Friday, 11 May 2012

Spiced Blackberry Jam



  • 2kg (5lb) blackberries
  • 1 lemon
  • 1/2 cup water
  • 8cm (3 inch) cinnamon stick
  • 2kg (5lb) white sugar


  1. Place the blackberries in a large saucepan or preserving pan with the water and cinnamon stick and cook on low heat until they are soft.
  2. Warm white sugar in a a low oven and stir into the blackberries until dissolved.
  3. Add the lemon juice.
  4. Bring the mixture to the boil and cook rapidly until setting point is reached (about 15 minutes).
  5. Remove the cinnamon stick.
  6. Pour the jam into warm sterilised jars and seal.

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