Recipe for five-minute blackberry jam for the winter. Blackberry jam - a joy of taste, many benefits and a great mood

Blackberries belong to the same family as raspberries - hence the striking external similarity of their berries, leaves, and shrubs as a whole. However, unlike the widely cultivated raspberries, blackberries still grow in the wild (they are grown only in the United States and Mexico), have a sour-tart flavor more similar to lingonberries, and a purple-burgundy, almost black color of the fruit. It is widespread throughout Eurasia, which is why recipes for blackberry jam for the winter were not created today - they are almost as old as most European civilizations.

In general, American and Mexican blackberries are best suited for making jam. They are crossed with raspberries, which is why their fruits are more aromatic, juicier and sweeter than the domestic “savage”. However, the medicinal properties are approximately the same for all varieties of blackberries, and the sour local varieties grown in natural conditions make the jam more resistant to spoilage due to the high concentration of food acids - good natural preservatives.

Berry composition

The benefits of blackberry jam are due to the composition of its berries, or rather, fruits, since, according to botanists, each individual “grain” in what we are accustomed to consider as a whole berry is more reminiscent in structure of a cherry or apricot (that is, a drupe fruit ). They contain not only pectin (fiber), but also:

carotene is a precursor of retinol (vitamin A);
vitamins E - extremely important for healthy hair and skin;
Vitamin K is responsible for the ability of blood to clot during injury.

Plus, each blackberry fruit contains seven to eight (depending on the place and growing conditions) B vitamins, including niacin (vitamin B3), which a person needs daily and in large quantities (from 25 to 50 mg).

Blackberries have the highest concentration of ascorbic acid - vitamin C, known not only for its ability to provoke allergies, but also to increase the body's resistance to colds, strengthen the walls of blood vessels and participate in the regeneration of mucous and connective tissues throughout the body. In addition to ascorbic acid, its berries contain a number of food acids, including malic, tartaric and even salicylic.

But what is especially interesting is the set of microelements contained in blackberries, many of which are rare for food products, and therefore very valuable. In particular, in addition to the fairly common potassium, magnesium, manganese, calcium, phosphorus, sodium and iron, blackberries are rich in:

cobalt;
molybdenum;
chrome;
nickel;
barium;
vanadium;
titanium.

This “assortment” is given to it by growing in soil that has retained the diversity of its natural composition and natural fertilization. That is why the mineral composition of its “cultivated” American varieties is often poorer. Another unique feature of blackberries is the presence of a significant amount of tannins in its fruits. For fruits/berries in general and raspberries in particular, this phenomenon is atypical. But they give blackberries a tart, astringent taste and a special aroma.

But every coin has a downside. In this case, it is such that it is impossible to predict or study the entire composition of the soil in which the blackberries we collected grew. And along with microelements that are beneficial to health, dangerous elements may well accumulate in it, including radioactive elements (strontium, radium, etc.), hydrocarbons from an atmosphere oversaturated with exhaust gases, and toxic industrial waste.

Therapeutic effects

The medicinal properties of blackberry jam are most actively used in the treatment of colds, since it is rich in both vitamin C and salicylic acid - natural antipyretics and antiseptics that can relieve not only symptoms common to acute respiratory infections such as cough, sore throat when swallowing and speaking, but also aseptic inflammations in the joints (say, age-related ones like arthritis and osteochondrosis), infections of the digestive tract. They also restore the acidic environment of the stomach (in case of hypoacidosis), reduce blood clotting, which is useful for atherosclerosis and a tendency to thrombosis.

Blackberries and jam made from them are often used as a multivitamin and mineral supplement to the diet, especially when it is so poor in them as in winter. It is believed that in this capacity it improves metabolism and the functioning of all endocrine glands of the body, so much so that it even helps improve potency in men and fertility in women. Interestingly, wild blackberries without added sugar are one of the few berries approved for diabetes.

The sugar content of blackberries is relatively low compared to its “cultivated” relative raspberries, as well as analogues like strawberries. That is why, like lingonberries and apples, diabetics can eat them, albeit no more than 200 g per day (or a little more, depending on the carbohydrate index of the rest of the daily menu). Blackberries are also approved as a multivitamin supplement during pregnancy and breastfeeding, if the expectant mother is not allergic or toxic to it.

Restrictions and contraindications

Possible harm from consuming blackberry jam and especially its fresh berries is due to the high concentration of food acids in it. Food with this composition is not suitable for everyone. For example, people with high stomach acidity very rarely crave sour vegetables, fruits and additives like vinegar in marinades. And the instinct that guides them is right in this case.

Hyperacidosis can also be congenital, but most often various imbalances of acidic or alkaline environments appear with age as a result of diseases of the digestive tract. Consistently high acidity provokes aversion to foods with a sour taste and over time can lead to gastritis, stomach ulcers, and Barrett's esophagus (precancer).

In this state of affairs, absorbing additional portions of any acids from food is truly a bad idea. Plus, if gastritis and ulcers exist on their own, it doesn’t matter at what acidity they occur. The only important thing is that food high in other acids will irritate the already inflamed mucous membrane or corrode the edges of the ulcers (if any). That is why blackberry jam and fresh berries are not recommended for hyperacidosis, gastritis and ulcers. Plus, any “communication” with blackberries is contraindicated in the following cases.

