Blackberry Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOMEMADE BLACKBERRY JAM



Homemade Blackberry Jam image

An easy Homemade Blackberry jam recipe for beginner jam-makers with lots of tips and tricks! A practically foolproof method for luscious, tasty blackberry jam every time.

Provided by Samira

Categories     DIYs

Time 30m

Number Of Ingredients 4

2.2 pounds blackberries (best to use fresh seasonal blackberries)
12 ounce white sugar
2 Tbsp pectin (read notes for pectin-free version)
1 lemon, juiced (or bottled juice - 1/4 cup)

Steps:

  • Place the fresh berries and sugar in a bowl for a few hours (or overnight). During this time, the berries will macerate, and the sugar begins to dissolve - thus needing less time to cook before the sugar fully dissolves, allowing the berries to stay more in-tact.
  • First, mash the blackberries and add with the lemon juice to the pan. Simmer for a few minutes to break the fruit down, and then press through a sieve or jelly bag into a bowl. Then simply place 2-3 spoonfuls of the seeds back into the jam or remove the seeds entirely for more of a blackberry jelly recipe (which uses the blackberry juice only).
  • Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool.
  • Then, in a medium heavy-based pan, add the sugar, blackberries, lemon juice, and pectin. Heat on low-medium heat, stirring constantly, to completely dissolve the sugar. This will eliminate the risk of grainy/sugar crystal formed jam later on.
  • Bring the mixture to a boil (a rolling boil that can't be stirred down) at high heat for five minutes, without stirring. Use a spoon to make sure the jam isn't sticking to the bottom of the pan. If it is, then you can mix a couple of times and reduce the heat slightly.
  • To check that the jam has reached setting point, either use a thermometer or the saucer test*. If using a thermometer, the temperature needs to be 105ºC/220ºF.
  • Skim off any of the excess foam on top of the pan, for a clean jam. You can also add in a small amount of butter right at the end and stir to help disperse the rest of the foam/scum.
  • Remove from heat and leave the jam to cool for 10-15 minutes. This will allow the berries to settle so that they don't sink to the bottom in the jars.
  • Meanwhile, sterilize the jars you will be using for the jam and then place it in the oven for 10 minutes at 160ºC/325ºF to completely dry.
  • Place the jar onto a wooden surface (or other heat proof surface) and transfer the jam to the jars. This process is easier with a canning funnel, but not necessary.Wipe away any spillage on the outside of the jar with a damp cloth and then seal the jars. Be careful not to touch the lip or inside the lid if you're hoping to properly 'can' your jam.
  • If you plan to use the blackberry jam reasonably quickly and don't intend to properly 'can' it then It will last in the fridge for up to three weeks or in the freezer for up to 6 months.
  • You can also use the hot water bath method (see notes below) if you want to properly store your jam for long-term storage. That way, your jam will last up to 2 years in a cool, dry, dark location.

Nutrition Facts : Calories 46 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 Serving

BLACKBERRY JAM



Blackberry jam image

Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Provided by Sarah Cook

Categories     Afternoon tea, Condiment

Time 1h

Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved

Number Of Ingredients 4

1.8kg blackberries
1 ½kg jam sugar (the one with added pectin)
juice and pips of 1 lemon
finger-tip size knob of butter (optional)

Steps:

  • The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
  • Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
  • Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
  • Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

BLACKBERRY JAM



Blackberry Jam image

This homemade blackberry jam recipe only needs 4 ingredients and will help you preserve the flavors of Summer to enjoy all year!

Provided by Lauren Allen

Categories     condiment

Time 30m

Number Of Ingredients 4

2.5 quarts fresh or frozen blackberries (( about 8 cups) )
2 Tablespoons Lemon juice
7 cups granulated sugar
1 packet Sure Jell Certo liquid fruit pectin

Steps:

  • (If you are planning to can the jam, prepare waterbath and sterilize jars).
  • Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
  • (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
  • Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry "jam". (Jelly uses the juice only).
  • Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
  • Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can't be stirred down).
  • Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
  • Pour jam into prepared jars and seal with lids.
  • For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
  • To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.

