Plump, sweet blackberries are a gorgeous match with understated pear in this luscious jam. This recipe makes 5 cups of jam, so it’s perfect for bottling up and gifting to your loved ones.
Ingredients
Method
Combine berries, pears and the water in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until mixture is pulpy.
Measure fruit mixture, allow ¾ cup sugar to each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves.
Bring to the boil; boil, uncovered, without stirring, about 35 minutes or until jam jells when tested.
Pour hot blackberry jam into hot sterilised jars; seal immediately. Label and date jars when cold.
Sterilising jars for your blackberry jam
Start with cleaned washed jars and lids, then follow one of the three below methods.
In the dishwasher: Place glass jars in the dishwasher, on the rinse cycle, without detergent, at the hottest temperature.
In the oven: Stand the jars right-way up, not touching each other, on an oven tray in a cold oven. Heat the oven to very slow (120°C) and leave for 30 minutes.
On the stove: Cover jars with cold water in a large saucepan, put the lid on the saucepan, bring to the boil and boil for 20 minutes. Remove the jars, drain well and stand right-way up on a board (they’ll dry by evaporation).
For more detailed information, see our guide to sterilising jars.
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