Blackberry jam & syrup
Ever since I was a little girl, our family has enjoyed homemade Blackberry Jam. Making this again after many years conjured up wonderful memories.
I like jam on toast with butter with a cup of warm tea in chilly mornings or milk in sunny afternoons. When I finally spread it on my bun with sesame, was divine! It tasted like blackberries. Bright, fresh, summary, and just sweet enough.
And the syrup! oh… it’s so good I had to stop myself from eating it by the spoonful after it was made. Lucky for me, I canned a pint of it, so sometime in mid february when I would kill for a berry, I can pretend it’s summer again while i have blackberry syrup over my pancakes.
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- 4 kg blackberries
- 3 kg sugar
- Prepare jars and lids
- Lightly rinse the berries and put into a large pot. Add the sugar and bring to a boil. Reduce to medium low and keep it bubbling lightly until the liquid cooks down to the thickness you want. I cooked mine for 2 hours, stirring occasionally.
- Once fruit is very soft, run through a food mill or press through a fine sieve, using a large spoon or spatula for syrup.
- Put in jars the remaining solid composition.
- Store in a cool, dark place.
I obtained 500 ml syrup and 10 jars with jam by different dimensions.