a taste of France

Blackberry or Bramble Jam recipe



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Ingredients


Mores ou Ronce

Blackberry or bramble jam

to make 1.5kg / 3lbs

1kg / 2¼ lbs of ripe blackberries

with a few that are still red to help with setting

750g / 1½ lbs of sugar

2 tablespoons of lemon juice




In a bowl layer the blackberries then alternate with a layer of sugar and so on until all the berries and sugar are used up leave over night.

The next day add the lemon juice.

Place in a saucepan and bring up to a boil until setting point is reached.

Leave to cool and pour into jars and seal.

Blackberry Jam


blackberry jam picture


Pyrenean Pear jam recipe


Ingredients

Poires Pyreneennes

Pyrenean Pear jam

to make 1kg / 2¼ lbs

1kg / 2¼ lb of pears peeled

300g / 10ozs of sugar

1/2 orange peel only dried and pounded to a powder

1 teaspoon vanilla extract


Cook the pears in about 1cm /1/2 inch of water over a low heat, for about 15 mins until soft.

Press the pears through a sieve. Weigh the pear puree and add 150g /5 ozs of sugar for each 500g / 1 lb of puree.

Add the pounded orange peel and the vanilla extract.

Cook the mixture stirring constantly until it thickens, about 45 mins.

Let it cool and pour into jars.

  • If you liked the blackberry or bramble jam try a Red pear jelly recipe
  • Uncooked raspberry jam recipe
  • Cooked redcurrant jelly recipe
  • Uncooked redcurrant jelly recipe
  • Strawberry preserve recipe
  • Mixed currant jelly recipe


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