Tonight I’m wrapping Dr Doolittle’s jam for Christmas presents whilst eatting Brownies made by my brilliant mate Ruth! If she shares the recipes, then I will….
The Doc is amazing at making jam…. Chilli Jam, Rhubarb and Ginger Jam, Plum and Ameretto Jam, Mixed Fruit Jam, Blackberry and Vanilla Jam… The list is endless!
He makes it, he labels it, I put pretty frilly hats on and pop them in a box!
My favourite jam is the blackberry one.
800 grams of blackberries
1 kilo of jam sugar (sugar with pectin added to it).
1 vanilla pod
Several empty jars and lids (4/5)
A heavy/thick bottomed pot
Sterilise jars, then wash and prepare blackberries.
Add seeds of the vanilla to the jam sugar and blackberries, then over a medium heat, slowly heat up the mixture and stir until all of the sugar has dissolved. Do not let it boil at this point.
Once it has dissolved, bring to the boil…. Once the pot has started boiling furiously set a timer for four minutes, and let boil.
Once your four minutes is up, remove from the heat and test to see if your jam has set. Place a teaspoon of jam on a plate, and then place it in the fridge for a minute or two. If the jam is still runny after being in the fridge then return the pot to the heat and boil for another two minutes, and repeat the test. Keep doing this – boiling for two minutes and testing – until your jam sets on the plate.
Once set, give the pot a good stir, remove the jars from the oven, and ladle in the jam into the hot jars, working quickly.
Wipe any spills off of the rim of the jar and sides with a clean warm cloth. Remove the lids from the water and screw on tightly.