Blackberry & Pear Jam

Steps

1. To prepare the fruit wash 800g (1lb 12oz) blackberries. Peel and core about 5 pears, chop into chunks after preparation you need about 400g (14oz) of chopped pear.
2. Place a tea plate, or similar, into the fridge. This will be used to test the jam has set.
3. Place the blackberries, pear chunks, 600g (1lb 5oz) sugar and 800ml (1⅓pt) water into a large heavy-based pan. Cook over a medium heat, stirring frequently until the sugar has dissolved.
4. Add the lemon juice and stir again. Allow the jam to come to a rolling boil.  Continue to stir the mixture regularly.
5. When the fruit mixture has cooked down to almost half its volume and you feel that it has started to thicken, Remove from the heat and place a spoonful of the jam mixture onto a cold tea plate.
6. Place the plate back into the fridge for a couple of minutes. Once cooled, remove the tea plate from the fridge. Push your finger into the jam, if the jam crinkles 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. Stir a knob of butter into the jam to disperse any foam.
8. Carefully pour the hot jam into sterilised jars. Do this either by using a sterilised funnel or with the aid of a pyrex pouring jug. Avoid over filling the jars. Seal whilst the jam is still hot.
9. Label the jar with with the date the jam was made and its flavour!