Blackberries belong to the same family as raspberries - hence the amazing external resemblance their berries, leaves, bushes in general. However, unlike the widely cultivated raspberries, blackberries still grow in wildlife(it is grown only in the USA and Mexico), has a sour-tart taste, 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 medicinal properties are approximately the same for all varieties of blackberries, and the sour local varieties grown in natural conditions, make 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 contains seven to eight (depending on the location and growing conditions) B vitamins, including niacin (vitamin B3), necessary for a person daily and on 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, among which there are many 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 fertilizer. That's why mineral composition its "cultivated" American varieties are often poorer. Another one unique feature blackberries - 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 medal has back side. 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

Medicinal properties blackberry jam most actively used in the treatment of colds, as it is rich in both vitamin C and salicylic acid- natural antipyretics and antiseptics that can relieve not only the usual symptoms of acute respiratory infections such as cough, sore throat when swallowing and speaking, but also aseptic inflammation in the joints (say, age-related ones like arthritis and osteochondrosis), infections 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’s why diabetics can eat it, like lingonberries and apples, albeit no more than 200 g per day (or a little more, depending on the carbohydrate index of the rest daily menu). Blackberries are also approved as a multivitamin supplement during pregnancy and breastfeeding, if expectant mother there is no allergy or toxicosis 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, persons with increased acidity stomach very rarely craves 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 sour taste and over time can lead to gastritis, stomach ulcers, 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, for hyperacidosis, gastritis and ulcers, blackberry jam and its fresh berries not recommended. 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 leaves, dill and parsley, lingonberries and most sour berries, including blackberries (in low concentration).

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 those that are not too resistant to heat. food acids as part of its fruits.

You will need:

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

Preparation

1. Place the fruits in a large bowl with 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.
2. Place the blackberries in a dry enamel bowl, add sugar, and mash everything with a wooden masher or pestle. After this, stir, cover with a lid and place on bottom shelf refrigerator for half a day.
3. 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

1. 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.
2. 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.
3. 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.
4. Place the dishes on the stove again and repeat all procedures twice more.
5. 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 completely clear syrup This method allows you to make blackberry jam at home as if it were made in a factory.

With citrus

Peculiarities. Sourish forest blackberry does not need to add citrus slices themselves - except perhaps its rarely found 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

1. 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.
2. Rinse the blackberries in cold water, remove the stalks without removing it, then remove and place on paper/waffle towels to dry.
3. 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.
4. Add citrus zest to the finished syrup without removing it from the heat and cook, continuing to stir, for ten minutes.
5. 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.
6. Sterilize the jars and their lids over hot steam, pour ready-made 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 making blackberry jam according to this recipe 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

1. 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.
2. 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.
3. 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.
4. 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. ahead of schedule. 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 only used wood/coal stoves and gas stoves, but we already have multicookers at hand, microwaves, air fryer.

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

1. 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.
2. 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.
3. 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.
4. Add fresh juice, zest and cloves to blackberries with sugar, place the bowl in the multicooker, open the valve on the lid.
5. Start the stewing program by setting the timer to twenty to twenty-five (for low-power multicookers) minutes.
6. Meanwhile, sterilize the jars and lids over hot steam and let them dry.
7. 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 specific operation of the equipment itself, and the proportions and contents remain almost the same as for regular jam. But for many modern housewives it's just a matter of habit.

On the air fryer

Peculiarities. Another recipe for blackberry jam, “executed” on modern equipment. Like a multicooker, an air fryer reveals its advantages especially clearly when preparing jam, for which there is enough gas stove, and dishes made 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

1. 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.
2. 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.
3. 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.

