That’s My Jam (A Blackberry Jam Recipe)

3 comments
Cooking & Recipes

I’m all about a generous layer of jam spread over toast at breakfast time (or lunch time, or dinner time – let’s be real), so making jam at home has always peaked my interest. I have fond memories of my dad making jars upon jars of the stuff from the fruit-laden plum trees that dotted the garden of the house I grew up in, but always assumed it was an overly technical business requiring boorish implements of the sugar thermometer and strainer variety.

It wasn’t until I read the Preserves chapter in Unna’s amazing book My Garden Kitchen that it clicked how darn simple jam-making is: 3 ingredients, 3 steps, many delicious. Armed with blackberries, sugar, and half a dozen jars picked up from my local homewares shop, I jumped into the kitchen recently for my first jam-making endeavour (whipping up a small batch of almond and coconut flat breads to accompany it in the process). To the amazement of everyone, no body parts were burned in the making of this jam.

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To get started, pop a couple of teaspoons in the freezer (this will make more sense later), then place a kilogram of blackberries and a kilogram of sugar into a large pot and stir until the sugar dissolves completely. Add a knob of butter and bring to a rapid boil, then leave on the boil for 4 minutes.

The internet is jam-packed (sorry) with tips on how to test whether your jam is set, but Unna likes the fuss-free ‘wrinkle test’, so that’s what I rolled with too. Grab a teaspoon from the freezer and dip it into the jam, then push your finder through it – if it wrinkles it’s ready, if it doesn’t pop it back on the heat for a few more minutes. Once it’s thick and gloopy, take off the heat and pour into jars, then pop into the fridge once cool.

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3 thoughts on “That’s My Jam (A Blackberry Jam Recipe)”

  1. Pingback: New To The Cookbook Shelf | the gingham

  2. Pingback: When Life Gives You Limes | the gingham

  3. Pingback: Nigella’s Fig & Olive Chutney | the gingham

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