This recipe appears in Marguerite Patten's Basic Basics book which I bought recently, but versions appear in other books I have read too.
900g/2lb blackberries
900g/2lb sugar plus 2tsp of cinnamon or mixed spice.
2 tble sp lemon juice
Wash fruit and drain well. Cook over a low heat until soft pulp. As it cools press fruit from time to time to extract as much juice as possible and to prevent it sticking.
Add sugar, cinnamon (or spice), and lemon juice, and stir over a low heat until sugar completely dissolved, raise heat, boil rapidly until setting point is reached, spoon in to hot jars and seal.
You can use the cinnamon or spices in blackberry and apple and other jams. Use 1tsp per pound of fruit.
Voila - have fun
I am going to make the blackberry and elderberry tomorrow - as autumnal weather forecast here for days - torrential rain
And I also want to make Spiced blackberry and apple jam - have to go to town to buy the apples first.
Haize
I'll have a go when the rain lets up long enough for me to pick the berries!
