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Simply spread on white bread or add a spoonful on your morning oats, this blackberry jam really takes your favourite meals on another level.
Toast the cinnamon in a medium heavy-based saucepan over low heat for 30 seconds, or until fragrant.
Add the blackberries, lemon juice and orange zest. Increase the heat to low-medium and simmer for 5 minutes, or until blackberries have softened and juice is released. Add the rice malt syrup and stir to combine. Increase the heat to medium and boil, stirring occasionally towards the end to prevent sticking and burning, for 20–25 minutes, until jam reaches setting point. *To test for setting point, place 1 teaspoon of jam onto a small chilled plate. Place in the freezer for 30 seconds, or until cool. Jam is ready if it has formed a skin that wrinkles slightly when gently pushed. If jam is still too runny return to the heat and simmer for a few more minutes before retesting. Discard cinnamon stick. Transfer hot jam, into a warm sterilised glass jam jar*, filling right to the top. Cover with a lid and invert to make a seal. Leave to cool. Store in the refrigerator for up to 1 month.
To sterilise jam jar – wash jar and lid in hot soapy water or in a dishwasher. Rinse well. Place on a baking tray and into a preheated oven at 120°C for 20 minutes, or until completely dry. Keep warm in the oven until ready to use. When making jam use the freshest berries possible. The fresher the berry the higher the pectin level, which helps the jam to set.
1 cinnamon stick
4 punnets (500g) Driscoll's blackberries
2 tablespoons freshly squeezed lemon juice
3 strips orange zest
1 cup (250ml) rice malt syrup