How to make blackberry jam: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Blackberry jam is surprisingly tasty, especially if it contains whole berries. This treat is delicious to eat on slices of bread or toast, with a little s alty butter (optional, but it makes a great contract with the sweetness of the jam). It is also good to use it for stuffing or topping in various desserts.

To prepare this delicious treat you will need:

• 800 grams of blackberries;
• 1 kg of sugar;
• a little butter.

How to cook such jam?

Wash the blackberries very well and place in a large saucepan. Turn on a small fire and add sugar. When it dissolves, add oil. While stirring, bring the mixture to a boil. Boil for 4 minutes. Pour into jars and twist them. Store this quick blackberry jam with whole berries in the refrigerator. This is the easiest, but far from the only recipe.

Slow cooking

How to make blackberry jam the he althiest? One of the he althiest versions of jam involves using honey and brown sugar instead of processed white.

Adding lemon juice isn't just about providing flavor for a treat. Existthe real science of how to make the right jam. When you boil fruits and soak them in sugar, they release pectin, which can lead to thickening. Lemon juice lowers the pH and neutralizes the pectin, allowing you to achieve the desired consistency of the dish. Lemon also prevents the growth of bacteria, which allows the jam to be stored for a long time.

For a he althy treat you will need:

• about 1 kg of blackberries;
• 2/3 cup honey;
• 1/3 cup brown sugar;
• 3 tablespoons of lemon juice.

Cook he althy jam

The recipe for blackberry jam is as follows. Place the thoroughly washed berries in a large saucepan and bring to a boil. Turn the heat down and add the lemon juice, sugar and honey and mix well. Cook over low heat until soft. This will take about an hour. During the cooking process, you can crush the berries with a wooden spatula or leave them whole. Put the finished jam in sterilized jars and leave to cool. The mixture will thicken as it cools.

Sugar-free option

If you want to make a thick jam without adding thickeners, you need slightly unripe berries. Alternatively, you can add some tart apple to get enough natural pectin. The benefits of blackberry jam made with just apples, lemon and honey are obvious.

This he althy treat requires:

• 1kg blackberries (you can use frozen);
• 1 glasshoney;
• 1/2 large apple, grated;
• 1, 5 teaspoons lemon juice.

Preparing jam without sugar

Put the blackberry and grated apple into a thick saucepan. Add honey and lemon juice, stir well.

Bring to a boil and simmer for 20 minutes to 1 hour, or until the berries are soft. Stir slowly while cooking and scrape down the sides to prevent sticking.

When the jam is ready, transfer it to glass jars and cover with lids. Wait for them to cool to room temperature and then place them in the refrigerator. They can be stored for several months.

If you want to store blackberry jam for the winter without a refrigerator, sterilize the container for 10 minutes in boiling water and close the lids tightly.

Redcurrant and blackberry jelly

Many do not make berry jelly for several reasons. First, the cooking process seems too complicated. Secondly, many consider it unnecessary processing of he althy berries.

However, having tried such a delicacy once, most housewives then make it regularly. It is worth noting that the blackberry itself has a neutral taste, so other sour vegetables and fruits are added to it when cooked. Its combination with red currant can be called ideal, which is undeservedly bypassed when preparing blanks for the winter.

The basic principle of making jelly is to boil the berries until soft, squeeze the juice out of them, and then boil it withsugar until the mixture thickens. There are no hard and fast rules, although most recipes recommend measuring 450 grams of sugar per 600 ml of juice. This in itself is a bit arbitrary as the amount of liquid you get will depend in part on how much water you added to the berries and how much evaporated.

The thicker your jelly is, the more concentrated it will taste. If you add too much water, the treat simply won't set properly. To make it you need:

• 0.5 kg red currants;
• 0.5 kg blackberries;
• 1 liter of water;
• 450 grams of sour apples with peel;
• 450 grams of sugar for every 600 ml of liquid.

How to cook such jam-jelly?

How to cook blackberry and redcurrant jam in the form of jelly? Take a large saucepan and place all the berries in it. Then fill with water and add chopped apples. Over moderate heat, start heating the mixture, bring to a boil and cook, stirring with a wooden spatula. This process will take approximately half an hour. You need the berries to boil completely, and the apples to become soft.

Once this happens, remove the pan from the stove, strain the fruit mixture through a metal sieve. Put the fruit juice back on the fire, add the sugar according to the above ratio, stir until dissolved and continue cooking.

Blackberry jelly without other berries

Easy blackberry jam recipejelly requires the following ingredients:

• 6 cups ripe blackberries, washed;
• 2, 5 cups sour apples, coarsely chopped, peel and seeds included;
• 1 glass of water;
• 3 tablespoons fresh lemon juice;
• 5 cups of sugar.

Cooking process

Prepare jars and lids for canning.

Place half of the blackberries in a large saucepan and crush with a wooden spatula. Add the rest of the berries and crush as well. Place the apple slices and pour in the water.

Simmer the mixture over medium heat until the apples are soft. This will take about 20 minutes. Stir frequently to prevent sticking. You can add 1/2 cup more water if the mixture gets too thick.

Once the fruit is very soft, strain the jam through a fine sieve using a large spoon or spatula. Discard remaining skins and seeds.

Rinse the pot. Measure the amount of jelly obtained and place it back into the pan. You should have about 5 glasses. Add enough lemon juice to give the mixture a pleasant sourness. Heat over medium heat, adding sugar, stir until it is completely dissolved.

