Makes about 3¾ cups
INGREDIENTS
- 4 pints blackberries
- 1 star anise
- 3 cloves
- 1 small cinnamon stick
- juice of 2 lemons
- 3 cups warmed sugar
INSTRUCTIONS
- Place the blackberries in a saucepan with the star anise, cloves, cinnamon stick, and 2 tablespoons of water (just enough so the fruit doesn’t catch on the pan). Bring them to simmering point and continue cooking until they are tender and juicy, mashing them with a spoon.
- Remove the cinnamon stick and press the berries through the fine disk of a food mill or a sieve. If you prefer a chunkier-textured jam, there is no need to purée the fruit at all: simply fish out the spices with a spoon and continue with the whole blackberry pulp.
- Add the lemon juice to the blackberries and place them in a preserving pan; heat through, stirring gently. Add the warmed sugar to the pan and stir until completely dissolved, then turn up the heat and boil the jam rapidly to reach setting point. Skim if necessary.
- Pour the jam into hot, sterilized jars and seal.