Products
Blackberries - 1 kilogram
Oranges - 2 pieces
Sugar - 1 kilogram
Lemon - 1 piece

How to make blackberry and orange jam
1. Wash and peel the oranges, cut the zest into noodles.
2. Squeeze Orange juice into a saucepan for making jam; do not use the pulp for jam.
3. Add zest and sugar to the orange juice, mix well and put on low heat.
4. Bring the jam to a boil and cool at room temperature.
5. Sort the blackberries, wash them, put them in cold syrup, and leave for 2 hours.
6. Put the jam on the fire, cook for half an hour over low heat, stirring.
7. 5 minutes before the end of cooking, pour in the squeezed lemon juice, then cool the jam and pour into jars.

Fkusnofacts

- Blackberries are rich in a whole set of vitamins: vitamin A helps improve vision, C and E strengthen the immune system, PP is responsible for the functioning of the heart and blood circulation, regulates cholesterol in the blood. Blackberries contain all B vitamins, which play an important role in the body's metabolism. In addition to vitamins, blackberries contain a number of useful minerals: potassium, iron, phosphorus, copper, manganese, magnesium. For such a rich composition, the berry is considered medicinal. Blackberries will help you cope with acute illnesses faster respiratory disease, will reduce the fever. It is recommended to use it regularly to prevent cancer and vascular diseases. Fresh blackberry juice will help with insomnia.

It is recommended to eat blackberries to normalize intestinal function. The berries contain organic acids - citric, malic, salicylic, which stimulate juice secretion in gastrointestinal tract and improve digestion. But it's worth knowing that ripe berries can weaken the stool a little, and immature ones can strengthen it.

Blackberries can be included in the diet dietary nutrition, since it has a low calorie content - 36 kcal/100 grams. Due to large quantity pectin substances- good sorbents, blackberries remove salts, heavy metals and radionuclides from the body.

Blackberry jam can be made without seeds. To do this, you first need to hold the berries in hot water at a temperature of 80-90 degrees, without boiling, for 3 minutes. Rub the softened berries through a metal sieve - the seeds will remain in the sieve, and cook the blackberry puree with sugar.

To ensure that the berries remain intact when cooking blackberry jam, you should not wash them before cooking, and while preparing the jam, stir it carefully with a large wooden spoon. Even better is to cook the jam in a wide bowl and, instead of stirring with a spoon, rock the bowl in a circle.

To make the jam thicker and more aromatic, you can add juice and ground lemon or orange zest at the beginning of cooking.

This blackberry jam recipe will help you create a delicious dessert with impeccable taste and amazing aroma!

A berry called blackberry is very interesting product, giving a huge field for imagination to confectioners and culinary specialists. A close relative of raspberries, it has an unusual, pronounced taste with predominant sweet notes, which are balanced by a slight pleasant sourness. It is not surprising that blackberry jam always turns out incredibly tasty and sells like hot cakes. Kids really like this one home preparation for the winter, cooked without seeds. This thick jam you can simply spread it on bread and enjoy the food that many of our compatriots have loved since childhood.

It is also quite often used in gourmet restaurant desserts: soufflés, cheesecakes, muffins. Housewives prefer to cook this delicacy at home not only because of its wonderful taste, but also due to the large number useful properties, which blackberry jam is endowed with. So, this dessert will help:

• strengthen the walls of blood vessels;
• overcome colds;
• increase immunity;
• alleviate the condition of pneumonia, inflammatory processes;
• reduce body temperature during acute respiratory infections;
• cope with cystitis, kidney ailments.

9 blackberry jam recipes

Recipe 1. Classic jam blackberry

Ingredients: 1100 g blackberries, 1100 g granulated sugar.

We sort blackberries, removing spoiled berries. We wash, tearing off the stalks in the process. Let it drain excess liquid remaining on the berries. Place the blackberries in a saucepan with a large bottom diameter or in a basin used for making jam. Sprinkle with sugar. Stir carefully, without damaging the integrity of the berries. Set aside the candied berries for half an hour to an hour until they release their juice. Heat slowly while stirring. Boil for about half an hour. We pack in sterile pre-prepared jars. We seal it hermetically.

