Blackberry Jam

I have been picking blackberries this bank holiday weekend and as well as tasting great and being incredibly versatile in a wide range of recipes, there are many health benefits of this super berry.

Health Benefits of Blackberries:

• High in antioxidants and anti-cancer properties

• Improves neuronal function including memory

• Keeps the heart healthy

• Boosts immunity

• Helps digestion

• Aids weight loss – high in fibre and low in sugar

• Healthy bones – contains magnesium, calcium, phosphorus

• Good for blood cells – repairs lining and helps clotting

• Improves vision

• Glowing skin – vitamin C, E

• Pregnancy – includes folate helping growth of cells and tissues

The end of August/beginning of September is the perfect time to pick fresh juicy deep purple blackberries. They are delicious eaten on their own but can also be added to a variety of recipes such as crumbles, cakes, biscuits, fruit salads, pies, delicious with ice cream and many desserts.

I have been collecting blackberries each year in the fields behind my home for quite a few years now. I love spending a few hours in the sunshine collecting them in boxes and thinking of all the things I can use them for when I get home. There is something incredibly satisfying about making something delicious and beautiful from picking each one individually off the bush, planning the recipe and preparing the finish product to share with friends and family.

My blackberry jam has come quite famous with my friends and family now. I make lots of batches at this time of year and share with friends and will often take a rucksack packed full of decorated jars when I go back to visit family in Yorkshire.

Why not give my recipe a try….

Blackberry Jam Recipe

Ingredients:

1kg blackberries
Juice and zest of 2 lemons
700g granulated sugar
300g jam sugar (include added pectin to help the jam set)

Method:

Put the blackberries, lemon zest and juice into a saucepan with 50ml of water. Cook over a low heat until the berries get soft and release juice.
Press the berries with a potato masher but not to a pulp
Add the sugar and stir until dissolved
Increase the heat and boil for about 10mins until the mixture is at setting point (105 degrees C)
Remove from the heat, skim off any skum and leave for about 10 mins
Stir the jam and then pour into sterilised jars

To sterilise the jars:

Place the jars in a 140 degree C oven for 10 minutes.
Place the lids of the jars in boiling water
You can decorate the cooled, jam filled jars with pretty paper/fabric tops, add you personal labels and tags. They make great presents.
If you make a large batch, it also freezes well in the jars.