Nutrition Facts : Calories 322 kcal, Carbohydrate 81 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 6 g, Sugar 76 g, ServingSize 1 serving

HOMEMADE BLACKBERRY JAM



Homemade Blackberry Jam image

Make and share this Homemade Blackberry Jam recipe from Food.com.

Provided by MizzNezz

Categories     Fruit

Time 25m

Yield 7 8oz jars

Number Of Ingredients 3

5 cups crushed blackberries (do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) package dry pectin (I use Ball but Sure Jell will work too)

Steps:

  • Carefully measure out the berries, put them into a very large pot (8qt).
  • Carefully measure sugar in a lg bowl.
  • Add the pectin to the berries a little at a time, stirring constantly.
  • Heat on hi, stirring constantly until mixture comes to a FULL boil.
  • Add sugar ALL at once, stirring.
  • Bring mixture back to a full hard boil, stirring constantly.
  • Boil for 1 minute.
  • Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
  • Wipe the rim of the jar and put canning lids and rings on fingertip tight.
  • Place in canner with very hot water, make sure water is 1 inch above jars.
  • Process in boiling water bath for 10 minutes.
  • Remove and set them upright on a towel to set for 12 hours.

Nutrition Facts : Calories 841.4, Fat 0.5, Sodium 17.3, Carbohydrate 216.3, Fiber 6.1, Sugar 204.6, Protein 1.4

BLUEBERRY-BLACKBERRY JAM



Blueberry-Blackberry Jam image

This is a jam for late summer with blueberries, blackberries and, as a special addition, a little bit of gin and slivered almonds. Toasting the almonds is optional, but it's worth the extra step, as it adds flavor.

Provided by mutti-am-herd

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT25m

Yield 128

Number Of Ingredients 7

2 tablespoons slivered almonds
2 ½ cups crushed ripe blueberries
2 ½ cups crushed ripe blackberries
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
7 cups white sugar
lemon, juiced
2 tablespoons gin

Steps:

  • Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
  • Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove the pot from the heat. Stir in gin and toasted almonds.
  • Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 46.5 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 11.3 g

BLACKBERRY JAM



Blackberry Jam image

Provided by Food Network

Categories     condiment

Time 15m

Yield 1 pint

Number Of Ingredients 3

2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar

Steps:

  • Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  • Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
  • When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLACKBERRY JAM



Blackberry Jam image

In the summer, my family would go pick tons of blackberries and use them in our cooking.

Provided by hulagirl

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h30m

Yield 16

Number Of Ingredients 6

4 cups blackberries
1 cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon lemon juice

Steps:

  • Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
  • Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g

BLACKBERRY JAM



Blackberry Jam image

Have an abundance of blackberries then follow this simple recipe to make a lush tasting home-made blackberry jam. The quantity below makes two full jars however if you do want to make more then the rule is what ever the blackberries weigh have the same amount of weight in sugar.

Provided by nicola.keeble

Time 12m

Yield Makes 2 jars

Number Of Ingredients 0

Steps:

  • If you have hand picked your blackberries from the wild then first you will need to soak the fruit in salted water for a couple of hours. This cleans and destroys any bugs. After soaking rinse well in clean water.
  • Prepare your jars: you will need a minimum of two empty jars with lids. Ensure they are clean. Warm in an oven on about 100 degrees C.
  • Place your blackberries, sugar and lemon juice into a large saucepan and place on the hob on a low heat.
  • Gently heat and fold the sugar into the blackberries until dissolved.
  • Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. A slight froth should start to appear as the fruit boils. (Do not feel tempted to increase the heat to boil quickly. The key is a gentle boil).
  • Place a knob of butter on top of the fruit and stir across the top into the froth. The butter is used to break down the froth. If you still have excess then remove the frothy bubbles with a spoon. Remove saucepan from heat.
  • Do the fridge test: place a small amount of jam on to a plate and place in the fridge. Leave for a few minutes and then remove. Tilt the plate and the jam should crinkle. If the jam is still runny then place back onto heat and boil gently for a further 2 minutes. Test again.
  • You are now ready to place your mixture into your jars and place lids on. Allow to cool and then place in the fridge.
  • Your jam is then ready to eat the following day.

