Tuesday, 5 September 2017

Homemade Blackberry & Pear Jam

This Blackberry & Pear Jam uses nature's free bounty to make a tasty preserve for just a few pence.  Not only is homemade jam easy to make and can be used in lots of ways, this blackberry jam recipe uses 25% less sugar than most!

Homemade Blackberry & Pear Jam recipe with reduced refined sugar

If you're at all familiar with my blog, Only Crumbs Remain, I'm sure you will have noticed that I like nothing more than a spot of baking!  Whether that's rustling up a few cupcakes, a melt in your mouth pastry, a cookie or two, or even to challenge myself by baking along with the GBBO series, it often means additions like jams, curds and frostings are made to finish a bake.

Just a week or two ago I made a batch of Blackberry and Pear Cupcakes.  They were a fairly simple cupcake filled with a homemade and seasonal blackberry and pear jam, and topped with a delicious mascarpone and white chocolate frosting.  They were so tasty largely because of the fresh fruity taste of the jam.  It seemed such a shame to leave the jam recipe scurried away in the cupcake post, it was certainly crying out for its very own printable recipe!

Blackberry & Pear Cupcakes made with homemade jam

Of course, this blackberry and pear jam is super yummy in cupcakes, but it's also amazing in all the other ways that we traditionally use jam:  spread onto toast or in sandwiches may be with a slice of cheese, dolloped into a warm comforting bowl of creamy rice pudding and of course used in other bakes such as jam tarts, swiss rolls or a Victoria Sandwich cake.  The list goes on, but of course it makes a great gift too when presented in a nice jar and perhaps finished with a pretty ribbon and tag!


How to make homemade jam which is reduced refined sugar.

With the abundance of blackberries in every hedgerow just at the moment, I must encourage you to use some of your foraged fruit in this blackberry and pear jam.  You won't regret it! And if you don't fancy foraging for the fruit, keep your eyes open for some blackberries reduced in price at your local supermarket or even try this blackberry jam recipe with frozen fruit instead (I must admit that I've not tried it with frozen fruit but I can imagine it working just as well).

Blackberry and Pear Jam, made with foraged fruits is a great way of preserving fruits.

Although it's incredibly convenient to be able to pop to a local shop to select a ready made jam, it also feels really good and almost virtuous to forage for your own bramble fruits and preserve them in a homemade jam.  Along with a few pears, some sugar, a lemon and a couple of steralised jars (why not re-use some rather than putting them out in the recycling, though do avoid using those which have previously held tomato based sauces or spicy food as the original aroma will linger even when thoroughly washed) you will have a few jars of delicious fruity jam which costs a fraction of the price of shop bought jam.

Now many of the recipes I've seen for blackberry jam use equal quantities of blackberries to sugar.  I've tied it with 25% less sugar in this Blackberry and Pear Jam recipe and have found it to work just as well!  It results in a jam with a great set, and a lovely fresh fruity flavour with slightly less refined sugar than most!

Homemade Blackberry & Pear Jam recipe
 
    




So, here's how to make Homemade Blackberry & Pear Jam!




print recipe

Blackberry & Pear Jam
This Blackberry & Pear Jam uses nature's free bounty making a tasty preserve for just a few pence.  Not only is homemade jam easy to make and can be used in lots of ways, this blackberry jam recipe uses 25% less sugar than most!

