Bramble jam 2

Up early to finish the jam. I let the fruit drip overnight but still couldn’t resist squeezing the muslin to extract the last remaining juice from the fruit.

Here is the dripped juice, waiting to go into the preserving pan with the sugar and a blackberry liqueur someone bought us as a present following a visit to France ( see below) .
This is step 6 of the recipe, which I will repeat from yesterdays post. I had already put the washed jars into the oven to sterilise (Step 5)

6. Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.


The jam is simmering away, scenting the house with blackberries. I’m using my sugar thermometer and waiting until the temperature touches 110 degrees, but it looks ready a bit before that. I simmered it for about 20 minutes all together. Glad I had the big pan-the jam really rises high if the gas is turned up high.

Sterilised jars all ready, sitting on kitchen paper. I made a bit of a sticky mess last time, so this is the easy clean option. I used the metal trivet to put the jam pan on and after I poured some jam from the pan into a Pyrex jug, I used the jug to pour the jam into the jars. Its easier. See-not much sticky mess.

I put Clingfilm (plastic food wrap) over the tops of the jars. I love the way it puffs up when the jam is hot and then shrinks to a tight seal as the jam cools. Any that don’t seal tightly I use first. I will reuse the screw top lids that were originally on the jars when the jam has cooled. They don’t seem to break the cling film seal when you screw them on and protect those seals from possible damage in the cupboard. You can make fancy tops and labels. I might.
I got 5 pound jars of finished Bramble jelly from the ingredients I used.

The smell was so good, I just had to scrape the bottom of the cooking pan and make some wholemeal toast with good English butter. Delicious.

And imagine it with scones and Cornish clotted cream…Mmmmmmm. Have a good day. Let me know if anyone tries it.

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5 thoughts on “Bramble jam 2

  1. Just got back from work and couldn’t resist looking in to see if you had got around to posting your finished product, I never expected to see it on toast already! it looks like it has set really well. I think after all your hard work and effort, some fancy tops would really set it off, my sister-in-law cuts circles with pinking shears from pretty scraps of material, it just gives it that final professional finish, although if it looks too good you won’t want to open it!

  2. I love your way to use regular old jars with the cling film…I had never heard of that.
    I have all the ingredients necessary to start except the sugar thermometer. I was thinking I would go buy one because I want to be sure to get this right!
    Your toast looks lovely…mmmmmm…thanks again for the inspiring tutorial.

  3. Mmmmmmm….. the smell of berries cooking for making jam and jelly is one of my favorite scents. When we lived in Louisiana there were dewberries growing wild and I picked many bowls full to make jelly. I haven’t made jelly in quite awhile, though… not too many dewberries in the desert! Your’s looks absolutely luscious!

  4. Postscript…I did try it, Judith, and it worked just fine, even without the thermometer.
    Squeezing the pulp in the morning was pretty fun, too….

  5. I’m glad it worked so well-I made mine without a thermometer last time too-good fun trying little samples on a saucer for a set. Hope you enjoy it.

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