This is a simple no pectin jam recipe which results in a very soft set, so it can also be used as a sauce on puddings and ice cream. It is a great way to use small amounts of hedgerow picked fruit or to make the most of a small crop. There is no need to stand over a hot pan trying to guess the setting point, just cook the fruit, stir in the sugar and lemon juice and pot up. The sugar is to sweeten, not preserve, so feel free to reduce the amount if you would like to. The jam must be kept in the fridge and used within a couple of weeks
3 cups of blackberries
1 cup of sugar
1 tablespoon of lemon juice
You will need a small tray or dish which fits in your oven. Our aluminium trays would be perfect, and you can have a look at them here.