Thanks to a good blackberry harvest, for the first time this season I prepared confiture from this berry. Confiture is prepared on the basis of agar-agar or gelfix, which makes it thicker with a jelly-like consistency. In my version I used agar-agar.

Blackberry confiture can be used to make pies, cupcakes or muffins, as a filling, wrapped in pancakes, or simply spread on bread, crackers or cookies. Preparing blackberry jam for the winter is a simple but troublesome process, since the berries must be rubbed through a sieve. I don’t throw away the cake either, but cook compote or jelly afterwards.

To prepare blackberry confiture for the winter, we need sugar, blackberries and agar-agar.

Pour the blackberries into a sieve and rinse with running water, leaving the water to drain a little.

Then transfer the berries to a saucepan and add water. I added only 2 tbsp, since wet berries will still give a lot of juice during the cooking process. Cover the pan with a lid, turn the heat to low and boil the berries for 5 minutes until they release juice and change color.

Using a sieve, remove seeds from the berries.

Place the pureed mixture back into the pan.

Add sugar and stir. Place the pan on the fire.

Cook the mixture over medium heat for 10 minutes, stirring constantly. Prepare agar-agar: I took an incomplete teaspoon.

Sprinkle the agar on top of the confiture and immediately stir well with a spatula. Boil for a couple of minutes. The confiture is ready.

Pack the hot blackberry jam into small sterile jars, which must be dry. Screw the lids on the jars.

Turn the jars over and leave to cool without wrapping them.

The cooled confiture will thicken perfectly. I had a small amount left, after an hour it was the same consistency as in the photo. Thanks to this thickness, blackberry confiture is simply ideal for filling.

Delicious preparations to you!

The rich-tasting jam is made from blackberries. It’s easy to surprise guests with a beautiful, fragrant, delicious delicacy. Jam is made from the juicy berries, which saturates the body with essential vitamins and helps protect against seasonal diseases. Experienced housewives always have several proven recipes for harvesting blackberries in their arsenal. We offer to prepare the delicacy according to the best recipes.

In the process of preparing delicacies, some features are taken into account:

1. When heated, the berries become brittle and their structure is easily damaged. If whole specimens are needed for jam, then the liquid is mixed carefully during cooking.
2. Blackberries consist of hard seeds. There is no need to remove them, but if the result is to obtain a light, homogeneous mass, then the berries are passed through a sieve.
3. To improve the taste, spices and citruses are added to the delicacy. In order not to interrupt the taste of the berries, adhere to the strict proportions indicated in the recipe.
4. To preserve all the nutritional and healing properties, the delicacy is cooked over high heat and for a short time.
5. Only ripe specimens are selected. Green fruits make jam sour.
6. Rolled cans must be turned upside down and covered with warm covering material for a day. A blanket, blankets or several towels will do.

Preparation of raw materials

Before cooking you need:

• Sort through the berries. Remove all damaged and rotten specimens. Remove leaves and branches.
• Place the berries in a colander. Pour water into a large container and lower the colander. Rinse three times.
• Place the fruits on a paper towel and dry completely. You will need to change the towel several times during the drying process.
• Not only elastic fruits are suitable for making jam, but also soft, overripe ones. Damaged and rotten ones cannot be used.
• To prevent the berries from losing some of their juice, they are prepared freshly picked.

How to make blackberry jam

There are many options for preparing a delicious treat. We invite you to try the best.

A simple recipe for the winter

Using the proposed option, you can quickly prepare delicious jam, which will delight you not only with its taste, but also with its unique aroma.

Ingredients:

• blackberries - 750 g;
• sugar - 750 g.

Preparation:

1. Place berries in a blender bowl. Add sugar. Beat. Small seeds, like the pulp, contain many vitamins, so removing them is not recommended. The seeds do not spoil the taste of the delicacy.
2. Leave the mixture for half an hour. During this time, the sugar will completely dissolve.
3. Pour into a saucepan. Boil for half an hour. In the process, remove the foam, along with which small debris and insects float to the surface. Stir with a large wooden spoon.
4. Sterilize the containers, pour in the berry mixture and roll up.

In a slow cooker

A very tasty and healthy combination is lemon, blackberry and ginger. The jam will be useful and will help cope with seasonal diseases.

Ingredients:

• blackberries - 1 kg;
• ginger - 30 g;
• lemon - 1 pc.;
• pectin - 6 g;
• sugar - 400 g.

Preparation:

1. Sprinkle berries with sugar. Leave for half an hour.
2. Grate the lemon zest. Squeeze the juice from the pulp. Peel the ginger root. Grate. Send the prepared products to the berries. Mix.
3. Place the jam into the multicooker bowl. Set the “Quenching” mode. Timer - 20 minutes.
4. Add pectin. Mix. Set the timer for 5 minutes.
5. Pour the finished treat into prepared containers and roll up.

To make the jam more flavorful, add 5 cherry leaves during cooking. They are then removed before packaging into jars.

With gelatin

With the help of gelatin, the mixture will become thick and is perfect for filling cakes and pancakes.

Ingredients:

• blackberries - 4 mugs;
• gelling sugar - 1200 g;
• water - 520 ml;
• lemon - 1 pc.;
• gelatin - packaging;
• vanillin - 1 pc.

Preparation:

1. Grate the zest from the citrus fruit. Squeeze the juice from the pulp.
2. Sort the berries, rinse and dry. Add sugar. Pour in water. Stirring constantly, wait for the mixture to boil. Be sure to stir, otherwise the mixture will quickly burn.
3. As soon as the mixture begins to boil, turn it off. Beat with a blender. Cool.
4. Soak the gelatin according to the instructions. When it swells, mix with the cooled berry mixture. Boil on low for 5 minutes. Roll up.

