A rich-tasting jam is made from blackberries. It is easy to surprise guests with a beautiful, fragrant, exquisite delicacy. Jam is prepared from juicy berries, which saturates the body with essential vitamins and helps protect against seasonal diseases. Experienced housewives always have several proven recipes for harvesting blackberries in their arsenal. We offer to prepare a delicacy according to the best recipes.
In the process of preparing treats, some features are taken into account:
- When heated, the berries become brittle, and their structure is easily broken. If whole specimens are needed for jam, then the liquid is mixed gently during cooking.
- Blackberries consist of hard seeds. It is not necessary to remove them, but if as a result it is necessary to obtain a light, homogeneous mass, then the berries are passed through a sieve.
- To improve the taste, spices and citruses are added to the delicacy. In order not to interrupt the taste of berries, strict proportions are observed, which are indicated in the recipe.
- To preserve all the nutritional and healing properties, the delicacy is boiled over high heat and for a short time.
- Choose only ripe specimens. From green fruits, jam is sour.
- Rolled cans must be turned upside down and covered for a day with warm covering material. A blanket, blankets, or a few towels will do.
Raw material preparation
Before cooking you need:
- Sort out the berries. Remove all damaged and rotten specimens. Remove leaves and branches.
- Place the berries in a colander. Pour water into a large container and lower the colander. Rinse three times.
- Place the fruits on a paper towel and dry completely. During the drying process, you will need to change the towel several times.
- Not only elastic fruits are suitable for making jam, but also soft, overripe ones. Damaged and rotten can not be used.
- So that the berries do not lose part of the juice, they are harvested freshly picked.
How to make blackberry jam
There are many options for preparing delicious treats. We invite you to try the best.
Easy winter recipe
According to the proposed option, it will be possible to quickly prepare a delicious jam that will delight not only with taste, but also with a unique aroma.
Ingredients:
- blackberry - 750 g;
- sugar - 750 g.
Cooking:
- Place berries in a blender. Sprinkle with sugar. Whisk. Small bones, like the pulp, contain many vitamins, so it is not recommended to remove them. The seeds do not spoil the taste of the delicacy.
- Set aside the mass for half an hour. During this time, the sugar will completely dissolve.
- Pour into saucepan. Boil for half an hour. In the process, remove the foam, along with which small debris and insects float to the surface. Stir with a large wooden spoon.
- Sterilize the containers, pour the berry mass and roll up.
In a slow cooker
A very tasty and healthy combination is lemon, blackberry and ginger. Jam will be useful and will help to cope with seasonal diseases.
Ingredients:
- blackberry - 1 kg;
- ginger - 30 g;
- lemon - 1 pc.;
- pectin - 6 g;
- sugar - 400 g.
Cooking:
- Sprinkle berries with sugar. Set aside for half an hour.
- Grate the lemon zest. Squeeze juice from the pulp. Peel the ginger root. Grate. Send prepared products to the berries. Mix.
- Place the confiture in the multicooker bowl. Set the "Extinguishing" mode. Timer - 20 minutes.
- Sprinkle pectin. Mix. Set a timer for 5 minutes.
- Pour the finished delicacy into prepared containers and roll up.
To make the jam more fragrant, add 5 cherry leaves during cooking. Then they are removed before packaging in jars.
with gelatin
With the help of gelatin, the mass will become thick and great for filling cakes and pancakes.
Ingredients:
- blackberry - 4 mugs;
- gelling sugar - 1200 g;
- water - 520 ml;
- lemon - 1 pc.;
- gelatin - packaging;
- vanillin - 1 pc.
Cooking:
- Grate citrus zest. Squeeze juice from the pulp.
- Sort the berries, wash and dry. Sprinkle with sugar. Pour in water. Constantly stirring, wait until the mass boils. Be sure to mix, otherwise the mass will quickly burn out.
- As soon as the mass begins to boil, turn it off. Blend with a blender. Cool down.
- Soak gelatin according to instructions. When it swells, mix with the cooled berry mass. Boil at the minimum setting for 5 minutes. Roll up.
Seedless
In this recipe, you do not have to heat the berries, so leave the product only in a cool place. In order for the delicacy to be stored for a long time, the proportions are strictly observed.