SURE.JELL BLACKBERRY JAM



SURE.JELL Blackberry Jam image

Make this incredible SURE -JELL Blackberry Jam and preserve the bounty of the summer season to enjoy in later months. The best part about this SURE.JELL Blackberry Jam is you can also use it to make Boysenberry or dewberry jam!

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 4

5 cups prepared fruit (about 8 cups fully ripe blackberries, boysenberries or dewberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Crush berries thoroughly, one layer at a time. (Press half the pulp through fine mesh strainer to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

More about "blackberry jam recipes"

SEEDLESS BLACKBERRY JAM - THE BEST HOMEMADE …
seedless-blackberry-jam-the-best-homemade image
2019-09-13 The night before you make your jam, layer the blackberries and sugar together in a large bowl, then cover and set aside at room temperature. Place the berry mixture, lemon juice and thyme in a large saucepan and heat …
From greedygourmet.com


BLACKBERRY JAM RECIPE FOR CANNING {THE BEST!}
blackberry-jam-recipe-for-canning-the-best image
2019-06-16 Add pectin, lemon juice and butter to pot, and stir constantly with wooden spoon over high heat, while bringing to a rolling boil. Once boiling, add sugar, return to rolling boil, then boil for 1 minute while stirring constantly. …
From thefrugalgirls.com


BLACKBERRY JAM RECIPE - INSANELY GOOD
blackberry-jam-recipe-insanely-good image
2021-02-20 Place cornstarch mixture into the blackberry mixture. Bring berries to a boil. Stir constantly until the jam has thickened. This will take about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. …
From insanelygoodrecipes.com


BEST BLACKBERRY JAM RECIPE - HOW TO MAKE BLACKBERRY JAM
best-blackberry-jam-recipe-how-to-make-blackberry-jam image
2022-07-06 Directions. Combine blackberries, sugar, and lemon juice in a large bowl. Use a large spoon or potato masher to crush the berries, then transfer mixture to a medium sauce pan. Heat sauce pan over ...
From delish.com


BLACKBERRY JAM {WITH OR WITHOUT PECTIN} - THE SEASONED …
blackberry-jam-with-or-without-pectin-the-seasoned image
2021-05-18 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. …
From theseasonedmom.com


BLACKBERRY JAM RECIPE | DELICIOUS. MAGAZINE
blackberry-jam-recipe-delicious-magazine image
2021-09-20 Increase the heat, then boil steadily for 7 minutes until setting point is reached 105°C. Remove the pan from the heat, skim any scum off the surface, then leave for 5 minutes for the fruit to settle down into the syrup. Stir well, …
From deliciousmagazine.co.uk


BLACKBERRY JAM RECIPE - HOW TO MAKE BLACKBERRY JAM
blackberry-jam-recipe-how-to-make-blackberry-jam image
2017-08-30 Weigh the berries and place them into a big cooking pot. Add the whole sugar amount to the berries. Mix the content well. Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while …
From masalaherb.com


10 BEST BLACKBERRY JAM DESSERT RECIPES | YUMMLY
10-best-blackberry-jam-dessert-recipes-yummly image
2022-07-13 Blackberry Jam Dessert Recipes 6,229 Recipes. Last updated Jul 13, 2022. This search takes into account your taste preferences. 6,229 suggested recipes. Blackberry Jam Cake Smucker's. ground cinnamon, buttermilk, …
From yummly.com


DELICIOUS BLACKBERRY FREEZER JAM RECIPE | FRUGAL FARM …
delicious-blackberry-freezer-jam-recipe-frugal-farm image
2019-05-31 Instructions. Wash blackberries, and transfer to a large bowl or pot. Crush, and stir in sugar. Let berries and sugar mixture sit for 10-15 minutes to start dissolving the sugar crystals. Meanwhile, combine 3/4 …
From frugalfarmwife.com


BEST BLACKBERRY JAM RECIPE - HOW TO MAKE EASY …
best-blackberry-jam-recipe-how-to-make-easy image
2021-07-29 Reduce the heat to medium-low to low, stir in the lemon juice and salt, and continue to cook, stirring often, for 10 minutes. Taste and add more lemon juice if you want things a bit more tart. If you’d like, now is also the time …
From food52.com


