Low Sugar Blackberry Jam Recipe

Instructions:

1. Place 600g washed blackberries in the pot. Mash them lightly with a potato masher Note: This releases juices while keeping some fruit chunks.
2. Stir in 30ml lemon juice and 5g lemon zest.
3. Add 57g low sugar pectin and 1.5g salt.
4. Gradually stir in 400g granulated cane sugar over medium high heat. Stir constantly until the sugar dissolves and no clumps remain.
5. Bring the mix to a full rolling boil. This is a boil that keeps bubbling even when you stir it.
6. Boil for exactly 1-2 minutes until the thermometer hits 104°C.
7. Pour a small spoonful onto a chilled plate. Wait 30 seconds, then push it with your finger until it wrinkles.
8. Remove from heat. Use a spoon to skim off the white foam from the surface.
9. Ladle the hot Blackberry Jam into jars, leaving 1/4 inch of headspace.
10. Seal the lids and rings immediately.