© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
Blackberries are naturally high in pectin, so it’s easy to make a simple blackberry jam with no added pectin. All you need is blackberries and a little bit of sugar or honey for blackberry jam, but a little splash of lemon juice, which is also very high in natural pectin, will help naturally set the jam and bring out the best berry flavour.
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- Add blackberries, sugar and lemon juice to a large saucepan. Be sure there are several inches of headspace to allow for foaming. Bring the mixture to a boil for 10-15 minutes.
- Place a metal spoon in the freezer for the sheeting test when you begin making your jam.
- Wash jars and lids in hot soapy water and then make sure to rinse thoroughly. Preheat the oven to 150C/300F. Place the wet jars upside down on a roasting tray in the oven for 15 minutes. Meanwhile place the wet lids or rubber seals if using wire-frame glass jars in a saucepan of water, and boil for 15 minutes. The jars should be straight from the oven when you pour in the hot jam.
- Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the foams down. It should gel after 25-30 minutes.
- After the 20 minutes of simmering, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, jam is not set, if it comes off the spoon in a sheet or doesn’t really drop off at all, then jam is ready.
- Pour the blackberry jam into the prepared canning jars, leaving 1/2 cm / 1/4 inch gap at the top. While everything is still hot, cover the jars with their lids and leave to cool. They should keep for about 6 months in a cool, dark place.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
Oh yea, yummy on the bread I'll bet!
ReplyDelete...I make jams with xylitol.
ReplyDeleteYummy! -Christine cmlk79.blogspot.com
ReplyDeleteSo, so pretty! Love blackberries and this is just my jam. :-) Thanks!
ReplyDeleteThese is nothing else like blackberry jam especially those blackberries from the bush.
ReplyDeleteLa mermelada de moras la has preparado deliciosa. Muy bueno el truco de meter los botes en el horno para esterilizarlos, no lo conocía, yo siempre los hiervo en agua.
ReplyDeleteUn beso.
Buonissima!!!
ReplyDeleteThat is how we always cook jam here, just fruit and sugar and nothing else. Some use Dr. Oetker's Jam Fix, but not many.
ReplyDeleteHomemade jam is the best!! (Can't wait for your fall recipes!! lol) - http://www.domesticgeekgirl.com
ReplyDeleteLove homemade blackberry jam on toast.
ReplyDeleteThis is my favorite jam!....I have blackberries in the fridge waiting for me to convert them in jam!....Also, I do jams with low sugar....I mix the sugar with fruit, and leave them over the counter for 1 hour; thus, I take the natural sugar out to enhance the sweetness of the jam naturally...one tip....I use the instant pot to sterilize the glass jars. It is faster then the oven...be careful with the hot water!....Abrazotes, Marcela
ReplyDeleteAngie, I can't get my wife to eat anything with blackberries in it... Hates all those seeds! I do love blackberries though, seeds and all...jam in particular. Take Care, Big Daddy Dave
ReplyDeletegood for diabetic persons....
ReplyDeletethank you for sharing your recipe
Beautiful jam!! I did grape jam with my girl two nights ago. Her school project, first time making.
ReplyDeleteHello Angie,
ReplyDeleteYour Blackberry Jam looks delicious. I would like some on a piece of your delicious bread. YUM! Thanks for the recipe. Take care, enjoy your weekend.
Very fascinating, I'm sure it tastes fantastic with your homemade breads!
ReplyDeleteAww!!! Very lovely color homemade blackberry jam Angie....a little bit sugar or honey must be the best optional for making a healthy jam...I can imagine eat them with my toast for breakfast....so delicious...Thanks for a great recipe ! Have a nice day ^^
ReplyDeleteThis honestly made my mouth water, it;'s fabulous looking !
ReplyDeleteOMG! That looks amazing and so packed with fruit. I do like a proper jam, not a runny jelly. Great with some crusty bread and lashings of real butter. Naughty but nice! :)
ReplyDeletePerfect for my morning toast! I love blackberry jam and your recipe is so easy!!!
ReplyDeletehave a wonderful weekend
ReplyDeleteYum! I do the same thing with strawberry jam!
ReplyDeleteMe fascinan las moras! Desearía cosecharlas para tener en abundancia. Se de sus ricas propiedades como frutos rojos.
ReplyDeleteGracias Angie por esta exquisitez!
Una buena semana te acompañe! :-)
Mine aren't quite ripe yet, but pretty soon it will be blackberry season. I enjoy jam making and I think I will try some once the berries are in season. Happy August Angie.
ReplyDeleteI love blackberry jam, yours looks so appealing!
ReplyDeleteIt's Judee- Your recipes sounds so easy to make and with so few ingredients. Your photos are making me salivate. thanks for this recipe
ReplyDeleteCette délicieuse confiture doit agréablement accompagner les délicieux pains que tu cuisines... Un régal à n'en pas douter !
ReplyDeleteYou are speaking my language with this jam recipe, Angie! Most jams are way too sweet for my taste (I never buy jam that has 'sugar' as the first ingredient instead of whatever fruits are in it). And a bonus that you don't have to add pectin either! I had no idea that blackberries were high in it. Such a great tip, thank you!
ReplyDeleteI think I would like this on a nice warm scone.
ReplyDeleteBeautiful and delicious jam. Yums.
ReplyDeleteI love this time of year for all the possibilities of delicious jam. I've put blackberries in a mixed berry jam, but never made one with just blackberries. Looks yummy!
ReplyDeleteI can't seem to get my fill of enough high-quality jam this summer! On English muffins, your jam would be perfect for my addiction!
ReplyDelete