Blackberry Jam (No Pectin)

Make sure your blackberries are ripe before adding them to the jam. Ripe berries will give off more juice than unripe ones.

Blackberries Sugar Lime Juice Water Corn Starch

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Combine

Allow the mixture to come to a boil and cook for about 10 mins. The berries will have softened, and everything will be a lovely deep red colour.

Boil 02 Get the full recipe

Mash

Add

04 Get the full recipe

Cook

Store

06 Get the full recipe

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Blackberry Jam (No Pectin)

Make sure your blackberries are ripe before adding them to the jam. Ripe berries will give off more juice than unripe ones.

Blackberries Sugar Lime Juice Water Corn Starch

INGREDIENTS

Combine

01

Combine the berries, water, sugar and lime juice in a pot over medium heat.

Allow the mixture to come to a boil and cook for about 10 mins. The berries will have softened, and everything will be a lovely deep red colour.

Mash

03

Using a fork or potato masher, mash the berries thoroughly.

Add

Whisk the corn starch with the water in a separate bowl to make a slurry. Add the corn starch slurry to the berries mixture and stir vigorously.

Cook

05

Turn up the heat to high and cook for a couple of minutes, continuing to stir (be careful of the splatters!) and allow the blackberry jam to thicken.

Store

Remove from heat and cool completely before storing in a sterilized jar.

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Peter G