Blackberry jam is very simple to prepare, and I also give you directions to be able to leave it with or without the pips since some find it annoying (I include myself). Do you know how to make blackberry jam? The jam is very good, with a powerful blackberry flavor and it is ideal for preparing it when we can catch them wild, towards the end of summer (August and September), although they are usually found in supermarkets almost throughout the year.
You can keep it in the fridge for several weeks. I could not say how many because, at home, it flies. You can also prepare it for canning in sterilized boats and even freeze it. Use it as you prefer, either on the classic butter toast or with some pancakes for breakfast or by including it in pate and cheese canapes and even in hamburgers, salads, meat sauces, sweets, and pies.
How to make blackberry jam?
- 500 gr of blackberries, whether freshly picked or bought.
- 200 gr of white or brown sugar, whichever you prefer.
- The juice of 1/2 lemon (around 40-50 ml).
- 100 ml of water.
Wash the blackberries very well, remove any twig or leaf they may have and put them in the pot in which you are going to prepare the jam.
Squeeze the lemon and strain its juice so it does not contain seeds.
Pour the sugar, lemon juice, and water into the pot and leave it all together for 1 hour.
Turn on the heat so it is at medium temperature and as soon as the mixture boils, lower the temperature so it is soft and let it cook for about 40 minutes.
This time is used for this amount of jam since if you prepare more or less, you would have to cook it a different time, especially if we talk about very large quantities.
While cooking, remove the foam that forms on top with a slotted spoon.
Remove the pot from the heat and crush the mixture with a hand mixer directly in the pot at low speed for a few minutes. It does not have a non-stick layer if so you should place the mixture in another container to crush it.
Pass the mixture through a strainer to remove the seeds. I recommend you do it because there are many, but it is optional. You can also use a filter that allows some pips to pass.
If the mixture obtained is very liquid, you can always return it to the pot and cook it a few more minutes to thicken it, although keep in mind that when it cools, it thickens more.
Before it cools, store it in glass containers. I recommend you to carry out the canning process or store it in several small pots and freeze them. In the fridge, it lasts a long time. I would not know how to say how many but for sure weeks.
Time: 1 hour
Serve and taste:
Keep the jam with the instructions given above. If you usually use it, you can prepare once more quantity and thus have for the whole year taking advantage of the end of the summer that is when you can find blackberries.