For allergies. And, in general, her intolerance of any nature. During pregnancy and lactation, this applies not only to the mother, but also to the child. So you need to start taking blackberries carefully and in any case do not eat more than 300 g of them per day.
For diarrhea. Or a tendency towards it, since blackberries and jam from them can provoke increased gas formation and loose stools.
For gout. Gout starts with the appearance in the body of excess uric acid (one of the purine bases - products of the digestion of meat and animal products in general), which should normally be excreted by the kidneys. If kidney function is impaired or too much purine enters the blood, the body begins to “remove” this substance from the bloodstream into the joint capsules, which triggers their inflammation and degeneration. There are no purines or uric acid in blackberries and blackberry jam, but there are other acids. They also tend to accumulate in the joint capsules, and their metabolism in gout is also disrupted - just a little less clearly. That is why their use for gout and urate stones/sand in the kidneys provoked by it is extremely undesirable.
With oxalaturia. Oxalate stones are formed not from uric acid, but from oxalic acid, the highest content of which is observed in sorrel. But it is found in lettuce, dill and parsley, lingonberries and most sour berries, including blackberries (in low concentrations).

In addition to gout, there are other metabolic disorders, but they are often hereditary rather than age-related. For example, among them are phenylketonuria (a genetically determined disorder in the absorption of the amino acid phenylalanine) and hemochromatosis (also a congenital inability to metabolize iron, due to which it is deposited in the joints). With the first disease, you can eat blackberries and blackberry jam, but with the second, it is prohibited.

Recipes for blackberry jam for the winter

In general, regarding the question of how to make blackberry jam, it is enough to just say that with such a high content of natural preservatives in the form of organic acids, it needs sterilization and other culinary tricks no more than currants or lingonberries, famous for their resistance to spoilage. And one of the fastest and most popular recipes all over the world is blackberry jam without cooking.

No cooking

Peculiarities. This “execution” of blackberry jam allows you to save time and preserve food acids in the composition of its fruits, which are not too resistant to heat.

You will need:

kilogram of ripe blackberries;
kilogram of granulated sugar;
glass jars with lids for rolling up.

Preparation

Place the fruits in a large bowl of cold water and separate the blackberry stalks in it so as not to crush the berries. Then rinse again and dry on paper/waffle towels.
Place the blackberries in a dry enamel bowl, add sugar, and mash everything with a wooden masher or pestle. After this, stir, cover and place on the bottom shelf of the refrigerator for half a day.
Separately, sterilize jars and lids by holding them over hot steam and wipe dry with a towel. Mix the blackberries with sugar again, place in jars and seal.

To enhance the naturally weak aroma of blackberries, you can freely add citrus zest (from half a fruit per kilogram of jam), other berries and fruits (in particular, raspberries, peaches or even nuts). You can also cook it with cherry leaves, cinnamon or cloves.

"Five Minute"

Peculiarities. In fact, five-minute blackberry jam, along with a similar recipe for strawberries, takes longer to cook, since you will have to put it on the fire and then remove it several times. In terms of preserving vitamins, the recipe is not as successful as the previous one. But it allows you, if desired, to make blackberry jam with whole berries.

You will need:

kilogram of granulated sugar;
glass of drinking water.

Preparation

Place the berries in a deep and wide bowl with cold water, separate their stalks without removing them from the water so as not to crush them. Rinse again and dry on paper/waffle towels.
Place the sugar in a bowl intended for making jam, add water and cook, stirring constantly, until the mixture turns into a clear, thick, homogeneous syrup.
Gently dip the berries into the syrup, dropping them one at a time, and bring the mixture to a boil. Cook it over medium heat for exactly five minutes, then remove and do not stir, but gently shake in a circular motion.
Place the dishes on the stove again and repeat all procedures twice more.
Sterilize jam jars and lids by holding them over hot steam. Wipe them dry, put blackberry jam with whole berries in jars and roll up.

The ideal conditions for storing the resulting product are not a refrigerator, but a cellar or a cool pantry. By the way, it can also be made from a mixture of blackberries with related berries - strawberries or raspberries. By keeping the berries whole and in a completely transparent syrup, this method allows you to make blackberry jam at home as if it were made in a factory.

With citrus

Peculiarities. The sour forest blackberry does not need the addition of citrus slices themselves - except perhaps its rare cultivated varieties, since they are much sweeter than their wild “relative”. But due to the weaker aroma than raspberries, blackberry jam can be cooked with the addition of lemon, tangerine, and orange zest.

You will need:

a kilogram of ripe blackberries;
kilogram of granulated sugar;
zest a little more than half a lemon or half a larger fruit;
glass of drinking water.

Preparation

Wash the selected citrus, cut off only the orange/yellow part of the zest from its half (white is not required), chop it into pieces slightly smaller than the blackberries themselves.
Rinse the blackberries in cold water, remove the stems without removing them, then remove and place on paper/waffle towels to dry.
Pour sugar into a bowl for making jam, add water and place on the stove. Bring to a boil and cook with vigorous stirring until the mixture turns into a thick, clear, homogeneous sugar syrup.
Add citrus zest to the finished syrup without removing it from the heat and cook, continuing to stir, for ten minutes.
After this, lower the blackberries into the mixture - a few pieces at a time, using a slotted spoon so as not to crush them. Reduce the flame to low and leave for another two to three minutes, without stirring.
Sterilize the jars and their lids over hot steam, pour the finished jam hot, slightly cooled, and roll up. Let it cool, wrap it in a blanket or warm clothes, and store it in the pantry/cellar.

