Ingredients

1 kg (2 ¼ lb)  blackberries washed

Juice of ½ a lemon

1 kg (2 ¼ lb) sugar with pectin

A knob of butter

Method

Put the blackberries in a preserving pan (or very large saucepan) with the lemon juice and 100ml (4 fl oz) water. Simmer very gently for about 30 minutes or until the blackberries are very soft and the contents of the pan are well reduced.

Remove the pan from the heat,  add the sugar and stir until dissolved, then add the butter, bring to the boil and boil rapidly for 4 minutes or until setting point is reached.

Remove any scum with a slotted spoon, then pot and cover in the usual way.

If you have saved your  used jam or pickle jars OK, if not ask around you may find people who have saved more pots than they need or you can buy new from the local hardware shop.

Wash and warm your jars ready. Setting point  - a simple method is to have  a small plate to hand , remove the pan from the heat, then drop a small amount from a teaspoon on the plate, cool for a short while in the fridge then push your finger across the droplet and if it wrinkles then it is at setting point. Otherwise continue to boil for a few moments more. Pot covers can also be found at local hardware shops which have instructions if this is your first time making jam. Lots of useful information online about preserve making.

28 good uses for jam -   https://delishably.com/sauces-preserves/Some-Good-Uses-For-Jam-Besides-Spreading-It-On-Bread

  Enjoy your delicious BlackBerry Jam!