Something that does it's own this however is the rampant blackberry bushes. These are wild but we do a bit of pruning and management resulting in a lush and fine crop each year. Some years are better than others and this year is looking like it will be epic with the branches laden with beautiful, ripe and lush purple jewels hanging down.
There are so many things you can do with blackberries (very high in Vitamin C) like crumbles, smoothies but of course the classic is a simple blackberry jam. My first picking this season I picked around 2 kilos deciding to use 1 kilo to make some jam.
For this batch of jam I used the rind and juice of 2 lemons and about a teaspoon of freshly grated Grenada nutmeg. The result - a lovely fragrant blackberry jam with a subtle hint of the nutmeg and a pinch of sunshine from the lemons.
Blackberry, lemon and nutmeg jam:-
1 kilo freshly picked blackberries
75 - 100 ml water depending if the berries are picked shortly after the rain and full of water
1.2 kilo granulated sugar
2 lemons (grated rind and juice)
1 teaspoon freshly grated nutmeg
1. Prepare all your equipment, wash the jars and pop them in a hot oven for 10 minutes to sterilise.
2. Put the blackberries in the preserving pan with the water and gently bring to the boil.
3. Boil until the berries start to fall apart and add the sugar, lemon rind and juice and stir until the sugar has disolved.
4. Boil rapidly for about 10 minutes stirring from time to time to prevent it sticking on the bottom of the pan. If using a thermometer boil until the temperature reaches 104oC or do the setting test on a cold plate.
5. If set turn off the heat and cool slightly before putting into the jars, if not set continue boiling for another 3-4 minutes.
6. I use jam pot covers to create an airtight seal to prevent the jam going off. You can buy these in loads of places and follow the directions on the pack. I know that in the US they pour a little layer of melted wax to create the seal.
7. The jam will set as it cools. Keep in a cupboard until opened then refrigerate until the jar is empty. Taste the sunshine in each jar!
What is your favourite jam? Have you ever made you own jam. Please leave a comment below - I love hearing from you.
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