Blackberry Jam

2 1/2kg (5lb) approximately

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1 1/2 kg (3 lb) Siúcra Granulated Sugar
1 1/2 kg (3 lb) Blackberries
70 ml (1/8 pint, 2 1/2 fl.oz) water
2 tablespoons lemon juice OR 1/2 level teaspoon citric or tartaric acid


Wash and drain the blackberries and place in a greased preserving pan or thick-based saucepan with the water and the lemon juice or acid.

Bring to the boil and then simmer gently until the fruit is completely softened and the contents of the pan have reduced.

Add the warmed sugar and stir until dissolved, then boil rapidly to setting point.Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).

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