Blackberry jam. Blackberry jam - let's prepare a jar of vitamins! Recipes for various blackberry jams for gourmets and their health

17.10.2019

Step-by-step recipes delicious homemade blackberry jam for the winter

2018-07-28 Liana Raimanova

Grade
recipe

934

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

Carbohydrates

50 gr.

200 kcal.

Option 1. Classic recipe for blackberry jam for the winter

Blackberry jam is very healthy, and also has a delicious taste, indescribable aroma and appetizing appearance. It is prepared easily and quickly, and if you strictly follow the recipe, it always turns out excellent. IN classic recipe Only fresh blackberries and sugar are used.

Ingredients:

blackberries - 2.5 kg;
sugar - 2,200 kg.

Step-by-step recipe for blackberry jam for the winter

Rinse the berries, put them in a deep saucepan and, adding sugar, leave for 30 minutes to release the juice.

Turn on a small flame and place a container with berries and sugar, wait until it boils, and boil for 30 minutes.

Place the hot jam into sterilized jars and close the lids.

Cool the jars of jam upside down under a thick cloth and put them in the basement until winter.

During cooking, it is better not to stir the jam too much, just shake the container slightly, so the berries will remain intact and the finished delicacy will look more appetizing.

Option 2. Quick recipe for blackberry jam for the winter

Delicious, aromatic blackberry jam can be prepared faster using the following recipe. Here you should soak the berries with sugar for several hours in advance and boil for five minutes. It also comes out thick and tasty. And the additionally added citric acid gives the dessert an interesting, slightly sour taste.

Ingredients:

1,600 kg fresh blackberries;
granulated sugar - 1,600;
8 g citric acid.

How to make blackberry jam for the winter

Place the washed blackberries in a colander for 10 minutes to drain the moisture.

After covering the berries with sugar, set aside for 5 hours, covered with a towel.

Place the saucepan with the berries on the middle burner, wait until it boils, and cook for 5 minutes.

Add citric acid and cook for another five minutes.

Place the jam in sterile jars and cover with plastic lids, cool under a blanket and store in a cool room.

It is permissible to replace citric acid with freshly squeezed lemon juice.

Option 3. Blackberry jam for the winter with orange and lemon

An excellent combination of blackberries and citrus fruits. Oranges and lemons add a refined taste and a memorable light and refreshing spicy aroma to the jam.

Ingredients:

oranges - 3 pcs.;
1 lemon;
1,200 kg sugar;
blackberries - 1,300 kg.

Step by step recipe

We sort out the blackberries, remove them from dry stalks, and rinse them in a colander.

Wash the oranges and lemon.

We pass the oranges, cut into slices and de-zested, through a juicer, discard the pomace, and pour the juice into a container.

Three orange zests on a grater with small holes.

Pour sugar and zest into a container with orange juice and bring to a boil on a small burner.

After cooling the orange syrup, immerse the blackberries in it and set aside for 2 hours.

Place the container on a small burner and cook from the moment it boils for 30 minutes.

After 20 minutes of cooking, add lemon juice.

Place the hot jam in clean jars and close with plastic lids.

Cool and store in the cellar until winter.

This jam can be prepared a little differently by swapping the oranges and lemons, that is, the blackberries are soaked and boiled in lemon syrup, and orange juice is added at the end of cooking. It will also turn out to be a tasty sweet treat with a slight note of freshness.

Option 4. Blackberry jam for the winter with apples

Apples have long been combined with a variety of berries and fruits and made into wonderful aromatic jam. So with blackberries you get a truly tender, tasty delicacy, with an expressive soft taste. And the new ingredient - liqueur - gives the jam a slight sharpness.

Ingredients:

blackberries - 2.5 kg;
8 any apples;
granulated sugar - 2.5 kg;
lemon - 1 pc.;
refined oil - 15 ml;
any liqueur - 135 ml;
hot water - 420 ml.

How to cook

Wash all the apples, cut them into halves and remove the middle with the seeds, cut into thin slices.

Place the apples in a large metal bowl and blanch for 12 minutes, adding hot water until completely covered.

Having freed the lemon from the zest, squeeze the juice from the pulp and pour it into the apples, at the same time add the washed blackberries, simmer over low heat for 15 minutes, stirring often and removing the foam.

Pour in the liqueur, add sugar, and boil for another 5 minutes.

