Seasonal Jam recipe
Make the most of the availability of blackberries and nectarines with this great recipe
This recipe is adapted from Fruits of the Earth by Gloria Nicol, a great book with 100 recipes for making the most of seasonal fruits and vegetables.
I have not included general jam-making information which is in the book, so you may need to get further details on the technical aspects of jam-making if you've never tried it before.
2lb of blackberries
Juice and rind of two lemons
1 star anise, 3 cloves, 1 small cinnamon stick (about three inches)
2 lb sugar
Cook the blackberries in their own juices, with the spices until they soften - you can puree them, but I prefer to leave them as they are.
You can skin the nectarines as you would tomatoes, but I left them with skin on. Cut them into pieces - whatever size appeals to you.
Add them to the blackberries and add the sugar and lemon juice/rind, and bring to the boil.
Cook vigorously for about 5-10 minutes. Take off the heat and check to see if the jam is setting (put a little of the mix onto a chilled plate, and if it forms a skin, then your jam is ready). Continue to boil until setting point is reached, retesting every couple of minutes - in fact, I actually prefer the jam when it is closer to a conserve, i.e. when it doesnt over-set!
Leave to cool for a few minutes, then restir to ensure that the fruits are thoroughly mixed through.
Pot and seal the jam.