400g Preserving Sugar
1 Lemon Zest and Juice
- Wash the blackberries allowing any dry parts from the bush to float to the surface and wash away.
- Place the lemon zest and juice in a preserving pan with the blackberries and mush them together over a low heat with a wooden spoon. This will release the juices.
- Boil for 7mins or until the jam reaches 105ºC.
- Rest off the heat for 5mins.
- Then pour into sterilised jars.