Low-sugar blackberry jam
Blackberries are naturally high in pectin so there is no need to use special sugar or added pectin to make jam from them. In a standard jam recipe equal amount of sugar and berries are used. This low-sugar blackberry jam is very easy to make and it’s really yummy – you can actually taste the fruit rather than just sweetness. I added vanilla paste at the end which substitutes the sweet aftertaste without the calories. Feel free to add more sugar if you prefer your jam very sweet – the cooking time will be reduced!
Ingredients
Method
- Put a small plate in the fridge.
- Put the blackberries and sugar in a heavy-based saucepan.
- Turn on the heat and gently simmer the jam until it reduces to a thick, sticky jam, stirring occasionally. It should take about 20-30 minutes (if you add more sugar, the cooking time will be much less).
- Drop a little jam onto the cooled plate and put it in the fridge for 30 seconds, then run your finger through it. If it forms a crinkle and is gluey it’s done. If not, cook for a couple of minutes and retest until it’s ready.
- Discard any scum with a spoon, then mix in in the vanilla paste and lemon juice.
- Spoon the jam into a small sterilised jar (about 200 ml) and seal with a lid immediately.
- Let it cool, then keep it a cool place (such as larder, pantry, cellar). After opening, keep it in the fridge.