This has to be one of the nicest jams I’ve ever made, and so simple. It is tangy and fruity and not too sweet, I don’t like sweet jams, which is why I don’t buy commercially prepared ones!
1 500ml jug full of blackberries
1 500ml jug of strong hibiscus infusion
1/2 a 500ml jug of sugar ( preferably raw organic)
Couple of teaspoons of lemon juice.
Throw it all in the pan on a medium heat until the sugar has dissolved, and then turn up the heat to a rolling boil until it starts to thicken, about 30 minutes.
The hibiscus infusion gives it a lovely deep red colour.
I also added in a handful of black currants that I’d had left over from breakfast, so the final colour came out quite dark, but lovely.
Blackberry jam can quickly go beyond setting point, and becomes as hard as rock. You think it hasn’t reached setting point, and the minute you’re convinced it has, it’s too late. I know this from bitter experience. I once made about a dozen jars of the stuff and it was inedible. Great flavour, just couldn’t get it out of the jars!
The trick is, when it’s reduced to the point that it’s spitting out of the pan, do the frozen plate test. Leave the jam to cool on the frozen plate for about a minute and then run your finger through the splodge, if the two halves don’t join back together it’s done. If it has already formed a crinkly skin when you try to push your finger through, it may be too late 😦
The above recipe made 2 x 250ml jars, with a little bit left over for eating immediately with some warm crusty bread, nom nom!