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- Blackberry jam
A delicious blackberry jam for blackberry season! I love this recipe as one doesn't have to bother processing the jars in a hot water bath.
Bedfordshire, England, UK
67 people made this
- 750g blackberries
- 900g sugar
- 2 tablespoons lemon juice
- 160ml water
- 1 (13g) sachet pectin
MethodPrep:15min ›Cook:10min ›Extra time:7hr55min › Ready in:8hr20min
- In a large bowl, crush the blackberries. Stir in sugar and lemon juice. Let stand for 10 minutes.
- In a small saucepan, bring water and pectin to the boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Made it healthier.hmm-20 Jul 2010
Sadly this came out quite watery and next time I would use a little less sugar as the fruit is sweet enough. Also when I tried to boil the pectin in water it just clumped together so I would stir it into the fruit mash instead. A good one for avoiding the bath processing thing though.-05 Sep 2011
its very delecious when i make apple jam because i cooked it helthier-01 Dec 2014
Homemade Blackberry Jam Recipe
Homemade Blackberry Jam Season – Is it that time of year again? What better way to preserve the flavor of blackberries than making jam? I call it preserving summer in a jar. My family loves opening a jar of blackberry jam during the long winter months and tasting that hint of summer.
After my daughter’s successful attempt at making Raspberry jam, next on their list was to take on canning Blackberry Jam. Many lessons were learned from the first jam session which made the second session a much smoother process. Half the battle is to get the rhythm and team work down and to get into the groove of canning. Having everything you need laid out before starting made the process much faster. Simply put, the more canning you do, the easier and more comfortable it gets with each fruit or vegetable you preserve.
The most labor intensive part of making berry jams is mashing and straining out the seeds. After spending a considerably amount of time manually removing seeds through a sieve when they made the raspberry jam, this time they decided to use the food processor to pulse the berries into small chunks (such as great time saver!). The small chunks were then mashed through the sieve, which saved a lot of arm power crushing the berries manually.
The aroma of the blackberries and sugar cooking on the stove was heavenly and the swirling deep purple color was beautiful.
Looking forward to enjoying some blackberry jam on biscuits and waffles this winter!
We Tried 7 Different Blackberry Jams And This Is the Best
Whether you&rsquore a fan of seedless jellies or fruit-filled preserves, you&rsquoll find a blackberry spread worth stocking up on.
Grape and strawberry jams or preserves are classic fruit spread flavors. You’ll never hear us speak an ill word against them. But despite their timeless tastiness, they’re only two flavors. And with fall finally here and blackberries just out of season, there’s something to be said for the tart fruitiness of a good jar of spreadable blackberries.
Still, if you’re shopping for something a little different from your usual fruit spread preferences, then you may be wondering which jarred blackberries are the best for your money. That’s why we decided to try seven varieties of blackberry jams, jellies and preserves. Whether you’re a fan of seedless jellies or fruit-filled preserves, you’ll find a blackberry spread worth stocking up on. Here are our rankings, from best to worst.
- Wash the blackberries well under the water and clean them. Then pass them through the masher to crush them as much as possible. Reservation.
- Split the lemon in half and squeeze it to get its juice. Reservation.
- In an ideal casserole for jams place the mashed blackberries and sugar. Add the teaspoon of lemon juice and the thickener. It is necessary and advisable to let it rest all night, so cover it and reserve it.
- The next day put the casserole on the fire and bring to a boil. Then cook all the ingredients to the fire, stirring occasionally with the help of a wooden spoon.
- Check the consistency. If you want it a little thicker you can leave it a few more minutes on the fire.
- At the end of the foam cooking (removing the foam that forms on the top with the help of a slotted spoon).
- Place in glass jars with airtight seal caps. It is advisable to fill them almost to the edge, closing the pressure caps and then putting them out. Reserve the jam until the jars are cold. Once cold, put a label on each bottle with the date of packaging. Then you can keep it perfectly in the refrigerator.
What do I do if I want the jam to have a long shelf life?
If you want the marmalade to last longer in perfect condition, it is advisable to sterilize the glass jars in the water bath. To do this you will only have to place them inside a tall pot and well covered with boiling water, leaving them for 25 minutes. After this time remove them from the pot when the water has cooled.
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Low Sugar Blackberry Jam Recipe for Canning
I’ve been making this recipe for gift-giving for many years. This recipe was originally shared here in 2012 but you can see that I have a label on one of my photos for 2010 – I’ve been canning it annually for a looooong time!
I have a favourite spot for collecting blackberries and I often have more than I can ever use. The low sugar recipe has half the sugar of berries and so before you say, WHAT!? That’s written correctly. Normally a jam recipe has equal or more of the amount of fruit to sugar (yikes), but I truly have always preferred the natural flavor of the fruit to come out more. That’s what makes this low sugar version so thick and decadent. It’s packed with fruit and oh so delicious. It also has the proper ratio of ingredients to be canned and stored in a pantry.
Lightly rinse the berries and put into a large pot. Mash them up a bit with a potato masher or fork. Add sugar and lemon and bring to a boil. Reduce to medium low and keep it bubbling lightly until the liquid cooks down to the thickness you desire. I cooked mine for 3 hours, stirring occasionally, to get a really thick final product. This jam will sit piled up on a cracker if I want it too.
Ladle finished jam into 12 clean, sterilized 125 ml (1/2 cup) canning jars or 6 x 250 ml (1 cup jars called 1/2 pints in the US). Process in a boiling water canner for 10 minutes for the small jars and 15 minutes for the large jars. Store for up to a year in a cool, dark place.
How to Make Blackberry Jam: Blackberry Jam Recipe
Here we are in late summer, time to harvest luscious fruits. Hailey and I sampled melons and picked raspberries, strawberries and even figs at our CSA farm this week.
