Blackberry jam is amazingly delicious, especially if it contains whole berries. This delicacy is very tasty to eat on slices of bread or toast, with a small amount of salt oil (optional, but it gives an excellent contract with the sweetness of jam). It is also good to use it for toppings or toppings in various desserts.
To prepare this delicious treat you will need:
- 800 grams of blackberry;
- 1 kg of sugar;
- some oil.
How to cook such a 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 spin 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 the most useful blackberry jam? One of the most useful versions of jam involves the use of honey and brown sugar instead of processed white.
Adding lemon juice is not just providing a flavor for a treat. There is real science how to make the right jam. When you cook the fruits and soak them with sugar, they release pectin, which can lead to severe thickening. Lemon juice lowers pH and neutralizes pectin, allowing you to achieve the desired consistency of the dish. Lemon also prevents the growth of bacteria, which allows you to store jam for a long time.
For a healthy treat you will need:
- about 1 kg of blackberry;
- 2/3 glasses of honey;
- 1/3 cup brown sugar;
- 3 tablespoons of lemon juice.
Cook healthy jam
The blackberry jam recipe is as follows. Put the thoroughly washed berry in a large pot and bring to a boil. Turn the heat on and add lemon juice, sugar and honey and mix well. Simmer until tender. It takes about an hour. During the cooking process, you can crush the berries with a wooden spatula or leave them whole. Arrange the prepared jam in sterilized jars and let cool. Upon cooling, the mixture will thicken.
Sugar Free Option
If you want to cook thick jam without adding thickeners, you need some unripe berries. In addition, you can add a little tart apple to get enough natural pectin. The benefits of blackberry jam made with just apples, lemon and honey are obvious.
To make this healthy treat you need:
- 1 kg of blackberry (you can use frozen);
- 1 glass of honey;
- 1/2 large apple, grated;
- 1.5 teaspoons of tea lemon juice.
Cooking Sugar Free Jam
Put the blackberry and grated apple in a thick pan. Add honey and lemon juice, mix well.
Bring to a boil and cook from 20 minutes to 1 hour, or until the berries are soft. Stir slowly during cooking and scrape the material off the sides to prevent sticking.
When the jam is ready, put it in glass jars and cover with lids. Wait until they 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 tightly close the lids.
Redcurrant and Blackberry Jelly
Many do not make berry jelly for several reasons. Firstly, the cooking process seems too complicated. Secondly, many consider this an unnecessary treatment for healthy berries.
However, having tried such a treat once, most housewives then make it regularly. It is worth noting that the blackberry itself has a neutral taste, therefore, when cooking, other acidic vegetables and fruits are added to it. Its combination with red currants, which is undeservedly avoided when preparing blanks for the winter, can be called ideal.
The basic principle of making jelly is to boil the berries until soft, squeeze the juice out of them, and then boil it with sugar until the mixture thickens. However, there are no strict and unambiguous rules, although most recipes recommend measuring out 450 grams of sugar per 600 ml of juice. This in itself is a bit arbitrary, since the amount of liquid you get will partly depend on how much water you have added to the berries and how much it has evaporated.
The thicker your jelly is, the more it will have a concentrated taste. If you add too much water, then the treat simply does not harden properly. To prepare it you need:
- 0.5 kg of red currant;
- 0.5 kg of blackberry;
- 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 a jelly jam?
How to cook jelly and blackcurrant jam in the form of jelly? Take a large pot and place all the berries in it. Then fill with water and report the chopped apples. On moderate heat, begin to heat 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 on the fire again, add sugar based on the above proportion, stir until dissolved and continue cooking.
Blackberry jelly without other berries
A simple blackberry jam recipe in the form of jelly requires the following components:
- 6 glasses of ripe blackberry washed;
- 2.5 cups of sour apples, coarsely chopped, including peel and seeds;
- 1 glass of water;
- 3 tablespoons of fresh lemon juice;
- 5 glasses of sugar.
Cooking process
Prepare cans and lids for canning.
Place half of the blackberry in a large saucepan and crush with a wooden spatula. Add the remaining berries and crush as well. Put the apple slices and pour in the water.
Cook the mixture over medium heat until the apples are soft. It takes about 20 minutes. Stir frequently to prevent sticking. You can add another 1/2 cup of water if the mixture becomes too thick.
Once the fruits are very soft, wipe the jam through a thin sieve using a large spoon or spatula. Discard the remaining peels and seeds.
Rinse the pan. Measure the amount of jelly obtained and put it back in the pan. You should get about 5 glasses. Add enough lemon juice so that the mixture gets a pleasant sourness. Heat over medium heat, adding sugar, stir until completely dissolved.
Increase heat and simmer, stirring frequently. Cook the jelly until it becomes thick. To check the readiness of the treat, use a spoon to apply a few drops to a cold dish. If the mass does not spread, cooking can be completed.