The principle of preparing blackberry jam according to this recipe is always the same, regardless of the type of citrus fruit chosen. This way it turns out much more fragrant. And if necessary, to “acidify” it a little, you can add coarsely chopped pulp of half a lemon or a third of a large orange/grapefruit, etc., for each kilogram of berries.

"Jam" with gelatin

Peculiarities. Due to the significant content of pectin, blackberry jam itself turns out thick. But if you want to make something even more similar to jam or even jelly, it is better to prepare it with gelatin or banana. Bananas are rich in gluten, so they are completely boiled, giving the jam approximately the same consistency as gelatin, only with a different, typical aroma.

You will need:

kilogram of ripe blackberries;
kilogram of granulated sugar;
40 g gelatin;
glass of drinking water.

Preparation

Place the fruits in a bowl of cold water and separate the blackberry stalks directly in the water so as not to crush the berries. Then rinse again and dry on paper/waffle towels.
Mix gelatin and sugar in a separate bowl, carefully place the blackberries in a bowl for making jam, sprinkling them with a mixture of gelatin and sugar during the folding process. Cover everything together with a lid and leave to brew for ten hours.
Then add water to the blackberries that have already given juice, sugar and gelatin, place on the stove and bring to a boil. Cook, stirring occasionally and skimming foam from the surface of the jam with a slotted spoon, for ten minutes.
Sterilize the jars and their lids by holding them over steam. Remove the finished jam from the heat, wait less than a minute and immediately pour into jars so that the gelatin does not harden prematurely. Roll up the blackberry jam while still hot, let it cool without wrapping it and put it in the cellar/refrigerator.

If you want to replace gelatin with a banana, you need to take one banana cut into medium pieces for every kilogram of blackberries. And if the jam made with it seems too sweet, you can reduce the amount of added sugar. Each added banana should cost about minus 100 g of granulated sugar.

Technological cooking methods

Modern technologies require a new approach to the recipe and methods of making jam. Our grandmothers used only wood/coal stoves and gas stoves, but we already have multicookers, microwave ovens, and convection ovens at hand.

In a slow cooker

Peculiarities. Blackberry jam in a slow cooker turns out fragrant even just due to lemon (both zest and fresh juice). That’s why you don’t have to add cloves to it if you wish.

You will need:

a kilogram of ripe blackberries;
kilogram of sugar;
four pieces of cloves;
fresh juice and zest of half a lemon.

Preparation

Rinse blackberries in cold water. Remove the stems without removing them from the water, then remove and place on paper/waffle towels to remove any remaining moisture.
Place the blackberries in layers in the multicooker bowl, sprinkling them with sugar, and set aside for an hour, covering with a lid or towel.
Cut off only the yellow part of the lemon zest, cut it into pieces half the size of the blackberries themselves. Squeeze lemon juice separately.
Add fresh juice, zest and cloves to blackberries with sugar, place the bowl in the multicooker, open the valve on the lid.
Start the stewing program by setting the timer to twenty to twenty-five (for low-power multicookers) minutes.
Meanwhile, sterilize the jars and lids over hot steam and let them dry.
Open the multicooker after its program has completed, wait no more than a minute and transfer the finished jam into jars. Roll up the lids while it is still hot, let it cool without wrapping it and store it in the cellar/pantry/refrigerator.

So, preparing jam in a slow cooker is no easier or faster than using gas, and you shouldn’t expect any special benefits from it. All technical features and details of the recipe are also related only to the specifics of the operation of the equipment itself, and the proportions and contents remain almost the same as for ordinary jam. But for many modern housewives this is simply a matter of habit.

On the air fryer

Peculiarities. Another recipe for blackberry jam, “executed” on modern equipment. Like a multicooker, an air fryer especially clearly reveals its advantages when preparing not jam, for which a gas stove is enough, but dishes from meat, fish, and offal. At the same time, one of the special advantages of blackberry jam made with its help is the ability to make it without sugar.

You will need:

two kilograms of ripe blackberries;
pre-sterilized jars for rolling.

Preparation

Remove the rubber bands from under the rims of the seaming lids. Wash the blackberries in a wide, deep bowl filled with cold water. Remove the stems without removing the berries from the water, then dry on paper/waffle towels.
Place the blackberries in jars and cover with lids without rubber bands. Set the air fryer to 260°C and cook the jam at it for twenty minutes.
When the fruits inside the jars “settle”, open them and pour a fresh portion on top, put them back in the air fryer for the same time, at the same temperature.

The procedure should be repeated until the supply of berries is exhausted or the jars are completely filled with jam. After this, you need to insert the previously removed rubber bands back under the rims of the seaming lids and close the resulting preservation before it cools down.

Regarding how to cook blackberry jam in an air fryer with sugar, we can say that its fruits need to be mixed with sugar eight hours before cooking and only then put into jars. The mixture must be prepared at the same 260 °C, but not twenty minutes, but only fifteen. Then you should reduce the air fryer temperature to 120 ° C and leave the jam to simmer for another five minutes. Everything turns out much faster and without the effect of digesting the fruits that were put in the jar first, although it is much higher in calories.

