This Blackberry & Pear Jam uses nature’s free bounty to make a tasty preserve for just a few pence. Not only is homemade jam easy to make and can be used in lots of ways, this blackberry jam recipe uses 25% less sugar than most!
If you’re at all familiar with Only Crumbs Remain, I’m sure you will have noticed that I like nothing more than a spot of baking! Whether that’s rustling up a few cupcakes, a melt in your mouth pastry, a cookie or two, or even to challenge myself by baking along with the GBBO series, it often means additions like jams, curds and frostings are made to finish a bake.
My Blackberry and Pear Cupcakes are aa fairly simple cupcake filled with a homemade and seasonal blackberry and pear jam, and topped with a delicious mascarpone and white chocolate frosting.
They were so tasty largely because of the fresh fruity taste of the jam. It seemed such a shame to leave the jam recipe scurried away in the cupcake post, it was certainly crying out for its very own printable recipe!
Of course, this blackberry and pear jam is super yummy in cupcakes, but it’s also amazing in all the other ways that we traditionally use jam: spread onto toast or in sandwiches may be with a slice of cheese, dolloped into a warm comforting bowl of creamy rice pudding and of course used in other bakes such as jam tarts, swiss rolls or a Victoria Sandwich cake.
The list goes on, but of course it makes a great gift too when presented in a nice jar and perhaps finished with a pretty ribbon and tag!
With the abundance of blackberries in every hedgerow during the autumn, I must encourage you to foraged this delicious fruit when in the Fall. Then use some of the fruit in this blackberry and pear jam. You won’t regret it!
But if you don’t fancy foraging for your own fruit, you can of course buy it instead. You can also use frozen blackberries in this recipe.
Although it’s incredibly convenient to be able to pop to a local shop to select a ready made jam, it also feels really good and almost virtuous to forage for your own bramble fruits and preserve them in a homemade jam.
Along with a few pears, some sugar, a lemon and a couple of sterilised jars (why not re-use some rather than putting them out in the recycling, though do avoid using those which have previously held tomato based sauces or spicy food as the original aroma will linger even when thoroughly washed) you will have a few jars of delicious fruity jam which costs a fraction of the price of shop bought jam.
Now many of the recipes I’ve seen for blackberry jam use equal quantities of blackberries to sugar. I’ve tied it with 25% less sugar in this Blackberry and Pear Jam recipe and have found it to work just as well! It results in a jam with a great set, and a lovely fresh fruity flavour with slightly less refined sugar than most!
So, here’s how to make Homemade Blackberry & Pear Jam!
Blackberry & Pear Jam
- 800 g (1lb12oz) blackberries
- 400 g (14oz) prepared pears peeled and cored – about 5 pears
- 600 g (1lb 5oz) granulated sugar
- 800 ml (1⅓pt) water
- 1 Lemon juice only
- small knob of butter optional
- preserving pan or very large saucepan
- Sterilised Jars (see note b below for how to sterilise them)
- To prepare the fruit wash 800g (1lb 12oz) blackberries. Peel and core about 5 pears, chop into chunks after preparation you need about 400g (14oz) of chopped pear.
- Place a tea plate, or similar, into the fridge. This will be used to test the jam has set.
- Place the blackberries, pear chunks, 600g (1lb 5oz) sugar and 800ml (1⅓pt) water into a large heavy-based pan. Cook over a medium heat, stirring frequently until the sugar has dissolved.
- Add the lemon juice and stir again. Allow the jam to come to a rolling boil. Continue to stir the mixture regularly.
- When the fruit mixture has cooked down to almost half its volume and you feel that it has started to thicken, Remove from the heat and place a spoonful of the jam mixture onto a cold tea plate.
- Place the plate back into the fridge for a couple of minutes. Once cooled, remove the tea plate from the fridge. Push your finger into the jam, if the jam crinkles when touched it is ready. If it is still syrupy then place the pan back onto the heat and boil the fruit for a few more minutes. Retest in the same way.
- Stir a knob of butter into the jam to disperse any foam.
- Carefully pour the hot jam into sterilised jars. Do this either by using a sterilised funnel or with the aid of a pyrex pouring jug. Avoid over filling the jars. Seal whilst the jam is still hot.
- Label the jar with with the date the jam was made and its flavour!
Avoid re-using jars that have previously contained tomato based sauces or spicy food. Even when thoroughly washed the original aroma will still linger.