Blackberry Jam

Blackberry Jam LARGE
Blackberries are autumn fruiting, so you might find plenty if you go foraging in the hedgegrows-just make sure you are positive you have the correct berry and wash them carefully. Homemade blackberry jam is the perfect addition to toast or scones - and you could even make your own now to give away as Christmas gifts. 


  • 1.75kg blackberries
  • 2kg caster sugar
  • 6 tsp powdered pectin
  • 1 tbsp unsalted butter

*Makes 80 servings - roughly 5 full jars 

How to make: 

  • Place the blackberries into a large, heavy saucepan and crush them with a potato masher.
  • Add the sugar and pectin and heat very slowly, stirring all the time until every grain of sugar has dissolved.
  • Add the butter, increase the heat, and bring to a full rolling boil.
  • Boil for exactly 4 minutes.
  • Remove from the heat and cool for 1 minute.
  • Place in jam jars and cover immediately.


Sterilise jars with boiling water before you fill them with jam.

And don't forget to freeze any leftover blackberries as the season ends - you could always enjoy these right out of the freezer with a drizzle of warm chocolate sauce.

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