Nutrition Facts
10 servings
10
Easy Blackberry Jam Recipe
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Enjoy my easy blackberry jam recipe, made with fresh or frozen blackberries, or a mix of other fruits! Perfect for your breakfast toast or to top your pancakes, this grandmother's recipe is both creamy, fruity, and not too sweet. It will delight your taste buds!
Ingredients
13 Blackberry
12 Sugar
10 Water
Directions
1
Preparation of the equipment First, gather: empty jars, a pot, a wooden spoon, another spoon for skimming, a ladle, a potato masher, a large mixing bowl, a pencil, and labels.
2
Preparation of the berries Rinse the berries quickly under a stream of cold water. Combine them with the sugar and water in a large pot.
3
Cooking the jam Cook over medium heat. Be careful to always stir with a wooden spoon to prevent the bottom from burning!
4
Skim regularly. If the mixture starts to rise, reduce the heat slightly. Cook for about 10 minutes. Stop cooking when the berries are well cooked. Always be careful as you can burn yourself!
5
Pass the contents of the pot through a vegetable masher. Cook again in the pot for 10 minutes, so that the jam thickens.
6
Sterilizing the jars Next step: sterilize the jars. Why? Simply to prevent mold from invading your beautiful jam, allowing you to store it all winter long and even longer! Place your empty jars and lids in your oven.
7
Preheat the oven to 110°C for 10 minutes. Remove the jars and lids (use oven mitts, as they are hot...), and place them on your work surface on top of a large kitchen towel.
8
Filling the jars Carefully fill your jars using a ladle. Once this step is complete, close the jars tightly and then turn them upside down until the next morning. This helps continue to sterilize the inside of the lid, thanks to the still boiling jam. Be sure to keep the jars away from little hands that might be "hanging around"...
Ingredients
Ingredients
13 Blackberry
12 Sugar
10 Water
Directions
Directions
1
Preparation of the equipment First, gather: empty jars, a pot, a wooden spoon, another spoon for skimming, a ladle, a potato masher, a large mixing bowl, a pencil, and labels.
2
Preparation of the berries Rinse the berries quickly under a stream of cold water. Combine them with the sugar and water in a large pot.
3
Cooking the jam Cook over medium heat. Be careful to always stir with a wooden spoon to prevent the bottom from burning!
4
Skim regularly. If the mixture starts to rise, reduce the heat slightly. Cook for about 10 minutes. Stop cooking when the berries are well cooked. Always be careful as you can burn yourself!
5
Pass the contents of the pot through a vegetable masher. Cook again in the pot for 10 minutes, so that the jam thickens.
6
Sterilizing the jars Next step: sterilize the jars. Why? Simply to prevent mold from invading your beautiful jam, allowing you to store it all winter long and even longer! Place your empty jars and lids in your oven.
7
Preheat the oven to 110°C for 10 minutes. Remove the jars and lids (use oven mitts, as they are hot...), and place them on your work surface on top of a large kitchen towel.
8
Filling the jars Carefully fill your jars using a ladle. Once this step is complete, close the jars tightly and then turn them upside down until the next morning. This helps continue to sterilize the inside of the lid, thanks to the still boiling jam. Be sure to keep the jars away from little hands that might be "hanging around"...
Notes
-
Valentin
The blackberry already contains pectin, so you can skip the gelling sugar. Additionally, the sugar-to-fruit ratio is far too high. Straining the fruit is still a waste. -
chantal
I remove the seeds from the pulp: after lightly cooking my berries with a bit of water, I crush them slightly in a blender, then I strain them, pressing well to retrieve the pulp. And finally, I cook the collected juice with an equal amount of sugar for about half an hour, keeping a close eye on it to prevent the jam from sticking. A real treat without seeds that get stuck in your teeth! -
Mia
superrrrrr -
Zoloriann
Yes, but way too much sugar for me. -
christine62970
I followed the advice of the expert. Great!
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