Recipe 2. Blackberry jam Five minutes

Ingredients: 970 g blackberries, 820 g sugar, 3 g citric acid.

We carefully wash the sorted blackberries, removing the branches and stalks. Spread on a paper-lined surface to drain the water from the berries. In a container - a wide saucepan or bowl covered with enamel, place the blackberries in layers, sprinkling them with sugar. We wait 5-5.5 hours, during which the berries will release a sufficient amount of juice. Boil slowly, stirring carefully and skimming off the foam. Boil for about 5 minutes. A minute before the end of the cooking process, add citric acid. Stir. Place the jam in a clean glass containers. Store under polyethylene covers in the cold.

Recipe 3. Blackberry and raspberry jam

Ingredients: 950 g blackberries, 1900 g sugar, 950 g raspberries.

We sort out blackberries and raspberries separately. Wash, tearing off the remaining stalks. Place blackberries in one bowl and raspberries in another. Pour both types of berries with an equal amount of sugar - 950 g into each container. Stir carefully, trying not to deform the berries themselves. We keep in a cool place for about 11 hours. Decant the juice released during this time with undissolved sugar into a wide saucepan. Heat, stirring, until the granulated sugar is completely dissolved. Add blackberries and raspberries. Boil slowly for 6 minutes. Remove the foam and leave without heating until the contents of the pan have cooled completely. Boil again for about 5 minutes. Packaged in sterilized jars.

Recipe 4. Blackberry jam with apples

Ingredients: 1020 g blackberries, 980 g sour apples, 1550 g sugar, 135 g lemon, 18 g butter, 3 g cardamom, 280 ml water, 90 g blackberry or other berry liqueur - optional.

Wash the apples, peel them, remove the core. Cut into layers small size. We sort the blackberries that are suitable for canning - we wash them. In a large saucepan, combine the chopped apples with water. Blanch the fruit for 10 minutes until softened. Squeeze the juice from the pre-washed lemon into a container. Add blackberries. Cook for 11 minutes after boiling again. Add sugar. Stir and heat until it dissolves. Quickly heat the entire mass, boil for 10 minutes, stirring and removing any foam that forms. Add cardamom with liqueur. Boil for 3 minutes. Remove the pan. Add the oil, stir, skim off the foam from the surface. After cooling the jam slightly, transfer it to the prepared jars. Place a circle of parchment with the appropriate diameter on the neck of each jar. Cover with plastic lids. Store in the cold.

Recipe 5. Blackberry jam with lemon

Ingredients: 980 g blackberries, 980 g sugar, 140 g lemon.

We wash the blackberries, discarding spoiled berries in the process. We cut off the stalks. Wash the lemon thoroughly. Grate the yellow zest. Pour blackberries into a thick-bottomed saucepan. Add citrus zest. Sprinkle with sugar, lightly pressing the berries to release the juice as quickly as possible. Squeeze the juice from the lemon pulp into the resulting mixture. Heat slowly, stirring regularly. After the sugar has completely dissolved, turn up the heat. Boil, stirring so as not to burn, for about 10 minutes. After thickening, transfer to a sterile container. Place the filled jars, covering them with lids, in a deep saucepan. Add water up to the hangers of the jars. Sterilize for 10 minutes. We seal it hermetically.

Recipe 6. Blackberry jam with oranges

Ingredients: 1050 g blackberries, 380 g oranges, 1070 g sugar, 120 g lemon.

Wash citrus fruits. Remove the peel from the oranges and remove the white part. Cut the yellow zest into thin strips. Squeeze the orange juice into a wide container covered with enamel. Add sugar and chopped zest. Heat until the granulated sugar dissolves. Cool. We sort out the blackberries and wash them. Place in chilled juice. Let it sit for about 2 hours. Heat until boiling, cook, stirring, for half an hour. 7 minutes before the end of cooking, squeeze lemon juice into the jam. Stir and let cool. We pack in pre-prepared jars.

