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Bottle summer with this homemade jam recipe

Two hands cupping a batch of blackberries.
A bird’s eye view of a pot of blackberries being cooked down into jam on top f a stainless steel gas stove.
Blackberry jam recipe
• 900g blackberries
• 900g caster sugar (or jam sugar, if available)
• Juice of one lemon
1. Put the blackberries and lemon juice in a large pan. Simmer on a low heat for around 15 minutes until the fruit is soft. You may need to add a little water to loosen the mixture.
2. Add the sugar and stir continually until the sugar has dissolved.
3. Raise the heat, stop stirring and bring the mixture to a rolling boil. Let the mixture cook for around 15 minutes or until it reaches a setting point of 105°c.
4. Let the mixture cool before pouring into clean glass jars. Seal, then label.
The ratios of this recipe work just as well for making raspberry jam. If you want to make strawberry jam instead, just add twice the amount of lemon juice and for plum jam you don’t need any lemon juice, but use around 150ml of water instead. Cooking times may vary.
Don’t like blackerries? Switch to raspberries, strawberries or even plums. Just adjust the amount of water and lemon juice.
A jam this tasty has got to be shared. Add some labels and turn them into edible gifts for friends and family.
Jars of blackberry jam in a crate with a few extra jars in front. All the jars have labels and baking paper over the lids.