A simple process with a personal twist, fill your home with notes of September with this family favourite
Anna’s step-dad, Les, has been perfecting his allotment blackberry jam recipe for years. Simple and tasty, with a secret twist, it’s the perfect way to celebrate the aroma of autumn.
“Blackberry recipes are pretty simple actually. I'd suggest less sugar than most recipes you see. My secret ingredient is a dash (to taste!) of Calvados apple brandy prior to sticking in the jars. So, here we go…”
- 1000g Blackberries is about right
- 650g sugar (granulated is fine)
- The juice of half a lemon
- Calvados, or any apple brandy
Stick it all in a preserving pan on a low heat to dissolve the sugar
Then bring to the boil and simmer for five to 10 minutes
Test for gel point with a spoonful on a cold saucer. If it wrinkles it's ready. If not wrinkled carry on simmering until it does
- Stir in a dash of apple brandy to taste.
Fill into sterilised jars.......
A note from Loriest & Co: enjoy allotment blackberry jam on hot homemade bread, over organic yoghurt or in a simple frangipane tart.