Increase heat and boil, stirring frequently. Cook the jelly until it becomes thick. To check the readiness of the treat, use a spoon to put a few drops on a cold dish. If the mass does not spread, cooking can be completed.

Remove the pot from the heat and pourblackberry jam in the form of jelly in hot prepared jars, leaving a little free space at the top. Screw on the lids and place the container in a boiling water bath for 10 minutes. Then remove the jars and set aside to cool and seal.

Jam with lemon zest

Blackberry-lemon jam has a beautiful dark red color and rich aroma. As mentioned above, lemon juice not only adds sourness to the delicacy, but also acts as a preservative. And if you add not only juice to the jam, but also the zest of this fruit, rich in essential oils, you get an original taste. This dessert is perfect for sandwiches with white bread, including pairing with peanut butter.

To cook this delicacy, you need:

• 1 kg blackberries, fresh or frozen;
• 1/2 cup granulated sugar;
• 1 tablespoon of water;
• juice from 1 lemon;
• 2 teaspoons lemon zest, crushed.

How to cook it?

Place a saucepan over moderate heat, add the blackberries, sugar, water and the juice of 1 lemon. Boil the berries until they shrink and start to burst, stirring constantly. Turn on the fire, put the chopped zest and start actively stirring the jam with a wooden spoon or spatula. After about 30 minutes, when the mixture has thickened, remove the pan from the heat and let the blackberry-lemon jam cool for 10 minutes. Divide it evenly into jars and store in the refrigerator.

Thyme Jam

Most berry jam recipesblackberries suggest mixing it with lemon and apples. But you can do more original and add spicy greens. For this option you will need:

• 5 glasses of blackberries;
• 2 cups of sugar;
• juice of 1 large lemon;
• 2 tablespoons lemon zest;
• 5 sprigs of fresh thyme.

Making spicy jam

It is recommended to use a food processor to grind the lemon zest, to which all the ingredients are then added except the thyme. Next, put the berry mixture in a large saucepan along with thyme sprigs and bring to a boil. Simmer for about 20 minutes at a high boil, stirring frequently, until it reaches a gel consistency, then remove from the heat and remove the herbs. Divide into jars and screw on the lids.

If you want to make jam for the winter and store it outside the refrigerator, sterilize the jars for 15 minutes in a boiling water bath.

Blackberry and peach jam

A delicacy of sweet blackberry and sweet and sour peach has a pleasant aroma and delicate taste. For this recipe you need:

• 2 kg peaches;
• 1 kg blackberries;
• 1 tablespoon lemon juice;
• 5, 5 cups sugar;
• 1 teaspoon ground cinnamon;
• 1 sachet of fruit pectin.

How to make this dessert?

How to cook blackberry and peach jam? Clean and cut the peaches. Put them together with the blackberries in a saucepan, pour in the lemon juice, stir, andbring to a boil over medium heat. Add pectin and boil again. Add sugar and cinnamon and cook for 15 minutes, stirring frequently. Cool slightly and transfer to heated sterilized jars, screw on the lids and simmer for 10 minutes.

Plum and blackberry jam

The sweetness of the plums combined with the slightly tart blackberries are perfectly balanced by a little sugar and lemon zest. All this allows you to get a delicious treat that everyone will appreciate. For this you will need:

• 4 cups blackberries;
• 2 cups plums, halved, pitted (any sweet variety);
• 4 cups of sugar;
• 1 lemon.

Preparation of plum and blackberry jam

Preheat oven to 180 degrees. Place the plum halves on a baking sheet. Sprinkle with one or two tablespoons of sugar and bake for 10-15 minutes. This will give the jam a nice roasted flavor.

Then place the blackberries, roasted plums, sugar, lemon juice and grated zest in a large saucepan and bring to a boil over high heat. Boil for 2-3 minutes and reduce heat to simmer for another 15 minutes or so.

You can test the readiness of Blackberry Plum Jam by placing a small amount on a plate that has been in the freezer for a few minutes before. When the treat is ready, it will take a couple of minutes to acquire the consistency of a gel.

Raspberry and blackberry jam

Fragrant raspberry is also excellentcomplements the taste of blackberries. In addition, these berries have a similar texture. To make raspberry blackberry jam you will need:

• 1 lemon;
• 4 cups (880 grams) of sugar;
• 500 grams of fresh blackberries;
• 500 grams of fresh raspberries;
• 2 teaspoons of vanilla extract.

Making Raspberry Blackberry Jam

To sterilize jars and lids, place them in a deep saucepan and cover with cold water. Bring to a boil. Close the pot and reduce heat, simmer for 10 minutes. Remove sterilized jars and lids with tongs and invert them onto a clean tea towel.

Meanwhile, squeeze the juice from the lemon and take out the seeds. Place them in a small piece of cheesecloth and tie with kitchen string.

Stir sugar, blackberries, raspberries, vanilla extract, lemon juice, and cheesecloth with seeds in a large saucepan over medium heat. Cook, stirring occasionally, for 10 minutes, or until the sugar dissolves and the berries release their juices.

To remove some of the berry seeds, strain half of the mixture through a fine sieve into a bowl. Then return her pan, bring to a boil over high heat. Cook, stirring occasionally, for 15 minutes or until jelly-like. Remove cheesecloth with lemon seeds. Arrange the jam in sterilized jars, close the lids. Turn upside down and leave to cool.