Recipe 7. Blackberry jam in a slow cooker

Ingredients: 750 g blackberries, 750 g sugar.

We sort blackberries, selecting whole berries suitable for canning. We wash them carefully, trying not to damage them. Lightly dry on paper or simply leave in a colander to drain the liquid. Place blackberries in a multicooker bowl and sprinkle sugar on top. Let stand without heating for about an hour. When the blackberry juice appears, set the “Stew” mode for 20 minutes. Turn the steam valve to allow steam to escape. At the end of the mode, open the lid and leave the mixture to cool slightly for 20 minutes. For the second stage of cooking, select the same mode with a time of 40 minutes. During the cooking process, you need to stir the jam several times. If you increase the amount of ingredients specified in the recipe, it is recommended to cook the jam with open lid. Hot dessert pour into sterile jars and seal.

Recipe 8. Seedless blackberry jam

Ingredients: 1050 g ripe blackberries, 490 ml water, 1050 g sugar.

We wash the berries separated from the stalks, in the process discarding unripe and spoiled blackberries. Pour water into the pan, which must be heated to a temperature of 80-90 degrees. We put blackberries in it. Heat for 3 minutes without boiling. We express the liquid. Transfer the berries to a metal sieve and grind them. Warm up the blackberry puree in a container covered with enamel or non-stick coating. Sprinkle sugar, stirring constantly, and boil slowly. Boil until thick. Place in sterilized jars. Let's roll up.

Recipe 9. Blackberry jam with bananas

Ingredients: 1100 g blackberries, 1100 g bananas, 1100 g sugar.

We select whole, undamaged berries, peel them from the stalks, and wash them. Let the liquid drain from the surface of the blackberries, placing it on paper towels. Transfer the berries to a bowl or pan. Let's fall asleep granulated sugar. Let stand for a couple of hours or leave in the cold overnight so that the blackberries release their juice. Quickly heat the blackberry mass, stirring. Then let it simmer slowly for about half an hour. Peel the bananas and cut the pulp into cubes measuring 10x10 mm. Pour the sliced ​​bananas into the blackberry jam 6 minutes before the end of the cooking process. We pack in pre-sterilized glass jars. Store in the cold.

Cooking so aromatic and healthy dessert- the task is not particularly difficult. Even a beginner can handle it without much difficulty. However, in order to prepare delicious blackberry jam for the winter, you need to consider the following nuances:

1. Blackberries are a delicate, delicate product, so if a recipe calls for making jam from whole berries, you need to carry out all manipulations with it very carefully. So, it is necessary to carefully wash and stir the blackberries so as not to damage them during the cooking process.
2. Blackberry seeds are slightly harder than raspberries. If the jam is intended for little sweet tooths, you should get rid of the seeds by rubbing the berries through a sieve.
3. Blackberries go well with many fruits and harmonize well with citrus fruits. Blackberry jam is often added not only citrus juice, but also zest, which adds a spicy bitterness.
4. For gourmets, there are many recipes for blackberry jam that use aromatic spices, such as cardamom, rosemary, cloves.

Blackberry jam has many unconditional advantages, among which we can note the enormous benefits for the body, excellent taste, attractive aroma and wonderful bright appearance. The ability to use a short cooking process allows you to save as much as possible. useful material V ready dish. This delicacy is found less often in homemade preparations than jam made from more common berries - raspberries, strawberries, cherries. However, in terms of the number of valuable human body components and taste characteristics Blackberry jam is in no way inferior to the latter, and sometimes even surpasses them.

Preserving jam from various fruits and berries has always been and remains a favorite pastime of real housewives. Blackberry jam is a very tasty and appetizing dessert that will not leave anyone indifferent thanks to its amazing aroma. In addition, they can be enjoyed not only during the fruiting period. To do this, you should prepare blackberry jam for the winter - there are a wide variety of recipes for this. Read more about them and the benefits of the treat.

