From the kitchen of cook Karen Burns-Booth in France, a delicious blackberry jam recipe – oh la la!
450g of blackberries, fresh
450g of white cane sugar
1 lemon, juiced
1 Place the blackberries and lemon juice in a large pan and simmer gently for about 15 minutes until the fruit is soft
2 Meanwhile, warm the sugar in a low oven. When the fruit is cooked, add the sugar and stir the sugar and fruit over a low heat until the sugar has dissolved
3 Turn the heat up and bring the fruit and sugar to a boil, boil for 10–15 minutes until setting point has been reached (see setting point testing notes above)
4 Once setting point has been reached, take the pan off the heat, spoon any scum off the top of the jam and leave to sit for about 10 minutes
5 Ladle the hot jam into warm, sterile jam jars and seal immediately with a screw-top lid. Label once cold.
Flake test – dip a large spoon into the pan of jam and scoop out a spoonful – hold the spoon horizontally over the pan of jam and allow the jam to drip……setting point has been reached when the jam forms a long drip, like webbed feet, and hangs without dropping from the spoon.
Cold saucer test – place two or three saucers into the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger – setting point has been reached when the jam wrinkles and sets.
Temperature test – use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F)
By Karen Burns-Booth of award winning food blog Lavender and Lovage where you’ll find loads more scrumptious recipes!