Blackberry jam is a wonderful product on our table. Fragrant, very tasty and extremely useful, it will delight you in the bad weather and in the winter cold with pleasant memories of summer days, and also give the body those vitamins and trace elements that can help cope with any illness or spleen.

Beginning housewives often ask: "How to cook blackberry jam? How much sugar should I put? How long should I keep the workpiece on fire? Which dishes should I do?" etc. Offering you various recipes, we will dwell on each of the questions. Indeed, many recommendations are universal and tell not only about how to cook blackberry jam, but also how to make jam in general, from any fruit and berries.

The first recipe is called "quick", or "five-minute". So harvest raspberries, strawberries, strawberries, currants and other small berries. Raw materials should be of good quality, it is better a little immature, without spoiled specimens. The blackberry is quite tender, because as soon as you collect it from the bush, let it go for processing. Do not wait until the product fits with juice. This is especially true for how to cook blackberry jam in 5 minutes. If the berries deteriorate, such preservation will not be stored for a long time. Therefore, sort them out, pour in a colander, rinse in running water. The preparatory work on this is completed. We start cooking.

Cook for 5 minutes

For jam, jam, jams, wide copper basins, brass or stainless steel, are best suited. In addition, you can use ordinary cast irons or cauldrons. But enameled pots will not work, as berries and fruits burn in them. How to cook blackberry jam? Pour the berries into cast iron or a bowl and sprinkle them with sugar at the rate of 1 to 1.5. Thus, for every kilogram of berries there is one and a half granulated sugar.

At the beginning, of course, half of the norm will be enough. Sugar is needed for the blackberry to pour juice. Cover the cast iron and put it in a cool place for 4-6 hours, you can from night to morning. Then add the rest of the sugar, put the cast iron on the stove on a strong fire. When the jam boils, reduce the heat to small and cook the berry mass for exactly 5 minutes, stirring occasionally. Then directly from the stove pour it into dry, sterilized jars and roll it up. Turn the banks upside down, cover and let cool for a day. Then take it to the cellar. Here's a delicious blackberry jam in just 5 minutes! Easy, right? By the way, it is not necessary to roll it with tin covers - you can close it with ordinary plastic ones. Only cans should in this case be stored in a cool, dry place or on the shelves of the refrigerator.

Assorted Jam

If the food of the gods - ambrosia - is not an invention of the ancients, then this is probably the most wonderful blackberry jam, the recipes of which we offer you. In particular, raspberry-blackberry assortment. He has not only a wonderful taste, but also a divine aroma. And preparing a treat is also quite simple.

Ingredients: 1 kg of each type of berries and one and a half to two kilograms of sugar. What should you do? Of course, sort out the raw materials, sort out unsuitable specimens, rinse in water. Then transfer the berries to the cooking utensils, sprinkling them with sugar. Put in a cool place to highlight the juice. And after 6-8 hours, start cooking first on low heat so that the sugar dissolves well. Then make it bigger and let the berries boil well. Stir with a wooden spatula so that the raw materials do not burn. On a sufficiently large fire, boil raspberries and blackberries for half an hour, remove the scum and scum. Pour cast iron jam into prepared jars and roll up. This cooking method also applies to fast.

Original jam

And here is another interesting recipe for how to make blackberry jam. Surely he will appeal to many housewives. The peculiarity of the preparation is that, in addition to berries, blackberry leaves are also taken as raw materials. Ingredients for jam: 1 kilogram of sugar and blackberry and 100 g of leaves. As well as half a liter of water and 5 g of acid - citric or ascorbic. Boil a decoction of leaves and water. Cooking time - 20 minutes. Pour 1 cup (250 g) of the broth into a saucepan, pour sugar into it and make syrup. Sort the berries, wash, transfer to a cast-iron or basin. Pour them in syrup and leave until juice appears. Next, pour acid and put on cooking, pouring the rest of the infusion of leaves. The process should last 15-20 minutes. Then transfer to sterilized jars and close. This jam is not only distinguished by a special pleasant taste. It is also very healing, returns strength.

Raw Assorted

Such jam can be prepared only from blackberries, but it will be more appetizing and more useful if you take strawberries, raspberries, blackberries, honeysuckle or currants in equal proportions. The main thing is that for 1 part of the berries there are one and a half to two parts of sugar.

