Blackberry jamByadminJune 2, 2021

 

Blackberry jam

ByadminJune 2, 2021

This homemade Blackberry jam The recipe only requires 4 ingredients and will help you keep the flavors of summer and enjoy them all year round!

Don’t miss my other jam recipes including: raspberry, strawberry and peach.

What I love about homemade jam:

• Delicious and fresh! You’ll never want the store-bought version again! You can also freeze it to enjoy all year round.
• Easy and fast, only takes about 30 minutes of your time!
• 4 ingredients is all you need!

Required Ingredients:

• Blackberries – Best fresh or slightly underripe. You can also substitute frozen berries if desired (thaw berries first).
• sugar – Do not reduce the amount of sugar, otherwise the jam will not be really thick. For a low-sugar option, use the “No Sugar Pectin” recipe in the Sure Jells box.
• pectin – see recipe notes for pectin-free version.
• Lemon juice – Bottled or fresh lemon juice will work.

Preparation of blackberry jam:

Preparation station: Clean berries and jars, and prepare a water bath if you want to fill the jam.

Puree the blackberries and lemon juice in an extra large saucepan. Mash with potato masher and simmer for a few minutes.

Remove seeds (optional but recommended). Use a food grinder or squeeze the mixture through a fine mesh strainer and save any juice that is left over.

Measure 4 cups of berry juice and put in an extra large stock pot. Add 2-3 spoons of seeds for the blackberry jam (jelly only uses the juice). For seedless blackberry jam, do not add seeds again.

Stir in sugar and cook on medium heat until the sugar has dissolved. Raise the heat to medium high and cook, stirring constantly, until the mixture comes to a boil.

Add pectin, stirring constantly, and bring to the boil for a minute, then remove from the heat.

Fill into glasses: Using a funnel, pour the jam into prepared jars and close with lids.

To the Preserving and canning: Process in a boiling water bath for 10 minutes. Let it sit on your counter for 24 hours to make sure the jars sit down and seal properly. Check the seals and store the jam in a cool, dry place for up to a year.

For frozen jam: Let the jam cool at room temperature for 24 hours, then store it in the refrigerator for up to 1 month or in the freezer for up to 1 year.

Pectin-free option:

I like to add pectin to jam because it helps to thicken it, but if you want to make blackberry jam without pectin, you can leave it out! Blackberries have a very high natural pectin content. Cook until the jam thickens into a gel, 105 ° C / 221 ° F on an instant thermometer. Test it out by spooning some hot jam onto a chilled cold plate. If the jam has gelatinized (and doesn’t slide easily), it’s done.

Combine homemade jam with:

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recipe

• (If you want to fill the jam, prepare a water bath and sterilize the jars).

• Do not clean the berries until you are ready to use them. Put the blackberries and lemon juice in an extra large saucepan. Mash with a potato masher and simmer for a few minutes to crush the fruit.

• (Optional but recommended  Use a food grinder or squeeze the mixture through a fine mesh strainer into a bowl to remove the seeds.

• Measure out 4 cups of berry juice and place in an extra large heavy-bottomed stock pot. Add 2-3 spoons of the leftover seeds for the blackberry jam. (Jelly only uses the juice).

• Add sugar and stir to combine. Set the stove to medium heat, stir occasionally and cook for a few minutes until the sugar has dissolved.

• Raise the heat to medium heat and cook, stirring constantly, until the mixture boils completely (a simmering boil that cannot be stirred).

• Add the pectin bag, stirring constantly, and bring to the boil again. Set a timer for 1 minute, stirring constantly, and after 1 minute, take it off the stove.

• Pour jam into prepared jars and close with lids.

• For blackberry jam from the freezer: Let the jam cool at room temperature for 24 hours, then store it in the refrigerator for up to 1 month or in the freezer for up to 1 year.

• About the can: process in a boiling water bath for 10 minutes (or longer if at high altitude *). Let it sit on your counter for 24 hours to make sure the jars sit down and seal properly. Check the seals and store the jam in a cool, dry place for up to a year.

Yield: Makes about 8-9 cups of jam.
Blackberry jam without pectin: I like to add pectin to jam because it helps to thicken it, but if you want to make blackberry jam without pectin, you can leave it out! Blackberries have a very high natural pectin content. Cook until the jam thickens to a gel, 105 ° C / 221 ° F on an instant thermometer. Test it out by spooning some hot jam onto a chilled cold plate. If the jam has gelatinized (and doesn’t slide easily), it’s done.
Seedless blackberry jam: Use a food grinder or fine mesh strainer to remove any seeds and do not add any back (as suggested in step 4).
Increased processing time at great heights:

• 1,001 to 3,000 – add 5 minutes
• Add 3,001 to 6,000 – 10 minutes
• Add 6,001 to 8,000 – 15 minutes
• Add 8,001 to 10,000 – 20 minutes

Calories: 322kcalCarbohydrates: 81GProtein: 2GFat: 1GSaturated fatty acids: 1GSodium: 2mgPotassium: 195mgFiber: 6thGSugar: 76GVitamin A: 253IEVitamin C: 25thmgCalcium: 35mgIron: 1mg

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