and Brambling Fields…
Summer is well advanced in the Northern Hemisphere now, and with the hot summery days comes the season’s fruity harvest; I grow lots of soft fruits, as well as stone fruits and orchard fruits in my garden, but there is one fruit, even though I grow it in my garden, that I prefer to go foraging for, out in the countryside and down country lanes……it’s the humble blackberry, or bramble as we called it when I was growing up. Whether it was down the local “Brambling Fields” in Cornwall, on the North Yorkshire Moors or along the winding lanes that hugged the rugged pastures of Hampshire, I’ve been “brambling” with my mum, dad, sister and grandparents, and it was, and still is, a favourite occupation of mine.
Mum made the most amazing Blackberry Jelly with our fruity booty, as well as Pies, Tarts and Jam too……our favourite was her Apple and Blackberry Pie, which we enjoyed with clotted cream at home, or as a sweet treat that was tucked into our school lunch box. I’ve now added my own recipes to the Canon of Blackberry Recipes and favourites include Blackberry Fairy Cake Buns (Muffins), Michaelmas Dumplings (which is mum’s recipe originally) and Apple, Bramble & Pear Tray Bake. But, I’ve also created another recipe using blackberries recently, for Homemade Blackberry Jam.
Today I am featuring my recipe for Blackberry Jam, which is a piece of commissioned work I did for Great British Chefs; I write for Great British Chefs on a regular basis and also create and develop recipes for their amazing website. You can see all the recipes I have created for them via my profile page here: Karen Burns-Booth on Great British Chefs, and my latest recipe for Blackberry Jam joins many other fabulous recipes for jam on their site. Making jam doesn’t have to be hard, and you can make a batch of jam with as little as 450g (1lb) of blackberries. There are a few basic rules to be adhered to before you start – you need to sterilise your jars and make sure you have lids that fit and will make a seal, but other than that, all that is needed is a large pan, a wooden spoon, a funnel and a ladle, and you can jam in the kitchen to your heart’s content!
The link to my recipe for Blackberry Jam is shared below and within this post above and before I go, I’d like to share some tips on how to achieve a good set. Enjoy the season’s harvest, and look out for some more preserving recipes on Lavender and Lovage soon, have a great week, and GET JAMMING! Karen
Disclaimer: Commissioned work with Great British Chefs
Testing for a set:
Flake test – dip a large spoon into the pan of jam and scoop out a spoonful – hold the spoon horizontally over the pan of jam and allow the jam to drip……setting point has been reached when the jam forms a long drip, like webbed feet, and hangs without dropping from the spoon.
Cold saucer test – place two or three saucers into the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger – setting point has been reached when the jam wrinkles and sets.
Temperature test – use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F)
Make the most of beautifully plump blackberries with this stunning blackberry jam recipe by Karen Burns-Booth, including handy tips on testing the setting point of your jam. This recipe makes enough to fill two x 32000 jam jars.
More Jam Recipes: