Blackberry Jam Without Pectin 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 JAM (NO PECTIN)

Steps:

• Put 2 or 3 small plates/saucers in a freezer for "wrinkle test" (checking whether your jam has reached setting point).
• Wash and sort your blackberries, getting rid of any mushy ones or those that have seen better days.
• Put blackberries in a large pan or preserving pan if you own one and mash them up a bit using simple potato masher. This will release the juices and make them cook quicker too.
• Add sugar and lemon juice and stir well.
• Simmer blackberry jam over low-medium heat stirring from time to time until all the sugar has dissolved. It took me approximately 10 minutes.
• Slowly bring your jam mixture to rolling boil for approx. 15 minutes.
• When 15 minutes is up, take the pan off the heat and test if your jam has reached its setting point by placing a small amount of jam on the saucer straight out of the freezer. Put that plate to the fridge for 1-2 minutes, take it out and push the jam gently with your finger. If it wrinkles and stays in place it's ready, if it doesn't then continue boiling your mixture and checking it every 5 minutes until you get the set. It took me approximately 25 minutes.
• If you are using jam thermometer continue boiling your jam until temperature reaches 105C/221F at which point your jam is ready.
• Skim off any scum that might have formed on top of the jam and transfer it into hot, sterilised jars, cover with the lids and leave to cool. You will hear the clicking noise as your jars seal and there will be no bubble in the lid as you press it which is as it should be. It may take some time for it to happen from the moment you put the lids on so don't worry if it doesn't happen straight away.
• Let the jars cool completely at which point you can apply your labels.

BLACKBERRY JAM RECIPE WITHOUT PECTIN

Steps:

• Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
• Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
• Test for gel stage on a plate in the freezer.
• Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.

EASY BLACKBERRY 'N RUM JAM (WITHOUT PECTIN)

Steps:

• Put blackberries, sugar and Rum in a stainless steel or other heavy duty pot and mash all together with a potato masher.
• heating everything to a boil on MEDIUM heat (mixture will raise quickly to the edge of the pot be careful it doesn't boil over!) constantly stir with a wooden spoon.
• reduce heat as soon as mixture has raised up, and keep at a slight boil while constantly stirring for 10-12 minutes (mixture will thicken up a tiny bit).
• transfer into sterilized mason jar (sterilized by placing jar in a pot with an inch of water and brought to a boil) mixture will be VERY HOT. BE CAREFUL.
• ad lid and lightly tighten rim.
• lid will pop down after a while. swirl jar to make sure vacuum seal holds. when it does tighten rim.
• place jar up-side-down for a couple of minutes and store right side up until use.