About the benefits of jam

By itself, blackberries have a number of benefits, thanks to high content contains vitamins, minerals and organic acids.

The benefits of jam are somewhat abstract, since they depend on the correct preparation process. That is, the longer its processing high temperatures, the less useful substances become.

Properly prepared blackberry jam includes the following beneficial properties:

• anti-inflammatory effect due to the presence of phenolic compounds;
• strengthening the walls of blood vessels;
• protective effect due to the presence of malic acid, nitrogenous, tannic and mineral compounds.

It has long been known that such winter preparation able to cope with diseases such as acute respiratory viral infections and pneumonia.

Preserving jam, as a rule, always takes a lot of time. But this is always compensated for, because in winter it’s nice to open a jar of tasty and aromatic dessert reminiscent of summer.

Blackberry jam without cooking

This simple recipe requires the following ingredients:

• fresh blackberries – ½ kg;
• sugar – ½ kg.

Details about preparation:

1. For preparation, it is necessary to select only intact, undamaged berries.
2. Glass jars and lids for sealing must be sterilized beforehand.
3. Selected berries must be thoroughly washed in cold water; if necessary, it is also important to remove all tails.
4. Crush the berries in a mortar, turning them into a homogeneous porridge, then add sugar, mix thoroughly and set aside for 2 hours. During this period, it is necessary to periodically stir the composition.
5. After the specified time has passed, it is necessary to distribute the mixture into prepared containers and sprinkle sugar on top (at least 1 tbsp.).
6. Close the containers with jam tightly with lids and place in the refrigerator.

Important! In order for the jam to last until winter period It is necessary to carefully select the berries, which should be free of damage, otherwise even sugar will not be able to preserve the jam.

Jam “5 minutes”

Five-minute jam will also not pose any particular difficulties in the process. For this you must first prepare:

• ripened fresh blackberries – 1000 g;
• sugar – 1000 g.

How to make jam 5 minutes:

1. The prepared blackberries need to be washed well and left for a while in a colander to drain the water.
2. Place in a prepared container for making jam, add sugar and cover with a kitchen towel. Leave for 5 hours. During this period, good blackberry juice should be formed in large volumes.
3. Carefully drain the resulting juice, place on the stove and bring to a boil and cook for 5 minutes.
4. Place the berries in this syrup and bring the mixture back to the boiling point on the stove, boil for 5 minutes.
5. Afterwards, distribute the resulting treat into pre-sterilized containers.
6. Seal them tightly with special lids, cover the containers with a warm cloth and leave until completely cool.

Frozen blackberries

For some reason, in the summer there may not be enough time to preserve berries, so you can freeze them and then make jam. Frozen blackberry jam is no less tasty and healthy.

It will require the following components:

• frozen blackberries – ½ kg;
• sugar – 1 kg;
• lemon juice – 2 tbsp. l.

How to prepare a delicious dessert:

1. Place frozen berries in a prepared container and cover with sugar. Leave for 3 hours.
2. As a result, the berries will begin to melt and a lot of juice will form. It is necessary to immediately select 1/3 cup of juice.
3. Lemon juice should be added to the mixture.
4. Place the container with the berries on the stove and turn the heat to minimum intensity. Bring to boiling point and increase heat intensity. Cook for 5 minutes.
5. Remove from the stove, leave to cool, and then place in prepared containers and seal tightly.

Attention! In order to cook such jam, it is necessary to use a container with high sides, since when boiling over a high-intensity fire, the mass will begin to rise.

Each, no matter how simple it may seem, option for preparing blackberry jam requires a lot of diligence and attention, so you should not relax, but show all your skill, which will be rewarded with a tasty and healthy dessert.

Jam with citrus fruits

Recipes with lemon allow you to get blackberry delicious jam with a stunning aroma and unforgettable sourness. To prepare one of these options you will need:

• sugar – 1000 g;
• whole fresh lemon- 1 PC.

