Originally Posted by
Bobbinalong
When I make blackberry jam I always put it through a mouli to remove the seeds. I don't know if that improves the flavour, but making a lot of jam for our allotment shop I've found our customers prefer it seedless.
charley26, I have always brought the fruit to the boil to dissolve the sugar and then left it overnight as I found it really improved the set. This was confirmed recently on The Kitchen Cabinet, Radio4 (if my memory serves me well), although I can't remember the science; something to do with the pectin I guess.
Yes, the seeds can be a bit troublesome. I heard kitchen cabinet today too! I have always followed Delia, and just slowly bought all to a simmer until the sugar has dissolved - no grainy 'feel' at the bottom of the pan, and then bought it to a rapid boil until setting point reached. Sometimes I warm the sugar in the oven for a little while to speed up the dissolving of the sugar.