About this recipe: OK so I've been looking for a recipe for a simple jam, blackberry glut going on here, well, popped out Sunday afternoon for 2 hours came back with 4kg of juicy ripe loveliness! To say I've researched would be an understatement (trawled all the foodie sites including here and all my recipe books, to little avail). Found many lovely sounding recipes so decided to take the plunge, picked up pears on sale and rhubarb so forgot the cooking apples, but hey ho. Necessity is the father of invention or something along those lines!
I had no usual way of sterilizing jars, so had used hot soapy water to re-wash the jars and lids and very hot water to rinse all washing water off, then put them on a tray in the oven for 15 minutes at 150 C / Gas 2 to finish drying. I let my jars cool very slightly so I was able to handle them with an oven pad while filling and putting lids on. I found that the smaller square/hexagonal jars are easier to make sure the lids are secure as the round ones were 'less' cooperative. The taste - WOW was what my son said, LUSH! And that was when it was time to clean the pan, hope it sets okay too!
I've made 2 batches of this jam. The first one has not set very well even though I used almost 250 ml of pectin so I used 300ml on the second batch and it is sooooo good. Thanks Lynne. - 26 Aug 2014
would use 250ml pectin with these quantities as it's a 'soft' set but I'm learning :-) - 08 Oct 2013