Blackberry jam is straightforward to make, and you don’t need a significant amount of sugar. For this recipe, we used a 2:1 ratio of fruits to sugar. You can use less sugar and increase the boiling time, but I don’t recommend this. Blackberries are a little sour, and they need a little more sugar than plums, for example.
How to make blackberry jam
Like for most homemade blackberry jam recipes, wash the fruits, weigh them and then add the sugar. For this recipe, we used 1,9 kg of fruits and 1 kg of white sugar. You can use jam sugar, which had added pectin, but you don’t have to. Blackberries are already rich in pectin, the thing that makes the jam harden, so you can do blackberry jam without pectin (added).
Leave the fruits with the sugar overnight at room temperature. The next day, when you are ready to make the blackberry jam, give them a quick stir and place them in a big pot. Start the jam on low heat, and stir from time to time until the sugar dissolves.
I also took one ripe pear, peal included, and the peal from two apples and I mixed them with the vertical mixer as I like my blackberry jam with pectin. I added the fruit mix and increased the heat a little. You can also add the juice from a lemon with no peal and no pits. Although pears and apple peels are optional, lemon juice is not.
How to make sure you get the perfect blackberry jam
The most important thing when making a jam is the boiling temperature. Start at a low temperature until the sugar dissolves, then increase the temperature to medium. Stir often, to prevent the jam from sticking to the bottom of the pan.
Always use a wooden spatula when mixing the jam; you don’t need extra flavors in there. Never add butter in the jam, no matter what people say. You can store if for up to 2 years if you use my method.
When the blackberry jam is ready, allow for it to cool a little before putting it in jars.
Always make sure you sterilize the jars and the lids. Please do not reuse the lids; it is better to take new ones, to make sure they close properly.
Always test the jam. My grandma used to place a little jam on a plate and let it cool. If the small drop on the plate stays in place and does not drip, it is ready. If not, boil it for a few more minutes.
Blackberry Jam recipe
Blackberry jam is one of the most intensely flavored jams with very simple ingredients. Makes a perfect homemade jam recipe for summer. With this recipe you can make blackberry jam with pectin or without it, depending on what you prefer.
Ingredients
- 1,9 kg blackberries
- 1 kg sugar
- 1 pear
- peals from 2 apples
Instructions
- Wash the blackberries and place them in a pot.
- Cover with sugar and let them rest at room temperature overnight.
- Move the berries and the sugar mix in a large pot and start to boil on medium heat
- In the meantime, blend the peals from 2 apples with one ripe pear
- After all the sugar is melted, add the pear and apple mix and continue boiling, stirring from time to time, until you get the right consistency.
- Test the blackberry jam if it's ready with the method mentioned above.
Nutrition Information:
Yield: 50 Serving Size: 1Amount Per Serving:Calories: 247Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 4mgCarbohydrates: 58gFiber: 20gSugar: 40gProtein: 5g
Nutrition information isn’t always accurate.
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