inside.
- Pour the jam inside each jar, put the lid on, and turn upside down, letting the jam cool down.
- When the jam is completely cooled, you can store it in your pantry or in a dark and cool place. In Romania we have basements which act like pantries, where we usually store jams and pickles.