BLACKBERRY FREEZER JAM RECIPE - SIMPLE AND EASY …
blackberry-freezer-jam-recipe-simple-and-easy image
Take 2/3 cup sugar and 2 tablespoons instant fruit pectin in a large bowl and mix well. Add crushed blackberries. Stir using a wired whisk for 3-minutes (no less time), it is necessary to set the jam properly. Pour jam into clean and dry …
From foodviva.com


BLACKBERRY JAM RECIPE - GREAT BRITISH CHEFS
blackberry-jam-recipe-great-british-chefs image
Method. print recipe. 1. Place the blackberries and lemon juice in a large pan and simmer gently for about 15 minutes until the fruit is soft. 2. Meanwhile, warm the sugar in a low oven. When the fruit is cooked, add the sugar and stir the sugar …
From greatbritishchefs.com


EASY BLACKBERRY JAM RECIPE LOW SUGAR WITH CANNING …
easy-blackberry-jam-recipe-low-sugar-with-canning image
Bring to a boil. Ladle the jam into jars to 1/4 inch headspace, remove air bubbles and add more jam if needed to stay at the 1/4 inch headspace, make sure jar rims are wiped clean, put lid in place, fasten the ring down and set in the …
From melissaknorris.com


10 BEST BLACKBERRY JAM WITH PECTIN RECIPES | YUMMLY
10-best-blackberry-jam-with-pectin-recipes-yummly image
2022-07-23 Blackberry Jam Cake Smucker's. Crisco® Butter Flavor All-Vegetable Shortening, vanilla extract and 16 more. Easy Homemade Blackberry Jam Recipe! The Frugal Girls. sugar, butter, Sure Jell Premium Fruit Pectin, …
From yummly.com


SMALL BATCH BLACKBERRY JAM RECIPE {VEGAN} | FUSS FREE …
small-batch-blackberry-jam-recipe-vegan-fuss-free image
2017-09-13 Leave for an hour to allow the sugar to draw the juice from the fruit. Then heat gently to dissolve the sugar. Once all the sugar is dissolved, quickly bring the temperature up to boiling to set the jam. Test with either a …
From fussfreeflavours.com


LOW SUGAR BLACKBERRY JAM ~ FRENCH STYLE RECIPE
low-sugar-blackberry-jam-french-style image
Cover and place in the refrigerator for 12-24 hours. Before cooking the jam: Prepare 8- 8 ounce canning jars, and lids , rings and waterbath or steam canner according to manufacturer's instructions. Place berry mixture in large …
From bakingoutsidethebox.com


CANNING BLACKBERRY JAM - CREATIVE HOMEMAKING
canning-blackberry-jam-creative-homemaking image
2016-08-04 Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim. Immediately pour hot jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on …
From creativehomemaking.com


BLACK AND BLUEBERRY JAM RECIPE – SIMPLY SOUTHERN MOM
2015-07-08 2 cups blueberries, stems removed and washed. 1/4 cup lemon juice. 2 1/2 cups sugar. Instructions. Mix blackberries, blueberries and lemon juice together in large saucepan. Bring to a boil, reduce heat to medium. Add sugar and stir until dissolved. Cook until desired thickness is reached, stirring often.
From simplysouthernmom.com


BLACKBERRY JAM RECIPE | DRISCOLL'S
PREHEAT oven to 200°F. CLEAN 7 half-pint canning jars with hot soapy water. PLACE jars upside down on a cookie sheet and PLACE cookie sheet into oven until needed. PLACE canning jar disks into a small saucepan filled with water and HEAT over low heat until needed. FILL a large pot with water and heat to boiling.
From driscolls.com


BLACKBERRY JAM - THE DARING GOURMET
2019-09-02 Place the blackberry puree in a large pot and add the sugar and lemon juice. Bring the mixture to a boil, stirring regularly, until the jam reaches 220 degrees F. I use an instant read thermometer. Ladle the jam into sterilized jars leaving 1/4 inch headspace and wipe the rims clean before sealing.
From daringgourmet.com


HOW TO MAKE BLACKBERRY JAM - ONE HUNDRED DOLLARS A MONTH
2012-08-19 Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger.
From onehundreddollarsamonth.com


