Name: Low-sugar blackberry jam
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Ingredients: 2 cups fresh blackberries; 3 Tbsp muscovado sugar; 1 tsp vanilla paste; 1 tsp lemon juice

Low-sugar blackberry jam

25 Aug 2020

by Dinna

Prep Time

2 minutes

Cook Time

20 minutes

Total Time

22 minutes

Background

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

2 cups fresh blackberries
3 Tbsp muscovado sugar
1 tsp vanilla paste
1 tsp lemon juice

Instructions

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.