Turn off the heat, pour butter into the jam, mix everything thoroughly and remove the accumulated foam.

Having cooled the jam completely in the pan, pour it into sterile jars, cover the top with a piece of parchment and close with a plastic lid.

For even greater tenderness, you can grind the apples through a meat grinder; in this case, there is no need to blanch them.

Option 5. Frozen blackberry jam for the winter

And if you have a poor harvest of blackberries in your garden, but you really want to enjoy them in winter fragrant jam, buy frozen berries in any supermarket and cook this sweet dessert. By taste qualities and the vitamins it contains will hardly differ from those brewed from fresh berries.

Ingredients:

600 g frozen blackberries;
sugar - 1,100 kg;
lemons - 1 piece.

Step by step recipe

Place the frozen blackberries in a metal container, sprinkle with sugar, and leave for 2 hours.

We peel the lemon, squeeze out the juice and pour it into the blackberries, stirring well, placing it on a small flame of fire, and after boiling, boil for 6 minutes.

After removing the container from the stove, cool the jam and pour it into a clean, dry container, close with regular lids and put it in a cool place until winter.

Be sure to choose a high container for making this jam, since the berries with sugar rise greatly when heated and can spill out. You can also mix frozen blackberries with other berries, such as strawberries, in this recipe.

Option 6. Mashed blackberry jam for the winter

Some people don't like small seeds in their blackberry jam. There is an excellent option for such a case. tasty treat from mashed berries. During mashing, the seeds remain on the sieve, and the berries turn into puree, which is then boiled with sugar. It turns out to be a thick, especially tender dessert.

Ingredients:

blackberries - 3 kg;
3 kg sugar;
570 ml water.

How to cook

Dry the washed and sorted blackberries on a clean towel.

Pour water into a clean saucepan, heat to boiling water, pour it over the berries, let sit for a few minutes.

Free the blackberries from the cooled water and grind through a sieve.

Mix blackberry puree with sugar and simmer over low heat with frequent stirring for 10-12 minutes.

Packed in glass jars Cover the jam with plastic lids, cool and store in the cellar.

Be sure to simmer the jam over low heat so that it does not boil or foam too much.

Option 7. Blackberry jam for the winter with bananas

Another recipe for tender and tasty blackberry jam. The bananas included in the composition give the delicacy an excellent aroma and an unusual light blue hue.

Ingredients:

9 cups blackberries;
bananas - 8 pcs.;
9 glasses of sugar.

Step by step recipe

Sprinkle the washed berry with sugar and let it stand for 12 hours to release the juice.

Cut the peeled bananas into medium pieces.

Place the container with blackberries in sugar on low heat and cook for half an hour, shaking the container frequently using oven mitts.

Add sliced bananas to the jam, boil for another 7 minutes, turn off the heat and
remove the container from the stove.

Having spread the jam into sterile, dried glass containers, cool it in a thick warm cloth and put it in the basement for storage.

For more instant cooking You can sprinkle blackberries and banana slices with sugar and then boil them, just increase the cooking time to 35-40 minutes.

According to its properties and useful qualities Blackberries outperform raspberries by 5 times, and this is not surprising. Berry contains vitamins different groups, including the most valuable for the body B, E, C, PP, K. Organic acids and macroelements strengthen the immune system during colds. Fiber and tannins facilitate the functioning of the respiratory tract. Pectin compounds release blood vessels, preventing blockages. In addition to the listed properties, blackberries have a lot of taste benefits.

Blackberry jam: traditional recipe

granulated sugar - 900 gr.
blackberries - 1 kg.
table water - 380-400 ml.

Sort the blackberries. Remove all crushed and too dry specimens, leave only healthy berries. Place them in a colander, rinse them under the tap and leave them on a towel.
Now the entire volume of blackberries must be divided into 2 parts. Select a tall pan with a wide bottom, pour drinking water into it and heat it up. When the first bubbles appear, send in the first section of blackberries.
Set the stove temperature to medium and cook the fruits for 5 minutes. Stir the composition for the entire specified time. Turn off the burner and cool the mixture.
Transfer the barely warm blackberries to a strainer and wipe. This way you will remove the bones. Now place the puree in a heat-resistant bowl, sprinkle with granulated sugar and stir.
Leave the mixture for 2 hours so that the sugar partially dissolves. Then put the mixture on the fire and simmer for 5 minutes. After this time, add the remaining blackberries.
The duration of the last languor is determined individually. Cook the mixture on low power for 10-20 minutes until the jam reaches the desired consistency.
When this happens, the sterilized jars should be ready. Pack the treats into them, let them cool, then cover with nylon and a tourniquet or parchment paper.