One of our main activities this time of year is preserving the fruits of summer.
We canned peaches this week. I’ve made strawberry and rowan berry jam, and this week my friend Jen and I made blackberry jam sweetened with honey using my favorite blackberry jam recipe.
Since jam making is one of the most delicious ways to preserve the goodness of the plants, we thought we’d share how to make blackberry jam with this simple blackberry jam recipe (adapted from the book Stocking Up III).
For your blackberry jam recipe, you will need…
- About 5 cups of mashed up blackberries
- A box of pectin which indicates it’s for no- or low-sugar recipes (available at any supermarket this time of year)
- 6 teaspoons of lemon juice
- 2/3 of a cup of honey for the blackberry jam recipe
This will make about 6 cups of finished blackberry jam.
First sterilize your jars by boiling them for 10 minutes or more. Drop the lids in the water after you’ve removed it from the heat and allow them to sit in the hot water until you’re ready for them.
Mix the pectin into the honey.
Next put the mashed berries and lemon juice into a large pot and bring the mixture to a boil – stirring often.
Stir in the pectin-honey mixture and return to a boil – stirring constantly.
Check to see if the jam is set by putting a spoonful into the freezer for a few minutes.
If it is jelled when you take the spoon out, the blackberry jam is ready. (If it is not jelled, simmer a few more minutes while continuing to stir and repeat the test.)
Remove the jam from the heat and pour into your sterilized jars. We use a Pyrex measuring cup, which are great for pouring the blackberry jam into your jars. Wipe the rims of the jars.
Put the lids on and process in a canner to seal the jars. What you see here is a steam canner (without the top lid). For jams, steam canners are fast and simple. Follow the directions on your canner on how to use it as well as how many minutes to process for.
You can also use the boiling water bath method. To do this, submerge jars in water (they shold sit on a canning rack), leaving 1 to 2 inches of water covering jars. Leave enough room in between jars for water to circulate. When it comes to a rolling boil, let it do so for 20 minutes. Water should be covering the jars the entire time.
With whichever process you use, remove jars when finished and let cool on a towel. Do not turn jars upside down.
Check for sealing before storing. If one or two did not seal, just put those in the fridge and use first. You could also try re-canning.
3-Way Test for Checking the Seals On the Jars
- Hear the seal – Hear the “plink” as lid snaps down while jar is cooling, or tap lid with spoon when jar is cold. A clear ringing sound means a seal.
- Observe the seal – If the lid is curved down, the jar is sealed.
- Press the seal – After the jars have cooled, press the center of the lid. If it is down and will not move, the jar is sealed.
Remove ring bands from jar and store in a cool, dark, dry place. Ring bands free of rust may be reused. Never reuse lids for canning purposes.
CAUTION: Never taste or eat food from a jar with an unsealed lid, swollen lid, or if the food shows signs of spoilage.
That’s it! Now you know how to make blackberry jam.
Now you can enjoy your wonderful summer treat throughout the year, or give the blackberry jam recipe as holiday gifts. Blackberry is my sister’s particular favorite so I make a batch for her each summer.
As I mentioned, this is a lower sugar jam, which is my general preference. I find many commercial jams way too sweet and you taste more sugar than fruit. Many 'traditional' jams use around equal weights of fruit to sugar, while lower sugar jams tend to be more in the 1 part sugar to 3 or 4 parts fruit.
The downsides to lower sugar jams are that it tends to take longer to cook to get it to set (or else is a bit runnier, and doesn't keep as long), and the yield tends to be less. That's both as you have less ingredients overall and because you are cooking for a little longer, the liquid reduces. But I think the trade off is well worth it.
Ways to help speed things up are using a relatively wide pan for the quantity of fruit you use and making smaller batches. More surface area allows the jam to heat more evenly and thicken quicker.
The lower sugar means you tend to have more chunks of fruit, so it's worth helping them along to break up as it cooks. But those chunks taste so good!
You may find that the jam foams up as it is cooking. If it does, them just keep stirring it down and you can reduce the heat a little as well, if needed to have more of a simmer rather than roaring boil. If there is still foam on top once ready, skim this off before putting the jam in a jar.
Blackberry Freezer Jam Recipe
Blackberry season is here, and here’s the blackberry freezer jam recipe you need to preserve your harvest – without even cooking!
I loooove making jam. I always have. And of course, like any red-blooded human, I love eating it too.
The problem is, it’s usually more sugar than fruit.
We went so far as to start making sugar-free strawberry jam last year, which most of us loved, but since my husband doesn’t like the aftertaste (which I still maintain is nonexistent and all in his head) of stevia, it can’t be a staple for us.
But you know what’s “normal” but reduced sugar? Freezer jam!
Blackberry jam is one of my all time favorite jams. In fact, I don’t think I ever tasted anything but grape jelly and the occasional strawberry jam until I was at least ten, but when I did, oh boy!
Suddenly my little world was opened up to all these new flavors, and very quickly, blackberry became my favorite. In fact, one of my favorite things about growing up in Tennessee was the abundance of wild blackberries on hillsides everywhere during the summer.
Blackberry crisp is my favorite dessert in the world (using the crumble from this recipe, and topped with a scoop of vanilla ice cream of course), and blackberry jam is my very favorite jam.
And here’s the thing about freezer jam: even if you’ve never canned or made jam before, you can do this!
It’s so easy! there’s no boiling, or canning, or anything scary involved. In fact, at the end of the process, your blackberries are still raw, with all their nutrients intact (that makes up for some of the sugar, right?)
You literally just clean your fruit, add sugar, add pectin, and put it in jars for refrigeration, or freezer safe containers for longer term storage.
Voila! Blackberry jam. And like I said, it has reduced sugar compared to traditional jam. So it’s a double win!