Recipe – Blackberry Jam

Albeit treated as a weed and nuisance in the paddock, the dark sweet fruit from our blackberry trees makes excellent jam in the kitchen. This is best served on hot, buttery toast with a cup of coffee.

Ingredients

500gms of blackberries

500gm of jam sugar

1 lemon

Method

1. Place two small plates in the freezer.

2. Combine blackberry and sugar with the finely grated rind and juice of one lemon in a heavy based saucepan.

3. Bring to the boil and simmer for 35-40 mins (stirring occasionally but careful not to break up the fruit).

4. Test the jam consistency by spooning a small amount onto a chilled plate. Run your finger through it to draw a line.

If the jam stays apart (i.e. does not run) it is ready. If not continue to simmer for another 5 – 10 mins and try again.

5. Once ready spoon into sterilised jars and seal.

6. Keeps for 3 – 6 months in a dark spot. Consume within a month of opening and keep in the fridge.