Blackberry Jam
Ingredients:
1.2 kg blackberries
0.7 kg caster sugar
2 tbsp lemon juice
Method:
In a deep pan, place all of the ingredients together and mix well. Cook on a medium to high heat, stirring constantly.
Bring to a boil - you want the water to evaporate. The bubbles will start getting bigger. With a food thermometer, measure the temperature of the mixture. Once it reaches 104C, the jam is ready to pot.
Note: to sterilise the pots, wash them in soapy water, with the lids and then place in the oven at 100C for 30 mins (standing the pots up).
I have my favourite set of bushes on Hampstead Heath.
About 1kg of fruit in each Tupperware - deceiving isn’t?!
The fruit will eventually dissolve - trust the process.