Everyone knows that blackberries are not only tasty, but also a very healthy berry. Therefore, many novice gardeners grow this climbing shrub in their garden plots. Processing berries for the winter, namely, making jam, is also becoming relevant.

It is very important to know how to properly prepare blackberry jam so that it is delicious without losing its healing properties. The intricacies of making blackberry jam are known to every experienced housewife. And for beginners, a list of simple but very important rules and secrets in this sweet business will be useful.

By reading all these tips and rules, as well as adding your own culinary secrets, you will make great blackberry jam.

How to cook blackberry jam correctly

Blackberries have a reputation for being a capricious berry, so making the “right jam” should start with choosing the berries.
You should not use too ripe berries in jam. All blackberries selected for cooking should be of the same degree of ripeness and approximately the same size. Then the jam will not contain undercooked or overcooked berries.
Wild blackberries are less juicy than garden berries, although they are more aromatic and healthy. Therefore, when making wild blackberry jam, choose a recipe that adds water to the berry mass.
If the blackberries are not ripe, their acidity may spoil the jam, so consider adding extra sugar.

Processing berries before cooking and cooking

If possible, use gloves when handling blackberries before cooking, as these berries are an excellent colorant.
It is not advisable to wash blackberries before making jam. But if such a need arises, place the berries in a colander and rinse in running water, and then dry on paper towels. Alternatively, simply dip the berries in a colander into a container of water, immediately remove them and place them on a paper towel or napkins.
It is advisable to prepare the jam in small portions, about 1 kg each, so that you do not crush the berries.
While cooking, stir the jam very carefully, using a wooden spoon or spatula. It’s better not to stir the berry mass at all, but just rock the pan in a circle. Then you will be able to keep most of the berries intact.
Instead of sugar, you can use honey to make blackberry jam.
To achieve a certain thickness of the jam, you can cook it in several stages. Short (several minutes) cooking and long (several hours) infusion contribute to better saturation of the berries with syrup. This means that the jam will thicken better without exhausting boiling.

How much and in what to cook blackberry jam

Blackberries are a delicate berry, so you shouldn’t cook them for a long time. The jam cooking time depends on the chosen recipe and the amount of additional ingredients. Usually blackberry jam is cooked in one go for 5-10 minutes. Cooking the jam for “five minutes” in one step is the end, and the classic recipe involves several cookings with infusion.
In the case of jam, the cooking time increases to 1 hour and involves achieving thickness by adding more sugar.
For cooking blackberry jam, enamel dishes are not the best choice; the workpiece in it can burn. It is better to prepare a wide pan with a thick bottom or a cauldron with low sides. You can also use a basin made of stainless steel, copper or food-grade aluminum.

Why did the jam become moldy during storage?

Cooking duration conditions are not met. Bacteria develop faster in undercooked jam. Check the jam for readiness using the method of spreading a drop on a cold saucer.
There is not enough sugar in the jam. After all, sugar is the most important preservative in dessert preparations. For blackberries, you should take at least 1 kg of sugar per 1 kg of berries.
Jam should be placed only in dry, sterile jars and rolled up only when cold, unlike compotes and other preparations.

Frozen blackberry jam

Blackberries do not ripen quickly, so it makes sense to freeze a certain amount of berries in order to make more jam later.
The ratio of sugar and berries can be the same as in the fresh version - 1:1. After filling the berries with sugar, add a little water to the cooking vessel so that the jam does not burn until the berries melt and release the juice.
Frozen blackberries should be cooked at one time longer than fresh ones - 10-12 minutes.
If you're freezing blackberries for homemade jam, you can add a few strawberries to each serving.

If the berries are picked in the rain or simply in the rainy season they are watery and heavy, the jam will contain a lot of syrup (it is better to drain it for compote). Please note that if the jam is too liquid, foam will not form.
To achieve greater jam thickness without increasing the cooking time, take more sugar per 1 kg of berries - up to 1.5 kg or use recipes using pectin, gelatin and other thickeners.
Alternatively, add berries or fruits high in pectin (apples, gooseberries, red currants) or a few drops of lemon juice to the blackberry jam.

What spices to add to blackberry jam

If you like spicy aromas in jam, you can add cloves during cooking, as well as the spices that go with it - rosemary and cardamom.
Blackberry jam will be given an amazing aroma by mint, cinnamon, and vanilla.

Good luck with your preparations and delicious blackberry jam!

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It’s so nice to enjoy preparations of delicious fruits and berries in winter! A recipe for making jam will help preserve their beneficial properties and make an appetizing treat for the everyday table. This delicacy is loved by adults and children; it is suitable as a dessert for a holiday table. The jam made using the sweet and sour berry – blackberry – will be especially tasty. All-blackberry jam or a product made with the addition of other ingredients will definitely please your household. Below you will learn how to make this delicacy in several ways.

How to make blackberry jam: recipes with photos

Blackberries are not only used as the main ingredient for jam, but also frozen. The tasty berry is extremely healthy due to its composition, which includes many vitamins (C, B, PP, K, E), organic acids, minerals and pectin, tannins, fiber and other components. Therefore, blackberries become indispensable in winter, when the body does not have enough microelements to fight diseases. The berry copes well with colds, lowers fever, alleviates pneumonia, improves immunity, and strengthens blood vessels.

