I recently made Donal Skeehan’s Blackberry Jam, and it turned out absolutely delicious. I found the recipe on his website, where he shares plenty of fabulous recipes, including mouthwatering scones that pair perfectly with the jam for an ideal weekend breakfast. Just add fresh coffee, and you’re set for the day.This year’s blackberry harvest is abundant, after the great summer, making it the perfect time to stock up and enjoy jars of jam well into autumn. Peak picking season runs from August through early September, when the berries are fully ripe, plump, and glossy black. They should come away from the stem with a gentle twist, if you have to tug, they’re not quite ready. For the freshest, juiciest fruit, pick them on a cool, sunny morning, as blackberries won’t ripen further once picked. It’s a great experience picking blackberries, whether you are solo with friends or with your children. This was only my second attempt at making jam. My first batch (using a different recipe) turned out runny, but Donal Skeehan’s method is foolproof and delivers perfect results every time.
1kg of sugar
1kg of blackberries
Juice and zest of one lemon
Method
1. Place 1kg of sugar, 1kg of blackberries and juice and zest of one lemon in a large pot.
2. Bring the mixture to the boil, stirring until all the sugar dissolves. Cook the jam for approximately 15 minutes or until it reaches 105˚C on a sugar thermometer.
3. Remove from the heat and carefully transfer to sterilised jars, cover each with a disc of wax paper and seal tightly with a lid.
Kept in a cool dark place the jam should keep like this for up to 12 months.
