I’m really enjoying using my new Maslin pan, I love experimenting with jams and jellies, it makes things so much easier. I wish I could say the same for the jam thermometer, I’m sticking with the trusted cold plate method for testing setting point (see recipe).
I put together the following recipe for blackberry jam using locally foraged berries, handy if you only wish to make a small batch at a time or if you’re struggling to pick enough berries before the birds get to them. Blackberries are low in pectin which can make a good set tricky to achieve, I used a mix of jam sugar (a sugar with added pectin) and granulated sugar, the juice of a lemon also helps the jam to set. This recipe makes a rustic, chunky jam (full of fruit and seeds which I like) with a good set.
Makes 3 -4 jars
350g jam sugar
200g granulated sugar
Juice of 1 small lemon
Pop a clean plate into the freezer. Wash the blackberries and pick over to remove any stalks, allow the fruit to dry. Add the blackberries to a preserving pan with 200g of sugar (granulated or jam sugar) and the lemon juice, lightly crush the berries using the back of a wooden spoon or a potato masher to release juices. Stir on a gentle heat for a couple of minutes to combine then add the remaining sugar. Stir to dissolve the sugar then simmer gently to soften the berries (approximately 8 minutes), bring to a rolling boil for 5 minutes and test for setting point by placing a small amount of jam liquid onto the cold plate, allow to cool slightly then push the liquid with your finger, if it wrinkles then setting point has been reached (if not, return pan to heat and test again).Once setting point is reached remove from heat. Pour into warm sterilised jars and cover. Store in a cool dark place.