The first step in preparing delicious jam will be the correct selection of berries and their preparation. It depends on what kind of jam you end up with. The season for blackberries to appear in large quantities is at the end of August, at which time you can buy a lot of berries at a not too high price. A few rules for selecting and preparing a product for winter preparations:

When choosing berries, give preference to ripe, firm fruits. Softened, beaten blackberries are also suitable if you want to make a liquid jam that involves chopping them.
Take only ripe fruits. Unlike some other berries, blackberries cannot ripen at home. Jam made from prematurely harvested fruits will turn out sour.
Before starting cooking, thoroughly treat the berries to remove any adhering debris, leaves, or dust. Then wash the product under the kitchen shower; this spray of water will not damage the structure of the blackberries.

You need to remove the ponytails after cleansing with water. Do this in gentle circular motions to avoid damaging the surface of the blackberries. A separate important step should be the sterilization of the jars, thanks to which the jam will retain all the beneficial substances and will not spoil. To do this, take glass containers of a suitable size, fill the pan with water, boil it, and place a wire rack on it. Place the jars on top. Leave for fifteen minutes while they are sterilized by steam. The lids also need to be sterilized before twisting the jam. Below you will learn several interesting recipes for preparing a delicious delicacy for your home table.

Frozen blackberry jam

Frozen blackberries are a storehouse of nutrients and microelements. If you didn’t have time to make delicious jam from fresh berries in the summer, you can use a frozen product. The jam will turn out no less tasty and nutritious. You need to freeze whole blackberries, packaged in bags - this will allow you to quickly cook small portions of jam. To make the finished treat even more delicious, add strawberries. What ingredients will you need to make jam:

Half a kilo of frozen strawberries and blackberries.
A kilogram of sugar.
Two tablespoons of lemon juice.

How to cook:

Place frozen berries in a saucepan. Sprinkle them with sugar and let them sit for several hours. The berries should melt and the sugar should dissolve. The blackberries and strawberries will release a lot of juice, so scoop out about a third of the cup.
Add a little lemon juice to the resulting mass. Thanks to it, the jam will acquire a pleasant sourness.
Place the pan on low heat and wait until the berry mixture boils. After boiling, turn up the heat and cook for about five minutes.
Please note that the pan must have high sides. This is due to the peculiarity of such jam during production: during a five-minute boil over high heat, the mass rises high, reaching almost the very edges of the container. To prevent the jam from leaking out, it is better to use a deep pan.
Let the mixture cool. Transfer the prepared jam into a selected container. If you eat it in the near future, you may not need to roll it up. The delicious product is ready!

How to make seedless blackberry jam

Seedless blackberry jam is everyone's favorite dish and makes a great addition to breakfast. You can spread the tender, astringent jam on bread, serve with casseroles, pies, and use it as a filling for pies. The total preparation time for this product is three hours, and the result is worth it. Sweet, sour, seedless jam will delight your household with its pleasant taste and consistency. What ingredients are needed for a tasty treat:

A kilogram of blackberries.
A kilogram of sugar.
400 milliliters of water.

Jam recipe:

Carefully peel ripe, fresh berries. Remove dirt, remove tails and leaves, if any. Divide all the fruits in half.
Heat water in a saucepan with high sides. When the liquid becomes hot, but has not yet boiled, add one part of the blackberries. Maintaining a hot temperature, keep the berries on the fire for about three minutes.
Let the mixture cool. Take a sieve and press the still warm berries through it. This is necessary in order to get rid of the seeds, which will make the jam crispy.
Take a large basin and pour the resulting seedless pulp into it. Heat the container over low heat and let the blackberries simmer for about five minutes. After the time has passed, add the rest of the product along with sugar.
The time spent on further cooking is determined individually. Remove the jam from the heat and roll into jars when you are satisfied with the consistency of the resulting jam.

Fresh blackberry jam recipe

Delicious jam can be prepared using both fresh and frozen blackberries. However, a berry recently picked from the bush is much healthier than a product from the freezer. The fruits are especially tasty in combination with other ingredients - apples, pears, currants, plums, oranges. Below you will learn a recipe for making currant jam, which has a pleasant sweet and sour taste and an astringent consistency. What ingredients will you need:

A kilogram of blackberries.
A kilogram of sugar.
Three hundred milliliters of thick fresh currant juice (about half a kilogram of berries will be needed for preparation).
Clove bud (if desired).

Making recipe:

Carefully sort the currants and rinse them. Place in a blender and blend well. Press through a sieve to remove pits. The result will be a thick, sour juice.
Pre-treat the blackberries to remove dirt, place them in a container, and cover with sugar. Pour currant juice on top. Add cloves and let stand for about a day.
Heat the mixture and keep it on the fire until the sugar is completely dissolved. Let cool and put in the refrigerator for another night.
Bring the berries to a boil, hold for five minutes, then roll into sterilized jars.

Five-minute blackberry with lemon

To give the jam a pleasant sour taste, use citrus fruits - oranges, lemons - as additional ingredients. They go well with sweet berries. The finished delicacy is suitable for sandwich spreads, making delicious teas, and for filling yeast baked goods. What ingredients are needed for delicious blackberry-lemon jam:

A kilogram of blackberries.
One and a half kilograms of sugar.
Lemon.

