Blackberry Jam With Shredded Apple As A Pectin Substitute Recipes

BLACKBERRY JAM

Steps:

• In a large saucepan or Dutch oven, combine blackberries and sugar. Let stand for 15 minutes.
• Use a potato masher to mash the berries in the pot, releasing the juices.
• Bring the mixture to a boil over medium heat. Once the mixture boils, add the lemon juice; cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 15-20 minutes.
• For a thicker jam, whisk together pectin and 1 tablespoon of sugar. Sprinkle the pectin mixture over the jam and stir to combine. Cook for exactly 1 more minute, then remove from the heat.
• Divide the jam between 2 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
• Process in a water bath for 10 minutes. Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

EASY BLACKBERRY & APPLE JAM

Steps:

• Put the water and apple chunks in a preserving pan (or similar) and simmer gently until soft (about 5 mins).
• Add the blackberries, bring to the boil and simmer until soft (about 15 - 20 mins).
• Add the sugar off the heat stirring to dissolve the crystals.
• Heat the pan gently to ensure all the sugar dissolves, then boil rapidly for 10 mins stirring regularly.
• Take off the heat and test a large drop of jam on a chilled saucer and if it crinkles after a couple of mins it's ready.
• If not boil for another 2 mins and repeat test until ready.
• Remove excess scum with a slotted spoon and then stir in the butter to remove the rest.
• Ladle into sterilised jars. Makes 1.8 kg.

BLACKBERRY JAM WITHOUT PECTIN

Steps:

• Sterilize the jar and lid you'll be using for storing jam with boiling water, or run a hot cycle into the dishwasher.
• In a large bowl, place blackberries and sugar, macerating the ingredients until all berries are crushed and juices released. Let it rest for 30 minutes.
• Place a small plate in the freezer just before start cooking your jam for the wrinkle test.
• Transfer berries and sugar mixture to a heavy-bottom pan and add lemon or lime juice.
• Cook over medium-low heat for about 15 minutes before checking for doneness for the first time using the spoon test (check notes for how to perform both wrinkle and spoon test).
• After 20 minutes, jam should be close to set, if not ready. Check with the wrinkle test. If it passes, jam is done. Remove from heat.
• Transfer jam to sterilized jar and close the lid. Wait for it to cool before storing in the refrigerator.