Blackberry Jam Food

BLACKBERRY JAM RECIPE {WITHOUT PECTIN}

Steps:

• Wash your blackberries and pick out any impurities. Natural blackberries usually don't have insects and worms in them (compared to raspberries) so the washing should be quick. Weigh the berries and place them into a big cooking pot.
• Add the whole sugar amount to the berries. Mix the content well.
• Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring at times, until you can see a rolling boil. At that point, the jam should be ready and you can take it from the heat. Test if the jam is set by dropping some on a cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency. Setting temperature with the help of a thermometer is 105 Celsius/220 Fahrenheit.
• At this point you can either mash the cooked blackberries quickly or keep them in whole pieces. If you mash them, and you don't like the seeds, you have the option too to strain the jam. I did not strain since we enjoy the seeds in the jam.
• Before you fill the jars with the jam, drop little rum on into the lid. That will help in keeping the jam germ and mold growth free.
• Fill your clean jam jars with the blackberry jam, close well with the lid and turn the jar upside down. Keep them upside down for a few hours and then store them in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.

BLACKBERRY JAM

Steps:

• The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
• Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
• Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
• Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

BLACKBERRY JAM

Steps:

• In a large saucepan or Dutch oven, combine blackberries and sugar. Let stand for 15 minutes.
• Use a potato masher to mash the berries in the pot, releasing the juices.
• Bring the mixture to a boil over medium heat. Once the mixture boils, add the lemon juice; cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 15-20 minutes.
• For a thicker jam, whisk together pectin and 1 tablespoon of sugar. Sprinkle the pectin mixture over the jam and stir to combine. Cook for exactly 1 more minute, then remove from the heat.
• Divide the jam between 2 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
• Process in a water bath for 10 minutes. Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

SMALL BATCH BLACKBERRY JAM

Steps:

• In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
• Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.

BLACKBERRY-APRICOT JAM

Steps:

• In a large, non-reactive pot (stainless steel or enameled cast iron), combine the apricot puree, blackberry pulp and sugar and bring to a simmer. Let the mixture reach a boil, stirring frequently to prevent it from boiling over. Add cinnamon and lemon zest/juice and stir to combine. When the mixture appears to be thickening a bit, add the pectin. After adding the pectin, let the jam boil vigorously for at least five minutes.
• Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.
• Remove from canner and allow the jars to completely cool on a dishtowel-lined counter top.
• Once the jars are cool, check the seals, label them and enjoy one cold morning in February.

SEEDLESS BLACKBERRY JAM

Steps:

• Prepare your jars, start your lids to simmering and bring your canning pot to a boil.
• In a large, non-reactive pot (stainless steel or enameled cast iron), combine the sugar and fruit pulp and bring to a simmer. Add cinnamon, nutmeg and lemon zest/juice and stir to combine.
• Let the mixture reach a boil, stirring frequently to prevent it from boiling over. When the mixture appears to be thickening a bit, add the pectin and bring it back to a roiling boil.
• Let it boil vigorously for at least five minutes to activate the pectin. Before removing from the heat, check the set using the plate or spoon test to ensure that the jam will firm up when cool.
• Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for ten minutes.
• Remove from canner and allow the jars to completely cool on a dishtowel-lined counter top.
• Once the jars are cool, check the seals, label them and eat jam on toast in January.

BLACKBERRY JAM

Steps:

• Wash and drain the blackberries. Run them through a food mill to remove the seeds. Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens).
• Place the blackberry puree in a large pot and add the sugar and lemon juice.Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F. I use an instant read thermometer.
• Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.If you're not sealing the jars the jam will keep in the fridge for several months.If you're using the water bath canning method process the jars for 5 minutes. Carefully remove the jars, let them sit undisturbed for 24 hours, then store in a dark cool place. Jam will keep for up to a year.
• Makes about 6 half pint jars.

BLACKBERRY JAM RECIPE WITHOUT PECTIN

Steps:

• Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
• Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
• Test for gel stage on a plate in the freezer.
• Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.

BLACKBERRY JAM

Steps:

• Clean, de-stem and crush blackberries.
• In a large stainless steal or enamel pot combine crushed berries and sugar.
• bring to a boil, stirring often until sugar is dissolved.
• Cook to jell point, stirring often.
• Remove from heat, skim off foam and ladle into clean hot jars.
• Leave 1/4 inch head space.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

BLACKBERRY JAM RECIPE

Steps:

• Place blackberries in a saucepan and mash them with a potato masher. Be careful - the blackberries will squirt out juices as you do this, so I recommend that you wear an apron.
• Stir sugar into the blackberry mash and mix until juices form.
• Pour a tablespoon of the juice into a separate container. Pour in the cornstarch and mix until combined. Place cornstarch mixture into the blackberry mixture.
• Bring berries to a boil. Stir constantly until the jam has thickened. This will take about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Place the jam into a bowl, cover, and refrigerate until chilled. Add in lemon juice and mix well.
• Enjoy!

SURE.JELL BLACKBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush berries thoroughly, one layer at a time. (Press half the pulp through fine mesh strainer to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

HOW TO CAN BLACKBERRY JAM

Steps:

• Start by preparing your canning jars. Gather all your Ball canning jars and wash them in hot water. Fill your clean jars with hot water to keep them warm as you make the jam.
• Fill your water bath canner with hot water. Cover and bring to a simmer on the stove.
• Boil your lids and bands, allowing them to sit in hot water as you make the jam.
• Gather and gently wash your blackberries. To make one batch of blackberry jam, you will need 5 cups of crushed berries. That is approximately 3 pounds of berries or 8 cups of blackberries.
• Smash your blackberries with a potato masher or a sturdy metal spoon. It won't take long and it doesn't have to be a perfect puree. Some blackberry chunks are actually good!
• Carefully dump your smushed berries and juice into a large pan on the stove.
• Stir in 1 package (1.75 ounce) package of fruit pectin. Bring jam mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• Stir in seven cups of sugar. Return jam to a full roiling boil. Boil hard for 1 minute, stirring constantly. Remove jam from heat. Skim foam if necessary or desired.
• Pour the hot water out of your clean canning jars and put an empty jar on the counter. Place the canning funnel in the jar and fill it with hot blackberry jam.
• Fill your jam carefully leaving 1/4 inch headway. Hint: This is marked by the top line where your lid screws on. I tend to leave closer to one inch, right where the curves begin.
• Once the jar is filled, remove the funnel. Using a damp paper towel, wipe the inside and outside lip of your jar.
• Remove a lid and ring from the hot water. Place the lid on top of your jar and screw the canning ring.
• Carefully place your jar into your hot water bath canner on the wire rack. Repeat the process until all your jars and / or your canner is filled.
• Lower your jars into the warm water. After you lower the wire rack to the bottom, add boiling water to your canner until there is 1 to 2 inches of water above the lids of the jars.
• Cover the canner and return water to a boil. Boil for 10 minutes. Do not start counting your 10 minutes until the water is at a full and steady boil.
• Turn off the heat. Remove water bath lid and allow jars to cool in the canner. After 5 minutes, carefully remove the jars and place on a towel to cool.
• Leave your jars to cool for 12 to 24 hours. Do not disturb them. At the end of 24 hours, press down lightly in the center of each lid. If if does not give, your jar has sealed properly. At this point, tighten the bands on your jar and label your jam.
• Enjoy your delicious homemade blackberry jam!

HOMEMADE BLACKBERRY JAM

Steps:

