Blackberry Jam 

2kg of frozen blackberries [no need to defrost]
6 tablespoons of lemon juice
300ml of water [can add a little more, for example, 100ml if the mixture is looking too thick]
Could use up to 1.2 kgs sugar [depends on volume of mixture- use 250gms sugar to 250ml of mixture]

•    Put two small places or saucers in the freezer.  Put the frozen berries in a large pan with the water  and lemon juice
•    Bring to the boil and gently simmer for about 15-30 minutes or until the fruit has softened.
•    Measure the fruit mixture and add 250gms sugar for every 250ml of mixture.
•    Add the sugar and stir over a low heat for 5 minutes till all dissolved.  Return to the boil and boil vigorously, stirring to ensure it is not sticking on the base of the pan.
•    Remove any scum that has formed after the first 5 minutes with a large spoon.
•    When the jam falls from the tilted wooden/melamine spoon [metal spoons retain heat] in a sheet/ large mass, without dripping, start testing for setting point.
•    If set, turn off heat, remove any remaining scum from the surface.
•    Spoon immediately into clean warm jars and seal with lid if a pulpy jam.  Otherwise let the mixture stand for a couple of minutes to allow the fruit to settle evenly [See separate Jam notes].
•    Leave jars to stand, cool and set without moving.

Makes between 2-3 litres

Blackberry Jam – Another Success!

Two Abundance volunteers – Sarah and Elizabeth had a very successful session on Saturday 9th September – 16 jars of blackberry jam plus a taster jar from just over 2kg of blackberries. We were worried we wouldn’t have enough blackberries this year to make any real quantity of blackberry jam but we still have around 2kg left over and another volunteer, Gill is going to try blackberry and lime jam – sounds delicious and I assume the lime will offset the sweetness, ideal if you find jam a bit sweet and cloying. 

Sarah and Elizabeth used 6 tblsp of lemon juice to ensure a set.  They also found the jam set in about 5 minutes.  Admittedly they used very little water to stop them burning when breaking down but it gave a good consistency of fruit to liquid.  They also used jam sugar [ie sugar + pectin] covering all bases to ensure a set!  Less water was used (300ml) because they cooked the blackberries from frozen which added some water.

Sugar quantities were 200grms sugar to 250ml of blackberry mixture.

damson Jam 

4lbs (1.8kg) damsons

Quarter pint (145ml) of water (you do need to add water if fruit is frozen, or partially frozen)

4lbs (1.8kg) sugar

Juice of one lemon (not in this recipe, I added this in myself)

  1. Wash and wipe the damsons.  Pick over to remove stalks
  2. Put into a pan with the water (I actually didn’t put the water in at this stage as I wanted to see how much juice the damsons generated first) and simmer gently until the fruit is soft, occasionally pressing the damsons against the sides of the pan to break open and release the stones. Alternatively de-stone the fruit prior to adding to the pan
  3. Remove the stones (I would suggest you let the damsons cool down first)
  4. It now says on the recipe to test for pectin.  I admit missing this stage out and added the juice of one lemon when I added the sugar
  5. Add the sugar, stirring until dissolved.  DO NOT BOIL. This should take around 5 minutes
  6. Bring to the boil and boil rapidly for about 10 minutes (I timed it and it was 10 minutes) until the jam sets when tested. Be careful as the fruit will bubble furiously.
  7. Remove the remainder of the stones as they rise to the surface
  8. Remove the scum with a spoon, add a knob of butter after taking the pan off the heat
  9. Leave the jam to cool for around 10 minutes, this way you avoid the fruit settling at the bottom of the jar
  10. Pot and seal into sterilised jars while still warm

Makes around 6lbs (2.7kg) of jam

first jam of the season!

Yay just made the first batch of damson jam this morning for my own consumption – testing the recipe for WEN’s jam making for the craft fair at St James Church on November 7th. The damson stones were actually OK to remove as the recipe suggested cooking the fruit first. I then strained into a large bowl when cool and removed the stones with rubber gloves on!  Any remaining stones I removed when the jam was boiling.  Anyway picture below of one of the jars, hopefully it will taste good too!  I also attach the recipe in the recipes section courtsey of

Library - 1680