Blackberry No Cook Jam Recipes

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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

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 NO-COOK JAM



Blackberry No-Cook Jam image

Make and share this Blackberry No-Cook Jam recipe from Food.com.

Provided by Alia55

Categories     Low Protein

Time P1DT30m

Yield 12 jars

Number Of Ingredients 4

1 1/2 quarts blackberries
5 1/4 cups sugar
1 (1 3/4 ounce) package Sure-Jell
3/4 cup water

Steps:

  • Prepare fruit by crushing and then measure 3 cups of the fruit into a large bowl.
  • Stir sugar into fruit and set aside for 10 minutes.
  • Mix the water and the pectin together in a small saucepan.
  • Bring to a full rolling boil over high heat while stirring constantly and continue boiling for 1 full minute.
  • Stir the pectin/water into the fruit and stir constantly for 3 minutes.
  • Fill plastic or glass freezer containers to within ½-inch of top, cover with lids and let stand at room temp for 24 hours.
  • Store in freezer.
  • After opening, store in refrigerator up to 3 weeks.

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Top Asked Questions

How to make blackberry jam with blackberries?
In a small saucepan, combine the pectin and water. Heat over high heat and bring to a boil while stirring constantly. Once it comes to a boil, continue to cook for 1 minute. Quickly pour the water and pectin into the bowl with the blackberries. Stir the jam together for 3 minutes or until the sugar is mostly dissolved.
What can I use instead of sugar in Blackberry Jam?
If you want to make this blackberry jam with a sugar substitute, I recommend using erythritol. Erythritol is a sugar alcohol. It’s made with yeast that actually ferments the sugar in corn and wheat starch. Erythritol has way less calories than regular sugar, and other sugar alcohols too.
How do you cook jam without burning it?
Put 8 cups of fruit, sugar and lemon juice in a heavy stockpot over medium heat. Stir until sugar is dissolved. Continue cooking over medium heat until mixture comes to a boil. Stir every few minutes to prevent scorching. Boil until jam is set (220 degrees at sea level and -2 degrees for every 1000 feet above sea level.. 1000 feet 218°).
What is the best way to cook blackberries?
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!

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