How to cook blackberry jam: 10 recipes

By its properties and useful qualities, blackberry exceeds raspberry 5 times, and it is not surprising. Berry includes vitamins of different groups, including the most valuable for the body B, E, C, PP, K. Organic acids and macroelements strengthen the immune system during the cold period. Fiber and tanning compounds facilitate the work of the respiratory tract. Pectin compounds release blood vessels, preventing blockage. In addition to the listed properties, blackberry has a lot of taste advantages.

Blackberry jam: a traditional recipe

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

1. Sort the blackberry.Remove all crushed and too dry copies, leave only healthy berries. Put them in a colander, rinse under a faucet and leave on a towel.
2. Now the whole volume of the blackberry must be divided into 2 parts. Choose a high pot 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 plate to the middle mark, cook the fruit for 5 minutes. Stir the composition throughout the specified time. Turn off the burner, cool the composition.
4. Barely warm blackberry perekinte on a strainer, wipe. In this way you eliminate the bones. Now put mashed potatoes in heat-resistant dishes, sprinkle them with sugar and stir.
5. Leave the mixture for 2 hours to partially dissolve the sugar. Then send the mass to the fire, boil down 5 minutes. After this time, pour in the leftovers from the blackberry.
6. The duration of the last languor is determined individually. Cook the mass on low power for 10–20 minutes until the jam has the desired consistency.
7. When this happens, sterilized jars should be ready. Pack them a treat, let cool,then cover with nylon and tow or parchment paper.

Blackberry jam with banana

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

1. Go through the berries, remove the stalks and leftovers. Throw the raw material on a sieve, wash and let lie on the towels. Choose a pot with high sides, send a blackberry inside.
2. Now sprinkle the sugar with sugar and mix it 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 fruit in random order so that the pieces are not larger than 1.5 cm.
4. After a specified cooking time, add bananas to the blackberry. Stir again, cook the jam on a small capacity of 8-10 minutes. The treat has come to readiness, pour it over the banks and roll it up.

Blackberry jam with plum and elderberry

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

1. Put in a colander plum, blackberry and elderberry, wash thoroughly and dry on a towel. Place in heat-resistant dishes suitable for cooking. Here also add the juice of two lemons and citrus seeds, mix.
2. Add enough drinking water to cover the contents of 1 cm. Pour the chopped clove buds (if desired), you can add cinnamon (1 pinch).
3. Send the mass to the stove and set the medium fire. Cook until the first bubbles appear, then lower the hotplate to the minimum. Continue to beat the treat for another 1 hour.
4. When the specified time comes to an end, you can knead the berries right in the pan. Now prepare the sieve, cover it with 3 layers of gauze, set the pan on the bottom. Put the contents into the fabric and wait 8 hours.
5. When the juice is drained, pour it into the cooking pot. Pour the sugar, stir and send to the fire. Prepare a syrup in which the sugar granules completely melt.
6. When this happens, pour in the washed raspberries, cook jam for 15 minutes on low heat. Remove the foam, after a quarter of an hour add to the pan the rest of the pulp from the berries.
7. Continue languishing for another 10 minutes.During this time, sterilize the tank, which will be poured into the composition. Prepare ready delicacy pack, cool to room temperature and cover with nylon.

Blackberry jam with lemon

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

1. Washed and dried on towels blackberry mix with half the sugar. Send the gruel to the pan, insist 8-10 hours. This period is given to highlight the juice and partially dissolve the grains of sand.
2. Drain the liquid obtained after infusion, in a heat-resistant container for cooking. Wait for boiling, then add the remaining sugar. Cook a lot for another 10 minutes, removing the crema.
3. After the allotted time, turn off the burner. Cool the contents of the pan to 55 degrees. Add blackberries, squeeze lemon juice. Again boil the contents for 8 minutes, immediately pour and cork.

Blackberry and Gooseberry Jam

• drinking water - 140 ml.
• Blackberry - 900 gr.
• gooseberry - 1 kg.
• sugar sand - 2.3 kg.

1. Cooking jam begins with the sort of gooseberry. Peel the berries from tails and debris, rinse with plenty of water and let dry.Throw the fruit into the pan, add sugar.
2. Insist gooseberry 8 hours, so he released juice. When this happens, pour in heat-resistant dishes and add water. Boil, cool for 4 hours.
3. When the allotted time passes, add the washed blackberries to the gooseberries. Again, put the berries stew, wait 10 minutes. Re-cool the contents, repeat the action 2 more times.
4. At the end of the last brew, you can add a pinch of cinnamon. The treats are bottled in perfectly clean cans in a hot condition. Capping is done with tin.

Blackberry and Orange Jam

• Orange - 400 gr.
• blackberries - 1 kg.
• lemon - 150 gr.
• granulated sugar - 1.1 kg.

1. Wash the lemon and orange, rub the peel with a sponge to remove plaque. Remove the orange 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 sugar. Put on the fire and bring the composition to uniformity, stirring.
3. When the granules dissolve, let the contents cool. At this time sort the blackberry, rinse it, add to the orange juice.Again leave for 3 hours.
4. After a specified time, bring the treat to intensive boiling, then turn down the power of the stove. Heat and stir for a third of an hour. 5 minutes before the process is complete, add the sliced ​​orange peel and lemon juice.
5. After the heat treatment, make the jam for 4 hours, then cook it again (10 minutes long). Then pour the hot delicacy and cork.

Blackberry jam with raspberries

• raspberries - 0.9 kg.
• granulated sugar - 1.8 kg.
• blackberries - 0.9—1 kg.

1. Pour raspberries and blackberries in different bowls, sort and rinse. Remove the stalk, then dry the berries. Take 2 containers: first trim the raspberries, second trim the blackberries. Sprinkle each fruit with sugar.
2. Mix gently without damaging the berries. Leave them on all night for the juice to come out and the sand to dissolve. Prepare a saucepan, send in it the selected liquid from two types of berries.
3. Heat the composition to melt the sugar. Add raspberries with blackberries, stew treat for 8 minutes. Remove the foam. After the specified period, turn off the hotplate and allow the mass to cool.
4. Now again, put the berries to boil, after the start of boiling, prepare a treat for another 5 minutes.Then immediately spill over clean containers and roll up with tin lids. Shrink with the neck down.

Blackberry jam with apple

• sweet-sour apple - 850-900 gr.
• Blackberry - 700 gr.
• sugar sand - 1.3 kg.
• table water - 430 ml.

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

Blackberry jam in a slow cooker

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

1. Rinse the blackberry and flip it into the multicooker bowl.Pour the sugar, stir the berry by hand. Cover the container with gauze cloth and leave for 7 hours.
2. The specified time is necessary to highlight the juice. After this period, set the function "Quenching" on the device for 1 hour. Do not cover the lid, watch the process.
3. Timely remove the foam skimmer. When the slow cooker signals the end of the program, pack the composition in clean jars. Allow the treat to cool, cover with parchment paper and put it in the cold.

Frozen Blackberry Jam

• lemon juice - 60 ml.
• granulated sugar - 1 kg.
• frozen blackberries - 600 gr.
• strawberry - 450 gr.

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

Blackberry jam goes well with baking, it can also be used while drinking tea. Indulge households popular recipes with the addition of citrus fruits, raspberries, elderberries, strawberries, apples, gooseberries, bananas. Pour the finished delicacy only on sterile jars, close the nylon or tin lids.

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