Blackberry and Raspberry Jam

Wednesday, March 13, 2013













I'm one of the most indecisive people I know. So, in preparation for making my first homemade jam, I had to ask everyone I came across which flavour they thought I should make. Of course, this just made things more complicated and the decision even harder to make. The options were endless and then there were the infinite combinations..

Let's just say my homemade jam prep wasn't the walk in the countryside I thought it would be.. That's not to say it wont be for you since I've already made the flavour decision. (You can, of course always substitute with your favourite fruit).

It turned out pretty well, if I may say so myself but I did have to reassure myself I can always make the other flavours another time.


YOU WILL NEED:
600G FROZEN OR FRESH BLACKBERRIES
600G FROZEN OR FRESH RASPBERRIES
1 3/4 CUPS CASTER SUGAR

Cooking time 40 minutes.

Makes 2 jars.

Lasts 2-3 weeks.



Add all of the ingredients to a large saucepan and leave to simmer on a low heat. (It's important to be patient and leave it on a low heat because you want the sugar to dissolve not melt).

Stir every few minutes, until the sugar has dissolved.



Once the sugar has dissolved and the fruit is beginning to soften, bring the heat up and let the mixture boil.

Leave for 5-6 minutes or until the bubbles get larger and less vigorous.






Leave to cook for another 5 minutes on a lower heat and until jam starts to set.

Pour into jars and seal tightly for jam to properly set.

Enjoy!

<3 Manu