Comments on: Blackberry jam

By: Caroline's Cooking

Caroline's Cooking — Sat, 12 Aug 2023 18:36:19 +0000

In reply to Elaine Clark. It's really a matter of taste - I generally leave them in as they don't bother me but sometimes if it seems I have very seedy fruit, I strain part of the jam to reduce the amount of seeds. You can also strain it completely if you prefer to have no seeds at all.

By: Elaine Clark

Elaine Clark — Sat, 12 Aug 2023 11:33:30 +0000

In reply to Caroline's Cooking. Do I have to remove the seeds ?

By: Caroline's Cooking

Caroline's Cooking — Fri, 21 May 2021 13:56:20 +0000

In reply to Biana. Thanks and yes, we love it on toast for breakfast.

By: Caroline's Cooking

Caroline's Cooking — Fri, 21 May 2021 00:42:53 +0000

In reply to Tara. Thank you, and I agree the color is great. And yes, especially with the lower sugar you really taste the berries (plus that bit healthier too).

By: Biana

Biana — Fri, 21 May 2021 00:40:55 +0000

This blackberry jam looks lovely, a perfect breakfast served with some toast.

By: Tara

Tara — Fri, 21 May 2021 00:22:51 +0000

Such a wonderful use of summer blackberries! That color is absolutely beautiful. Love how you made it with less sugar. Definitely better and more refreshing compared to store-bought.