Details
Hands on time: Cook time: about     Yield: about 1.25L

Specific Equipment
Steralised Jars (see note b below for how to steralise them)
Ingredients
  • 800g Blackberries
  • 5 average Conference Pears (ours weighed 400g once peeled & cored) 
  • 600g Sugar
  • 800ml Water
  • 1 Lemon, juice of
  • Knob of Butter, unsalted (optional)
Instructions
1. Prepare the fruit. Wash the fruit (if using blackberries wash them thoroughly by soaking them in a bowl of lightly salted water for a couple of hours. Rinse well.) Peel and core the pears. Chop into chunks.2. Fill the pan. Place the washed blackberries, pear chunks, sugar and water into a large heavy based pan. There should be enough water to just cover the fruits. 3. Tea plate. Place a tea plate, or similar, into the fridge. This will be used to test the jam has set.4. Cook the fruits. Place the pan onto the hob over a medium heat. Stir the sugar into the fruit with a wooden spoon. Allow the sugar to dissolve, stirring periodically. Add the lemon juice and stir again. Allow the jam to steadily boil.  Contine to stir the mixture regularly. 5. Remove the foam. During the boiling process you will find that some pale foam will develop on the surface of the jam mixture. The addition of butter at this point will remove most of it.  Any remainder can be removed with a spoon. (see note c below).6. Test the jam. When the fruit mixture has cooked down to almost half its volume and you feel that it has started to thicken, place a spoonful of the jam mixture onto the cold teaplate. Remove the pan from the heat and place the plate back into the fridge for a couple of minutes. Once cooled, remove the teaplate from the fridge. Run your finger along the teaplate to touch the jam. If the jam crunkles 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.  7. Decant. Carefully fill the hot jam into steralised jars. Do this either by using a steralised funnel or with the aid of a pyrex pouring jug. Avoid over filling the jars. Afix the seals and lids whilst the jam is still hot. 8. Add labels. Label the jar with with the date the jam was made and its flavour!  9. Enjoy! 
Notes: a) Remember the jam is hot!  Keep babies, children, vulnerable adults and animals away. b)  Wash your jam / kilner jar(s) in hot soapy water.  Don't dry them with a pot towel.  Position them on a tray (for ease of moving them) and place in a warm oven set at 140℃ / 120℃ / Gas 1 to dry completely.  If you're using kilner jars, boil the rubber seals as dry heat can damage them.  c)  Often I only use the knob of butter where there feels to be a large amount of foam. d)  Avoid re-using jars that have previously contained tomato based sauces or spicy food.  Even when thoroughly washed the original aroa will still linger.











Pin Homemade Blackberry & Pear Jam with 25% less refined sugar than most for later!

Homemade Blackberry & Pear Jam recipe, made with 25% less refined sugar than most.




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Useful Baking Equipment when making Homemade Blackberry Jam & Pear

 


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This post has been shared with: 

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18 comments:

  1. This looks really tasty and pretty easy too. You're definitely making me want to go picking for blackberries now!x

    ReplyDelete
    Replies
    1. Haha, go on Cat half an hour or so and you should have enough for a decent batch of jam ;-)
      Thanks for your lovely comment,
      Angela x

      Delete
  2. Beautiful pictures Angela! Blackberry pear jam sounds so delicious! I love how you added it to cupcakes. :-)

    ReplyDelete
    Replies
    1. It's really yummy Jennifer, and has so much flavour :-)
      Thank you for your lovely comment,
      Angela x

      Delete
  3. We have a load of blackberries by our house and it appears a pear tree too - will have to have a go at this #cookblogshare

    ReplyDelete
    Replies
    1. Ooh how lucky to have a pear tree neear you too! It certainly sounds like the cooking gods are suggesting you combine the two Louise ;-)
      Angela x

      Delete
  4. What's not to like about this jam? It's delicious, seasonal and not too high in sugar. Ideal then! #CookBlogShare

    ReplyDelete
    Replies
    1. ...and pretty cheap to make too when using foraged fruit :-)
      Thanks for your lovely comment Monika,
      Angela x

      Delete
  5. Home made jams have tons of more flavor than store bought ones... The pictures are beautiful and the Jam recipe sounds lovely! I am going to try these with frozen blackberries and see how it goes! Thanks for sharing :)

    ReplyDelete
    Replies
    1. Ooh do let me know how you get on with the frozen blackberries Deepika,
      Thanks for your lovely comment,
      Angela x

      Delete
  6. It sound delicious and it's great that it turns out so well with less sugar too! Thanks for sharing with #CookOnceEatTwice x

    ReplyDelete
    Replies
    1. Thankyou Corina, for us it really didn't need the extra sugar - and I'm sure you know how much of a sweet tooth I have ;-)
      Angela x

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  7. Simply delicious! This jam sounds so good and I love these pictures, perfection! x #CookBlogShare

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    Replies
    1. Aw thankyou Kirsty, that's so lovely of you :-)
      Angela x

      Delete
  8. What beautiful pics.Outstandingly so Angela.I have recently been making my own Strawberry Jam.I didn't realise it was so simple.I now have Jam sugar permanently in my cupboard.It makes me feel soooo Delia!This Blackberry and Pear Jam looks delicious and I am completely in love with your Kilner Jars xx

    ReplyDelete
    Replies
    1. Hahaha, it really is very satisfying making jam isn't it Jenny - very Delia ;-) Those Kilner jars are super cute aren't they though I must admit the one in the pics doesn't hold that much (I think about 125ml!)- but it was lovely for the pics!
      Thank you for your lovely comments Jenny :-)
      Angela x

      Delete
  9. There is nothing better than homemade preserves! Your jam looks fantastic and I love the blackberry and pear combo plus the fact that it contains substantially less sugar. It's a winner! :) x

    ReplyDelete
    Replies
    1. Aw thankyou Jo :-) It's so deliciously fruity, and such a marked difference to shop bought stuff!
      Angela x

      Delete

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