Cook Time 10 minutes plus macerating and cooling time
1kg fresh blackberries
1kg caster sugar
Juice ½ lemon
Place the blackberries, sugar and lemon into a large pot and stir to combine. Let stand for two hours to macerate.
Turn the heat on to high heat and bring it to a boil. Cook for 7-8 minutes stirring regularly.
To test if the jam is at the setting point, place a dollop onto a plate that has been chilling in the freezer. Return to the freezer for a few minutes and then remove. If it is gel-like and wrinkly to the touch it is ready. For more accuracy use a sugar thermometer. The perfect temperature is 105°C.
Fill sterilised jars with hot jam and place the lid on tightly. Clean jars if there are any sticky drips. Cool jars upside down. Can be served once cool but even better opened a month later.
My favourite way to serve this berry jam is with fresh croissants.