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Thu 11-Aug-11
10:49 am
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poisondwarf

2nd Grader
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thank you for your replies

has anyone tried blackberry jam in the microwave?

I might experiment - I take it the amounts will be same as plums.

Also - has anyone tried making wine with the plums - I did years ago and it was a disaster(as was my rhubarb) - scummy, bitter and ended up down the drain.

I've made blackberry and elderberry which turned out like a good port!

I need to check out some bushes when time and energy permit, on the perimeter of our farm that might be sloes. They've never blossomed before till this year - must be the harsh winter.

Thu 11-Aug-11
10:51 am
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Toffeeapple
North Bucks

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I hope that you do get sloes, nothing quite like sloe gin.

I'll try that again!

Thu 11-Aug-11
5:14 pm
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JoannaS
Latvia

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Welcome Poisondwarf. I am sure I have made blackberry jam in the microwave, as that is how I made all my jams and I used to go blackberry picking when I lived in the UK. Hopefully next year we may have more than four berries as we have a new bush cheers. Anyway I made it with the traditional 1lb fruit or 1lb juice to 1lb sugar. I think I would be tempted to use the same even now, even though I often reduce sugar amounts, as I seem to think blackberry doesn't set well and I don't like using the sugar with pectin as it is too expensive.

Thu 11-Aug-11
5:33 pm
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Hattie
Bucks/Oxon Border

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wave I would use the juice of a couple of lemons as well as the pound of sugar to pound of fruit as this should solve the pectin problem;it will also stop it tasting too sweet,brightening the flavour of the blackberries.

Welcome to the forum....smile

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

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