Sort the freshly picked fruits so that there is no debris, leaves, sepals. Rinse strawberries and honeysuckle, let the water drain. Raspberries and blackberries do not need to be washed. Pour the berries with sugar, mix, put in jars, twist. Store preservation in a cool place.

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

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

Fun Facts

- Blackberries are rich in a whole range of vitamins: vitamin A helps to improve vision, C and E strengthen immunity, PP - is responsible for the work of the heart and blood circulation, regulates blood cholesterol. The blackberry contains all the vitamins of group B, which play a large role in the metabolism of the body. 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. Blackberry will help to quickly deal with acute respiratory disease, reduce fever. It is recommended to regularly use it for the prevention of cancer and vascular diseases. Fresh blackberry juice will help with insomnia.

Blackberries are recommended to eat to normalize bowel function. The berries contain organic acids - citric, malic, salicylic, which stimulate the secretion of water in the gastrointestinal tract and improve digestion. But it is worth knowing that ripe berries can weaken the stool a little, and immature berries can fix it.

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

Blackberry jam can be cooked without stones. To do this, you must first 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 boil the blackberry puree with sugar.

In order to keep the berries intact when cooking jam from blackberry, do not wash them before cooking, and stir gently with a large wooden spoon during the preparation of the jam. Better yet - cook the jam in a wide bowl and instead of stirring with a spoon, shake the bowl in a circle.

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

Blackberry jammanufactured by industry is sold in stores and supermarkets. In appearance and taste, it does not differ from home, besides, it is stored for a long time. However, many housewives prefer to cook it at home. Home-made jam turns out to be very tasty, fragrant and completely harmless. It has no food additives that manufacturers “sin”. Often, plant leaves are added to it, which give the jam a pleasant bitterness, enhance the blackberry flavor, aroma and healing properties. Some housewives, to improve the gastronomic qualities of the product, experiment with natural additives in the form of lemon or quince.

The benefits of blackberry jam

Blackberry jam is an effective folk remedy in the treatment of colds and other diseases, provided that fresh berries do not lend themselves to prolonged heat treatment. Blackberry jam has an anti-inflammatory effect, strengthens and cleanses the walls of blood vessels, strengthens the heart muscle, lowers blood pressure, has a beneficial effect on the kidneys and organs of the genitourinary system. The product is useful due to the content of malic acid, nitrogenous, mineral and tannic compounds, anthocyanins, flavonols and other useful substances.

Harm and contraindications

Jams made industrially may contain additives that adversely affect health. As such additives, taste improvers, flavorings, artificial colors and synthetic acidity regulators are often used.

Cooking time: 30 minutes + 2-3 hours for aging with sugar and breaks between cooking

Yield -1.3 kg

Calorie content - 204 kcal

There are various ways to make blackberry jam. Traditionally cooked blackberry jam with stones and pitted. There are also modernized recipes. So, modern housewives cook,,. But if you are making jam for the winter and want it to turn “berry to berry”, it is preferable to choose the classic option - thick blackberry jam with whole berries. It is called thick because it is cooked without the addition of water and has the property of gelling during cooling.

Below is a recipe for thick blackberry jam with whole berries with a photo step by step. On cold winter days, the blackberry jam prepared by you according to this recipe will remind everyone who tastes it of summer.

How to make thick blackberry jam with whole berries at home

If you pay attention not only to taste, but also want to get the most useful product, it is preferable to use not garden, but forest berries, despite the fact that they are smaller and less juicy. When cooking berry jam from blackberry with seeds, it is important to maintain the integrity of the berries. At the same time, numerous seeds in blackberries do not spoil its taste. Jam from garden berries of a blackberry with stones is cooked as well as from wild berries. Blackberry wild berry jam with pits is more aromatic and thicker. The best jam is obtained from freshly picked berries.

If you buy berries, keep in mind that in order for the berries to remain intact and the jam to be tasty, the original product should consist of ripe and undamaged berries. The berries must be dry in appearance. If the berries are wet - then among them there are many damaged. Such a blackberry sour very quickly and loses its nutritional value.

First of all, it is necessary to sort through the berries in order to remove everything superfluous - randomly caught leaves, twigs, ponytails of berries, damaged berries. Then the blackberry must be washed and allowed to drain water. From rumpled blackberries you can cook a delicious compote, or grind them with sugar.

For cooking blackberry jam, nickel-plated or enameled dishes without chips and damage are well suited - a basin or a wide pan.

