Gluten-Free Blackberry Jam
As we move towards the end of summer now is the time to harvest and store for the winter months. Jam is the perfect way to preserve fruits and is so easy. You can add it to many desserts, crumble being a firm favorite, make sandwiches, or eat it straight from the jar, guilty!
Equipment
- 1 Colander (To wash your fruit)
- 1 Mixing Bowl
- 1 Measuring Jug or funnel (This helps to pour the hot jam into the jars)
- 4 400g Jars
- 1 Citrus squeezer
- 1 Large saucepan
- 2 Saucers (To show when the jam is ready to set)
Ingredients
- 1 lb Blackberries
- 1 lb Preserving sugar
- 1/2 Fresh lemon juice
Instructions
- First wash your fruit and pat dry or drain in a colander.
- Next measure out your fruit and sugar. They should be the same amount. This recipe is a pound fruit to a pound of preserving sugar.
- Next, add the sugar and fruit to the large saucepan and mix them together so the sugar starts to dissolve, add the lemon juice and stir well.
- Start to cook the blackberries on low heat until all of the sugar is dissolved then bring to the boil and simmer for 15 minutes.
- Put two saucers into the freezer.
- Spoon a little of the jam onto the chilled saucer. Once it has cooled push it with your finger. If it wrinkles a little, it is ready and has reached its setting point. If it is too runny keep boiling a checking as above every 3-4 minutes.
- Next, fill your sterillsed jars with the jam, I use a funnel or a small measuring jug to fill the jars as the jam is very hot so be careful. Label and keep in a dark place for up to 6 months. Once opened keep in the fridge and use within 3 months.
Nutrition
Calories: 489kcalCarbohydrates: 120gProtein: 2gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 202mgFiber: 6gSugar: 114gVitamin A: 246IUVitamin C: 31mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!