Step-by-step recipe for preparing jam:

1. Place the prepared blackberries in a container for making jam and mash them well using a potato masher.
2. Remove the zest and juice from the lemon and add these ingredients to the mashed berries.
3. Add the prepared amount of berries there and place the container with all the contents on the stove.
4. Heat the mixture over medium heat, stirring constantly until the added sugar is completely dissolved.
5. Then increase the intensity of the fire to maximum. Cook the boiling mixture for 10 minutes.
6. Place immediately into pre-sterilized jars and seal tightly.
7. Pour water into a large container, place the jars there and sterilize the jam at boiling temperature.

Note! If the berries are too small and dry, grind them using a fine sieve. Then return half of the separated seeds to the ground pitted berries, and discard the second part.

Blackberry and orange

Orange jam also turns out to be very unusual and tasty. In order to prepare it you will need:

• fresh blackberries – 1000 g;
• oranges – 400 g;
• sugar – 1000 g;
• lemon – 1 pc.

How to prepare and how long to cook jam:

1. Peel the prepared oranges. Squeeze all the juice into a separate container. Do the same procedure with the prepared lemon.
2. Add sugar to the juice and heat the mixture on the stove until it is completely dissolved. Leave to cool.
3. Grind all the blackberries using a fine sieve and add the resulting mass to the orange-lemon juice. Leave for 2 hours.
4. Then place on the stove and cook, constantly stirring the composition, for half an hour.
5. Remove from the stove and leave to cool.
6. Place in pre-sterilized jars and seal tightly.

Recipe with raspberries

It is impossible not to note the stunning combination of blackberry and raspberry jam. The color of the resulting dessert turns out to be a rich purple, and the aroma will amaze no less than the taste. For dessert you will need a set of the following products:

• fresh blackberries – 1000 g;
• fresh raspberries – 1000 g;
• sugar – 2000 g.

How to make jam:

1. Place the raspberries in a container and cover with half the prepared sugar. Mix very carefully and leave overnight in a cool place.
2. Do the same with blackberries. During this time, the berries will give juice.
3. Pour the resulting juice from the berries into a container and place on the stove to heat. Bring to boiling temperature, the sugar should completely dissolve.
4. Then post it in berry syrup berries and cook for five minutes over low heat, constantly skimming off the newly formed foam.
5. Remove from heat and leave to cool completely.
6. Then return the container with jam to the stove and cook for another 5 minutes.
7. Treat glass containers with boiling water and spread the jam in them and close it tightly with lids. Use a refrigerator for storage.

Note! This recipe produces jam with whole berries, which allows you to feel the aroma and taste of summer even in the winter cold.

Recipe with apples

Blackberries also go very well with apples. To make apple and blackberry jam you will need:

• fresh blackberries – 400 g;
• fresh apples – 400 g;
• dried lavender – 1 tbsp. l.;
• sugar – 250 g.

How to cook this aromatic delicacy:

1. The berries should be thoroughly and carefully washed under running water. Place in a colander and leave to drain excess liquid.
2. During this time, you can sterilize the jars and lids.
3. The apples also need to be washed, peeled and the cotyledons cut out. Cut into small pieces.
4. In a joint container, mix blackberries and chopped apples, sprinkle with sugar. Place this container on the stove with heat at maximum intensity. Once the mixture reaches boiling point, reduce the heat to medium intensity.
5. Cook for 3 minutes, add dried lavender and cook for another 5 minutes.
6. Immediately spread the jam into prepared containers and seal tightly with lids.

Important! The secret to storing prepared delicacies is that you only need to use a dark, cool room, but no more than for 1 year.

How to make jam

Blackberry jam prepared according to this recipe turns out to be a stunning pomegranate color and dense in composition. It will require:

• fresh blackberries – 1000 g;
• fresh apples – 200 g;
• purified water – 300 ml;
• sugar – 1000 g.