Having laid the prepared berries in a bowl in which the jam will be boiled, they must be covered with sugar and left for 1-2 hours to let the berries let the juice go.

When the sugar turns pinkish-purple, the dishes with future blackberry jam must be put on low heat until the sugar is completely dissolved. In this case, it is necessary to ensure that sugar at the bottom of the dishes does not burn. To do this, periodically shake the dishes slightly with a mixture of blackberry and sugar. If you want blackberry jam to be not very thick, then before you put the dishes with the mixture on the fire, you can add 50 g (a quarter cup) of water there. This whole process will take about 10 minutes.

After granulated sugar is completely dissolved in blackberry juice, the dishes are removed from the heat and allowed to cool. This can take no more than an hour. But if you are busy, you can start further cooking blackberry jam and a little later.

Next, the blackberry jam jam should be put on high heat for 15-20 minutes. This allows you to get a blackberry jam with a bright, rich color. But at the same time, it is important to ensure that it does not burn out and the berries of the blackberry remain intact and do not fall apart. To do this, it is necessary to stir the jam periodically easily, so that the berries are evenly distributed in the dishes. Abundantly formed foam during cooking can not be removed. By the end of cooking, its amount will greatly decrease. With a slight shaking of the dishes with jam, the remaining foam will collect on the surface of the jam in the middle, then it can be easily removed with a slotted spoon.

You can determine the readiness of blackberry jam with whole berries in the following way: you need to drip syrup on a plate and wait for the drop to cool. If the jam is ready, the drop on the plate does not spread.

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If with a slight tilt of the plate, the drop spreads, then the jam is not yet ready.

How to sterilize blackberry jam jars

While jam is being cooked, or previously, it is necessary to prepare cans for its storage. The easiest way to sterilize cans can be done using a conventional kitchen kettle. Carefully treat the inside of well-washed cans with hot steam coming from the spout of a boiling kettle. Pour boiling water over the lids to close the cans and keep it on fire for 10 minutes. After sterilization, the cans and lids are laid upside down on a dry towel.

Ready jam is poured into prepared, sterilized warm jars hot. Jars of jam quickly and tightly close the lid.

As it cools, the jam should thicken. To enhance the tightness of the lid, which is important when storing jam until winter, the neck of the can along the edge of the lid can be additionally wrapped with tape of ordinary stationery tape. After cooling, the blackberry jam is put in a cool place.

Thick blackberry jam with whole berries is ready for storage for the winter, bon appetit!

What are the ways to make thick blackberry jam

Blackberry jam with whole berries with jellyfix

Pour prepared blackberries and sugar mixed with the contents of one packet of jellyfix (1: 1) into the pan, cover and let stand until the berries have started juice. On high heat, the mixture is brought to a boil and cooked for 3-5 minutes, after which it is poured hot into jars.

Blackberry Jam with Whole Berries with Lemon

So that the blackberry jam is not sugared and has a light citrus flavor, at the final stage of its cooking, you can add squeezed juice of half a lemon to the jam.

Blackberry jam with whole berries and spices

If you like the taste and aroma of crushed cardamom, you can add it to blackberry jam with whole berries at the last stage of its preparation.

By its properties and useful qualities, blackberries are 5 times superior to raspberries, and this is not surprising. The berry includes vitamins of various groups, including the most valuable for the body B, E, C, PP, K. Organic acids and macronutrients strengthen the immune system during the cold. Fiber and tannins facilitate the work of the respiratory tract. Pectin compounds release blood vessels, preventing clogging. In addition to the listed properties, blackberries have a lot of taste advantages.

Blackberry Jam: A Traditional Recipe

• granulated sugar - 900 gr.
• blackberry - 1 kg.
• table water - 380-400 ml.

1. Sort the blackberries. Remove all wrinkled and too dry specimens, leave only healthy berries. Put them in a colander, rinse under the tap and leave on a towel.
2. Now the entire volume of the blackberry must be divided into 2 parts. Choose a high pan with a wide bottom, pour in drinking water and heat it. When the first bubbles appear, send the first section of the blackberry.
3. Set the temperature of the stove to a middle mark, cook the fruits for 5 minutes. Stir the composition throughout the specified time. Turn off the hob, cool the composition.
4. Throw the warm blackberry onto a strainer, wipe. In this way, you eliminate the bones. Now put the mashed potatoes in a heat-resistant dish, sprinkle with granulated sugar and mix.
5. Leave the mixture for 2 hours to partially dissolve the sugar. Then send the mass to the fire, boil for 5 minutes. After this time, pour in the rest of the blackberry.
6. The duration of the last languor is determined individually. Cook the mass at low power for 10-20 minutes until the jam reaches the desired consistency.
7. When this happens, sterilized jars should be ready. Pack the treat on them, let cool, then cover with a capron and a tourniquet or parchment paper.