Five-minute recipe:

Fill the blackberries with sugar in a one to one ratio. Let sit for about ten hours (leave overnight).
Pour the juice that comes out after steeping into a saucepan. Bring it to a boil, add the rest of the sugar. Cook for no more than ten minutes, periodically removing the foam. Remove from the stove, cool to sixty degrees.
Add blackberries and squeeze the juice of one lemon. Bring to a boil, cook for about eight minutes.
Roll the finished product into sterilized jars.

With apples in a slow cooker

Apple and blackberry jam is a tasty and healthy product that will be a welcome addition to the daily menu. In winter, delicious fruits and berries will become an indispensable source of vitamins and microelements. This jam can be served for dessert or instead of an afternoon snack. What components are needed to prepare delicious sweet jam for twisting for the winter:

800 grams of apples.
300 grams of blackberries.
1.2 kilograms of sugar.
Two multi-glasses of water.

Recipe:

Wash the apples thoroughly and remove the skin. Place the peels in a multicooker bowl and fill with clean liquid. In the “Steam” mode, cook it for twenty minutes, then strain and pour the broth into a separate container.
Cut the fruit into slices, remembering to remove the core and seeds. Place the apples into the empty bowl of the device.
Add sugar. Set the “Extinguishing” mode for one hour.
Pour the broth into the prepared mixture. Add blackberries. Set the “Baking” mode for sixty-five minutes; you need to cook with the lid open.
Pour the finished product into sterilized jars and seal.

With plums and cloves

Appetizing blackberry jam will taste better if you complement it with other fruits and berries. Household members will especially like a product using several components - plums, raspberries, blackberries, elderberries, lemon. To add a spicy aroma to the jam, you can use spices, for example, cloves. Ingredients for delicious jam:

450 grams of small plums and blackberries.
230 grams each of elderberry and raspberries.
Juice with the seeds of two lemons.
1.3 kilos of sugar.
Cloves (optional).

Recipe:

Wash the berries (except raspberries) and place them in a saucepan. Add chopped and pitted plums there, pour in lemon juice and add the pits. Add a couple of clove sprigs. Fill the ingredients with water until they are lightly covered.
Turn on medium heat and bring to a boil. Cook over low heat for about an hour. At the end of the cooking time, soften the ingredients in the pan.
Take a large metal bowl and place a sieve with cheesecloth over it. Place the resulting mass there and leave it to drain overnight.
Measure the juice and pour into a saucepan. For 600 grams you will need about 450 grams of sugar. Place the container and cook until the sugar product dissolves.
Then increase the heat and cook for another quarter of an hour.
Collect the foam, remove from the stove.
Pour the berry jam into pre-sterilized jars and store for up to six months.

How long to cook blackberry jam

Those who are faced with making blackberry jam for the first time wonder how long the preparation will take. It all depends on the method you choose to make the jam, as well as the availability of other ingredients. To make the jam thick, the cooking time can be an hour or two, and a product with whole berries is cooked for five to ten minutes. Choose the recipe you like best and follow the photo instructions to make the perfect jam.

Useful properties of blackberry jam

It is known that during heat treatment, fruits, berries and vegetables lose their beneficial qualities, which are so necessary for the body. Therefore, some people prefer not to make jam, but to make jam using fresh ingredients. From the first video you will learn how to preserve the maximum amount of vitamins in blackberries and other fruits used during cooking. The finished jam will be tasty, nutritious and healthy.

In the second video, the presenter shows how to make blackberry jam in a simple and quick way. This option is suitable for those who are making jam for the first time and do not know how to handle this berry. Blackberry jam rolled into jars will be an excellent dish for dessert, and also a good helper for possible colds in winter and intestinal diseases.

Blackberry-raspberry without cooking

The simplest recipe

Blackberries are considered one of the most amazing berries. It is used by many confectioners and chefs around the world to prepare sweets. In their shape, blackberries resemble raspberries, but differ from them in color and brightness of taste. The pronounced taste is balanced by a slight note of sourness, and therefore it is not surprising that the brew from this product turns out so tasty.

Young children especially like blackberry jam, because it can be used with any porridge, spread on bread, put in tea, or simply eaten with a spoon. It is especially pleasant and healthy to enjoy such a delicacy in winter, when there is a deficiency of vitamins.

Blackberry jam is often used in restaurants for making muffins, cheesecakes or soufflés. At home, this delicacy is served with porridge or pancakes.

Blackberries not only have a wonderful taste, but also a lot of useful properties, of which we can highlight:

strengthening the walls of blood vessels;
decrease in temperature during acute respiratory infections;
increasing immunity;
help in the fight against colds;
treatment of cystitis and kidney disease;
relief from inflammation or pneumonia.

8 blackberry recipes

Over many decades, a colossal number of recipes for making blackberry jam at home have appeared. Many of them differ in the composition of ingredients, obtaining a unique taste or maintaining beneficial properties. Among all the diversity there are:

Classic blackberry jam

To make classic jam from blackberries the following ingredients are used:

1100 g blackberries;
1100 g sugar.

Before you start preparing the jam, the berries must first be prepared. First, spoiled blackberries are sorted, and the remaining berries are washed under cold water. Next, you need to give time for the excess water to drain and only then place the product in a basin or pan with a wide and flat bottom. In this state, the blackberries are cooked for one hour, with the constant addition of sugar. As a result, you can see how the juice begins to stand out. The blackberries need to be boiled several times, stirring gently so as not to damage the berries. At the end of cooking, the hot jam is distributed into clean and dry jars and well sealed with lids.

