Mary Berry's Blackberry Jam: A Classic Recipe for Perfect Preserves

Mary Berry, a household name synonymous with baking and preserving, has shared countless recipes over the years. Among her most beloved are her jam recipes, and her blackberry jam is a particular standout. This article will guide you through making this delicious, classic preserve, perfect for spreading on toast, scones, or using in other desserts.

Ingredients for Mary Berry's Blackberry Jam

This recipe yields approximately 6 x 227g (8oz) jars of jam. Adjust quantities proportionally if you need more or less.

• 1kg (2lb 3oz) blackberries, ripe but firm
• 1kg (2lb 3oz) granulated sugar
• 1-2 tbsp lemon juice

Equipment You'll Need

Before you start, gather your equipment to ensure a smooth jam-making process:

• Large, heavy-bottomed preserving pan: This is crucial for even heating and preventing scorching.
• Jam thermometer: Essential for accurate jam setting.
• Sterilized jars and lids: Proper sterilization prevents mold and spoilage. Wash jars and lids thoroughly in hot, soapy water, then sterilize in a hot oven (100-120°C/212-248°F) for at least 15 minutes.
• Wooden spoon or spatula: Avoid using metal utensils as they can scratch the pan.
• Funnel: Helps to fill jars neatly.
• Small plates for the wrinkle test: This is how you determine if your jam is ready.

Step-by-Step Instructions: Making Mary Berry's Blackberry Jam

1. Preparing the Blackberries: Gently wash the blackberries and remove any leaves or stems. There's no need to painstakingly remove every tiny bit of stem; a little bit won't hurt the final product.

2. Combining Ingredients: Add the washed blackberries to your preserving pan. Add the sugar and lemon juice. Stir gently to combine.

3. Heating and Simmering: Place the pan over medium heat, stirring occasionally to dissolve the sugar. Once the sugar has dissolved, bring the mixture to a rolling boil, stirring constantly to prevent sticking.

4. Setting Point: Once boiling, maintain a rolling boil and continue stirring. Use a jam thermometer to monitor the temperature. The jam is ready when it reaches the setting point – usually 104-105°C (219-221°F). Alternatively, use the wrinkle test: place a small spoonful of jam onto a chilled plate. After a minute or two, push the jam with your finger. If it wrinkles, it's ready.

5. Potting the Jam: Carefully ladle the hot jam into your sterilized jars, leaving a small space at the top. Wipe the rims of the jars clean, then seal with the sterilized lids.

6. Cooling and Storing: Invert the jars for a few minutes to create a seal. Then turn them upright and leave to cool completely. You'll hear a satisfying "pop" as the jars seal properly. Store in a cool, dark place.

Tips for Perfect Blackberry Jam

• Use ripe blackberries: Overripe blackberries will result in a softer set.
• Don't overcook: Overcooking can lead to a tough, rubbery jam.
• Sterilize everything: This is crucial for long-term preservation.
• Label and date your jars: This helps you keep track of your homemade preserves.

Beyond the Recipe: Enjoying Mary Berry's Blackberry Jam

This blackberry jam is incredibly versatile. Enjoy it on:

• Toast: A classic combination!
• Scones: The perfect pairing for afternoon tea.
• Yogurt: Add a spoonful for a flavour boost.
• Cakes and desserts: Use it as a filling or topping.

This recipe delivers the quintessential taste of homemade blackberry jam, a testament to the enduring appeal of Mary Berry's recipes. Enjoy the process of making it, and savor the delicious results!