• Place the fresh berries and sugar in a bowl for a few hours (or overnight). During this time, the berries will macerate, and the sugar begins to dissolve - thus needing less time to cook before the sugar fully dissolves, allowing the berries to stay more in-tact.
• First, mash the blackberries and add with the lemon juice to the pan. Simmer for a few minutes to break the fruit down, and then press through a sieve or jelly bag into a bowl. Then simply place 2-3 spoonfuls of the seeds back into the jam or remove the seeds entirely for more of a blackberry jelly recipe (which uses the blackberry juice only).
• Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool.
• Then, in a medium heavy-based pan, add the sugar, blackberries, lemon juice, and pectin. Heat on low-medium heat, stirring constantly, to completely dissolve the sugar. This will eliminate the risk of grainy/sugar crystal formed jam later on.
• Bring the mixture to a boil (a rolling boil that can't be stirred down) at high heat for five minutes, without stirring. Use a spoon to make sure the jam isn't sticking to the bottom of the pan. If it is, then you can mix a couple of times and reduce the heat slightly.
• To check that the jam has reached setting point, either use a thermometer or the saucer test*. If using a thermometer, the temperature needs to be 105ºC/220ºF.
• Skim off any of the excess foam on top of the pan, for a clean jam. You can also add in a small amount of butter right at the end and stir to help disperse the rest of the foam/scum.
• Remove from heat and leave the jam to cool for 10-15 minutes. This will allow the berries to settle so that they don't sink to the bottom in the jars.
• Meanwhile, sterilize the jars you will be using for the jam and then place it in the oven for 10 minutes at 160ºC/325ºF to completely dry.
• Place the jar onto a wooden surface (or other heat proof surface) and transfer the jam to the jars. This process is easier with a canning funnel, but not necessary.Wipe away any spillage on the outside of the jar with a damp cloth and then seal the jars. Be careful not to touch the lip or inside the lid if you're hoping to properly 'can' your jam.
• If you plan to use the blackberry jam reasonably quickly and don't intend to properly 'can' it then It will last in the fridge for up to three weeks or in the freezer for up to 6 months.
• You can also use the hot water bath method (see notes below) if you want to properly store your jam for long-term storage. That way, your jam will last up to 2 years in a cool, dry, dark location.

LOW SUGAR BLACKBERRY JAM RECIPE EASY CANNING HOW-TO

Steps:

• Begin by filling your large canning pot with water. You will want enough water that it will still cover the jars with 1 inch of water above them once they are placed in there. It's a good idea to start this step early since it takes the longest to come to a gentle boil. This step takes the longest, so begin it right away.
• Once your water is close to a boil, place your glass jars in the water for 10 minutes. After that remove with tongs and place jars on a clean towel. You can also wash the canning jars with hot soapy water, but I prefer to clean them with boiling water to ensure there is no residue left on the glass, and then they are warm and ready to be used.
• Place your lids in a small bowl and cover with hot water for 1 minute, then remove and let the lids air dry at room temperature.
• In a large pot add the blackberries and mash with a potato masher over medium-high heat. In a small bowl mix together the pectin and ¼ cup sugar. Add the pectin-sugar mixture to the blackberries. Bring to a full rolling boil and stir in the remaining amount of sugar. Allow the mixture to thicken for 1 more minute while boiling, and then remove from heat. You can test if the jam will set well by doing the spoon test - dip a spoon into the hot jam and if it does not slide off the spoon right away and shows jam wrinkles when it dries, your jam is at the perfect gel stage.
• Ladle the jam into your prepared jars (use the jar funnel to make it less messy). Wipe the rims down (a clean jar rim is a necessity!), and place your lid on, then screw the ring on next. Don't overtighten the ring.
• Place the jars of jam into the boiling water canner and process for 10 minutes. After 10 minutes remove the jars and allow them to cool on a clean towel. Not too long after you take them out you'll begin to hear popping - that's the jars sealing! After they are completely cool, check to make sure they are all sealed. If you press down on the center of the lid it should not spring back. If it does, refrigerate the jar or use the troubleshooting tips down below.

HOMEMADE BLACKBERRY JAM RECIPE - HOW TO MAKE BLACKBERRY JAM:

Steps:

