Stove to Fridge Blackberry Jam

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

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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.

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  1. 1) Pick over the blackberries and remove any that look mouldy, insect ridden or past their best.
  2. 2) Wash them and dry them with a tea towel or paper towel. Spread them out on a small tray.
  3. 3) Put the tray in the oven and bake or about 30 minutes, until the berries are soft and hot.
  4. 4) Prepare a couple of clean jam pots by filling with boiling water.
  5. 5) Remove the blackberries from the oven and stir in the sugar and lemon juice.
  6. 6) Empty the water from the jars and dry with a clean tea towel.
  7. 7) Once the sugar has dissolved place the jam in the pots, seal and allow to cool before placing in the fridge
  8. 8) Enjoy on toast, scones or ice cream!