Blackberry Jam
A simple blackberry jam recipe, with the option to add apples for a slightly different flavor and texture.
Ingredients
- 500 g Blackberries (About 1 pound)
- 250 g Apples (optional, peeled and chopped) (About 1/2 pound, if using apples, use slightly more blackberries)
- 500 g Granulated Sugar (Equal weight to blackberries (and apples if using))
- 2 tablespoons Lemon Juice (Freshly squeezed)
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Instructions
- 1Wash the blackberries thoroughly. If using apples, peel, core, and chop them into small pieces.
- 2In a large, heavy-bottomed saucepan, combine the blackberries (and apples, if using), sugar, and lemon juice.
- 3Place the saucepan over medium heat and stir constantly until the sugar has dissolved. Once the sugar is dissolved, bring the mixture to a rolling boil. Continue to boil, stirring occasionally to prevent sticking, until the jam reaches setting point. This usually takes about 15-20 minutes.
- 4To test for setting point, place a small spoonful of jam onto a chilled plate. Let it cool for a minute, then push it with your finger. If the surface wrinkles, the jam is ready. If not, continue to cook for a few more minutes and test again.
- 5Remove the jam from the heat and skim off any foam from the surface. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars immediately.
- 6For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. Let the jars cool completely before storing.
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