Blackberry Jam Recipe
Category: Jams and Preserves
Servings: 1 jar
Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Blackberries | 1 kg |
| Sugar | 300 g |
| Lemons | 2 |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 40 g |
| Sugars | 35 g |
| Protein | 0 g |
| Fat | 0 g |
| Fiber | 5 g |
Instructions:
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Prepare Your Jars: Before starting, ensure you have fresh jar lids and sterilized jars (follow the health department’s guidelines on sterilizing jars). This step is crucial to avoid contamination and ensure a proper seal for long-term storage.
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Prepare the Blackberries: Gently wash and dry the blackberries. Once cleaned, place them in a large mixing bowl. Add the zest of the lemons to the bowl, and mix gently.
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Add Sugar: Sprinkle the sugar over the blackberries. Stir well to combine and coat the fruit with the sugar evenly. This helps the berries release their natural juices, forming a syrup-like consistency.
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Macerate the Fruit: Cover the bowl with plastic wrap and let it sit for several hours, or ideally overnight, allowing the blackberries to macerate and release their juice. This step enhances the flavor and ensures the jam will have a rich texture.
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Cooking the Jam: After the maceration period, transfer the berry-sugar mixture into a large pot. Bring the mixture to a gentle boil over medium heat, stirring occasionally. As it cooks, the blackberries will break down, and the sugar will dissolve completely. Allow it to cook for around 40-45 minutes, stirring often to avoid burning, until the mixture thickens into a jam-like consistency. You can test its readiness by placing a spoonful on a cold plate and letting it cool for a minute—if it sets, it’s ready to jar.
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Jar the Jam: While the jam is still hot, carefully transfer it into your sterilized jars using a funnel. Be sure to leave a little space at the top of each jar.
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Seal the Jars: Once the jam is jarred, immediately flip the jars upside down to create a vacuum seal. Allow the jars to cool completely. After cooling, check the seals—if the center of the lid does not pop when pressed, the jar is sealed properly. If it pops, the seal is not secure, and the jam should be refrigerated and consumed soon.
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Rest the Jam: Let your blackberry jam rest for at least one night before opening it to ensure the flavors meld. After that, it’s ready to enjoy!
Tips:
- For a smoother consistency, you can blend the berries before cooking, or use a potato masher to break them down during the cooking process.
- Make sure to always check the seals on your jars before storing them. If the seal isn’t tight, the jam will not preserve correctly.
Enjoy your homemade blackberry jam on toast, in yogurt, or as a topping for your favorite desserts! It’s a sweet taste of summer, preserved for the colder months ahead.
