River Wissey Lovell Fuller

Blackberry jam

October 2003

A suggestion for all those wonderful autumn fruits



2lb Blackberries

Juice of 1 Lemon



1. Wash fruit then cook slowly with the juice from the lemon.

2. When soft, sieve to remove pips.

3. Measure the pulp and allow 1lb sugar to each pint of pulp.

4. Reheat fruit gently then stir in sugar until dissolved.

5. Boil rapidly to a setting point.

6. Put into jars and when cool, cover and seal.


Sharon Staples

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