This jam just couldn't be simpler and can be ready from forage to fork in under 30 minutes. There's no need to buy jam sugars with added pectin, a squeeze of lemon juice works a treat to set the jam! A handful of raspberries (you could also use black, red or whitecurrants) adds a lovely tart bite to this jam, but leave it out for a deliciously sweet bramble conserve.
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Here's how you do it
Wash the blackberries and blackcurrants/ raspberries (if using) then place in a saucepan with the sugar and lemon juice. Give everything a good stir with a wooden spoon to release the juices from the berries.
Begin to cook on a medium heat, stirring constantly until boiling.
Now turn the heat down and simmer for 10 minutes, stirring every now and again to prevent the jam from sticking to the bottom
After 10 minutes, remove the spoon then turn the heat up to a boil and let the jam cook for a further 5-10 minutes without stirring.
The jam is ready when it has reached 105°C. If you haven't got a temperature probe, you can test if the jam is set up dotting a blob onto a plate that' has been in the freezer. If the jam forms a skin and ripples after 10 seconds when poked, the jam is ready.
Pour into sterilised jar and seal. Enjoy runny and hot or seal and leave to cool and thicken. Enjoy spread on toast, as a filling for a Victoria sponge or in your morning porridge.