Method for preparing dessert:

1. Wash the berries and remove the stems, and then heat them in hot water for 3 minutes.
2. Then grind the berries using a fine sieve to remove all the seeds.
3. Wash and peel the apples, remove seeds and cut into thin slices.
4. Pour blackberry puree into a saucepan and add apples and water. Place on the stove and boil for 5 minutes.
5. Add sugar and cook for 1 hour.
6. While hot, pour the jam into sterilized jars, leave to cool, and then seal tightly with lids.

Interesting! Apples must be added to the jam to obtain a well-gelled mass, which is very important for such a dessert.

Jam in a slow cooker

To simplify the task, you should prepare blackberry jam in a slow cooker. This process will take a little time, but the result is a tasty thick jam that can be consumed in pure form, and can be used as a filling for pies. To prepare you will need:

• fresh blackberries – ½ kg;
• sugar – ½ kg.

Step-by-step instructions for preparing delicacies in a slow cooker:

1. Sort the blackberries, separating spoiled specimens and stems, wash them in a container and place in a colander to remove accumulated liquid.
2. Then place them in a multicooker bowl along with sugar. Cover the bowl with a kitchen towel and leave overnight.
3. In the morning, set the device to the “Extinguishing” mode and set the time to 60 minutes.
4. After the mixture reaches boiling temperature, you will need to remove the resulting foam.
5. Also during the cooking process it is necessary to stir the composition from time to time.
6. Turn off the multicooker and leave the mixture there for 12 hours.
7. Then again, in the same mode, bring the composition to boiling point.
8. Place the resulting jam hot into pre-sterilized containers and seal tightly with sterilized lids.

To store prepared jam, you should use a dry, dark room with a low temperature.

All the proposed recipes for preparing blackberry jam for the winter allow you to get tasty, aromatic and useful product, which will appeal not only to adults, but also to children. Therefore, you shouldn’t be lazy and be sure to start picking delicious berries in the summer.

Blackberries are very interesting ingredient, which opens up a wide field for imagination for culinary specialists. She has bright taste, in which sweet notes predominate, but at the same time there is also a piquant light sourness, which balances the flavor bouquet. Therefore, it is not surprising that blackberry jam turns out to be very aromatic and you want to eat it again and again. Kids love to spread it on their slice. fresh bread or simply devour both cheeks with hot tea.

Blackberry jam is a great way to prepare fragrant berry for the winter

About the benefits of the product

Before making blackberry jam, we suggest considering what its use will bring us:

• this berry contains a huge number of vitamins and each of them carries a certain load - vitamin A is responsible for excellent vision, vitamins C and E strengthen immune system, vitamin PP normalizes the functioning of the heart muscle and regulates cholesterol levels, B vitamins improve metabolic processes;
• minerals, such as magnesium, potassium, manganese, iron, copper and phosphorus, help prevent the development oncological diseases, as well as vascular diseases, they normalize the work nervous system and contribute to a speedy recovery from acute respiratory diseases;
• With blackberries, intestinal function will be improved, as it contains valuable organic acids, including malic, citric, tartaric, and salicylic. Thanks to these substances, juice is separated in the gastrointestinal tract and the digestion process is significantly improved.

Important! However, it should be remembered that overripe berries will somewhat weaken the stool, and unripe ones, on the contrary, will strengthen it.

Subtleties of cooking

Recipes

So, let's move on to the main thing - recipes for blackberry preparations for the winter.

Seedless

Prepare ingredients:

• 900 g blackberries;
• 900 g sugar;
• half a liter of water.

Cooking process.

1. Separate the berries from the stalks, wash and dry thoroughly.
2. Pour water into the container and heat it to a temperature of 90°C.
3. Put in hot water blackberries and leave for 3 minutes.

   Important! The gas supply should be minimal so that the mixture does not boil!

4. Drain the liquid, place the berries in a sieve and grind.
5. Place the resulting puree in a container with a non-stick coating, add sugar and, constantly stirring the dessert with a wooden spoon, boil until thick.
6. Pour the prepared jam into prepared jars and roll up.

