![]() ![]() 1 tbs lemon juice to every 200 – 220g fruitįirst, wash the blackberries, discard any which are damaged or overripe, weigh them, place in a saucepan, stir in the sugar and lemon juice and leave for an hour or two.Small Batch Blackberry Jam – Ingredient Ratios Or you might like our recipe for one pot blackberry jelly! For some ideas about this, see our three methods of testing for setting points in our delicious recipe for blackberry and apple jelly. The other aspect of jam that people are sometimes wary of is that of making sure it’s set. I think of jam in terms of ratios, and this jam has the simplest ratio of them all: equal weights of fruit and sugar. That’s one main advantage of making your own home made jam – it can be just as you like it. However, if you like your jam to have a stiffer consistency, though, then you can use a jam sugar that includes added pectin. So those berries which are too tart to snack upon will be ideal for making jam – in my bowl above you can see I deliberately picked a few which were under-ripe.Īnd by using no added pectin the jam just bursts with fruit flavours. Interestingly wild blackberries have more pectin than the sweeter farmed varieties, in general the more sour the fruit the higher the pectin level. To increase pectin levels in this jam to ensure a set, I’ve added a tablespoon of lemon juice for each jar, and for me, this results in jam of the right consistency not too runny, but not spoon reboundingly jelly-like either. Without pectin, the fruit would just flow off your slice of toast, which would be no fun at all. Away from any busy road and above the level which a large dog can lift their leg to, and with suitable permissions, and you have the main ingredient for this delicious jam, which will taste all the sweeter when made from foraged and thus free, food.īlackberries on their own have a low pectin content: pectin is the carbohydrate that makes jam jammy and not runny. The best way of getting hold of blackberries is to find some bramble bushes when out on a walk. Jelly although pip free is more of a faff! As it’s not a strained jelly, yes it does have pips in it, but this means that you can come back from a fruitful walk with a tub full of blackberries, and without the need for giant sized preserving pans or other specialized equipment, whip up a quick batch that evening and fill a couple of jam jars. This jam is a great way of using a glut of blackberries. I can whip up a couple of pots’ worth this small batch jam on a spare burner while cooking supper: simmer fruit with a splash of water (this stops them catching on the bottom of the pan and burning) until soft and they have released their juice, add the lemon juice and sugar, continue simmering until all the sugar has dissolved then boil quickly until setting point is reached, and voilà, delicious jam. Fruit, a splash of water, a little lemon juice and sugar, and that’s it. We’re falling in love with the idea and practice of making small batch jams, and this is about as simple as jam gets. Plain blackberry jam has a purity of flavour that can’t be beaten, and it doesn’t have the hassle factor of a jelly. Small Batch Blackberry Jam – Ingredient Ratios.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |