Blackberry and Damson Plum Conserve

Blackberry is finally in season in the UK. A bit late, but at least we have some to pick. With the help of my two friends we managed to pick quiet a substantial amount of it. I’ve also managed to get hold of some Damson plum, so I’ve arrange a marriage with the berries.

I didn’t want to use too much sugar (is bad for me), so I’ve added some extra pectin to make sure the jam will set properly. Also instead of caster sugar, I’ve used jam sugar with added pectin.

Blackberry and Damson Plum Conserve


  • 2200g Blackberry
  • 500g Damson Plum
  • 700g Jam Sugar with pectin
  • 30g Pectin
  • 1tbsp Ground Cinnamon (Optional)

The method is almost identical to my Strawberry Conserve recipe.

Day 1

Warm up 250g jam sugar in the oven, so it dissolves easier. Layer the blackberries and jam sugar in a big dish, cover with cling film and rest it in the fridge or a cool place  for a day.

Day 2

Pit the plums.  Pour the blackberries, pitted plums and the rest of the jam sugar with all the liquid it has released into a big pan. Heat up slowly and stir in the pectin.

Mash the blackberries up with a potato masher roughly. But do leave some whole fruits in there too. Keep stirring occasionally.

Boil it to 105°C where it should set. Or if you don’t have thermometer, after the first boil, keep boiling it for another 5 minute.

Remove the pan from the heat. Do the set test.

Chill a plate in your fridge or freezer. Spoon a bit of jam on the plate and leave it to cool. If it wrinkles or form a skin like texture it has set properly, if not then bring it back to boil for another 5 minute.

Leave it to rest for few minutes before transferring to your sterilised jam jars.

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