How to make blackberry jam

Freshly picked blackberries, jam sugar and lemons: that's all need to make a delicious batch of blackberry jam. Just the thing for spreading across a homemade scone or slice of just-baked bread.

Blackberries are low in pectin, which means you'll need to use jam sugar, which has the naturally-occurring setting agent already added. You can buy jam sugar from practically any supermarket. Alternatively, you can add in fruits that are naturally high in pectin such as lemons, limes, pears, apples, plums and gooseberries.

I added lemon to my jam to further help it set and because it adds a lovely fresh and citrusy flavour.

Jam is one of those things I'll only eat now-and-again because of its high sugar content. As much as I try to eat cleanly throughout the week, I do believe there's nothing wrong with something a little naughty once in a while. Life's far too short to deny yourself everything all the the while.

If you'd like to use your jam in a healthier way, try spreading on wholemeal toasted bread or dollop a small spoonful into natural yogurt: a perfect weekend breakfast treat.

This recipe makes 2 medium sized jars of jam. Keep one for you, label and wrap the other and give it as a gift to friends or family.

Ingredients

470g blackberries

470g jam sugar (sugar with added pectin)

Zest and juice from 2 lemons

Method

1 - Wash the blackberries.

2 - Place in a saucepan and heat over a low-mid temperature setting for 10 minutes. Gently squash down the berries with a potato masher leaving a few bigger chunks so it's not a complete pulp.

3 - Add the sugar, zest and juice from the lemon and stir for 10 minutes so that all the sugar dissolves completely.

4 - Boil the mixture for 7 minutes, stirring occasionally.

5 - Remove from the heat and skim off any skin on the surface of the jam. Leave for 5 minutes for the fruit to settle.

6 - Use a spout to pour the jam into sterilised jam jars. Cover with wax discs and lids. Wait to cool completely before eating.

*It's important to only use sterilised jam jars to avoid your jam spoiling. Wash the jars in hot and soapy water before putting in the oven for 15 minutes to dry them completely.

Enjoy!