Five Minute Recipe

Blackberries are sorted, removing spoiled berries, and twigs and stalks are removed. Use plain paper to drain the water after washing. As soon as the berries are dry, they are placed in a basin, but unlike the classic recipe, here the berries are laid in layers with sugar. The berries must remain in this state for 5–6 hours for the juice to begin to release. As a result, you can get a product that is sufficiently Boil for 5 minutes until fully cooked.

A few minutes before the end of cooking, stir the jam and add a few grams of citric acid. Place the resulting sweetness in clean and dry glass jars, but do not cover the jam with lids. Instead of lids, a plastic bag is used, and the jam itself is stored in the cold.

Ingredients:

1 kg blackberries;
820 g sugar;
3–4 g citric acid.

Jam with blackberries and raspberries

Ingredients:

blackberries 1 kg;
raspberries 1 kg;
sugar 2 kg.

To begin with, raspberries and blackberries are sorted, the stalks are removed and distributed into different containers. At the first stage, the berries are boiled separately. The approximate ratio of the mass of sugar and berries is 1 to 1. During cooking, the liquid is stirred, but so as not to damage the product itself. After boiling, raspberries and blackberries are placed in a cool place for 11–13 hours in order for the juice to stand out. Then the juice is poured into a separate pan and boiled, constantly adding sugar and stirring. The berries are added half an hour before cooking. The mixture is boiled for about 6 minutes, after which it is allowed to cool completely, heated again to a boil for 5 minutes and distributed hot into glass jars.

Blackberry jam with apples

Ingredients:

The first step is to sort and wash the apples and berries. Apples are peeled, cored and cut into small pieces. Next, the chopped apple pieces are poured with water and brought to a boil for 10 minutes. The fruits should eventually soften and only then add pre-squeezed lemon juice. The mixture should remain at a boil for a few more minutes and then cool.

After a few hours, the jam is brought to a boil again, berries and sugar are added. When heating, you need to ensure that foam does not form on the surface. As soon as the foam stops appearing on the surface, add cardamom and liqueur to the pan. In this state, the jam is cooked for 3–4 minutes, and then distributed into jars. One of the subtleties of this recipe is that parchment paper is placed between the lid and the jar.

Cooking blackberries with lemon, bananas or oranges

Essentially, making jam with lemons, oranges or bananas - these are three different recipes. The cooking process itself does not change, but different ingredients are used. For example, ingredients such as:

1 kg blackberries;
980 g sugar;
140 g lemon, 400 g orange or 1 kg bananas.

You can only use one of the three ingredients, as their combination can overwhelm the taste of the blackberries.

The berries are pre-sorted and washed. The lemon is washed and the yellow zest is grated. After this, add berries and lemon zest to the pan and stir while heating the ingredients to release the juice. After boiling, begin to pour into the pan evenly. add sugar and lemon juice. It is important to constantly stir the brew carefully so as not to damage the berries. At the last stage, you should get a thick liquid that can be placed in jars. To sterilize, the jars are placed in boiling water for several minutes.

Instead of lemon, you can use orange or banana, in the proportions indicated above. In some cases, a small amount of lemon juice is added along with the orange.

Recipe for seedless blackberry jam

Ingredients:

1050 g sugar;
1050 g blackberries;
500 ml water.

In fact, the procedure itself is similar to the classic recipe. The special thing about this recipe is that the berries are ground after cooking and thus remove all the bones. The disadvantage of this cooking method is that there are no whole berries left in the jam, and the product itself ultimately resembles puree, but the taste itself does not change.

There is nothing difficult about making blackberry jam. Even a culinary novice can handle this task, especially when there are step-by-step recipes at hand. True, when cooking you definitely need follow some nuances, which will help not only to obtain delicious sweetness, but also to preserve all the beneficial properties of the berries.

Conclusion

Excellent taste, unique health properties, beautiful appearance - these are all the qualities that blackberries have. It makes a brew very rich and enjoyable not only for adults, but also for children. You can prepare this sweetness at home, even without basic skills. The main thing is to follow the step-by-step instructions of the recipes and follow the necessary recommendations.

How to make blackberry jam: recipes with photos

The first step in preparing delicious jam will be the correct selection of berries and their preparation. It depends on what kind of jam you end up with. The season for blackberries to appear in large quantities is at the end of August, at which time you can buy a lot of berries at a not too high price. A few rules for selecting and preparing a product for winter preparations:

When choosing berries, give preference to ripe, firm fruits. Softened, beaten blackberries are also suitable if you want to make a liquid jam that involves chopping them.
Take only ripe fruits. Unlike some other berries, blackberries cannot ripen at home. Jam made from prematurely harvested fruits will turn out sour.
Before starting cooking, thoroughly treat the berries to remove any adhering debris, leaves, or dust. Then wash the product under the kitchen shower; this spray of water will not damage the structure of the blackberries. You need to remove the ponytails after cleansing with water. Do this in gentle circular motions to avoid damaging the surface of the blackberries.

