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Blackberry Jam.

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  • 04-08-2023 7:51pm
    #1
    Planet X
    Moderators, Recreation & Hobbies Moderators Posts: 3,946 Mod ✭✭✭✭


    Do I really need the sugar with the added pectin in it?

    Never made it before but will give it a bash.


    Cheers.



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    #2
    Jim_Hodge
    Registered Users Posts: 10,537 ✭✭✭✭Jim_Hodge


    We've always used ordinary sugar with no issues at all. Blackberries are naturally high in pectin.



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    #3
    notAMember
    Registered Users Posts: 1,648 ✭✭✭notAMember


    You can also use apple skin for pectin. I usually throw the peel of some apples in during the jam process and fish out later.



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    #4
    Exiled1
    Registered Users Posts: 335 ✭✭Exiled1


    You really need almost as much sugar as blackberries by weight. Jam sugar (readily available in supermarkets) contains pectin so you can get away with a little less.

    A good idea to help setting are four half lemons, you fish them out when jam has cooled and ready to set. Finely chopped apples work very well with blackberries and bulk up your final product without much extra cost.



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    #5
    the beer revolu
    Registered Users Posts: 16,844 ✭✭✭✭the beer revolu


    Mrs beer saves lemon pips in the freezer for jelly making.



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    #6
    emmawalker
    Registered Users Posts: 9 ✭emmawalker


    no need to add pectin, the jam has a good consistency without it



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