Seedless

In this recipe, you do not have to heat the berries, so leave the product only in a cool place. In order for the delicacy to be stored for a long time, the proportions are strictly observed.

Ingredients:

• blackberries - 450 g;
• granulated sugar - about 800 g.

Preparation:

1. To prevent the preparation from fermenting, only dry berries are used. If the fruits are purchased at the market, they are first washed and then thoroughly dried with a paper towel.
2. Place the berries in a blender bowl. Beat. Transfer to a sieve and grind. Weigh the resulting mass. Take twice as much sugar. Set aside 100 g. Mix the remaining granulated sugar with berry puree. Leave for half an hour. Mix.
3. Pour into dry glass containers. Sprinkle with remaining sugar. The sugar cap will prevent air from entering the jam, which will increase shelf life. Close the lid.

With whole berries

This amazing-looking delicacy will delight you with its taste. The combination of light jam and whole berries will win everyone over from the first spoon.

Ingredients:

• blackberries for jam - 700 g;
• blackberries - 300 g;
• sugar - 500 g for jam;
• sugar - 300 g.

Preparation:

1. Select only strong and whole berries. Pour the jam volume into a meat grinder and grind. You can beat it with a blender. Add sugar for jam. Mix. Boil for 10 minutes.
2. Add whole fruits and remaining sugar. Boil for 5 minutes. Set aside for 4 hours. During this period of time, the whole berries will be soaked in syrup.
3. Boil and cook for 8 minutes. Pour into containers and roll up.

From frozen blackberries

Fresh jam is made from frozen berries at any time of the year. The delicacy can be used as a sauce for meat dishes.

Ingredients:

• lemon - 1 pc.;
• blackberries - 750 g;
• dried rosemary - 1 teaspoon;
• sugar - 250 g.

Preparation:

1. Thaw blackberries. Add sugar. Set aside for 3 hours.
2. Squeeze juice from lemon. Pour over the berries. Sprinkle with rosemary. Boil and cook for 5 minutes. Cool. Close the lid. Place in the refrigerator for 12 hours.
3. Boil. Boil for 10 minutes. Beat the mass with a blender. Pour through a sieve.
4. Boil the mixture for 7 minutes. Roll up.

How to store the finished treat

The shelf life of the product depends on the method of preparation.

I offer a recipe for cooking “live” seedless blackberry jam for the winter. The berries are not subject to heat treatment, so this jam should only be stored in the refrigerator. Jam is a wonderful treat for tea, an addition to various desserts, and just how many vitamins it contains. Just what our body needs in winter. In such a preparation, the ratio of berry puree and sugar 1:2 is very important. The yield of the finished product from a given amount of berries is about 600 ml.

Ingredients

To make seedless blackberry jam for the winter we will need:

blackberries - 450 g;

sugar - 640 g.

Cooking steps

The blackberries for this preparation must be dry, otherwise they will ferment. If you wash them, first let the water drain well, and then dry the berries by placing them on a paper towel.

After this, the blackberries should be pureed in a blender.

Transfer the puree into a sieve and remove the seeds.

The resulting berry puree should be weighed. I got 320 grams of puree.

To make jam from 320 grams of blackberry puree, we will need 2 times more sugar, that is, 640 grams (40-50 grams of sugar from the total mass will need to be set aside in order to pour sugar on top of the jar). Add 590-600 grams of sugar to the blackberry puree.

Stir the puree several times until the sugar dissolves.

Pour the puree into a dry, sterile jar.

Pour the remaining 40-50 grams of sugar on top and smooth. This way, no excess air will enter the jar and the workpiece will be well preserved. Seal the jar with a sterile lid.

Store a jar of incredibly healthy and tasty blackberry jam, prepared without seeds, in the refrigerator. A great treat for cold winter days, try it!

Enjoy your preparations!

Blackberries are a healthy and tasty berry that surprises with both its appearance and taste. I really want to prepare a few jars of healthy blackberry jam or preserves in the summer, during the season of real forest blackberries. After all, this is a delicious preparation that always sells with a bang. Especially if you make this seedless jam. The jam turns out thick, aromatic and very tasty. It is perfect as a filling for pies and pies. You can serve pancakes, pancakes, cheesecakes, and ice cream with it. This jam can be added to aromatic tea or served with a piece of fresh loaf or bun. No matter how you serve it, it’s always delicious. If you are planning to prepare such a preparation and you have a slow cooker, I highly recommend preparing the jam in it. It is very convenient, simple and easy. Jam in a slow cooker does not burn, it turns out thick and aromatic. The only condition is to prepare one specified portion of jam at a time and do not increase the amount of ingredients you use per batch in the multicooker. And if you want to make a lot of jars of jam, just repeat the batches one after another.

Ingredients:

• 800 g blackberries
• 800 g sugar
• 0.1 tsp citric acid

Preparing the recipe

“Seedless blackberry jam in a slow cooker”:

To make blackberry jam we need blackberries, sugar and citric acid.

Sort the blackberries thoroughly. If you are not sure of the purity of the berries, then they must be quickly rinsed in cold water, spread in one layer and dried.

Place blackberries in a multicooker bowl. Turn on the multicooker to the “Stew” or “Multi-cook” mode, setting the temperature to 100*C.

Bring to a boil and simmer for 5-7 minutes.

Rub the berries through a thick metal sieve, trying to wipe out the pulp as much as possible and at the same time separate all the seeds.

Return the berry puree to the multicooker bowl. Add citric acid and simmer for 10 minutes. Add sugar.