Blackberry Jam for Winter
Blackberries are rich in important minerals and vitamins—and they taste wonderful! These blackberry preserves are simple to make and come out delicious. The batch turned out so tasty and good for you that my husband kept sneaking to the fridge with a spoon, like a kid.
Kenji
Recipe author
Blackberry Jam for Winter
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 %
41 g
165 kcal
GI:
5
/
0
/
95
- We all know berries are a source of all sorts of vitamins we need so badly. One day at the store, picking through the berry selection, I spotted blackberries and thought, why not give them a try? I read up at home and learned that blackberries are rich in glucose, fructose, and vitamin C, that they help with colds and stomach troubles, and even guard against cancer—so I stocked up. Putting up blackberries is as simple as with any other berry. Freshly picked berries are best, of course, but not everyone can get out to the woods. Blackberries are a fairly delicate berry. If you're using frozen ones, thaw them at room temperature. If you have leaves, you can make a blackberry-leaf infusion by simmering them for 20 minutes; then I measured out one cup of the infusion and used it to cook the syrup, adding the sugar (preferably pure white). If you don't have leaves, just make a plain syrup (about 4 cups water per 2 lb sugar). Next, add the blackberries to the syrup and let them sit until they release their juice—this takes about two hours. Then add the citric acid and cook for another ten minutes. Ladle the jam straight into sterilized jars and seal them.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Blackberries - 31 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
- Blackberry leaves - 0 kcal/100g
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