If you’re at all familiar with my blog, Only Crumbs Remain, I’m sure you will have noticed that I like nothing more than a spot of baking! Whether that’s rustling up a few cupcakes, a melt in your mouth pastry, a cookie or two, or even to challenge myself by baking along with the GBBO series, it often means additions like jams, curds and frostings are made to finish a bake.
Just a week or two ago I made a batch of Blackberry and Pear Cupcakes. They were a fairly simple cupcake filled with a homemade and seasonal blackberry and pear jam, and topped with a delicious mascarpone and white chocolate frosting. They were so tasty largely because of the fresh fruity taste of the jam. It seemed such a shame to leave the jam recipe scurried away in the cupcake post, it was certainly crying out for its very own printable recipe!
Of course, this blackberry and pear jam is super yummy in cupcakes, but it’s also amazing in all the other ways that we traditionally use jam: spread onto toast or in sandwiches may be with a slice of cheese, dolloped into a warm comforting bowl of creamy rice pudding and of course used in other bakes such as jam tarts, swiss rolls or a Victoria Sandwich cake. The list goes on, but of course it makes a great gift too when presented in a nice jar and perhaps finished with a pretty ribbon and tag!
With the abundance of blackberries in every hedgerow just at the moment, I must encourage you to use some of your foraged fruit in this blackberry and pear jam. You won’t regret it! And if you don’t fancy foraging for the fruit, keep your eyes open for some blackberries reduced in price at your local supermarket or even try this blackberry jam recipe with frozen fruit instead (I must admit that I’ve not tried it with frozen fruit but I can imagine it working just as well).
Although it’s incredibly convenient to be able to pop to a local shop to select a ready made jam, it also feels really good and almost virtuous to forage for your own bramble fruits and preserve them in a homemade jam. Along with a few pears, some sugar, a lemon and a couple of steralised jars (why not re-use some rather than putting them out in the recycling, though do avoid using those which have previously held tomato based sauces or spicy food as the original aroma will linger even when thoroughly washed) you will have a few jars of delicious fruity jam which costs a fraction of the price of shop bought jam.
Now many of the recipes I’ve seen for blackberry jam use equal quantities of blackberries to sugar. I’ve tied it with 25% less sugar in this Blackberry and Pear Jam recipe and have found it to work just as well! It results in a jam with a great set, and a lovely fresh fruity flavour with slightly less refined sugar than most!
So, here’s how to make Homemade Blackberry & Pear Jam!
tasty preserve for just a few pence. Not only is homemade jam easy to
make and can be used in lots of ways, this blackberry jam recipe uses
25% less sugar than most!
Hands on time: 20 mins Cook time: about 45 mins Yield: about 1.25L
Sterilised Jars (see note b below for how to sterilise them)
- 800g Blackberries
- 5 average Conference Pears (ours weighed 400g once peeled & cored)
- 600g Sugar
- 800ml Water
- 1 Lemon, juice of
- Knob of Butter, unsalted (optional)
7. Decant. Carefully fill the hot jam into sterilised jars. Do this either by using a sterilised funnel or with the aid of a pyrex pouring jug. Avoid over filling the jars. Affix the seals and lids whilst the jam is still hot. 8. Add labels. Label the jar with with the date the jam was made and its flavour! 9. Enjoy!
Notes: a) Remember the jam is hot! Keep babies, children, vulnerable adults and animals away. b) Wash your jam / kilner jar(s) in hot soapy water. Don’t dry them with a pot towel. Position them on a tray (for ease of moving them) and place in a warm oven set at 140℃ / 120℃ / Gas 1 to dry completely. If you’re using kilner jars, boil the rubber seals as dry heat can damage them. c) Often I only use the knob of butter where there feels to be a large amount of foam. d) Avoid re-using jars that have previously contained tomato based sauces or spicy food. Even when thoroughly washed the original aroma will still linger.