Chutney's, Jellies and Jams from 2012

Chutney’s, Jellies and Jams from 2012

In late September I did a little foraging with Bella, sadly nowhere near as much as I’d hoped to do, but at least this year we got many more blackberry’s, and there is always next year!

The towering mountain of food in the image to the right is the massive bounty that Bella and I have reaped this year, erm, which is some jelly, some jam and some chutney.

OK so not too impressive but still lots of fun! Over the next few posts I shall publish what we did and the recipes we used this year, starting today with a very easy Blackberry Jam recipe.

Last year our friends Emma, Stuart, George and James Kinrade gave me the River Cottage preserves handbook, and using that and the recipe I found here I came up with this easy Blackberry Jam recipe.

Ingredients

  • 1 pint container of blackberries
  • 2 cups of Jam Sugar (sugar with added pectin)
Preparation
All the Blackberries we gathered this year were put into the freezer, I set them to thaw the evening before and by the morning they were thawed, and quite squidgy! This was OK though as we had to mash them (see photo gallery below).
Bella mashed them directly (but not too much, we were still able to tell that they had once been blackberries) in the slow cooker (I have a Crock Pot), then she added the sugar. We covered with the lid and left for 1.5 hours, stirring occasionally.
Then we turned the heat up for 1 hour (approx), I expected this to take 2.5 hours but after 1 hour the jam started to wrinkle in the pot.
I wanted the jam to last, and I don’t know how hot the crock pot really gets, so I took the jam out of the slow cooker and put it on the hob for 10 minutes to get it nice and hot, then I¬†transferred¬†it to a sterilised jar (the ones I use are old Lidl jam jars from my parents, which even have the clicky lids that let you know if the jam is off or if air is getting in).
That’s it, very easy Blackberry Jam from (mostly) a slow cooker!