100802 ? Blackberry Jam

Inspired by a recipe from David Lebovitz. He made some lovely Apricot Jam.  I just lessened the sugar and used some wild blackberries that I found while wandering around London.

1 pound (or so) fresh blackberries (found at Regent’s Park along the canal path)
1/2 cup (125ml) water
2 cups (i think – we have no measuring cup in our rental apartment) sugar


Combine water and sugar in a sauce pan and stir over medium heat until sugar is completely dissolved.
Put a small plate in the freezer.
Add the fruit (blackberries) cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
When the jam looks thick and is looks slightly-jelled, turn off the heat and put a small amount of jam on the chilled plate. Put back in the freezer for a few minutes, then do the nudge test: If the jam mounds and wrinkles, it’s done. If not, continue to cook, then re-test the jam until it reaches that consistency.
Once done, ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use.

Storage: I find this jam will keep up to one year if refrigerated. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for techniques.