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Any blackberry jam makers out there at the mo?


am having a go at blackberry jam for the village show in a couple of weeks. I've simmered and then boiled, but it just won't set. I added lemon juice and followed the recipe to the word  (Thane Prince book). Does anyone have any tricks to make it set? Would gelatine help?? Or an apple for more pectin?

thanks! at the moment and I'm. Looking into a massive pan of hot liquid!



  • LoganLogan Posts: 2,532
    Tootles you have to put in lemon juice at the beginning, not simmer boil for 20mins test it, I always put 2 saucers in freezer then use them, put a bit on the saucer put it back in the freezer fo 5mins take the rest off the boil while waiting. Get the saucer out the freezer push it up with your finger if it rinkles up it's OK if not put the rest on the boil for another 5mins, if it doesn't set after that try another 5mins but if it doesn't then it won't. Instead of calling it jam say it's a pie fillingimage
  • Nanny BeachNanny Beach Posts: 8,586

    Tootles simmer, then boil, keep testing every 20 minutes, I use lemon juice, often you think it wont set, then try the old bit on a saucer from the freezer trick, it usually sets eventually.

  • Steve 309Steve 309 Posts: 2,753

    Blackberries (like raspberries and strawberries) are low in pectin and need extra to set.  That's why they're usually combined with apples to make B & A jam.   At this stage, however, it's too late to add them, so I'd just boil and boil to get rid of more water.  Unfortunately you'll lose flavour (and any remaining vitamin C) but it shoud set eventually.  Test as Logan says.

    If you want to make jam from just blackberries, I'd add a load of apple seeds and skin (which contain a lot of pectin) in a net bag while you're boiling it.

    I picked 4lb of blackberries yesterday and they're in the freezer waiting for the apples.

  • Nanny BeachNanny Beach Posts: 8,586

    Hey jo47, what is this MALE lemon curd then?

  • pansyfacepansyface Posts: 22,287

    Jo! I am shocked.imageimage

    But if you add apples then it will be blackberry and apple. Is that allowed? How long do you have? Can you go and buy some pectin in the shops? 

    I think if you boil it too long it will become bitter.


    Apophthegm -  a big word for a small thought.
    If you live in Derbyshire, as I do.
  • TootlesTootles Posts: 1,469

    Thanks so much for the responses. 

    I've separated into four pans. Added a sheet of galatine to one, a couple of apples to another, more lemon juice to one....corn flour to the last one (my other half got involved!). 

    The gelatine one and the apple one worked on the wrinkle test so have put in jars. The other two...the lemon one is really runny and the corn flour one looks, erm, interesting!! 

    The shows is on 5th September so I think I'll pick some more next weekend and try again!

    Jo47 - that is so funny! 

    Now on to mint jelly! It can't be worse than my jam efforts! 

    I'm entering 14 categories! Eeeek - got to practice carrot cake, chic chip shortbread and Victoria sponge yet! 

    I think I'm going to end up being the comedy entry but never mind!!

  • LoganLogan Posts: 2,532
    Tootles next time pick some under ripe ones that will helpimage
  • TootlesTootles Posts: 1,469

    Thanks Logan. Shall do. 

    Do it Jo47! I'm relatively new to the village (4 years) so don't stand much of a chance if the last few years are anything to go by!  One entrant actually put 'born and bred' on his entries last year!  Getting my excuses in early!!!

  • TootlesTootles Posts: 1,469

    Oh yes!! I'm going to give it a go! In for a penny hey?!



  • TootlesTootles Posts: 1,469

    hee hee!

    right, disaster number two completed. I'm starting to dislike Thane Prince a bit now! Mint jelly. All of the mint keeps floating to the top of the jars! What on earth have I done wrong this time?! 



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