It's been a disappointing year for berryfruit (stonefruit too), largely because of the diabolical weather - lots of rain and heat promoting mould and fungal growth, as well as insufficient sun to colour up fruit. I managed to round up enough blackberries for the cordial I made earlier, but when it came to the jam, I had to bulk out what I had with frozen stuff. There's a marginal tradeoff in terms of flavour, but it's a small price to pay for home made jam.
Blackberry & Cinnamon Jam
- 1.5kg Blackberries
- 70g Pectin powder
- 6 Cinnamon Quills
- 1.5kg Sugar
- Sterilised jars and lids
Let the jam cool, then pour into sterilised jars almost to the top. Seal and place in a cool dark place. I'm not sure how long these will last for, largely because jam disappears quite rapidly around here, but they should be good for up to three months. I know some people boil the sealed jars of jam in water for an additional 5-10 minutes which apparently reduces the risk of spoilage, but I've never done it so don't feel qualified to pass comment. Feel free to leave any jam making tips in the comments below.
Update: according to "Jams, Jellies, Pickles & Relishes", published by the Department of Consumer & Applied Sciences at Otago, you're supposed to pour the jam into your jars while it's still hot. There's actually quite a few handy things to be aware of from this book - I'll keep you posted, it's an invaluable guide. Hat tip to Bronwyn at Food & Shoes.
Update 2 (Electric Boogaloo) : ciNNamon erra Korecterd.