• Jam can ONLY be made in small batches at a time (about 6 cups at a time). DO NOT increase the recipe or the jam will not "set" (jell or thicken).
• Preparing the equipment: Before you start preparing your jam, place canner rack in the bottom of a boiling water canner. Fill the canner half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars. Wash jars, lids, and rings in hot soapy water; rinse with warm water.
• Sanitize the jars, lids, and rings. Never plunge room temperature jars into rapid boiling water or they may crack. Place the jars in a large pot. Add 1-inch of water to the bottom, cover securely, and bring to a boil for 10 minutes. Keep the jars, lids, and rings in the hot water until they are ready to by used.
• Preparing the blackberries: Gently wash, stem, and drain the blackberries (removing any stems, cores, dried-up berries, and leaves).
• Crush the blackberries with a potato masher, food mill, or use a food processor (If using a food processor, pulse to very fine chop) to lightly crush them. For best results, crush 1 cup at a time. DO NOT PUREE. Jam should have bits of fruit. Sieve all the pulp to remove the seeds. You can keep some seeds in for effect, but I would not recommend for blackberry jam since the seeds are hard on the teeth.
• Making the jam: Measure the exact amount of sugar into a separate bowl; set aside. NOTE: Reducing sugar or using sugar substitutes will result in failure for the jam setting up. To use less sugar, you must purchase and use the pectin for Less Sugar or No Sugar.
• Measure the exact amount of prepared blackberries (juice) into a large 6 to 8-quart saucepan. Stir in 1 package/box fruit pectin into the blackberry fruit mixture. Add the 1/2 teaspoon butter to reduce foaming, if desired.
• Over high heat, bring mixture to a full rolling boil, stirring constantly. A full rolling boil is a boil that does not stop bubbling when stirred. Quickly stir in the sugar and return again to a full rolling boil and let boil exactly 1 minute, stirring constantly.
• If you bring it back to a full boil fairly slowly (on medium heat rather than high) that will help reduce foaming.
• Remove from heat and quickly skim of any excessive foam/bubbles.
• Place jam into the jars: One jar at a time, ladle the hot prepared jam into the hot, sterilized jars. Fill to within 1/8 inch of top of jar. Wipe rim of jar or glass with a clean damp cloth. Immediately place a hot lid and ring on top of the jar; tightly screw the ring on the jar.
• Processing the jam: Place jars on the elevated canner rack. Lower rack into the canner with the hot water. Add more boiling water, if needed, so the water level is at least 1 inch above the jar tops. Pour the water around the jars and not directly onto them. Cover the canner with a lid. Process in a boiling water canner for 10 minutes (start time when the water returns to a boil). Adjust processing time according to altitude chart below.
• After 10 minutes, remove jars with a jar lifter and place jars upright on a towel or cooling rack to cool completely. Leave at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
• After jars cool, check seals by pressing middle of lid with your finger (if lid springs back, lid is not sealed and refrigeration is necessary). Put any unsealed jars in the refrigerator and use first.
• Label jars and store the sealed jars in a a cool, dry, dark place up to 1 year. Refrigerate any open jars up to 3 weeks.
• Yields 9 cups.
• Altitude Adjustments for Boiling Water Bath Canner:
• Altitude In Feet - Increase Processing Time
• 1,001 to 3,000 - 5 minutes
• 3,001 to 6,000 - 10 minutes
• 6,001 to 8,000 -15 minutes
• 8,001 to 10,000 - 20 minutes
• There are a number of circumstances that affect whether or how well your jam sets:
• Pectins are somewhat sugar amount specific. Also liquid pectins do not set up as well as powdered. Use only the type of pectin called for in your recipe.
• Powdered pectin and liquid pectin are not interchangeable in recipes. The preserving books seem to confirm that the reason liquid and powdered pectin may not be interchangeable is that the liquid version is always added after boiling but most types of powdered are added to the raw fruit or juice.
• Never EVER double a jelly or jam recipe. For some reason, this effects the setting.
• If your jam does not set, chances are it contains too little pectin.
• An imbalance between the pectin and the acid in your jelly. Adding a little lemon juice helps the pectin, and also helps create an environment hostile to bacteria.
• High humidity in the kitchen can cause problems with jam and jelly.
• Finally, you can defeat the whole purpose of adding pectin if you boil the mixture too long - overcooking causes the pectin to break down and lose its thickening capacity.

BLACKBERRY JAM

Steps:

• (If you are planning to can the jam, prepare waterbath and sterilize jars).
• Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
• (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
• Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry "jam". (Jelly uses the juice only).
• Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
• Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can't be stirred down).
• Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
• Pour jam into prepared jars and seal with lids.
• For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
• To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.