Blackberry jam with banana

granulated sugar - 1.1 kg.
blackberries - 1 kg.
bananas - 900 gr.

Sort the berries, remove the stems and any remaining debris. Place the raw materials in a sieve, wash and let sit on towels. Choose a saucepan with high sides and place the blackberries inside.
Now sprinkle the berries with granulated sugar and mix very carefully with your hand. Leave the ingredients for 7-8 hours, during which time the juice will release. Next, put the contents on the fire and simmer for half an hour.
Do not forget to get rid of foam and also mix the composition. While the blackberries are simmering, peel the bananas. Chop the fruits in random order so that the pieces are no larger than 1.5 cm.
After the specified cooking time, add bananas to the blackberries. Stir again and cook the jam on low power for 8-10 minutes. The treat is ready, pour it into jars and roll it up.

Blackberry jam with plum and elderberry

lemon - 2 pcs.
raspberries - 220 gr.
elderberry - 240-250 gr.
blackberries - 480 gr.
plum - 450 gr.
granulated sugar - 1.2 kg.
clove buds (at your discretion) - 5-7 pcs.

Place plums, blackberries and elderberries in a colander, wash thoroughly and dry on a towel. Place in a heat-resistant container suitable for cooking. Add the juice of two lemons and citrus seeds here, stir.
Add enough drinking water to cover the contents by 1 cm. Add crushed clove buds (optional), you can add cinnamon (1 pinch).
Place the mixture on the stove and set the heat to medium. Cook until the first bubbles appear, then reduce the burner to low. Continue simmering the treat for another 1 hour.
When the specified period comes to an end, you can mash the berries directly in the pan. Now prepare a sieve, line it with 3 layers of gauze, and place a pan underneath. Place the contents into the cloth and wait 8 hours.
When the juice has drained, pour it into the cooking pot. Add granulated sugar, stir and heat. Prepare a syrup in which the sugar granules have completely melted.
When this happens, add the washed raspberries and cook the jam for 15 minutes over low heat. Skim off the foam, after a quarter of an hour add the rest of the berry pulp to the pan.
Continue simmering for another 10 minutes. During this time, sterilize the containers into which the composition will be poured. Pack the finished treat, cool to room temperature and cover with nylon.

lemon - 1 pc.
granulated sugar - 1.4 kg.
blackberries - 1.1-1.2 kg.

Mix washed and towel-dried blackberries with half the granulated sugar. Place the pulp in a saucepan and leave for 8-10 hours. This period is allotted for the release of juice and partial dissolution of grains of sand.
Drain the liquid obtained after infusion into a heat-resistant container for cooking. Wait until it boils, then add the remaining sugar. Cook the mixture for another 10 minutes, skimming off the foam.
After the allotted time has passed, turn off the burner. Cool the contents of the pan to 55 degrees. Add blackberries and squeeze in lemon juice. Boil the contents again for 8 minutes, immediately pour and seal.

Blackberry and gooseberry jam

drinking water - 140 ml.
blackberries - 900 gr.
gooseberries - 1 kg.
granulated sugar - 2.3 kg.

Making jam begins with sorting gooseberries. Clean the berries from stems and foreign debris, rinse in plenty of water and let dry. Place the fruits in a saucepan and add sugar.
Leave the gooseberries for 8 hours to release their juice. When this happens, pour into a heatproof bowl and add water. Boil, cool for 4 hours.
When the allotted time has passed, add washed blackberries to the gooseberries. Put the berries to cook again, wait 10 minutes. Cool the contents again, repeat the steps 2 more times.
At the end of the last cooking you can add a pinch of cinnamon. The treat is poured into perfectly clean jars while hot. Capping is done with tin.

Blackberry and orange jam

orange - 400 gr.
blackberries - 1 kg.
lemon - 150 gr.
granulated sugar - 1.1 kg.

