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Róisín
Joined: 30 Jul 2005 Posts: 578
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Posted: Sun Sep 04, 05 11:11 am Post subject: |
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Sarah, this is so weird cos what I have in my own kitchen right now is blackberries and rhubarb
Anyhoo, I'll give my own (or rather, my mother's) very amateurish blackberry jam recipe:
Put the blackberries you have found in a pot with two tablespoons of sugar per quarter pot (this is a very rough measurement and varies with how sweet or sour the berries are, how big your spoon is, how much sugar you have in your cupboard, whether it's raining outside and what colour shoes you're wearing). Put a smidgen of water in to help them along. Add one chopped apple, or two if you have a potful of berries. Or three if you like apples.
Turn on hob and cover pot. When the mix is good and hot, take off the lid of the pan and let the contents of the pot reduce til it's sticky and jamlike.
Leave to cool in the pot, then put in a jar. Keep in fridge.
I've made this squillions of times and it's always been yummy and great.
Last time I made this I bulked it up with three chopped pears and it was scrumplicious. If you're doing this, use a little less sugar as pears are sweet.
I have a question about the rhubarb recipe in the article - I want to make it *now*! but want to know also roughly how long it'll keep.
(I've no idea how long my blackberry jam keeps cos it's always eaten within a week, usually within 3 days )
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barefoot_boo
Joined: 06 Aug 2005 Posts: 399 Location: Wiltshire
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42207 Location: North Devon
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