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Topic: Blackberry season! Jam and Jam rolls (pic heavy)  (Read 1494 times)
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Dewberry89
« on: August 16, 2009 05:21:15 AM »

Hey all,
It's blackberry season over here in the UK, loads of wild blackberries around to pick Cheesy
I've been making jam and used it for jam rolls last night/this morning and thought I'd share


Jam was pretty easy to make,
Ingredients
Fruit
Equal amount of granulated sugar to fruit
juice of 1 lemon

First wash and measure the blackberries. Then warm up the granulated sugar in an ovenproof bowl in the oven at 190oc (around 370of) for 10 mins

put the blackberries into a pan. Mush them up a bit (I used a handblender but you can use a masher or even just a fork) add the lemon juice and warm it up.
Then add the warm sugar while stirring and carried on stirring until it had all dissolved.
Bring the mixture to the boil and boil while stirring for about 5 minutes, skimming the scum from the top (lighter coloured foam) with a slotted spoon then test to see if it has set.
To do this, remove the pan from the heat and take a small spoonful and put it in the fridge, when it's cooled if it forms a skin on top it's set, if it hasn't put the pan back on the heat and boil for a few more minutes.

Pour into a sterilised jar and allow to cool! (may sound scary but easy way to sterilise a jar is to wash it then put it in a hot oven for 10mins or so)


Use for the jam- jam rolls!! yummy
this is the same recipe I use for cinammon rolls, just a different filling Smiley I don't know where I got the recipe from, it's just been written in my book for ages
Ingredients (for 12 but i managed to get 17)
120ml milk
55g butter
120ml water
6g dried active yeast
100g white sugar
1 egg
380g plain flour


First add the yeast to the water (lukewarm) and a tsp of sugar and leave it for around 10mins until there's a froth on top.
warm the milk, add the butter, mix (so the butter melts) and allow to cool a little
combine the milk mixture, yeast mixture, egg and flour in a bowl to form a dough (you may need a little more flour) and knead for 8 mins. Cover and leave somewhere warm to double in size (around an hour)

Knockback the dough (knead to release the air) and roll into a rectangle shape about 1.5-2cm thick and spread with the blackberry jam, leaving 1cm clear on one of the long sides to allow the dough to stick once rolled

(its a rough rectangle, while rolling i pulled the edges to make sure it was a proper rectangle, its hard to roll such stretchy dough >.<)
starting with one of the long sides, roll the dough up with the clear edge being the last bit and cut slices about 2cm thick. Place on a greased backing tray spaced apart, cover loosely and rise. At this point you can allow them to double in size somewhere warm (for about an hour) or place them in a fridge overnight and get them out in the morning and allow to double in size in the morning (extra soft and yummy when they've been left overnight)

Bake in a preheated oven at 180oc (350of) for about 20minutes
Remove from the tray while warm or the jam sets and sticks them to the tray
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spicytaco
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« Reply #1 on: August 16, 2009 05:36:20 AM »

Yum!  Grin
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Trekky
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« Reply #2 on: August 16, 2009 06:14:52 AM »

looks delicious!
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« Reply #3 on: August 16, 2009 06:53:23 AM »

mm... Blackberries. We had bushes in Washington but I don't think I've had them fresh since then, 18 years ago. My mom made so much jam from them every year! Thanks for the nostalgia!
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MarthasAlterEgo
« Reply #4 on: August 16, 2009 07:54:30 AM »

these look fantastic...i'm starving!
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craftymichelle
« Reply #5 on: August 16, 2009 11:58:55 AM »

This has made up my mind, i need to make jam! this is going to be my project for when the children are back to school come september.
Those jam rolls look gorgeous!
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« Reply #6 on: August 17, 2009 10:46:09 AM »

I just came on to look up Blackberry jam recipes or info! We have tons of huge blackberries this year.

Thanks for sharing, looks delish!!
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« Reply #7 on: August 17, 2009 07:31:47 PM »

Your jam looks lovely and the jelly rolls look yummy.
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