Rinse the lemon and orange, rub the peel with a sponge to remove plaque. Remove the zest from the orange, remove the white layer (it is responsible for bitterness). Chop the peel into thin slices.
Choose a saucepan with high sides and squeeze the orange juice into it. Sprinkle with granulated sugar. Place on the fire and bring the mixture until smooth, stirring.
Once the granules have dissolved, allow the contents to cool. At this time, sort the blackberries, rinse them, and add to the orange juice. Leave it for 3 hours again.
After the specified time, bring the treat to intense bubbling, then reduce the power of the stove. Heat and stir for a third of an hour. 5 minutes before the process is complete, add the chopped orange peel and lemon juice.
After heat treatment, leave the jam for 4 hours, then carry out heat treatment again (duration - 10 minutes). Then pour out the hot treat and seal it.

raspberries - 0.9 kg.
granulated sugar - 1.8 kg.
blackberries - 0.9-1 kg.

Place the raspberries and blackberries in separate bowls, sort and rinse. Remove the stems, then dry the berries. Take 2 containers: place raspberries in the first, blackberries in the second. Sprinkle each fruit with sugar.
Stir gently without damaging the berries. Leave them overnight so that the juice comes out and the sand dissolves. Prepare a saucepan and add the liquid from two types of berries into it.
Heat the mixture until the sugar melts. Add raspberries and blackberries, simmer the treat for 8 minutes. Remove the foam. After the specified period, turn off the burner and let the mixture cool.
Now put the berries to boil again, after the start of boiling, cook the treat for another 5 minutes. Then immediately pour into clean containers and roll up with tin lids. Cool with the neck down.

Blackberry jam with apple

sweet and sour apple - 850-900 gr.
blackberries - 700 gr.
granulated sugar - 1.3 kg.
table water - 430 ml.

Wash the apples and remove the core from each. Chop the fruit into slices and place in a saucepan to make jam. Pour in water according to the quantity, put it on the fire and wait until it starts boiling.
When the mixture boils, boil it for 3 minutes, then immediately turn off the burner. Drain the liquid and leave the fruit pieces in the pan. Wash the blackberries and dry with towels, add to the first mixture.
Sprinkle the contents of the bowl with granulated sugar and mix gently with your hand. Turn the burner to low and cook the jam for 25 minutes after it starts boiling. Get rid of the foam.
When the heat treatment comes to an end, immediately package the treats in sterile jars. You can roll up the hot delicacy with a tin or cool it, then cover it with nylon/parchment.

granulated sugar - 950 gr.
blackberries - 1 kg.

Rinse the blackberries and place them in the multicooker bowl. Add granulated sugar and mix the berries with your hand. Cover the container with gauze and leave for 7 hours.
The specified time is necessary for the juice to release. After this period, set the “Extinguishing” function on the device for 1 hour. Do not cover with a lid, watch the process.
Remove the foam in a timely manner with a slotted spoon. When the multicooker beeps to indicate the end of the program, pack the mixture into clean jars. Let the treat cool, cover with parchment paper and refrigerate.

Frozen blackberry jam

lemon juice - 60 ml.
granulated sugar - 1 kg.
frozen blackberries - 600 gr.
strawberries - 450 gr.

Place the frozen berries in a bowl, sprinkle with granulated sugar and knead. Leave to thaw for 3 hours. After this time, add strawberries, leave the mixture again for 2 hours.
Since the berries will release a lot of juice, remove 30%, it will not be needed. After a while, squeeze out the lemon juice and place the cooking basin on the stove. Bring the treat to a boil over medium-high, then reduce the heat.
After the start of bubbling, cook the treat for another 10 minutes. Remove the foam with a slotted spoon. Cool the contents of the dish and then repeat the heat treatment.
The jam is poured into sterile jars while hot. The mixture must be immediately covered with tin lids and turned over. After 12 hours in the kitchen, put the treat in the cold.

Blackberry jam goes well with baked goods, and can also be enjoyed as a snack with tea. Pamper your household with popular recipes with the addition of citrus fruits, raspberries, elderberries, strawberries, apples, gooseberries, and bananas. Pour the finished treat only into sterile jars and cover with nylon or tin lids.

Video: blackberry jam

This blackberry jam recipe will help you create a delicious dessert with impeccable taste and amazing aroma!

A berry called blackberry is very interesting product, giving a huge field for imagination to confectioners and culinary specialists. A close relative of the raspberry, it has an unusual, pronounced taste with predominant sweet notes, which are balanced light pleasant sourness. It is not surprising that blackberry jam always turns out incredibly tasty and sells like hot cakes. Kids really like this one home preparation for the winter, cooked without seeds. This thick jam you can simply spread it on bread and enjoy the food that many of our compatriots have loved since childhood.

