Easy Blackberry Jam Recipe With Or Without Pectin

Easy Blackberry Jam Recipe Tastes Better from Scratch

WebJun 1, 2021 · Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for …

Rating: 4.9/5(53)
1. (If you are planning to can the jam, prepare waterbath and sterilize jars).
2. Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
3. (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
4. Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry “jam”. (Jelly uses the juice only).

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Easy Homemade Blackberry Jam Recipe (+ tips)

WebSep 24, 2021 · Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool. Then, in a medium heavy …

Rating: 5/5(44)
1. Place the fresh berries and sugar in a bowl for a few hours (or overnight). During this time, the berries will macerate, and the sugar begins to dissolve - thus needing less time to cook before the sugar fully dissolves, allowing the berries to stay more in-tact.
2. First, mash the blackberries and add with the lemon juice to the pan. Simmer for a few minutes to break the fruit down, and then press through a sieve or jelly bag into a bowl. Then simply place 2-3 spoonfuls of the seeds back into the jam or remove the seeds entirely for more of a blackberry jelly recipe (which uses the blackberry juice only).
3. Start by very lightly mashing the blackberries in a bowl (or the pan) using a potato masher or similar tool.
4. If you plan to use the blackberry jam reasonably quickly and don't intend to properly 'can' it then It will last in the fridge for up to three weeks or in the freezer for up to 6 months.

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Easy Blackberry Jam (No Pectin) Jo's Kitchen Larder

WebSep 14, 2020 · This recipe is easy to scale up or down just remember to use equal amount (in weight) of blackberries and sugar and add 1 …

Rating: 5/5(7)
1. Put 2 or 3 small plates/saucers in a freezer for "wrinkle test" (checking whether your jam has reached setting point).
2. Wash and sort your blackberries, getting rid of any mushy ones or those that have seen better days.
3. Put blackberries in a large pan or preserving pan if you own one and mash them up a bit using simple potato masher. This will release the juices and make them cook quicker too.
4. Add sugar and lemon juice and stir well.

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