Blackberry Jam Food

BLACKBERRY JAM

Steps:

• 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.
• 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).
• Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
• Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

APPLE & BLACKBERRY JAM

Steps:

• Put two small plates in the freezer ready to test the set of the jam. Put the apples in a heavy pan or preserving pan with the lemon juice and 250ml water. Bring up to the boil, then simmer for 5-8 mins until soft.
• Add the blackberries and sugar and stir to combine. Stir over a low heat until the sugar his dissolved, then turn the heat up to medium and simmer for 30-35 mins until the jam is at setting stage.
• To test the jam, take one of the plates out of the freezer and place a little bit of jam on it, if it sets and when you run your finger over it and it wrinkles, it means it's ready.
• Using a funnel, transfer the jam to a sterilised jar. Make sure you seal the lids once it's cold. Will keep in the fridge for six months in a sealed, sterilised jar.

SPICED BLACKBERRY JAM

Steps:

• Combine the berries and lemon juice in a heavy 4-qt saucepan. Bring to a boil over medium-high heat, stirring often.
• Stir in the sugar, lemon zest, and cinnamon, and allow the mixture to boil to dissolve the sugar.
• Reduce the heat to medium. Boil gently for about 15 minutes, stirring often, until the temperature on a candy thermometer reaches 220F (substract 2F degrees for each 1,000 feet above sea level).
• Remove pot from the heat. With a long-handled spoon, stir the jam and skim off any foam that rises to the top.
• Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal the lid according to the manufacturer's instructions.
• Cool the jars upright on a wire rack. Store in the refrigerator for up to 1 month.
• For longer storage, process the jars in a boiling-water bath for 5 minutes after sealing. Add an additional minute of processing time for each 1,000 feet above sea level.
• Cool on a rack and label. Store the jars in a cool, dry, dark place.

SMALL BATCH BLACKBERRY JAM

Steps:

• In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
• Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.