It is also quite often used in gourmet restaurant desserts: soufflés, cheesecakes, muffins. Housewives prefer to cook this delicacy at home not only because of its wonderful taste, but also because large quantity useful properties, which blackberry jam is endowed with. So, this dessert will help:

strengthen the walls of blood vessels;
overcome colds;
increase immunity;
alleviate the condition of pneumonia, inflammatory processes;
reduce body temperature during acute respiratory infections;
cope with cystitis, kidney ailments.

9 blackberry jam recipes

Recipe 1. Classic blackberry jam

Ingredients: 1100 g blackberries, 1100 g granulated sugar.

We sort blackberries, removing spoiled berries. We wash, tearing off the stalks in the process. Let it drain excess liquid remaining on the berries. Place the blackberries in a saucepan with a large bottom diameter or in a basin used for making jam. Sprinkle with sugar. Stir carefully, without damaging the integrity of the berries. Set aside the candied berries for half an hour to an hour until they release their juice. Heat slowly while stirring. Boil for about half an hour. We pack in sterile pre-prepared jars. We seal it hermetically.

Recipe 2. Blackberry jam Five minutes

Ingredients: 970 g blackberries, 820 g sugar, 3 g citric acid.

We carefully wash the sorted blackberries, removing the branches and stalks. Spread on a paper-lined surface to drain the water from the berries. In a container - a wide saucepan or basin covered with enamel, place the blackberries in layers, sprinkling them with sugar. We wait 5-5.5 hours, during which the berries will release a sufficient amount of juice. Boil slowly, stirring carefully and skimming off the foam. Boil for about 5 minutes. A minute before the end of the cooking process, add citric acid. Stir. Place the jam in a clean glass container. Store under polyethylene covers in the cold.

Recipe 3. Blackberry and raspberry jam

Ingredients: 950 g blackberries, 1900 g sugar, 950 g raspberries.

We sort out blackberries and raspberries separately. Wash, tearing off the remaining stalks. Place blackberries in one bowl and raspberries in another. Pour both types of berries with an equal amount of sugar - 950 g into each container. Stir carefully, trying not to deform the berries themselves. We keep in a cool place for about 11 hours. Strain the juice released during this time with undissolved sugar into a wide saucepan. Heat, stirring, until the granulated sugar is completely dissolved. Add blackberries and raspberries. Boil slowly for 6 minutes. Remove the foam and leave without heating until the contents of the pan have cooled completely. Boil again for about 5 minutes. Packaged in sterilized jars.

Recipe 4. Blackberry jam with apples

Ingredients: 1020 g blackberries, 980 g sour apples, 1550 g sugar, 135 g lemon, 18 g butter, 3 g cardamom, 280 ml water, 90 g blackberry or other berry liqueur - optional.

Wash the apples, peel them, remove the core. Cut into small layers. We sort the blackberries that are suitable for canning - we wash them. In a large saucepan, combine the chopped apples with water. Blanch the fruit for 10 minutes until softened. Squeeze the juice from the pre-washed lemon into a container. Add blackberries. Cook for 11 minutes after boiling again. Add sugar. Stir and heat until it dissolves. Quickly heat the entire mass, boil for 10 minutes, stirring and removing any foam that forms. Add cardamom with liqueur. Boil for 3 minutes. Remove the pan. Add the oil, stir, skim off the foam from the surface. After cooling the jam slightly, transfer it to the prepared jars. Place a circle of parchment with the appropriate diameter on the neck of each jar. Cover with plastic lids. Store in the cold.

Recipe 5. Blackberry jam with lemon

Ingredients: 980 g blackberries, 980 g sugar, 140 g lemon.

We wash the blackberries, discarding spoiled berries in the process. We cut off the stalks. Wash the lemon thoroughly. Grate the yellow zest. Pour blackberries into a thick-bottomed saucepan. Add citrus zest. Sprinkle with sugar, lightly pressing the berries to release the juice as quickly as possible. Squeeze the juice from the lemon pulp into the resulting mixture. Heat slowly, stirring regularly. After the sugar has completely dissolved, turn up the heat. Boil, stirring so as not to burn, for about 10 minutes. After thickening, transfer to a sterile container. Place the filled jars, covering them with lids, in a deep saucepan. Add water up to the hangers of the jars. Sterilize for 10 minutes. We seal it hermetically.

