Allotments 4 All

hey guys

As our allotments have loads of blackberrys i would like to make sure blackberry jam, does anyone have a good recipe they can vouch for ?, it will be the first time ive done this, got some jars etc !

Hi

To make 5lb jam use:

3lb(1.5kg) just ripe blackberries,
5 tablespoons water
2 tablespoons lemon juice
3lb(1.5kg) sugar

As blackberries ripen they loose their pectin, the lemon juice helps them to release it.  Apples add pectin which is why they are often combined.

For Apple and Blackberry use:

12oz(350g) cooking apples (weighed after peeling and coring)
2lb(1kg) blackberries
1/4 pint (150ml) water
3lb(1.5kg) sugar.

Can't wait to make some myself, and must make lots more this year, it all went too quickly last year.

Hi Tulippa,

I've been watching this thread eagerly as I went picking blackberries with my kids yesterday and was looking for an easy recipe for jam, as I've never made any before.

Does the sugar need to be special sugar or is granulated OK?

Do I just put everything in a saucepan and boil it up?

Sorry to be a bit thick, but I've never made it before!!

Thanks

Linda. :D

thanks for that,
the blackberrys ive picked are rather ripe, but they are in the freezer now, so just getting loads together

Hi Linda

Granulated sugar is ok but it produces scum which needs to be taken off and you waste some of the valuable jam but granulated is ok, my mum always used it.

You put everything except the sugar in a pan and simmer the fruit slowly until it has completely softened before adding the sugar as the sugar stops it softening.

Once you have added the sugar stir it well and make sure it is all dissolved, then boil it briskly until you reach setting point.  You can check this with a thermometer or putting the a teaspoonful of jam on a cold saucer, leaving it for a minute then pushing it along the saucer and if it wrinkles it is set.  I will try and find a photo of this on the web as it is easier to see than describe.

Your jars need to be clean, bone dry and warm.  Make sure the jam fills the jars as it can shrink a bit on cooling.  Cover with a wax disk which fits snuggly to the edge of the jar - I often have to use several if I am using bigger jars, while the jam is still hot - wax side down.

Once the jam is completely cold wipe the rims and cover with cellophone and elastic bands and label.  Enjoy..

I hope I have included all the important bits but these are a few sites I have found just now that have info on jam making.

http://www.tasteandsmile.co.uk/TasteAndSmile/RecipeOfTheMonth/default.htm

http://www.greatbritishkitchen.co.uk/eh_preserve.htm

http://www.bbc.co.uk/food/news_and_events/events_seasonalglut3.shtml


Have fun.  T.

Phil, that's the best thing about a freezer, you can collect the fruit gradually.

If the fruit is very ripe ou might need to add apples, or you could look for the jam sugar that already contains pectin to help the jam set.  Have fun.  T.

yea i think jam sugar might be a good idea,

Never made jam until two weeks ago, brought jam sugar as I saw it  when out shopping. There was a recipe on the back.

I just added blackberries and equal amount of the sugar, brought to the boil, simmered and strained into jars then just added a few pips in each jar for texture. They were perfect and made another batch last week as I was so impressed.

Sweet but with a bite nice ;)