A separate important step should be the sterilization of the jars, thanks to which the jam will retain all the beneficial substances and will not spoil. To do this, take glass containers of a suitable size, fill the pan with water, boil it, and place a wire rack on it. Place the jars on top. Leave for fifteen minutes while they are sterilized by steam. The lids also need to be sterilized before twisting the jam. Below you will learn several interesting recipes for preparing a delicious delicacy for your home table.

From frozen berries

Half a kilo of frozen strawberries and blackberries.
A kilogram of sugar.
Two tablespoons of lemon juice.

How to cook:

Place frozen berries in a saucepan. Sprinkle them with sugar and let them sit for several hours. The berries should melt and the sugar should dissolve. The blackberries and strawberries will release a lot of juice, so scoop out about a third of the cup.
Add a little lemon juice to the resulting mass. Thanks to it, the jam will acquire a pleasant sourness.
Place the pan on low heat and wait until the berry mixture boils. After boiling, turn up the heat and cook for about five minutes.
Please note that the pan must have high sides. This is due to the peculiarity of such jam during production: during a five-minute boil over high heat, the mass rises high, reaching almost the very edges of the container. To prevent the jam from leaking out, it is better to use a deep pan.
Let the mixture cool. Transfer to a selected container. If you eat it in the near future, you may not need to roll it up. The delicious product is ready!

Seedless

Seedless blackberry jam is everyone's favorite dish and makes a great addition to breakfast. You can spread this tender, astringent jam on bread, serve with casseroles, pies, or use it as a... The total preparation time for this product is three hours, and the result is worth it. Sweet, sour, seedless jam will delight your household with its pleasant taste and consistency. What ingredients are needed for a tasty treat:

A kilogram of blackberries.
A kilogram of sugar.
400 milliliters of water.

Jam recipe:

Carefully peel ripe, fresh berries. Remove dirt, remove tails and leaves, if any. Divide all the fruits in half.
Heat water in a saucepan with high sides. When the liquid becomes hot, but has not yet boiled, add one part of the blackberries. Maintaining a hot temperature, keep the berries on the fire for about three minutes.
Let the mixture cool. Take a sieve and press the still warm berries through it. This is necessary in order to get rid of the seeds, which will make the jam crispy.
Take a large basin and pour the resulting seedless pulp into it. Heat the container over low heat and let the blackberries simmer for about five minutes. After the time has passed, add the rest of the product along with sugar.
The time spent on further cooking is determined individually. Remove from heat and roll into jars when you are satisfied with the consistency of the resulting jam.

Fresh blackberry jam recipe

A kilogram of blackberries.
A kilogram of sugar.
Three hundred milliliters of thick fresh currant juice (about half a kilogram of berries will be needed for preparation).
Clove bud (if desired).

Making recipe:

Carefully sort the currants and rinse them. Place in a blender and blend well. Press through a sieve to remove pits. The result will be a thick, sour juice.
Pre-treat the blackberries to remove dirt, place them in a container, and cover with sugar. Pour currant juice on top. Add cloves and let stand for about a day.
Heat the mixture and keep it on the fire until the sugar is completely dissolved. Let cool and put in the refrigerator for another night.
Bring the berries to a boil, hold for five minutes, then roll into sterilized jars.

Five minutes with lemon

A kilogram of berries.
One and a half kilograms of sugar.
Lemon.

Five-minute recipe:

Sprinkle the fruits with sugar in a one to one ratio. Let sit for about ten hours (leave overnight).
Pour the juice that comes out after steeping into a saucepan. Bring it to a boil, add the rest of the sugar. Cook for no more than ten minutes, periodically removing the foam. Remove from the stove, cool to sixty degrees.
Add blackberries and squeeze the juice of one lemon. Bring to a boil, cook for about eight minutes.
Roll the finished product into sterilized jars.

With apples in a slow cooker

800 grams of apples.
300 grams of blackberries.
1.2 kilograms of sugar.
Two multi-glasses of water.

Recipe:

Wash the apples thoroughly and remove the skin. Place the peels in a multicooker bowl and fill with clean liquid. In the “Steam” mode, cook it for twenty minutes, then strain and pour the broth into a separate container.
Cut the fruit into slices, remembering to remove the core and seeds. Place the apples into the empty bowl of the device.
Add sugar. Set the “Extinguishing” mode for one hour.
Pour the broth into the prepared mixture. Add blackberries. Set the “Baking” mode for sixty-five minutes; you need to cook with the lid open.
Pour the finished product into sterilized jars and seal.

With plums and cloves

450 grams of small plums and blackberries.
230 grams each of elderberry and raspberries.
Juice with the seeds of two lemons.
1.3 kilos of sugar.
Cloves (optional).

Recipe:

Wash the berries (except raspberries) and place them in a saucepan. Add chopped and pitted plums there, pour in lemon juice and add the pits. Add a couple of clove sprigs. Fill the ingredients with water until they are lightly covered.
Turn on medium heat and bring to a boil. Cook over low heat for about an hour. At the end of the cooking time, soften the ingredients in the pan.
Take a large metal bowl and place a sieve with cheesecloth over it. Place the resulting mass there and leave it to drain overnight.
Measure the juice and pour into a saucepan. For 600 grams you will need about 450 grams of sugar. Place the container and cook until the sugar product dissolves.
Then increase the heat and cook for another quarter of an hour.
Collect the foam, remove from the stove.
Pour the berry jam into pre-sterilized jars and store for up to six months.