BLACKBERRY JAM

Steps:

• Measure out your ingredients. My blackberries were small wild ones, so I did not crush them first, but if you have larger berries or do not want discernible pieces of fruit in your jam, crush them first with a potato masher or a similar tool. You should yield 5 cups of crushed fruit from 8 cups fresh berries.
• If you are planning to water bath can this recipe, make sure you prepare all of your equipment and jars for canning ahead of time. I link to the method I like to use in the notes below.
• Add the berries and the pectin to a large heavy bottomed stock pot and stir to combine. Make sure your pot is relatively tall, as the mixture will expand and sputter when it comes to a boil.
• Bring the berries and pectin to a rolling boil. This means that the boiling does not go down when you stir it. You may notice foam forming on top, you can either ignore it or skim it off with a spoon and discard it.
• Once the mixture has come to a rolling boil, add the sugar and stir to combine everything well.
• Bring everything back up to a rolling boil, and pay careful attention to it once it gets to that point. Continue to boil for exactly one minute more, and then remove from the heat.
• Fill your jars (again, refer to the instructions linked below if you are planning to can this jam for longer term storage), cap them, and either proceed to water bath can them, or leave them to cool at room temperature until they are cool enough to transfer.
• If you did not water-bath can your jam, keep it in the fridge for up to 1 month, or the freezer for up to 1 year.

CERTO BLACKBERRY JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
• Add sugar; stir. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

BLACKBERRY JAM

Steps:

• Place the sugar in a roasting tin and warm in the oven at 180°C (160°C fan) mark 4 for 10min. Meanwhile, place the apples and 150ml (1/4 pint) water in a preserving pan, bring to the boil and simmer very gently for 15min or until the apples are soft.
• Add the blackberries and cook for about 5min or until soft and the juices run. Add the sugar, crushed cardamom seeds and lemon juice. Bring to the boil and bubble for 20min or until the jam is set (see Jam making tips). Remove the cardamom seeds and pot hot or cool (not warm), then cover and label the jars.

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

BLACKBERRY JAM RECIPE

Steps:

• Wash berries and place them in a medium sauce pot over low heat. Once the berries are warm, muddle them in the sauce pot until no large pieces remain. (Optional: Use a food mill at this point to de-seed the mixture.) Add the sugar and lemon juice to the saucepot. Stir well. Mix the cornstarch with 2 tablespoons water, and add mixture to the sauce pot. Stir well. Increase heat to medium-low, and bring to a boil (about 15-20 minutes). Stir frequently to ensure jam doesn't burn. Once the jam reaches 220°F degrees, remove it from the heat and allow it to cool. (If needed, you can skim and discard any foam that may be on top.) Once cool, store in an airtight container in the refrigerator or follow Tracy's instructions for canning: Canning 101.

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

SWEET BASIL AND BLACKBERRY JAM

Steps:

• Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits.
• Place the blackberries and their juice in a medium saucepan and lightly mash with a fork. In a food processor, combine the basil, sugar, orange juice and lemon juice. Blend until smooth. Stir the mixture into the blackberries and bring to a simmer over medium heat. Simmer until the mixture is thick, stirring occasionally, 25 to 30 minutes. Remove the pan from the heat and allow the jam to cool for 1 hour (the jam will continue to thicken as it cools). Refrigerate in an airtight container for up to 3 days.

BLACKBERRY JAM

Steps:

• If you have hand picked your blackberries from the wild then first you will need to soak the fruit in salted water for a couple of hours. This cleans and destroys any bugs. After soaking rinse well in clean water.
• Prepare your jars: you will need a minimum of two empty jars with lids. Ensure they are clean. Warm in an oven on about 100 degrees C.
• Place your blackberries, sugar and lemon juice into a large saucepan and place on the hob on a low heat.
• Gently heat and fold the sugar into the blackberries until dissolved.
• Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. A slight froth should start to appear as the fruit boils. (Do not feel tempted to increase the heat to boil quickly. The key is a gentle boil).
• Place a knob of butter on top of the fruit and stir across the top into the froth. The butter is used to break down the froth. If you still have excess then remove the frothy bubbles with a spoon. Remove saucepan from heat.
• Do the fridge test: place a small amount of jam on to a plate and place in the fridge. Leave for a few minutes and then remove. Tilt the plate and the jam should crinkle. If the jam is still runny then place back onto heat and boil gently for a further 2 minutes. Test again.
• You are now ready to place your mixture into your jars and place lids on. Allow to cool and then place in the fridge.
• Your jam is then ready to eat the following day.