Blackberry jam

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   Where to begin? It all depends on whether you brought the blackberries from the store or straight from the bush, as in my case. I picked a ripe berry and tore it off the branches. And then I reconsidered. After all, the berries ripen unevenly; some are ripe, others are still green or, on the contrary, have already dried up. This process took me half an hour.

2. STEP 2

   

   I removed only the unripe berries and washed them with water. True, I did this in several stages, because, firstly, there is always a lot of debris and dust on blackberries, and secondly, bad fruits also float up along with the leaves, etc.

3. STEP 3

   

   When the water was completely clear, I strained it, and began to cover the berries with sugar in layers. I divided it so that there was enough for all the blackberries.

4. STEP 4

   

   Although blackberries are not as delicate as raspberries, they should not be damaged. Just shake it slightly so that the sugar spreads well and the juice flows faster. As a rule, it comes after the first shake. The sugar is already taking on a blackberry color. Here you need to decide for yourself - either set it to boil (preparing the jam for five minutes), or wait until the juice completely covers the berry (you have to wait 5 hours).

5. STEP 5

   

   As a rule, I don't expect a lot of juice. After all, in this case it will be like blackberries in their own juice. But I want jam, so I put a pan of blackberries mixed with sugar on the stove as soon as I saw a small amount of juice. Stirring the mixture all the time with a wooden spatula or spoon, bring it all to a boil. Then I’ll put it on low heat and cook for 5 minutes, reducing the heat, constantly stirring the jam and not letting it burn.

6. STEP 6

   

   Here, too, you have a choice - either immediately close it after boiling for five minutes and put it on the shelves, or let the jam boil after cooling several more times for 5 minutes. I didn’t cook it several times, but immediately packaged the still boiling jam into boiled dry jars, screwing them on with lids. It's healthier that way. You don’t even need to wrap the jars with something warm, as can be done with other types of jam. Just cool it quickly and put it on the shelf.

7. STEP 7

   

   Then you open it when it’s cold or slushy and enjoy. Blackberry jam is simply incomparable.

Comments on the recipe

Julia

26.08.2023

5

Great jam recipe, thanks! You can also use blackberries to make this amazing compote for the winter.

Natalia M

26.08.2023

4.7

So the blackberries are ripe in my garden. First of all, I made jam. In winter, this jam is good to use in pies and just as a snack with tea. I cooked the jam in three batches of 5 minutes each. The third time I rolled it into jars. I reduced the sugar a little, the blackberries are sweet this year. We all really like this beautiful fragrant jam! Blackberry juice also colors perfectly, so I use jam syrup to color cake cream or apple compote.

Yulia Veselovskaya

26.08.2023

4.7

Looks amazing!!!