Blackberry jam with banana

• granulated sugar - 1.1 kg.
• blackberry - 1 kg.
• bananas - 900 gr.

1. Go through the berry, remove the stalks and trash. Discard the raw materials on a sieve, wash and let lie on towels. Choose a pot with high sides, send the blackberry inward.
2. Now sprinkle the berries with sugar and mix very gently with your hand. Leave the components for 7-8 hours, during which time the juice will stand out. Next, put the contents on the fire, boil for half an hour.
3. Do not forget to get rid of the foam, as well as mix the composition. While the blackberry is languishing, peel the bananas. Chop the fruits in random order so that the pieces are not more than 1.5 cm.
4. After the set cooking time, add the bananas to the blackberry. Stir again, cook the jam at low power for 8-10 minutes. The treat reached readiness, pour it into banks and roll it up.

Blackberry jam with plum and elderberry

• lemon - 2 pcs.
• raspberries - 220 gr.
• elderberry - 240-250 gr.
• blackberry - 480 gr.
• plum - 450 gr.
• granulated sugar - 1.2 kg.
• clove buds (optional) - 5-7 pcs.

1. Put plums, blackberries and elderberries in a colander, wash and dry thoroughly on a towel. Place in heat-resistant cookware suitable for cooking. Add the juice of two lemons and citrus seeds here, mix.
2. Add so much drinking water so that it covers the contents by 1 cm. Pour chopped clove buds (optional), you can add cinnamon (1 pinch).
3. Send the mass to the stove and set medium heat. Cook until the first bubbles appear, then reduce the burner to a minimum. Continue to languish the treat for another 1 hour.
4. When the specified period comes to an end, you can stretch the berries directly in the pan. Now prepare the sieve, line it with 3 layers of cheesecloth, set the pan from the bottom. Put the contents in a cloth and wait 8 hours.
5. When the juice drains, pour it into the cooking pot. Pour granulated sugar, mix and send to the fire. Make a syrup in which the sugar granules have completely melted.
6. When this happens, pour the washed raspberries, cook the jam for 15 minutes on low heat. Remove the foam, after a quarter of an hour add the rest of the slurry from the berries to the pan.
7. Continue languishing for another 10 minutes. During this time, sterilize the containers over which the composition will be bottled. Pack the finished treat, cool to room temperature and cover with nylon.

• lemon - 1 pc.
• granulated sugar - 1.4 kg.
• blackberry - 1.1-1.2 kg.

1. Mix washed and dried blackberries on towels with half the granulated sugar. Send the gruel to the pan, leave for 8-10 hours. This period is allotted for the allocation of juice and partial dissolution of grains of sand.
2. Drain the liquid obtained after infusion into a heat-resistant cooking container. Wait for boiling, then add the remaining sugar. Cook the mass for another 10 minutes, removing the foam.
3. After the set time has passed, turn off the burner. Cool the contents of the pan to 55 degrees. Add blackberry, squeeze lemon juice. Boil the contents again for 8 minutes, immediately pour and cork.

Blackberry and Gooseberry Jam

• drinking water - 140 ml.
• blackberry - 900 gr.
• gooseberry - 1 kg.
• granulated sugar - 2.3 kg.

1. Making jam begins with sorting gooseberries. Peel the berries from the tails and debris, rinse with plenty of water and let dry. Throw the fruits into the pan, pour sugar.
2. Insist gooseberries for 8 hours so that it releases juice. When this happens, pour into heat-resistant dishes and add water. Boil, cool for 4 hours.
3. When the deadline is over, add the washed blackberry to the gooseberry. Put the berries again to boil, wait 10 minutes. Cool the contents again, repeat the action 2 more times.
4. At the end of the last cooking, you can add a pinch of cinnamon. The treats are bottled in perfectly clean cans when hot. Capping is done by tin.

