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+ servings
jar of blackberry and pear jam.
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5 from 3 votes

Blackberry & Pear Jam

Not only is this seasonal homemade jam easy to make it also uses 25% less sugar than most! Just as delicious it can be enjoyed spread of bread or used as a tangy cake filling.
Prep Time20 mins
Cook Time40 mins
Course: Preserve
Cuisine: British
Keyword: autumn, jam, seasonal
Servings: 4 - 5 (450g (1lb) jars (approx)
Author: Angela - Only Crumbs Remain

Equipment

  • preserving pan or very large saucepan
  • Sterilised Jars (see note b below for how to sterilise them)

Ingredients

  • 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

Instructions

  • 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!

Notes

To sterilise the jars in hot soapy water.  Don’t dry them with a tea towel.  Position them on a tray (for ease of moving them) and place in a warm oven set at 140℃ ( 120℃ fan)/275 F? Gas mark 1 to dry completely.  If you’re using kilner jars, boil the rubber seals as dry heat can damage them. 
 
Avoid re-using jars that have previously contained tomato based sauces or spicy food.  Even when thoroughly washed the original aroma will still linger.