Remove the pan from the heat and pour the blackberry jam in the form of jelly into the hot prepared jars, leaving a little free space at the top. Screw the lids on and place the container in a boiling water bath for 10 minutes. Then remove the cans and set aside for cooling and sealing.
Jam with lemon zest
Blackberry-lemon jam has a beautiful dark red color and a rich aroma. As mentioned above, lemon juice not only gives the delicacy sourness, 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 will get an original taste. This dessert is perfect for sandwiches with white bread, including in combination with peanut butter.
To cook such a treat, you need:
- 1 kg of blackberry, fresh or frozen;
- 1/2 cup granulated sugar;
- 1 tablespoon of water;
- juice from 1 lemon;
- 2 tablespoons of tea zest, lemon, shredded.
How to cook it?
Put the pan on moderate heat, put blackberry, sugar, water and juice from 1 lemon in it. Cook the berries until they decrease and begin to burst, stir constantly. Turn the fire on, put the chopped zest and start stirring the jam actively with a wooden spoon or spatula. After about 30 minutes, when the mixture thickens, remove the pan from the stove and let the blackberry jam with lemon cool for 10 minutes. Separate it evenly in cans and store in the refrigerator.
Thyme jam
Most blackberry jam recipes 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 blackberry;
- 2 cups sugar;
- juice of 1 large lemon;
- 2 tablespoons lemon peel;
- 5 sprigs of fresh thyme.
Making spicy jam
It is recommended that you use a food processor to grind the lemon zest, to which all ingredients are then added, with the exception of thyme. Next, the berry mixture should be put in a large saucepan along with thyme sprigs and brought to a boil. Cook for about 20 minutes with a strong boil, often stirring until it reaches the consistency of the gel, then remove from the stove and remove the greens. Put them in jars and tighten 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
The delicacy of sweet blackberry and sweet and sour peach has a pleasant aroma and delicate taste. For this recipe you need:
- 2 kg of peaches;
- 1 kg of blackberry;
- 1 tablespoon lemon juice;
- 5.5 cups of sugar;
- 1 teaspoon ground cinnamon;
- 1 sachet of fruit pectin.
How to cook this dessert?
How to cook jam from blackberries and peaches? Peel and chop the peaches. Put them together with a blackberry in a saucepan, pour in the lemon juice, mix, and bring to a boil over medium heat. Add pectin and boil again. Put sugar and cinnamon and cook for 15 minutes, stirring often. Cool slightly and place in preheated sterilized jars, tighten the lids and treat in a water bath for 10 minutes.
Plum and Blackberry Jam
The sweetness of the plums, combined with a slightly tart blackberry, is ideally balanced by a little sugar and lemon zest. All this allows you to get a delicious treat that everyone will appreciate. To do this, you will need:
- 4 glasses of blackberry;
- 2 glasses of plums, cut in half, pitted (any sweet variety);
- 4 cups of sugar;
- 1 lemon.
Making plum-blackberry jam
Preheat the oven to 180 degrees. Place the drain 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 pleasant aroma of fried.
Then put blackberries, baked plums, sugar, lemon juice and mashed zest in a large saucepan, heat to a boil at high temperature. Boil for 2-3 minutes and reduce heat to simmer another 15 minutes or so.
You can check the readiness of blackberry and plum jam by placing a small amount of it on a plate, which had previously been in the freezer for several minutes. If the delicacy is ready, it will acquire the consistency of a gel in a couple of minutes.
Raspberry and blackberry jam
Fragrant raspberries also perfectly complement the taste of blackberries. In addition, these berries have a similar consistency. To make raspberry-blackberry jam you will need:
- 1 lemon
- 4 cups (880 grams) of sugar;
- 500 grams of fresh blackberry;
- 500 grams of fresh raspberries;
- 2 teaspoons of vanilla extract.
Making Raspberry-Blackberry Jam
To sterilize jars and lids, place them in a deep pan and fill with cold water. Bring to a boil. Close the pan and reduce heat, simmer for 10 minutes. Remove the sterilized jars and lids with tongs and turn them over onto a clean tea towel.
Meanwhile, squeeze the juice from the lemon and remove the seeds. Place them in a small piece of gauze and tie with kitchen thread.
Stir sugar, blackberry, raspberry, vanilla extract, lemon juice and gauze with seeds in a large saucepan, heat over medium heat. Cook, stirring occasionally, for 10 minutes, or until sugar dissolves and the berries do not release juice.
To remove some berry seeds, strain half the mixture through a fine sieve into a bowl. Then return its pan, bring to a boil at high temperature. Cook, stirring occasionally, for 15 minutes or until a jelly-like consistency. Pull the cheesecloth with lemon seeds. Arrange the jam in sterilized jars, cover with lids. Turn upside down and let cool.