Ingredients:
- blackberry - 450 g;
- granulated sugar - about 800 g.
Cooking:
- To prevent the preparation from fermenting, only dry berries are used. If the fruits are bought on the market, then they are first washed and then dried thoroughly with a paper towel.
- Throw the berries into the blender bowl. Whisk. Transfer to a sieve and grind. Weigh the resulting mass. Take twice as much sugar. Set aside 100 g. Mix the remaining granulated sugar with berry puree. Set aside for half an hour. Mix.
- Pour into dry glass containers. Sprinkle with the remaining sugar. The sugar cap will prevent air from entering the jam, which will extend the shelf life. Close the lid.
With whole berries
An amazing-looking delicacy will please with its taste. The combination of light jam and whole berries will conquer everyone from the first spoon.
Ingredients:
- blackberries for jam - 700 g;
- blackberry - 300 g;
- sugar - 500 g for jam;
- sugar - 300 g.
Cooking:
- Berries choose only strong and whole. Pour the volume for jam into a meat grinder and chop. You can beat with a blender. Sprinkle with sugar for jam. Mix. Boil 10 minutes.
- Add whole fruits and remaining sugar. Boil 5 minutes. Set aside for 4 hours. During this period of time, whole berries are soaked in syrup.
- Boil and cook for 8 minutes. Pour into containers and roll up.
From frozen blackberries
Fresh jam is made from frozen berries at any time of the year. The delicacy can be used as a sauce for meat dishes.
Ingredients:
- lemon - 1 pc.;
- blackberry - 750 g;
- dried rosemary - 1 teaspoon;
- sugar - 250 g.
Cooking:
- Defrost blackberries. Sprinkle with sugar. Set aside for 3 hours.
- Squeeze juice from lemon. Pour in berries. Sprinkle with rosemary. Boil and cook for 5 minutes. Cool down. Close the lid. Put in the refrigerator for 12 hours.
- Boil. Boil 10 minutes. Beat the mass with a blender. Pour through a sieve.
- Boil the mass for 7 minutes. Roll up.
How to store ready-made treats
The shelf life of the product depends on the harvesting method.
The blackberry is deprived of that bright taste individuality that nature has endowed with its relative raspberry. Nevertheless, this very tasty berry deservedly has the right to be solo harvested for the winter without adding to any faceless berry-fruit platter.
The main thing is to have something to prepare.
If there are a lot of blackberries from it, you can:
Make jam
Make jam
Puree without sugar
And of course, FREEZE.
In turn, you can freeze:
Whole berries.
Pitted puree.
But this note is about making thick, pitted jam without cooking.
Blackberry Jam Recipe:
How to cook:
Photo 1.
Wash the berries carefully and dry. Even if the blackberry was collected in an ecologically clean garden plot, with clean hands, it is better to wash it anyway. After all, there is also dust, and lovers of blackberry wasps.
Add 0.5 kg of sugar, mix, leave for 30 minutes to give juice.
Grind with a blender. During this time, almost all the sugar will dissolve.
Photo 2.
Rub through a sieve. If you have a kilogram or a little more blackberry (as in photo 1), you can cope with this task in about 10 minutes. If you need to process a much more significant crop, at this stage you can connect some kitchen appliances, for example, a food processor with a nozzle for mashing - to Unfortunately, this very convenient option is not available in many (even top-end) models.
Photo 3.
There are few seeds left, no more than 10% of the weight of whole berries.
Photo 4.
If the blackberry jelly will be stored fresh in a refrigerator or a good cellar, another 0.5 kg of sugar must be added. Stir, put in a dark place until the sugar is completely dissolved. If you stir the jam every 20-30 minutes, then after a couple of hours it can be transferred to dry sterile jars and sent for storage. The sooner this happens, the more valuable and useful the jam will be.
You can do it in another way, heat the pureed puree in a water bath or in a special double-walled milk cooker, evaporate a little for 15 minutes and close it in jars for storage. Cooked jam is suitable for making homemade cakes. Of course, it turns out to be more "fluid" than the reference apple one, but shortbread cookies prepared according to this recipe turn out to be very tasty with blackberry jam.
