Jam Mwyar Duon (Blackberry Jam) is a classic Cymric (Welsh) classic, traditional, jam of foraged blackberries. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Blackberry Jam (Jam Mwyar Duon).
Dyma jam gwrychoedd a arferwn baratoi pob ddiwedd haf. Nid oeddwn erioed yn hoff iawn o fwyar duon (er fod fy mrawd yh noff iawn ohono). Er hynny, mae hwn yn rysáit traddiodadol fy nheulu sy'n gofyn i'w gadw i'r dyfodol fel rysáit traddiodiadol Cymreig.
Cynhwysion:
2.7kg o siwgwr
1.8kg o fwyar duon
500ml o ddŵr
Dull:
Cyn cychwyn, rhoddwch soser fychan yn y rhewgell i oeri (gwnaiff hwn eigh cymorth gyda profi setio).
Golchwch y mwyar duon, gan dynnu unrhyw ddail neu ffrwythau wedi difrodi. Cyfunwch y ffrwythau mewn sosban waelod trwm ynghyd â'r dŵr. Dewch i'r berw, cyn lleihau'r gwres i fudferwi a choginio'r gymysgedd am 30 munud, gan stwnsio'r ffrwythau yn erbyn ochr y sosban gyda llwy bren nes bod y ffrwythau'n feddal.
Ychwanegwch y siwgr i'r sosban, gwreswch drwodd, gan droi nes ei ddiddymu'n llwyr. Dewch i ferwi a choginiwch yn gyflym am tua 15 munud. Profwch ar gyfer gosod trwy osod plât yn yr oergell. Llwywch ychydig o'r jam ar y plât, caniatewch iddo oeri cyn ei symud gyda'ch bys. Os yw croen crychog yn ffurfio yna mae'r jam yn barod. Os nad yw'n furfio berwch am 5 munud yn fwy a'i brofi eto.
Sgimiwch wyneb y jam cyn lletwadu i fewn i jariau wedi'u sterileiddio sydd wedi'u cynhesu mewn popty wedi'i osod i 100°C am 10 munud. Gadewch 1cm o ofod am ben y jam, yna gosodwch y caead, caniatewch i'r jam oeri cyn labelu a storio.
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English Translation
This is one of the classic hedgerow jams that we used to make every late summer. I was never a big fan of blackberry jam (though my brother loved it). Still, it's a classic family recipe and one that's well worth preserving for posterity as a traditional Welsh recipe.
Ingredients:
2.7kg sugar
1.8kg blackberries
500ml water
Method:
Before beginning, place a small saucer into the freezer to chill (this will help you test for setting).
Wash the blackberries, removing and leaves and damaged fruit. Place the fruit in a heavy-bottomed saucepan along with the water. Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the side of the pan with a wooden spoon until the fruit is tender.
Add the sugar to the saucepan, heat through, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the chilled plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
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