Blackberry and Orange Jam

• orange - 400 gr.
• blackberry - 1 kg.
• lemon - 150 gr.
• granulated sugar - 1.1 kg.

1. Rinse the lemon and orange, rub the peel with a sponge to remove plaque. Remove the zest from the orange, remove the white layer (it is responsible for the bitterness). Chop the peel into thin slices.
2. Choose a pot with high sides, squeeze orange juice into it. Sprinkle with granulated sugar. Put on fire and bring the composition to homogeneity, stirring occasionally.
3. When the granules dissolve, allow the contents to cool. At this time, sort the blackberry, rinse it, add to the orange juice. Leave again for 3 hours.
4. After a specified time, bring the treat to intensive drilling, then reduce the power of the plate. Heat and stir for a third of an hour. 5 minutes before the completion of the process, add chopped peel of orange and lemon juice.
5. After the heat treatment, infuse the jam for 4 hours, then conduct the heat treatment again (duration - 10 minutes). Then pour and close the hot treat.

• raspberries - 0.9 kg.
• granulated sugar - 1.8 kg.
• blackberry - 0.9-1 kg.

1. Pour raspberries and blackberries into different bowls, sort and rinse. Remove the stalks, then dry the berries. Take 2 containers: in the first, straighten the raspberries, in the second - blackberries. Sprinkle each fruit with sugar.
2. Mix gently without damaging the berries. Leave them all night so that the juice comes out and the sand dissolves. Prepare a pan, send the selected liquid from two types of berries into it.
3. Heat the mixture to melt the sugar. Add raspberries with blackberries, simmer for 8 minutes. Remove the foam. After the specified time, turn off the burner and allow the mass to cool.
4. Now again put the berries to boil, after the start of drilling, cook a treat for another 5 minutes. Then immediately pour into clean containers and roll up the tin lids. Cool the neck down.

Blackberry jam with apple

• sweet and sour apple - 850-900 gr.
• blackberry - 700 gr.
• granulated sugar - 1.3 kg.
• table water - 430 ml.

1. Wash the apples, remove the middle from each. Chop the fruit into slices and place in a pan to make jam. Pour in water according to the quantity, send to the fire and wait for the start of drilling.
2. When the composition boils, boil it for 3 minutes, then immediately turn off the burner. Drain and leave slices of fruit in a saucepan. Rinse the blackberries and dry with towels, add to the first composition.
3. Sprinkle the contents of the dishes with sugar and gently knead by hand. Turn the burner on to a minimum, cook the jam 25 minutes after the boil begins. Get rid of the foam.
4. When the heat treatment comes to an end, immediately pack the treats in sterile jars. You can roll up a hot treat with a tin or cool, then cover with capron / parchment.

• granulated sugar - 950 gr.
• blackberry - 1 kg.

1. Rinse the blackberry and drop it into the bowl of the multicooker. Pour granulated sugar, mix the berry by hand. Cover the container with gauze and leave for 7 hours.
2. The indicated time is necessary for the allocation of juice. After this period, set the “Extinguishing” function on the device for 1 hour. Do not cover, observe the process.
3. Remove foam quickly with a slotted spoon. When the slow cooker will signal the end of the program, pack the composition in clean jars. Let the treat cool, cover with parchment paper and put it in the cold.

Frozen Blackberry Jam

• lemon juice - 60 ml.
• granulated sugar - 1kg.
• frozen blackberry - 600 gr.
• strawberries - 450 gr.

1. Put frozen berries in a bowl, sprinkle with granulated sugar and knead. Leave for 3 hours to thaw. After this time, add the strawberries, again insist on the mass for 2 hours.
2. Since the berries will release a lot of juice, remove 30%, it will not be required. After a while squeeze the lemon juice, put the cooking bowl on the stove. Bring the treat to a boil at medium power, then reduce the heat.
3. After the start of drilling, cook a treat for another 10 minutes. Get rid of the foam with a slotted spoon. Cool the contents of the dishes, and then repeat the heat treatment.
4. Jam is bottled in sterile jars in a hot condition. The mass must immediately close the tin lids and turn over. After 12 hours in the kitchen, put the food in the cold.

Blackberry jam goes well with baking, it can also be eaten with tea. Indulge households with popular recipes with citrus fruits, raspberries, elderberries, strawberries, apples, gooseberries, bananas. Pour the finished treat only in sterile cans, cover with nylon or tin lids.

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