PS
About the benefits of blackberries.
And here, perhaps, the blackberry can push the elder sister raspberries.
Both are considered almost medicines. But unlike raspberries, the use of blackberries has practically no contraindications. If raspberries are strongly not recommended to be included in the diet for many diseases, for example, with urolithiasis and gout, then blackberries, on the contrary, have a beneficial effect on the kidneys and even, by stimulating metabolic processes, help to remove the same uric acid.
In addition, this is a low-calorie berry - the content of fructose-sucrose does not exceed 6 g per 100 g of the product.
syrup (or jam) it is preferable to make than just jam (small bones do not come across). A fresh berry is very tasty and healthy, but I felt its aroma even more strongly when I tasted blackberry jam. It reminds of all the smells and tastes of sweet summer. sort of vitamin mix from, strawberries, wild strawberries, plus the smell of all berries at the same time. You try jam, close your eyes - and you find yourself in summer. Evening, warmth, cottage, tea, intimate conversations. It's like listening to a shell and feeling the sea. For such romance, our simple recipe is needed!
Peculiarity: the consumption of berries will be more than for ordinary jam. Therefore, it is up to you to decide - you can also with bones (if they do not interfere). Just skip the moment of straining through a sieve in the recipe.
Addition:
If you want to get not a syrup, but a jam of a thicker consistency, add gelatin (I will tell you when and how).
The recipe contains products for a half-liter jar. But it is better to do more - less waste.
Jam and blackberry syrup. Recipe with photo.
The ingredients are simple (for a half-liter jar):
- blackberry - 400 grams;
- sugar - 200 grams;
- gelatin - 15 grams (optional).
Cooking method is.
Stage 1
Rinse our berries, let excess water drain through a colander (sieve).
Using a blender, chop the blackberries a little (or just grind in a bowl with a mortar).
Stage 2
We cook our blackberry puree in a saucepan for half an hour. We stir constantly!
I put gauze in a colander. We put it on an empty container.
We fall asleep in cheesecloth our puree. We press with the hands. The juice drains, and the cake remains in gauze (you can cook compote from it by adding apples).
Addition: if there is no gauze, just wipe the puree with a mortar.
You can rinse the sieve with residues with a small amount of boiled water.
Stage 3
In a saucepan with blackberry juice, add sugar (one glass) and, if desired, gelatin (one tablespoon without top). Cook for 15-20 minutes until slightly thickened. Stir occasionally!
Attention! If there multicooker , in the “quenching” mode, we cook mashed potatoes for about one hour.
Blackberry is a healthy and tasty berry that surprises both with its appearance and taste. I really want in the summer, during the season of real forest blackberries, to prepare several jars of healthy blackberry jam or jam. After all, this is that delicious preparation that always diverges with a bang. Especially if you make such pitted jam. Jam turns out thick, fragrant and very tasty. It is perfect as a filling for pies and pies. It will be possible to serve pancakes, pancakes, cheesecakes, ice cream with it. Such jam can be added to fragrant tea or served with a piece of fresh loaf or bun. Either way, it's always delicious. If you are going to cook such a blank and you have a slow cooker, then I strongly recommend making jam in it. It is very convenient, simple and easy. Jam in a slow cooker does not burn, it turns out thick and fragrant. The only condition is to cook one specified serving of jam at a time and do not increase the amount of ingredients that you use per bookmark in the slow cooker. And if you want to make many jars of jam, just repeat the portions one by one.
Ingredients:
- 800 g blackberries
- 800 g sugar
- 0.1 tsp citric acid
Preparing a recipe
"Jam from blackberry pitted in a slow cooker":
To make blackberry jam, we need blackberries, sugar and citric acid.
Sort the blackberries carefully. If you are not sure about the purity of the berries, then they must be quickly washed in cold water, spread out in one layer and dried.
Place the blackberries in the multicooker bowl. Turn on the multicooker to the “Extinguishing” or “Multipovar” mode, setting the temperature to 100 * C.
Bring to a boil and boil for 5-7 minutes.
Wipe the berries through a thick metal sieve, trying to wipe the pulp as much as possible and at the same time separate all the seeds.
