Blackberry Jam Recipe
You can’t have an abundance of blackberries from your successful blackberry picking trip without making some blackberry jam! Naively, having always enjoyed shop bought blackberry jam, I had no idea that (1) it was so easy to make jam and (2) how much sugar actually goes into one single jam jar! So, I set out to make a ‘healthier’ version of jam, by adding lemon, honey and brown sugar instead of processed white sugar.
Adding lemon juice isn’t just for flavour, there is a real science to making jam. You can find a great explanation over at thekitchn.com as to why lemon juice should be added when making jam, but essentially it’s all about the pH levels of the jam itself. When you cut the fruit and heat it with some sugar you the fruit releases pectin, which can’t form together to set the texture of actual jam (so it will end up being runny). Lemon juice lowers the pH levels and neutralises the pectin, in turn, setting the jam to the desired consistency. Lemon also prevents the growth of bacteria, which allows the jam to be sealed in regular boiled water in as little as ten minutes.
Turn the whole jam making process into a fun activity for the kids and after sterilising the jars, invite them to decorate their own jam jars as well.
[yumprint-recipe id=’5′]So what are your favourite healthy jam recipes? Please share in the comments below.
Read my main post on ‘How to make the most of blackberry season’ here
Check out my ‘Blackberry Pie Recipe’ here
Don’t have an ice cream maker? No worries! Check out my ‘Blackberry, Strawberry and Dark Chocolate Chip Food Processor Ice Cream Recipe’ that tastes just like ice cream!
And these delicious ‘Almond and Blackberry Biscuit Squares’ will go down a treat with a nice hot cup of something.
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