Blackberry & Raspberry Jam

Blackberry & raspberry jam

Enjoy the warm spices of winter year-round in this delicious spiced jam made with fresh berries. It's a cinch to throw together and is perfect for spreading on warm toasted English muffins or biscuits. Follow instructions closely to ensure your jars of jam will keep well.

  • Method

    1. Preparation

      Prepare a boiling water bath canner and 3 x 450ml jars. Place lids in a small saucepan, cover with water, and bring to a gentle simmer.

    2. Jam

      Pour berries into a non-reactive pot that holds at least 4 litres. Combine sugar pectin, cinnamon, nutmeg, and cloves in a large bowl. Add sugar mixture to the berries and stir until sugar begins to dissolve. Bring berry mixture to a boil over high heat. Once the mixture begins to bubble, reduce the heat to medium-high and cook, stirring regularly. Cook until berries have broken down and the mixture looks glossy and increasingly thick. After about 15 minutes add lemon zest and juice. Cook an additional 5 to 7 minutes, until jam, is thickening on the walls of the pot and it makes a sizzling sound when you scrape your spatula across the bottom of the pot. When jam is finished cooking, remove pot from heat and ladle jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water canner for 10 minutes.

    3. Storing

      When time is up, remove jars from canner and set them on a folded kitchen towel to cool. Once jars have cooled enough to handle (at least 1 hour), check seals by removing rings and gently wiggling the lids (they should hold fast). Sealed jars can be stored on the pantry shelf for up to 1 year. Any unsealed jars should be refrigerated and used promptly.

  • Ingredients

    2 punnets Driscoll's Raspberries, mashed
    2 punnets Driscoll's Blackberries, mashed
    3 cups sugar
    3 tablespoons powdered pectin
    1 ½ teaspoons ground cinnamon
    ½ teaspoons freshly grated nutmeg
    ¼ teaspoon ground cloves
    1 lemon, zested and juiced

    • Breakfast
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