Recipe 6. Blackberry jam with oranges

Ingredients: 1050 g blackberries, 380 g oranges, 1070 g sugar, 120 g lemon.

Wash citrus fruits. Remove the peel from the oranges and remove the white part. Cut the yellow zest into thin strips. Squeeze the orange juice into a wide container covered with enamel. Add sugar and chopped zest. Heat until the granulated sugar dissolves. Cool. We sort out the blackberries and wash them. Place in chilled juice. Let it sit for about 2 hours. Heat until boiling, cook, stirring, for half an hour. 7 minutes before the end of cooking, squeeze lemon juice into the jam. Stir and let cool. We pack in pre-prepared jars.

Recipe 7. Blackberry jam in a slow cooker

Ingredients: 750 g blackberries, 750 g sugar.

We sort blackberries, selecting whole berries suitable for canning. We wash them carefully, trying not to damage them. Lightly dry on paper or simply leave in a colander to drain the liquid. Place blackberries in a multicooker bowl and sprinkle sugar on top. Let stand without heating for about an hour. When the blackberry juice appears, set the “Stew” mode for 20 minutes. Turn the steam valve to allow steam to escape. At the end of the mode, open the lid and leave the mixture to cool slightly for 20 minutes. For the second stage of cooking, select the same mode with a time of 40 minutes. During the cooking process, you need to stir the jam several times. When increasing the amount of ingredients specified in the recipe, it is recommended to cook the jam with the lid open. Pour the hot dessert into sterile jars and seal.

Recipe 8. Seedless blackberry jam

Ingredients: 1050 g ripe blackberries, 490 ml water, 1050 g sugar.

We wash the berries separated from the stalks, in the process discarding unripe and spoiled blackberries. Pour water into the pan, which must be heated to a temperature of 80-90 degrees. We put blackberries in it. Heat for 3 minutes without boiling. We express the liquid. Transfer the berries to a metal sieve and grind them. Heat the blackberry puree in a container covered with enamel or non-stick coating. Sprinkle sugar, stirring constantly, and boil slowly. Boil until thick. Place in sterilized jars. Let's roll up.

Recipe 9. Blackberry jam with bananas

Ingredients: 1100 g blackberries, 1100 g bananas, 1100 g sugar.

We select whole, undamaged berries, peel them from the stalks, and wash them. Let the liquid drain from the surface of the blackberries, placing it on paper towels. Transfer the berries to a bowl or pan. Cover with granulated sugar. Let stand for a couple of hours or leave in the cold overnight so that the blackberries release their juice. Quickly heat the blackberry mass, stirring. Then let it simmer slowly for about half an hour. Peel the bananas and cut the pulp into cubes measuring 10x10 mm. Pour the sliced bananas into the blackberry jam 6 minutes before the end of the cooking process. We pack in pre-sterilized glass jars. Store in the cold.

Cooking such a fragrant and healthy dessert is not a particularly difficult task. Even a beginner can handle it without much difficulty. However, in order to prepare delicious blackberry jam for the winter, you need to consider the following nuances:

Blackberries are a delicate, delicate product, so if a recipe calls for making jam from whole berries, you need to carry out all manipulations with it very carefully. So, it is necessary to carefully rinse and stir the blackberries so as not to damage them during the cooking process.
Blackberry seeds are slightly harder than raspberries. If the jam is intended for little sweet tooths, you should get rid of the seeds by rubbing the berries through a sieve.
Blackberries go well with many fruits and harmonize well with citrus fruits. Not only citrus juice is often added to blackberry jam, but also zest, which adds a piquant bitterness.
For gourmets, there are many recipes for blackberry jam that use aromatic spices such as cardamom, rosemary, and cloves.

Blackberry jam has many unconditional advantages, among which we can note the enormous benefits for the body, excellent taste, attractive aroma and wonderful bright appearance. The ability to use a short cooking process allows you to maximize the preservation of nutrients in ready dish. This delicacy is found less often in homemade preparations than jam made from more common berries - raspberries, strawberries, cherries. However, in terms of the number of components valuable for the human body and taste characteristics, blackberry jam is in no way inferior to the latter, and sometimes even surpasses them.

Blackberry jam is a wonderful product on our table. Fragrant, very tasty and incredibly healthy, it will delight you both in the autumn weather and in the winter cold with pleasant memories of summer days, and will also give the body those vitamins and microelements that will help cope with any ill health or blues.