The way I make blackberry jam, is like this:
Take equal quantities of blackberries and granulated sugar. I kg of blackberries plus 1 kg of sugar makes about 3 to 4 lb of jam
Sort the fruit, remove any debris, wash it thoroughly, and drain off water, though colander.
Put fruit in heavy pan, stainless is best. Cook fruit slowly at first, (no extra water) increasing temperature as it gets mushy. Bring to boil and cook for about 10 minutes until all fruit is soft. Turn heat down, and test for pectin. Take a teaspoonful of the juice and put in an eggcup. Let it cool. Remove it from the cooking area and then gently pour on some methylated spirits. If the juice forms a jelly like blob, which stays together when you tip it out into a saucer, the jam will set. If it doesn’t, then boil the fruit some more and repeat the test. If it still doesn’t then add some lemon juice and boil again. Blackberries shouldn’t be a problem with setting, especially if you can find a few under-ripe fruit to cook with the ripe.
When you’re happy that it will set, then add your sugar. With the heat low, stir it in until its dissolved, then quickly bring up to past boiling, 104 degrees C, which is achieved after about 10 or 15 minutes at a rolling boil â€" stir to avoid the jam burning on the base of the pan if its not very thick. Preferably use a jam thermometer. You can have a cold plate ready to put a blob of jam on and see if, when it’s cold the surface wrinkles when pushed gently with your finger, but turn the heat right down when waiting for the blob to cool as you may burn the jam in the meantime.
Have some clean jars already sterilised in oven â€" If you put them in when you first start the process, let them heat at about 90 degrees C for about 5 minutes then turn oven off, they will still be warm when you come to fill them. I put the empty jars on a mesh tray, so they are easy to lift out in one batch.
Stand the jars in a deep tray before you fill them (a roasting tin will do) so that if you spill any jam in contains the mess, and you don’t get burned.
Keep the jam hot, but below boiling â€" it may take 5 minutes to settle, and there isn’t usually much scum on top of blackberry jam (strawberry is the worst for scum). Pull any scum round to one side of pan and skim it off with a spoon â€" you can buy skimming spoons, but a small wire mesh sieve will do. Do it gently and quickly, only one or two passes, having a plate or container by the side to put the scum and spoon onto when done.
The jam should be put into the jars whilst it is still very hot â€" temperature above 85 degrees â€" in order to maintain its preserving qualities. At temperatures below this, bacteria and moulds have a chance to start growing.
I use a jam funnel to fill the jars, normal funnels sometimes are too narrow and jam wont pass through. Using a funnel avoids the jam splashing and sticking on the top and sides of the jars, and avoids having to wipe them clean. If you do wipe them, use a sterile, white, lint free cloth â€" something like a glass cloth. Never use paper kitchen roll. You can sterilise by boiling or soaking in water and microwaving for 3 minutes on full power (but let it cool before you try to pick it up!)
Seal the jars immediately. Either use new lids if you can get them, or use the proprietary jars with rubber seals, or the cellophane pieces you can buy. With the cellophane, wet one side of it, and make sure the wet side is uppermost when you put it on the jar. Rubber band it on, it will taughten nicely and form a tight seal as it dries.
For home use, label the jars with the date made and the type of jam.
Enjoy.

I have read this thread with my mouth watering   :P
Tomorrow I shall go blackberry picking when I walk the dog  ;D

Thanks to all for the replies and advice - I can't wait to try!

Linda.

thanks , i managed to make some plum jam earlier, the problem with our plums is because i have taken on allotment this year the majority of the plums had this bug with eggs in so only had a few, but the jam has set well:), just done the blackberry but i have a feeling it wont set,!

ive tired the jam for brekfast and its fab, lots of seeds though, and has set perfectly!

There's nothing like that first few mouthfulls of blackberry jam, ummm..  Also on a cold autumn sunday afternoon with some nice bread or scones by the fire - oh dear, I'm getting carried away now... perhaps I can persuade my lot to come blackberrying this afternoon..

T.

the problem i have with jam is it either doesnt set or sets too much.

I dont have a problem with runny jam but i made some cherry jam and it just didnt seem to set so i kept cooking it.  Now its in the jar it seems well and truly over cooked and is horrible!  I do the saucer test but it never seems set!

Do you have a jam thermometer?  I find it a much more reliable way of checking for setting.  Tala make them or:

http://www.headcook.co.uk/kitchencraft-deluxe-thermometer-p-1510.html

http://www.lakelandlimited.co.uk/product.aspx/!8776

It certainly has been worth buying, I have had mine 25years and have used it loads!  It might take the worry away.

T.

I tried making gooseberry jam with jam sugar, just followed the label instructions.  However, that lovely citrus bite was lost!  :'(

Is there something I should have done to prevent this?! :-\

If there is scum add a tiny bit of butter when the jam is ready but before bottling. The butter will get rid of all or most of the scum.

just spent 3 hours picking blackberries and have a huge bowl full so shall be making jam tomorrow - any ideas what I can use for storage jars, I've only got two glass jars

I save them up and reuse, but if you need them now you can buy them at Lakeland. http://www.lakelandlimited.co.uk/product.aspx/cookbake/preserving!3819_3818