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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!
Print Recipe
Prep Time 2 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Put a small plate in the fridge.
  2. Put the blackberries and sugar in a heavy-based saucepan. 
  3. 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).
  4. 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.
  5. Discard any scum with a spoon, then mix in in the vanilla paste and lemon juice.
  6. Spoon the jam into a small sterilised jar (about 200 ml) and seal with a lid immediately.
  7. Let it cool, then keep it a cool place (such as larder, pantry, cellar). After opening, keep it in the fridge.