Mary Berry, a household name synonymous with baking and preserving, has perfected the art of jam-making. Her blackberry jam recipe is a testament to her expertise, yielding a rich, fruity spread with the perfect balance of sweetness and tartness. This isn't just a recipe; it's a culinary experience that transforms humble blackberries into a delicious, homemade treasure. This guide will walk you through Mary Berry's blackberry jam recipe, offering tips and tricks for achieving jam-making success.
Ingredients for Mary Berry's Blackberry Jam:
This recipe provides a delicious balance of sweetness and tartness, highlighting the natural blackberry flavour. Adjust the sugar quantity slightly depending on the sweetness of your blackberries.
- 1kg ripe blackberries
- 1kg granulated sugar
- 2 tbsp lemon juice
Equipment You'll Need:
Having the right tools makes the jam-making process significantly easier and safer.
- Large, heavy-bottomed saucepan: This prevents scorching and ensures even cooking.
- Sterilised jars and lids: Essential for preserving your jam and preventing spoilage. Sterilize these thoroughly by washing in hot, soapy water, rinsing, and then placing them in a low oven (100°C/212°F) for at least 15 minutes.
- Jam thermometer: Crucial for achieving the correct setting point of your jam.
- Wooden spoon or spatula: Gentle stirring prevents sticking and burning.
- Ladle or funnel: For transferring the hot jam into the jars.
- Clean, damp cloths: To wipe any spills or drips.
Step-by-Step Instructions:
Follow these instructions carefully to achieve Mary Berry's signature jam perfection.
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Prepare the Blackberries: Gently wash the blackberries and remove any leaves or stems. There's no need to over-wash, as you want to retain the natural bloom.
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Combine Ingredients: Add the washed blackberries, sugar, and lemon juice to the large saucepan. Gently stir to combine.
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Gentle Heating: Place the saucepan over a medium heat. Stir occasionally until the sugar dissolves completely and the blackberries begin to soften. Do not rush this stage; allowing the sugar to dissolve fully is crucial for a smooth texture.
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The Boiling Stage: Bring the mixture to a rolling boil, stirring frequently to prevent sticking. A rolling boil is characterized by a continuous bubbling that cannot be stirred down.
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Setting Point: Once at a rolling boil, continue to boil rapidly, stirring regularly. This is where your jam thermometer comes in handy. The jam should reach setting point, which is generally 104-105°C (219-221°F). This indicates that the pectin in the berries has set, ensuring a good jelly-like consistency.
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Testing for Setting Point (Alternative Method): If you don't have a thermometer, you can perform the wrinkle test. Place a small spoonful of jam onto a chilled plate. Leave it for a minute, then push the jam gently with your finger. If it wrinkles, it's ready.
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Jarring the Jam: Carefully ladle or funnel the hot jam into the sterilised jars, leaving a small gap at the top. Wipe the rims of the jars clean with a damp cloth and securely fasten the lids.
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Cooling and Storage: Allow the jars to cool completely. You'll hear a satisfying ‘pop’ sound as the lids seal. Once completely cool, check that the lids are sealed tightly. Store in a cool, dark place for up to a year.
Tips for Jam-Making Success:
- Use ripe blackberries: Ripe blackberries contain more pectin, which is essential for setting.
- Don't over-stir: Excessive stirring can break down the fruit and result in a cloudy jam.
- Cleanliness is key: Ensure all your equipment is clean to prevent spoilage.
- Proper sealing: Ensure the jars are sealed tightly to maintain quality and prevent mold growth.
Enjoy Your Homemade Mary Berry Blackberry Jam!
This delightful blackberry jam, made using Mary Berry's trusted recipe, is perfect on toast, scones, or as a delicious addition to desserts. The reward of making your own jam is unparalleled, providing a sense of accomplishment and the delicious taste of homemade goodness. Enjoy!
