Blackberry Jam

I was fortunate to have a friend calling in to a berry farm this month, and she picked me up 5 kgs of blackberries.
Blackberries are much larger, firmer and more robust than raspberries although closely related. They are high in antioxidents, Vitamin C, Vitamin K, dietry fibre, folic acid and manganese.

Thanks to the Fraser Group CWA ladies who road tested the first batch of jam yesterday. I will adjust the recipe based on your suggestions, and decrease the sugar levels slightly. So now I can offer Blackberry Jam to my Bill of Fair.

Blackberry Jam (original)

1 kg blackberries washed 1 kg sugar

3 tablespoons lemon juice

In a wide, non reactive pot bring blackberries and lemon juice to the boil and cook for 5-10 minutes until the berries are broken down to your liking. Meanwhile, warm sugar in lowest possible temp in the oven. Add warmed sugar and stir until dissolved. Boil rapidly for 5 minutes until setting stage is reached (105 degrees C on confectionary thermometer). Allow to sit off the heat for a few minutes, then bottle in hot sterilised jars. (makes approcimately 1 litre)

perfect with scones (or Val Smith's gluten free sponge!)