Beginning housewives often ask: “How to make blackberry jam? How much sugar should I put in? How long should I keep it on the fire? What kind of container is best to do this in?” etc. Bringing to your attention various recipes, we will dwell on each of the questions in detail. After all, many recommendations are universal and tell not only how to make blackberry jam, but also how to make jam in general, from any fruit and berries.

The first recipe is called “quick” or “five-minute”. This is how raspberries, strawberries, wild strawberries, currants and other small berries are prepared. The raw materials must be good quality, it’s better to be a little unripe, without spoiled specimens. Blackberries are quite tender, so as soon as you pick them from the bush, put them into processing. Do not wait for the product to become succulent. This especially applies to how to cook blackberry jam in 5 minutes. If the berries spoil, such preservation will not be stored for long. Therefore, sort them out, pour them into a colander, and rinse them in running water. Preparatory work that's it. Let's start cooking.

Cook for 5 minutes

Wide copper basins, brass or stainless steel, are best suited for jams, marmalades and marmalades. In addition, you can use ordinary cast iron or cauldrons. But enamel pans are not suitable, as berries and fruits burn in them. How to make blackberry jam? Pour the berries into a cast iron or basin and cover them with sugar at the rate of 1 to 1.5. Thus, for every kilogram of berries there is one and a half granulated sugar.

At first, of course, half the norm will be enough. Sugar is necessary for blackberries to release juice. Cover the cast iron and place it in a cool place for 4-6 hours, from night to morning. Then add the rest of the sugar and place the cast iron on the stove over high heat. When the jam boils, reduce the heat to low and cook the berry mass for exactly 5 minutes, stirring. Then, straight from the stove, pour it into dry, sterilized jars and seal. Turn the jars upside down, cover and leave to cool for a day. Then take it to the cellar. Here it is delicious jam You can make it from blackberries in just 5 minutes! Not difficult, right? By the way, it is not necessary to roll it up with tin lids - you can also close it with ordinary plastic ones. In this case, only the jars should be stored in a cool, dry room or on refrigerator shelves.

Assorted jam

If the food of the gods - ambrosia - is not an invention of the ancients, then this is probably the most wonderful blackberry jam, the recipes for which we offer you. In particular, assorted raspberries and blackberries. Not only does it taste amazing, but the aroma is divine. And preparing the delicacy is also quite simple.

Ingredients: 1 kg of each type of berry and one and a half to two kilograms of sugar. What should you do? Of course, sort through the raw materials, sort out the unusable specimens, and rinse them in water. Then transfer the berries to a cooking bowl, sprinkling them with sugar. Place in a cool place to release the juice. And after 6-8 hours, start cooking first on low big fire so that the sugar dissolves well. Then make it larger and let the berries boil well. Stir with a wooden spatula to prevent the raw materials from burning. Cook the raspberries and blackberries over fairly high heat for half an hour, skim off the foam and scum. Pour cast iron jam into prepared jars and seal. This cooking method is also fast.

Original jam

And here's another one interesting recipe how to make blackberry jam. Surely many housewives will like it. The peculiarity of the preparation is that, in addition to berries, blackberry leaves are also taken as raw material. Ingredients for jam: 1 kilogram of sugar and blackberries and 100 g of leaves. And also half a liter of water and 5 g of acid - citric or ascorbic. Make a decoction from the leaves and water. Cooking time - 20 minutes. Pour 1 cup (250 g) of the broth into a saucepan, add sugar and prepare syrup. Sort the berries, wash them, place them in a cast iron pot or basin. Pour syrup over them and leave until juice appears. Next, add the acid and put it on the boil, pouring in the rest of the infusion of leaves. The process should last 15-20 minutes. After this, transfer to sterilized jars and close. This jam is distinguished not only by its special pleasant taste. It is also very healing and restores strength.

Raw "assorted"

This jam can be made only from blackberries, but it will be more appetizing and healthier if you take equal parts of strawberries, raspberries, blackberries, honeysuckle or currants. The main thing is that for 1 part of berries there is one and a half to two parts of sugar.

Sort the freshly picked fruits so that there is no debris, leaves, or sepals. Rinse the strawberries and honeysuckle and let the water drain. Raspberries and blackberries do not need to be washed. Pour sugar over the berries, mix, place in jars, and screw. Store canned food in a cool place.