This delicious recipe has been generously shared by one of our Lovefoodies supporters, Philippa.
Here we have Philippa’s Blackberry Jam, and yes, it’s delicious!
Philippa tells us it is reduced sugar, so it is not as sweet as regular jam, and you can swap all the regular sugar for splenda etc to make it sugar free if you so wish to.
So let’s see what Philippa does to make her jam.
Recipe By Philippa & Photo By Krisje Gielens
Prep Time: 10 minutes
Cook Time: 15 – 20 minutes
Yield: Makes 3 1/2 pints
2 1/4 lbs or 1 Kg fresh blackberries
2 cups granulated sugar and 2 cups Splenda (or 4 cups splenda)
1 packet jam pectin (8 g or 1 tablespoon)
Juice of 2 lemons.
1. Wash fruit and drain. Place in a large pan and heat gently for around 15 mins, stir every 2 mins to help fruit break down.
2. Add sugar and splenda plus pectin into pan with the fruit and stir until all the sugar has dissolved.
3. Add lemon juice and bring to a rapid boil for 15 / 20 minutes or until it shows signs of setting.
4. Remove from heat and allow to cool for another 15 mins then pour into sterilized jams. Leave to cool.
Place a small plate in a freezer or fridge before you start making the jam. Once you have rapid boiled the jam for 15 Mins, remove the cold plate and place a small amount of jam on it. Leave to cool (can place back in freezer or fridge to speed this up). When cool, if when pushed with one finger it wrinkles it is ready to jar, however if it is not then boil jam for another 5 mins and repeat test until jam wrinkles.
If you want to can the jam, i.e not eat it straight away, see below for instructions how to do that if you are not sure
1. Fill the hot boiled jars with the hot jam. Leave a space of about 1/4 inch (0.5 cm) of top of jar. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down. Place jars back in the canner (boiling pot). Ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
2. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
3. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
Note : I boil by jars before and after. Also altitude is important.
This is the altitude chart for guidance, Click HERE to see it.
The ingredients proportions are from Bernardin. The jars come with a little recipe book sometimes and fruit proportion has been taken from there as well as some of the boiling instructions.
NOTE: Please be aware that recipes shared by readers of this page are not endorsed, checked or tested by Lovefoodies. Always follow USDA home canning recommendations.
- 2 1/4 lbs or 1 Kg fresh blackberries
- 2 cups granulated sugar and 2 cups Splenda or 4 cups splenda
- 1 g packet jam pectin 8 or 1 tablespoon
- Juice of 2 lemons.
Wash fruit and drain. Place in a large pan and heat gently for around 15 mins, stir every 2 mins to help fruit break down.
Add sugar and splenda plus pectin into pan with the fruit and stir until all the sugar has dissolved.
Add lemon juice and bring to a rapid boil for 15 / 20 minutes or until it shows signs of setting.
Remove from heat and allow to cool for another 15 mins then pour into sterilized jams. Leave to cool.