This recipe has a slight twist with use of cinnamon, which is optional.
You could also use some apples {cooking or even windfalls}

Though a true bramble jam is made with just blackberries… If using apples replace 1lb of berries for apples..
Ingredients/Equipment

6-8 jam jars washed and dry

A preserving pan
a saucer

A piece of muslin and string

4lbs/1.8kg of blackberries

Rind and juice of 3 lemons – save pips

4lbs/1.8kg granulated sugar
Cinnamon Stick {optional}

1/2 pint/280ml of water
Place the lemon rind and pips into the muslin and tie with the string to make a little bag.
You can buy a spice basket from here which I prefer
Place blackberries in the preserving pan with the water, lemon juice, cinnamon stick and muslin bag.

Bring gently to the boil and then simmer until the blackberries become soft.This should take 15min or so. I use a potato masher to purée the berries
Add the sugar, stir and let it dissolve slowly.
Once the sugar has fully dissolved, bring to a rapid boil until the mixture thickens around 15 Min’s

Stir frequently so it doesn’t stick to the bottom.
In the meantime, prepare the jars that have been washed in hot soapy water, by putting them in a hot oven to sterilise. Leave them there until the jam is ready.

After the 15 min, take a tablespoon of jam, pour it on a cold saucer and put it back in the fridge.
When it’s cool, run your finger across the saucer, drawing a line through the jam. If the line remains and the jam ripples, it is ready for bottling.
If the line disappears, let the jam boil for another 10min and try again.
Depending on the acidity of the fruit, it may take a little longer to set. You will have to keep testing it until it is ready.
When it is ready, remove the muslin bag. It’s up to you if want to remove the cinnamon stick or not.
Then bottle whilst the jars are hot but do not put the lids on.
Cover the hot jars of jam with a clean tea towel until cooled.
When cold, put the lids on, label and store in a dark place.