As part of our focus on seasonal eating, Wares of Knutsford has been highlighting blackberries this week, including various tempting recipes both sweet and savoury. However blackberries are most commonly used to make deep, richly coloured jam.
Blackberry jam jars at Wares of Knutsford
We are very proud of the scope and variety of jam jars we offer here at Wares of Knutsford, and we believe ours is the best selection on the internet. If you are looking for blackberry jars for preserving as the summer draws to a close, we have sizes ranging from 30ml miniatures up to 725ml and al sorts of shapes from the familiar basic jam jar to decorative options to give as gifts.
Basic jam jars are ideal for home use and conform to the conditions for competition entry. If you are preserving in bulk you can opt for the money saving bargain pack of 192 jars, including lids. These offer significant savings on smaller orders, and are ideal for small businesses or for groups who choose to take advantage of economies of scale and get together to place a bulk order.
Square jars are a simple, minimalistic and modern option and come in 130ml, 200ml and 293ml sizes, and can be bought in 192 jar bargain packs, great to keep and use yourself or to give as a gift, while deluxe, hexagonal, octagonal, vintage, globe and gourmet jars offer a more upmarket look.
Apple and blackberry jam jars
This is a classic jam combination – not too sweet, not too tart and very satisfying.
- 500g cooking apples, peeled, cored and sliced
- 500g blackberries
- 1 small lemon, juiced
- 1kg jam sugar
Before you start, put a couple of saucers into the freezer – you’ll need them later to check for a setting point. Put the fruit with the lemon juice and 100ml water in a preserving pan or large, heavy based saucepan and heat gently for 10-15 minutes, until the liquid has reduced and the fruit softened. Add the sugar and stir in, then bring the mixture to the boil. Keep on a rapid boil for about five minutes, then remove the pan from the heat.
Take one of your frozen saucers and drop a teaspoon of jam onto the surface. A minute later, gently push the jam with your finger – if the surface wrinkles, the jam is at setting point. If not, keep boiling the jam and testing regularly until the jam is ready to set. Allow to cool for an hour before pouring into clean, sterilised blackberry jam jars.