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.
500gms of blackberries
500gm of jam sugar
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.