Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Provided by Sarah Cook
Categories Afternoon tea, Condiment
Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved
Number Of Ingredients 4
- The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
- Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
- Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
APPLE & BLACKBERRY JAM
Got a glut of apples or blackberries? Transform them into jam and gift to family and friends. Enjoy in your favourite sponge cakes or on your morning toast
Provided by Liberty Mendez
Yield Makes 1.75kg
Number Of Ingredients 4
- Put two small plates in the freezer ready to test the set of the jam. Put the apples in a heavy pan or preserving pan with the lemon juice and 250ml water. Bring up to the boil, then simmer for 5-8 mins until soft.
- Add the blackberries and sugar and stir to combine. Stir over a low heat until the sugar his dissolved, then turn the heat up to medium and simmer for 30-35 mins until the jam is at setting stage.
- To test the jam, take one of the plates out of the freezer and place a little bit of jam on it, if it sets and when you run your finger over it and it wrinkles, it means it's ready.
- Using a funnel, transfer the jam to a sterilised jar. Make sure you seal the lids once it's cold. Will keep in the fridge for six months in a sealed, sterilised jar.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein
SPICED BLACKBERRY JAM
While fresh blackberries, or even boysenberries, will give you the best results, this can be made with frozen berries if in a JAM (pun intended). Times are estimates. High altitude instructions are included.
Provided by Annisette
Yield 1 qt
Number Of Ingredients 6
- Combine the berries and lemon juice in a heavy 4-qt saucepan. Bring to a boil over medium-high heat, stirring often.
- Stir in the sugar, lemon zest, and cinnamon, and allow the mixture to boil to dissolve the sugar.
- Reduce the heat to medium. Boil gently for about 15 minutes, stirring often, until the temperature on a candy thermometer reaches 220F (substract 2F degrees for each 1,000 feet above sea level).
- Remove pot from the heat. With a long-handled spoon, stir the jam and skim off any foam that rises to the top.
- Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal the lid according to the manufacturer's instructions.
- Cool the jars upright on a wire rack. Store in the refrigerator for up to 1 month.
- For longer storage, process the jars in a boiling-water bath for 5 minutes after sealing. Add an additional minute of processing time for each 1,000 feet above sea level.
- Cool on a rack and label. Store the jars in a cool, dry, dark place.
Nutrition Facts : Calories 3748.8, Fat 2.9, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 961.4, Fiber 31.4, Sugar 928.9, Protein 8.3
SMALL BATCH BLACKBERRY JAM
I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves.
Provided by mary winecoff
Yield 1 pint
Number Of Ingredients 2
- In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
- Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.
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BLACKBERRY JAM - THE DARING GOURMET
4.9/5 (10)Total Time 1 hr 25 minsCategory CondimentCalories 46 per serving
- Wash and drain the blackberries. Run them through a food mill to remove the seeds. Reserve the blackberry puree (you should have about 5 cups) and discard the seeds (I give them to our chickens).
- Place the blackberry puree in a large pot and add the sugar and lemon juice.Bring the mixture to a boil, stirring regularly, until the jam reaches 220degrees F. I use an instant read thermometer.
- Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe therims clean before sealing.If you're not sealing the jars the jam will keep in the fridge for severalmonths.If you're using the water bath canning method process the jars for 5minutes. Carefully remove the jars, let them sit undisturbed for 24hours, then store in a dark cool place. Jam will keep for up to ayear.
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5/5 (17)Calories 322 per servingCategory Condiment
- Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
- (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
- Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry “jam”. (Jelly uses the juice only).
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Top Asked Questions
How to make blackberry jam?Ready In. 1 h 30 m. Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan. Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes.
How to cook blackberries?Wash the blackberries and add to a large, heavy-bottomed saucepan. Cook over a medium–high heat for 8–10 minutes, stirring occasionally, until most of the blackberries have broken down and the remaining berries are almost submerged in their juice.
How many cups of blackberries are in a pint of Jam?I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves. Join the conversation! AMT. PER SERVING % DAILY VALUE
How do you make Blackberries with lemon juice?Mash 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 mill, or press mixture through a fine mesh strainer, reserving the juice you’re left with. Measure 4 cups of berry juice and add to an extra large stock pot.