HOMEMADE BLACKBERRY JAM (3 INGREDIENTS, NO PECTIN!) - ITALIAN …
2017-07-19 Place a pot over medium heat, add blackberries, sugar and freshly squeezed lemon juice. Using a potato masher start crushing blackberries like crazy. Oh well, mash them how you can, but the harder the better. The goal is to extract as much flavor and pectin as we can. Boil the blackberry syrup for a couple minutes.
From italianrecipebook.com


THE BEST BLACKBERRY FREEZER JAM – NO PECTIN & LOW SUGAR RECIPE
This blackberry freezer jam recipe is so ridiculously easy, and only has 4 ingredients! Simply combine fresh (or frozen) blackberries, lemon juice, a tiny bit of sugar, and thickener…. Then blend well! Blend till desired texture and taste test! Once you’re happy with your freezer jam consistency, it’s done!
From farmhouseharvest.net


BLACKBERRY JAM RECIPE - BBC FOOD
To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray …
From bbc.co.uk


HOMEMADE BLACKBERRY JAM RECIPE (MARIONBERRY JAM) - THREE …
2020-07-27 Instructions. Place the berries, sugar, and lemon juice in a medium saucepan. Bring the berries to a boil over medium high heat. Reduce heat to medium and simmer to thicken, approximately 15 minutes. Use a potato masher or fork to …
From threeolivesbranch.com


BLACKBERRY JAM RECIPE FOR CANNING - ATTAINABLE SUSTAINABLE®
2022-06-17 Prep ahead: Prepare calcium water from Pomona pectin. Put 1/2 tsp calcium powder (the small package) and 1/2 cup water in a small jar with a lid. Shake well before using. Fill a canning pot with water, set the lid in place, and heat on high heat until just boiling while you're cooking the jam.
From attainable-sustainable.net


EASY BLACKBERRY JAM (NO PECTIN) - JO'S KITCHEN LARDER
2020-09-14 Add sugar and lemon juice and give everything a good stir. Simmer blackberry jam mixture 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.
From joskitchenlarder.com


AN EASY BLACKBERRY JAM RECIPE • THE VIEW FROM GREAT ISLAND
Add the berries and the pectin to a large heavy bottomed stock pot and stir to combine. Make sure your pot is relatively tall, as the mixture will expand and sputter when it comes to a boil. Bring the berries and pectin to a rolling boil. This means that the boiling does not go down when you stir it.
From theviewfromgreatisland.com


SEEDLESS BLACKBERRY JAM - BEYOND THE CHICKEN COOP
2018-09-10 Mash and strain seeds from blackberries using a chinois. Measure out 8 cups of strained fruit for jam. 12 - 14 cups blackberries. Put 8 cups of fruit, sugar and lemon juice in a heavy stockpot over medium heat. 12 - 14 cups blackberries, 4 cups sugar, 2 tablespoons lemon juice. Stir until sugar is dissolved.
From beyondthechickencoop.com


HOW TO CAN BLACKBERRY JAM - JOYFULLY THRIVING
2017-08-14 Carefully dump your smushed berries and juice into a large pan on the stove. Stir in 1 package (1.75 ounce) package of fruit pectin. This helps it maintain the sweet, fresh flavor of your fruit. Bring jam mixture to a full rolling boil that cannot be …
From joyfullythriving.com


HEALTHY BLACKBERRY JAM - BIG SKY, LITTLE KITCHEN
2020-08-28 Add the honey (or white sugar if you're using it in place of the honey) to the pot. Stir to combine. Place the pot on medium to medium-low heat and simmer covered for about 10 minutes. (Stir to keep any bubbling down.) Remove the lid and allow the fruit to cook for another 20 minutes while you stir from time to time.
From bigskylittlekitchen.com


25 EASY BLACKBERRY DESSERTS - INSANELY GOOD RECIPES
2022-06-07 14. Blackberry Granita. Granitas are a little like shaved ice; only the mix is flavored before it’s frozen. It’s also ridiculously easy to make at home! Just blend your fruit (in this case, blackberries) with lime juice, salt, and water and then strain and freeze.
From insanelygoodrecipes.com