Return the berry puree to the multicooker bowl. Add citric acid and boil for 10 minutes. Add sugar.
Blackberry jam has a very pleasant taste and aroma. It is suitable for making pies, cookies, buns. And you can serve it as a dessert for tea.
In the process of making blackberry jam, a number of features must be taken into account:
- In order for the berries in the jam to remain intact, the liquid must be gently stirred during cooking. After all, when heated, the fruits become fragile and easily disintegrate.
- Blackberries have large hard seeds. It is not necessary to remove them, but if you do not like them, you can do this by passing almost ready berries through a sieve.
- To emphasize the taste of blackberries, citrus fruits and spices can be added to the jam. The main condition is to observe proportions. Otherwise, additional ingredients may interrupt the taste of the berries.
- To preserve the beneficial properties of the fruit, jam must be cooked over high heat for a short time.
- Berries for cooking must be ripe. If they are green, the jam will turn sour.
Blackberry confiture, prepared according to the above recommendations, is very tasty.
Raw material preparation
When choosing and preparing blackberries, you should also follow a number of recommendations:
- When buying, you need to choose ripe, but elastic fruits. Mashed berries are very soft boiled. They are suitable if you plan to grind them during the cooking process.
- Self-picked berries should be used immediately after picking. Otherwise, they will lose some of the juice.
- Before cooking, the berries should be prepared - sorted out, removed debris, washed well. It is better to soak blackberries in water and carefully drain the water so as not to damage the fruit.
In the process of making jam, the berries can be crushed. But the dish turns out tastier if it is prepared from whole fruits.
How to make blackberry jam
There are various recipes for making blackberry jam. Let's consider some of them.
Easy winter recipe
To make jam according to this recipe, you need blackberries and sugar in equal proportions (1: 1). Sprinkle the berries with sugar. Be careful not to damage the fruits. Leave for 30 minutes for the mixture to release the juice. Cook for 30-40 minutes over medium heat, stirring regularly.
In a slow cooker
Blackberry confiture in a slow cooker turns out to be more juicy, the berries do not boil soft. Into the bowl:
- Pour 750 g of fruit.
- Add the same amount of sugar.
- Put on the "Extinguishing" mode and cook for 20 minutes.
- After that, leave the jam to cool for 20-30 minutes.
- Then turn on the "Extinguishing" mode again and cook for 40 minutes.
Stir the jam regularly so that it does not burn. The amount of berries and sugar used can be increased. But in this case it is better to cook a dessert with an open lid.
with gelatin
For the recipe you will need:
- 2 kg blackberries;
- 2 kg of sugar;
- a bag of gelatin;
- 500 ml of water;
- 1 tsp lemon peel.
Pour gelatin with hot water (use half a glass) and leave to swell for 15 minutes. Pour granulated sugar into blackberries and leave overnight in the refrigerator. By morning, the fruits will release a large amount of juice. Add 500 ml of water and lemon zest to the berries. Transfer to an enamel bowl and cook over medium heat for 25 minutes. Add swollen gelatin.
The resulting dessert is best stored in the refrigerator for 2-3 weeks, but it can also be rolled into jars.
Seedless
Pour 200 ml of water into the bottom of the pan, bring to a boil. Pour 1 kg of blackberries and, stirring regularly, boil the fruits for 2-3 minutes. Put the softened raw materials on a sieve and grind with a spoon to remove the bones. Add 400 g of granulated sugar, put on the stove and boil the jam until its volume is reduced by 1/3.
With whole berries
- 1 kg of blackberries;
- 1 kg of sugar.
Grind 650 g of blackberries with a blender to make a homogeneous puree with seeds. Pour 500 g of sugar and send to the stove. Boil for 10 minutes, then send another 350 g of whole berries and 500 g of granulated sugar to the pan. Cook for another 10 minutes. It takes little time to prepare such a dessert, so the beneficial properties of blackberries are preserved.
From frozen blackberries
In winter, jam can be made from frozen blackberries. It does not need to be pre-prepared, but can be used immediately after defrosting. Pour 400 g of berries with 250 g of sugar and refrigerate for several hours. Juice should come out. Then grind the fruits with a blender and cook for 25 minutes over medium heat.
