Blackberry Jam Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACKBERRY JAM



Blackberry jam image

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

Time 1h

Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved

Number Of Ingredients 4

1.8kg blackberries
1 ½kg jam sugar (the one with added pectin)
juice and pips of 1 lemon
finger-tip size knob of butter (optional)

Steps:

  • 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

BLACKBERRY JAM



Blackberry Jam image

In the summer, my family would go pick tons of blackberries and use them in our cooking.

Provided by hulagirl

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h30m

Yield 16

Number Of Ingredients 6

4 cups blackberries
1 cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon lemon juice

Steps:

  • 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



Apple & blackberry jam image

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

Time 50m

Yield Makes 1.75kg

Number Of Ingredients 4

500g Bramley apples, peeled, cored, quartered and cut into 2cm chunks
1 lemon, juiced
500g blackberries, fresh or frozen
1kg granulated sugar

Steps:

  • 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



Spiced Blackberry Jam image

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

Categories     Berries

Time 40m

Yield 1 qt

Number Of Ingredients 6

1 quart fresh blackberries (unsweetened, loose-pack) or 1 quart frozen blackberrie, thawed (unsweetened, loose-pack)
1/4 cup fresh lemon juice
4 1/2 cups sugar
1 1/2 teaspoons lemon zest, finely grated
1/4 teaspoon ground cinnamon
cinnamon stick

Steps:

  • 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



Small Batch Blackberry Jam image

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

Categories     Berries

Time 20m

Yield 1 pint

Number Of Ingredients 2

1 lb blackberry (around 3 cups)
1 1/4 cups sugar

Steps:

  • 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.

People also searched

More about "blackberry jam food"

BLACKBERRY JAM - THE DARING GOURMET
blackberry-jam-the-daring-gourmet image
Web Sep 2, 2019 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 …
From daringgourmet.com
4.9/5 (10)
Total Time 1 hr 25 mins
Category Condiment
Calories 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.
See details


BEST BLACKBERRY JAM RECIPE - HOW TO MAKE BLACKBERRY …
best-blackberry-jam-recipe-how-to-make-blackberry image
Web Jul 6, 2022 Step 1 Combine blackberries, sugar, and lemon juice in a large bowl. Use a large spoon or potato masher to crush the berries, then transfer mixture to a medium sauce pan. Step 2 Heat sauce pan over...
From delish.com
See details


BLACKBERRY JAM | PRESERVING | SBS FOOD
blackberry-jam-preserving-sbs-food image
Web Instructions. Place 3 small saucers in the freezer. Combine the blackberries and sugar in a large heavy-based saucepan. Juice both lemons and finely grate the zest of only 1 lemon and add to the ...
From sbs.com.au
See details


BEST BLACKBERRY JAM RECIPE - HOW TO MAKE EASY …
best-blackberry-jam-recipe-how-to-make-easy image
Web Jul 29, 2021 Blackberry Jam 1 pound (2 pints) fresh or frozen and defrosted blackberries 3/4 cup granulated sugar 2 tablespoons fresh lemon juice, plus more to taste 1/4 teaspoon kosher salt Optional Add-Ins (pick …
From food52.com
See details


EASY BLACKBERRY JAM RECIPE - TASTES BETTER FROM SCRATCH
Web Jun 2, 2021 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 …
From tastesbetterfromscratch.com
5/5 (17)
Calories 322 per serving
Category 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).
See details


COOPER'S HAWK | ARTIST'S RED BLEND
Web Pairing. Pair this wine with hearti­er meat dish­es and hard cheeses. Artist's Red & White Blends - Official Wines of the 29th Annual Screen Actors Guild Awards.
From chwinery.com
See details


FOOD | BLACKBERRY FARM BREWERY & TAPROOM
Web Continuing the tradition of Blackberry’s thoughtful variety of dining experiences, the goal of the food at the Taproom is to offer an enjoyable meal that celebrates our atmosphere of …
From blackberryfarmbrewery.com
See details


OLD-FASHIONED JAM — GOOD NEWS FOR GARDENERS, PLANT LOVERS, …
Web Dive in and you’ll find good news about garden center products, market goodies, activities, programs, planting gudes and more!
From restonfarm.com
See details


TREES WITH BERRIES THAT LOOK LIKE BLACKBERRIES | HUNKER
Web Salmonberry Tree. The salmonberry (Rubus spectabilis) is a shrub or small leaning tree that grows up to 10 feet tall and 6 feet wide. This tree produces fruit that look like …
From hunker.com
See details


BLACKBERRY JAM RECIPE - GOOD HOUSEKEEPING
Web Aug 4, 2020 Place the sugar in a roasting tin and warm in the oven at 180°C (160°C fan) mark 4 for 10min. Meanwhile, place the apples and 150ml (1/4 pint) water in a preserving …
From goodhousekeeping.com
See details


HOMEMADE BLACKBERRY JAM RECIPE, WHATS COOKING AMERICA
Web Fill to within 1/8 inch of top of jar. Wipe rim of jar or glass with a clean damp cloth. Immediately place a hot lid and ring on top of the jar; tightly screw the ring on the jar. …
From whatscookingamerica.net
See details


BLACKBERRY JAM – FOOD IN JARS
Web Aug 27, 2009 Ingredients 6 cups blackberry pulp 8-9 cups of berries, mashed through a strainer with the back of a wooden spoon 4 cups sugar 2 teaspoons cinnamon 1 …
From foodinjars.com
See details


HOMEMADE BLACKBERRY JAM RECIPE - FOOD.COM
Web 7 cups sugar 1 (1 3/4 ounce) package dry pectin (I use Ball but Sure Jell will work too) directions Carefully measure out the berries, put them into a very large pot (8qt). …
From food.com
See details


BLACKBERRY JAM RECIPE - BBC FOOD
Web 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 …
From bbc.co.uk
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #low-protein     #healthy     #5-ingredients-or-less     #jams-and-preserves     #canning     #condiments-etc     #fruit     #american     #easy     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #healthy-2     #low-in-something     #number-of-servings     #technique     #4-hours-or-less

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.

Related Search