Wild Blackberry Jam
It’s the season for blackberries !
And what’s best than wild ones…
We had the chance to harvest some on the long walks we did during our vacation in the South West of France…how cool it is to use some fruits you’ve just picked to make some jam!
I’ve become an expert in blackberries. Every single blackberry bush has been checked for its black pearls and no thorn was big enough to frighten us…so we came back, happy but covered with scars; No worries, the harvest was amazing !
My jam is really simple: fruits, a little bit of cane sugar (no need to add too much sugar otherwise jams taste really bad) and some lemon juice to add a zingy twist to the berry mix.
No need to have a specific jam cooking pot, a large pan will do just fine for a great result.
Happy Summer !
- 500g blackberries, cleaned and washed
- 1 cup 1/2 organic cane sugar
- the juice of one organic lemon
- 1/4 cup water (more if needed)
- Place the fruits in the pan with sugar, water and lemon juice
- Start by cooking the fruits on high heat for approx. 10 minutes and then lower the heat and leave to simmer till the fruits turn into a puree
- If needed, add some water so the jam does not burn
- When the fruits look mushy, remove from the fire and pour the jam into a jar before closing the lid immediately
- Put the jar upside down and let it cool down to sterilize it. To sterilize your jar, you can use other techniques but this one is pretty efficient if you plan to eat the jam in the near future. For very long term conservation, follow strict rules for sterilizing your jam jars – check my other jam recipes in the ‘side dish’ section