Scrapping Tonight

I have never seen so many blackberries in my life, as I have seen surrounding the countryside here in Cambridgeshire. Now we are out twice a day with Suki, we have found our favourite bushes that have a super crop, and we are seen daily with our bags, filling them to the brim with large juice blackberries.

Now there is only so much you can do with a blackberry, or thats what I thought until i tried a few things, googled a few recipes, and was sent a few recipes.
I believe the blackberry season is coming to an end, so if your freezer or fridge is not jammed pack with these juicy black beauties , I suggest you go for a lovely country walk and pick pounds of them this weekend, because this weekend is dedicated to BLACKBERRIES



This post I am going to talk Jams. I know its an obvious one, but dont think just Blackberry Jam.
You need very little specialized equipment for jam making, but there are a few things I would recommend having in your cupboard.

A heavy bottomed saucepan
A funnel
Cooking themometre

I highly recommend shopping at Lakeland for all your preserving/jam making needs. Although I do purchase jam jars, I also recycle jars.
Some Jam Basics:

Sterilizing Jars -

To sterilize your jars, wash in warm soapy water, rinse and place into the oven at 90c for 5 minutes. Alternative pop into the diswasher. Jams will keep for months when the jars are sterilized correctly. So get jamming now for Christmas presents.

Setting point -

If you dont have a cooking themometre you will need to check if your jam will set. Pop a saucer into the freezer whilst boiling your jam. Once you are ready to check setting point pop a tea spoon of jam onto the plate and pop in fridge. Check back after a minute or so and see if the jam has set.

Quantities -

Also use the same qty of fruit to sugar, easy!

Perfect Partners -

Blackberry and Apple
Blackberry and Plum
Blackberry and Elderberry
Blackberry and Sloe

all the above are growing wild in our English countryside!!


Blackberries contain enough natural pectin which  makes for perfect jams, and no need to buy specialised sugars!



Blackberry Jam - will make 3 - 4 jars (500g)

2lbs washed blackberries
2lbs castor sugar
1/2 cup of water
rind and juice of 1 lemon

Place blackberries into a large saucepan and cook until soft.
Add the sugar, lemon juice, rind and water. Boil until you reach jam setting point (108c) The jam will have a frothy top!
Boil for a further 5 minutes.
If you like your jam fruit free, then strain using a muslin cloth.
Using your funnel add the jam to warm sterilized jars.
Let cool and decorate and label your jars.



Blackberry and Plum Jam - will make 3 - 4 jars (500g)

This recipe we use to add as a glaze to ham and an accompaniment for cold meats.

11/2lbs washed blackberries
1/2lb stoned and washed plums
1/2lbs sugar ( use 2lbs sugar if you wnat this as a sweet jam)
1/2 cup of water
Rind and juice of a lemon

as above but let jam coming to boiling point and decanter into jars. This will not be as firm as above jam. Perfect to add to the Christmas ham.

We have lots of sloes and elderberry about at the moment, and I will be picking elderberry to add to jams and sloes in October. Freeze a few pounds of blackberries now for use in October.

Over the weekend we will be looking at a savoury blackberry chutney, perfect with cheeses on Boxing Day, and the most delicious cake using blackberries; One not to be missed! FB followers may know what I am talking about!
No scrapbooking addict would not miss the opportunity to scrap some photos. I will be doing an easy step by step tutorial using a blackberry theme.

Its all gone a bit blackberry mad here!
If you have a favourite blackberry recipe do share.
You may have noticed I have added a new page to the blog "recipes". I am working on this over the weekend, and I will have all the recipes from the last 4 years linked to this page.

Thanks for stopping by
Anna x