Blackberry Preserve

    Blackberry Preserve


    20 people made this

    This a chunky blackberry jam that requires no pectin. Store in the refrigerator. Goes great on toast, in cakes and with crumpets.

    Serves: 40 

    • 1kg blackberries
    • 1kg caster sugar
    • 2 tablespoons lemon juice
    • 1 pinch salt, to taste

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large saucepan combine the blackberries, sugar, lemon juice and salt. Bring to a rolling boil and cook stirring frequently for 15 to 20 minutes or until the temperature of the mixture has reached 105 degrees C.
    2. Transfer the mixture to hot sterile jars leaving 1cm headspace then seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

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