Blackberries are naturally high in pectin, so it?s easy to make a simple blackberry jam with no added pectin. All you need is blackberries and a little bit of sugar or honey for blackberry jam, but a little splash of lemon juice, which is also very high in natural pectin, will help naturally set the jam and bring out the best berry flavour.
1000 g Blackberries
300 g Raw cane sugar (or honey)
2 tbsp Lemon juice
Add blackberries, sugar and lemon juice to a large saucepan. Be sure there are several inches of headspace to allow for foaming. Bring the mixture to a boil for 10-15 minutes.
Place a metal spoon in the freezer for the sheeting test when you begin making your jam.
Wash jars and lids in hot soapy water and then make sure to rinse thoroughly. Preheat the oven to 150C/300F. Place the wet jars upside down on a roasting tray in the oven for 15 minutes. Meanwhile place the wet lids or rubber seals if using wire-frame glass jars in a saucepan of water, and boil for 15 minutes. The jars should be straight from the oven when you pour in the hot jam.
Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the foams down. It should gel after 25-30 minutes.
After the 20 minutes of simmering, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its ...
