Blackberry jam – classic

Ingredients for 1 servings:

• 1,500 g blackberries, fresh
• 500 g gelling sugar (3 : 1)
• 1 medium-sized lemon(s), freshly squeezed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

no frills – simply delicious

Rinse about 5 jars with lids thoroughly and rinse with plenty of water. Do not dry out the inside, but let them dry upside down on a clean tea towel. If you like, you can sterilize the jars and lids in the oven at 100 degrees Celsius for a good 10 minutes on a rack. While the jars and lids cool slightly in the slightly open oven, prepare the jam: Sort and wash the blackberries, then place them in a large saucepan with the sugar and mix everything well. Add the freshly squeezed lemon juice and bring to a boil, stirring constantly. When the mixture is bubbling briskly, simmer for a further 3 minutes while stirring. Now do the setting test on a saucer. To do this, pour some of the jam onto the plate and check whether it starts to set immediately. If it doesn’t, let the mixture boil a little longer. If the jam sets immediately, fill the jars and seal them tightly. Allow the jars to cool and store in a cool, dry place. Don’t carry freshly made jam by the lids! Sterile jars and a suitable storage location ensure a shelf life of 1-3 years. An opened jar should be kept in the refrigerator. It will keep for at least 4 weeks. Note: Blackberries have small seeds. If these bother you, you’ll have to mill the berries using a food mill.