Blackberry jam for winter

Unique berry – unique from it and jam for the winter. After all, blackberries taste very unusual. Although for some reason, winter harvesting from blackberries is not particularly popular. Meanwhile, this is unfair. Berry is irreplaceable in cooking. In winter and in the cold with a spoonful of blackberry jam, seagulls will seem tastier. And pies or pies, dumplings, desserts, pastries and porridges! They, having acquired an unusual aroma and taste, will be unusual. And this close sister of raspberries occupies an honorable place among the berries widely used in folk medicine. It will appeal to everyone who has weakened immunity, who often goes on sick leave because of a cold, who has kidney disease, etc. We serve blackberry jam for tea. We create delicious healthy drinks based on it. Finally, spread on a piece of white bread. Everything will be delicious and appropriate.

wella

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 0 % 0 g

Carbohydrates 98 % 61 g

245 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Where to start? It all depends on whether you brought blackberries from the store or directly from the bush, as in my case. I picked a ripe berry, plucked it from the twigs. And then I revised it. After all, the berries are spiced unevenly, one is ripe, the others are still green or, on the contrary, have already dried up. This process took me half an hour.
Step 2:
I removed only the unripe berries and washed them with water. However, I did it in several steps, because, firstly, there is always a lot of garbage and dust on blackberries, and secondly, bad fruits also pop up with leaves, etc.
Step 3:
When the water was completely clean, I strained it, and the berries began to fall asleep in layers with sugar. I divided it so that it was enough for all the blackberries.
Step 4:
Although blackberries are not as tender as raspberries, they do not need to be injured. Maybe shake it a little – so that the sugar spreads well and the juice goes faster. As a rule, it comes after the first shaking. Sugar is already getting the color of blackberries. Here it is necessary to decide for yourself – either to cook already (cooking jam for five minutes), or wait until the juice completely covers the berry (you have to wait 5 hours).
Step 5:
As a rule, I don't expect a lot of juice. After all, in this case it will turn out like a blackberry in its own juice. And I want jam, so I put a pot of blackberries mixed with sugar on the stove as soon as I saw a small amount of juice. Stirring the mass all the time with a wooden spatula or spoon, bring it all to a boil. Then I will transfer to a small fire and cook for 5 minutes, reducing the flame, constantly stirring the jam and not letting it burn.
Step 6:
There is also a choice here – either close it immediately after a five-minute boil and put it on the shelves, or let the jam boil after cooling down several more times for 5 minutes. I did not cook several times, but immediately packed the still boiling jam into boiled dry jars, twisting their lids. It's more useful this way. It is not even necessary to wrap the jars with something warm, as it can be done with other types of jam. Just cool it down quickly and put it on the shelf.
Step 7:
Open then in the cold or slush, and enjoy. Blackberry jam is simply incomparable.

And more tips

Buy only ripe fruit for jam.

Jam is cooked, as a rule, quickly to preserve all the useful qualities of the raw material. But it happens that it takes up to a day – and also in order to preserve these utilities.

As experience shows, it is undesirable to cook blackberry jam in large portions. It, having thickened, begins to stick to the bottom and, accordingly, burn.

You can grind the berries, and not cook them whole.

The amount of sugar can be varied in the direction of both decreasing and increasing. Up to the point that there is no sugar at all.

You can add a variety of berries and fruits to blackberries. But it is even more wonderful in combination with raspberries.

Here are some more blackberry jam recipes. We cook for half an hour, when the berries let the juice, and we seal them in sterile jars. Or we wait for the juice to appear for 5 hours, cook for 5 minutes and, adding a little citric acid, put it in clean jars – covering them with plastic lids, store it in the cold.