EASY HOMEMADE BLACKBERRY JAM - SUPERGOLDEN BAKES
2021-09-01 An easy Blackberry Jam recipe that’s perfect for beginners! This small batch blackberry jam without added pectin uses foraged wild blackberries and is simply bursts with flavour. 5 from 1 vote. Print Rate. Course: Jam and Preserves. Cuisine: British. Keyword: Blackberry Jam Recipe, Easy Blackberry Jam, Small Batch Blackberry Jam. Prep Time: …
From supergoldenbakes.com


EASY HOMEMADE BLACKBERRY JAM RECIPE - THE HEDGECOMBERS
2021-09-29 Instructions. Place your jam jars, lids and jam funnel (if using) into the dishwasher and put on a hot cycle. Pour your cleaned and dried blackberries into a large stainless steel saucepan. Add in the sugar, stir well to combine and then place the pan on a low to medium heat.
From hedgecombers.com


OLD-FASHIONED BLACKBERRY JAM - HARBOUR BREEZE HOME
2022-07-27 Cook the berries.Pour mashed berries into a large saucepan and put over high heat. Stir constantly with a large spoon until it boils. Boil for 3 minutes. Add sugar to the boiling blackberries.Once the berries have boiled 3 minutes, slowly add …
From harbourbreezehome.com


BLACKBERRY JAM RECIPE WITHOUT PECTIN - PRACTICAL SELF RELIANCE
2019-06-23 My low sugar blackberry jam recipe is about as fruit forward as it gets. I use 1 part sugar to 5 parts blackberries, and the sugar is barely noticeable. Most low sugar blackberry jam recipes are a bit more conservative and opt for a higher 1:3 or 1:4 sugar to fruit ratio. So in truth, this is a VERY low sugar blackberry jam recipe.
From practicalselfreliance.com


LOW SUGAR BLACKBERRY JAM RECIPE • THE RUSTIC ELK
2022-07-26 Bring fruit mixture to a boil over medium low-heat taking care to keep the foam stirred down. Cook at a boil until the mixture begins to gel. You'll know it's ready when it comes off of a clean spoon in a sheet. Carefully ladle hot jam into sterilized jars, leaving 1/4" of headspace. Wipe rim and center lid on jar.
From therusticelk.com


BERNARDIN HOME CANNING: BECAUSE YOU CAN: RECIPES
Strawberry Kiwi Tequila Mexican Freezer Jam – Freezer Jam Pectin; Jams and Jellies: Strawberry Mango Freezer Jam-Freezer Jam
From bernardin.ca


OLD-FASHIONED WILD BLACKBERRY JAM - MY GORGEOUS RECIPES
2020-09-08 Instructions. Rinse the blackberries, then add them to a large pan together with the sugar and the lemon juice. Leave to simmer on a low to medium heat until the liquid released is nearly absorbed, and the jam is thick enough to be poured into jars, depending on the heat that could take up to 2 hours.
From mygorgeousrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #low-protein     #healthy     #5-ingredients-or-less     #jams-and-preserves     #canning     #condiments-etc     #fruit     #american     #easy     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #healthy-2     #low-in-something     #number-of-servings     #technique     #4-hours-or-less

Top Asked Questions

How do you cook blackberries for jam?
Combine the blackberries and sugar in a large saucepan. Let stand for 15 minutes so that the sugar can start to macerate the berries, softening the fruit and releasing some juices. Mash the berries in the pot. A potato masher works well for this task! Bring the mixture to a boil over medium heat. Add lemon juice.
What is blackberry jam made of?
All you need is blackberries and a hint of sugar for blackberry jam, but a little splash of lemon juice will help bring out the berry flavor. Sugar in blackberry jam is a matter of personal preference, and I make just about all my jams from low sugar recipes. A standard full sugar blackberry jam uses equal parts blackberries and sugar.
Can you make sugar free blackberry jam?
Yes, it is possible to make a completely sugar free blackberry jam that is safe for canning. The lemon juice is optional too. Start by cooking the blackberries with sugar, however much you’ve decided to use.
How to make blackberry jam with cornstarch?
Directions. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan. Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool.

Related Search