|Blackberry, Lavender and Orange Blossom Jam|
Following a recent blackberry foraging expedition I returned with a bountiful supply of beautiful wild blackberries. They are in season at the moment and abundant in both rural and urban areas. What better way to use your blackberries than in a fragrant and fresh jam flavoured with lavender and orange blossom water?
Blackberry, Lavender and Orange Blossom Jam
*Be careful not to pick any blackberries from areas that have been sprayed with nasty weedkillers or chemicals. If in doubt you can always get blackberries from your local market.
- gently wash your blackberries being careful not to bruise them too much, or the colour and flavour will seep out
- put a couple of saucers in the freezer for testing the jam setting point later.
- add your blackberries to a large pan with the salt, orange blossom water, lavender, lemon zest and juice and bring gently to the boil for about 5 minutes - until the blackberries have slightly softened and started to release their juice.
- add your sugar and stir gently until it's fully dissolved.
- bring to the boil for 10 minutes, skimming off any 'scum' that rises to the surface.
- test the setting point of the jam by placing a teaspoon of the jam onto a cold saucer. Leave 30 seconds, and if the jam 'wrinkles' when you push your finger across it the setting point has been reached. If not, bring the jam back to the boil and test after another 2 minutes. Repeat this test until the setting point has been reached.
- remove from the heat and pour the jam carefully into sterilised jars (check out how to do this here) and seal immediately.
- store in a cool dark place until you are ready to use. Once opened store in the fridge.