Autumn is all about an abudance. Of colour, of foliage and of extremely delicious hedgerow fruit. Indeed, most of us can remember picking and eating Blackberries straight from the bush as children when early Autumn came around. For a little hit of nostalgia we love this Blackberry Jam recipe from BBC Good Food that's sure to bring those lovely childhood memories flooding back.
What You'll Need
1.5kg jam sugar (with added pectin)
Juice and pips of 1 lemon
Finger-tip size knob of butter (optional)
What You'll Need to Do
1. The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
2. Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).