Kinneil House Blackberry Jam Recipe

We’ve got a bumper crop of blackberries in the garden this year, so we made a batch of jam today.  It’s a very simple recipe:

Equal weights of blackberries (washed) and granulating sugar
1 tablespoon of lemon juice for each 0.5kg of blackberries
50ml of water for each 0.5kg of blackberries

  1. Place the blackberries, lemon juice and water in a large pan and gently heat until the fruit collapses (usually 2-3 hours).
    Large pan of gently simmering jam
  2. When the fruit mixture is pretty smooth, place your empty jars in a cold oven and turn on to 100°C.
    Jars in the oven to warm
  3. Gradually add the sugar into the fruit mixture and stir in.
    The sugar pouring in
  4. Bring the pan to a gentle boil, stirring almost continuously.  Keep stirring until a drip will cling to the spoon: to check, lift the spoon out of the pan, turn it a couple of times and hold still.  Some of the jam will run back into the pan but when it is ready, the last drip should remain hanging beneath the spoon.  This usually takes 10-20 minutes.
  5. Remove the jars from the oven and stand on a heat-proof surface.
  6. Take the pan off the heat and use a heat-safe jug to scoop jam from the pan and pour into the jars, taking care not to touch the pan or splash the jam onto your hands.
    Filling the jars
  7. After filling all the jars, use a cloth to hold the hot jars while attaching the lids.  This should be done while the jam is still hot.
    Using a cloth to hold the jar so that the lid can be attached
  8. Leave the jars to stand for 12 hours and print some pretty labels for the sides!

We love this on wholemeal bread for breakfast, or on Scottish pancakes with a cup of tea.