Classic recipe

To make blackberry jam classic recipe You only need to prepare two ingredients: blackberries and sugar, which are taken in equal proportions.

Cooking process.

1. The berries must be carefully sorted, spoiled and wrinkled removed, washed and drained in a colander.
2. Then transfer the blackberries to a saucepan or bowl for cooking and add sugar.
3. The berry-sugar mixture should stand for about half an hour - this is necessary for the blackberries to release juice.
4. Next, place the container on the stove and slowly heat the contents, stirring it constantly.
5. Boil for 30 minutes, pour into sterilized jars and seal tightly.

Five-minute jam

Five-minute blackberry jam for the winter got its name due to the very fast preparation process.

Prepare ingredients:

• 900 g blackberries;
• 900 g granulated sugar;
• 3 g citric acid.

Cooking process.

1. Carefully sort the berries, rinse and drain.
2. Place the fruits in a wide bowl in layers, sprinkling each with sugar, and leave for 5-6 hours.
3. After the specified time has passed, place the basin on the fire and bring the mixture to a boil.
4. After 5 minutes, add citric acid, after another minute turn off the gas supply.

With oranges

Blackberries can be prepared for the winter by combining them with citrus fruits, as in the following recipe.

Prepare ingredients:

• 900 g of fresh berries;
• 2 oranges;
• 1 lemon;
• 1 kg granulated sugar.

Cooking process.

1. Sort the berries, separate the stalks, rinse and dry on a towel.
2. Wash the oranges thoroughly, cut off the zest and chop it as finely as possible.
3. Squeeze the juice from the oranges and pour it into the container in which the jam will be prepared.
4. Add sugar, zest and bring the mixture to a boil over low heat, stirring constantly.
5. Cool the syrup, put the berries in it and leave for 2 hours.
6. After the specified time has passed, set the pan on low heat and cook the jam for 30 minutes.
7. 5 minutes before readiness add lemon juice.

With apples

Prepare ingredients:

• 900 g berries;
• 900 g apples, preferably sour varieties;
• one and a half kg of sugar;
• lemon;
• a tablespoon of butter;
• cardamom;
• 300 ml water;
• 100 g liqueur.

Cooking process.

1. Rinse the apples well, divide into four parts, remove the core and chop into thin slices.
2. Place the apples in a saucepan, add water and blanch for about 10 minutes until they are soft.
3. Squeeze the juice from the lemon and add to the apples.
4. Add blackberries and cook the mixture for 10 minutes, stirring constantly and skimming off the foam.
5. Add liqueur and 3 g of cardamom, simmer for another 3 minutes.
6. Remove the pan from the stove, add butter, stir the contents, remove the film, and cool the jam.
7. Pour dessert into prepared jars, place a sheet of parchment on the neck of each and close with plastic lids.

With bananas

Prepare ingredients:

• 900 g of fresh berries;
• 1 kg bananas;
• 1 kg sugar.

Cooking process.

1. Wash the berries thoroughly and remove the stalks.
2. Place the fruit on a paper towel to drain excess liquid.
3. Place the prepared blackberries in a saucepan or basin, sprinkle with granulated sugar and leave overnight.
4. Peel the bananas and cut into small cubes.
5. Bring the blackberry mass to a boil and simmer for 30 minutes.
6. Add bananas and cook for about 5-6 minutes.
7. Spill ready dessert in sterilized jars and store in the cold.

Blackberry jam has a lot of advantages, which include: impeccable taste, great benefit, attractive aroma and appearance of the delicacy itself. This dessert takes a relatively short time to prepare, which allows you to preserve the valuable substances in full. Compared to traditional strawberries, blackberry is much less common, but in terms of its benefits it is in no way inferior to them. Prepare a few jars of this fragrant dessert for the winter and be healthy!

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