Blackberry jam for winter

We select the best blackberries that we can get. They should be mature, but not sluggish. We wash the berries in cool water, placing them in a colander for convenience.Take sugar and pour it into a saucepan with heated water. Boil slowly stirring, and so on for 2 minutes.

The resulting syrup should be filtered through gauze folded in several layers.Any other, sufficiently dense and clean fabric will do. The filtered syrup is boiled a second time, and we throw berries into it.

Slowly bring the water to a boil for 5 minutes. At the end of boiling, the water should be allowed to cool for about 6 or 7 hours. After the mixture cools down, repeat the process, keeping the pan on low heat for 10 minutes. Subsequent cooling will take half as long as the first one.

The jam that has become cold, we cook it for the third and last time. It will also take 10 minutes, or maybe a little more, if it seems to you that the blackberry jam is still quite watery. We pour the cooked jam into jars and preserve them with beautiful lids.