Blackberry jam

Making jam from the fruit is the perfect way to spread a taste of late summer year round.

Credit: Benito Martin

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

There’s something immensely satisfying about heading out into the country, armed with an old bucket and some sturdy clothing, and returning with loads of jewel-like blackberries. If I don’t eat them all fresh on the way home, I make jam with them. I like to spread the jam thickly on scones from the oven.

Ingredients

• 1 kg blackberries
• 1 kg caster sugar
• 2 lemons

Makes: 4 x 375 ml jars

Instructions

Place 3 small saucers in the freezer.

Combine the blackberries and sugar in a large heavy-based saucepan. Juice both lemons and finely grate the zest of only 1 lemon and add to the pan (save the lemon for another use).

Bring the mixture to the boil over high heat, then reduce to a simmer and cook for 30 minutes. Use a metal ladle to skim any scum off as it rises.

To test if the jam has reached setting point, spoon a small amount onto one of the chilled saucers. Draw a line through the cooled jam using your finger; if the line remains, the jam is ready. If not, continue simmering the jam for another 5 minutes and test again.

Transfer the hot jam into sterilised jars and seal.

Cook’s notes

• To sterilise jars, 20 minutes before you need them, preheat the oven to 110°C and line an oven tray with baking paper. Place the jars and lids (and seals, if using) in a large stockpot, cover with plenty of water, bring to the boil and boil rapidly for 10 minutes. Drain and place the jars and lids, upturned, being careful not to touch the lips or insides of the jars and lids, on the lined tray and leave in the oven to dry completely. Keep in the oven until ready to fill.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So.

Paul West is the host of River Cottage Australia, 6pm weeknights on SBS and on SBS On Demand. For more recipes from Paul, click here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

There’s something immensely satisfying about heading out into the country, armed with an old bucket and some sturdy clothing, and returning with loads of jewel-like blackberries. If I don’t eat them all fresh on the way home, I make jam with them. I like to spread the jam thickly on scones from the oven.