Blackberries are a tasty, healthy and aromatic berry. A close relative of raspberries, it has a distinct taste with sweet notes and slight sourness. It’s not surprising that blackberry jam always turns out appetizing and is loved by kids and adults alike. The thick delicacy can be spread on bread, added to pancakes, used as a filling for pies, etc. In addition, it helps strengthen the walls of blood vessels, cope with colds, and reduce body temperature.

Cooking features

To get jam without a single seed, you need to keep the fruits in hot water for several minutes, then rub through a fine sieve or cheesecloth. Upon release, all excess seeds will remain on the sieve, and the mass can be used further. If you need to leave whole berries for jam, then you should not wash them before cooking. And during cooking, carefully stir with a wooden spatula so as not to damage the pulp.

It is advisable to cook the jam in a wide and voluminous bowl or pan. It is best not to disturb it, but only occasionally shake the container. To get a fragrant and brighter dessert, you can use the juice or zest of lemon and orange.

Correct selection and preparation of berries

To choose ripe fruits for jam, use the following tips:

  1. 1. When choosing berries, pay attention only to ripe and elastic ones. If the blackberries are overripe or soft, the resulting delicacy will be too runny. And unripe fruits will lead to the formation of sourness in the jam.
  2. 2. Before harvesting the berries, you need to sort them out and remove any adhering debris, leaves and dust. Wash and peel the fruits - a prerequisite.
  3. 3. It is important to pour the jam only into sterilized jars, which will retain all the beneficial substances of the sweetness and will not allow it to quickly deteriorate even when opened. To process them, just use an oven or boil the containers in boiling water along with the lids for several minutes. But you can close the jars with lids made of different materials, which depends on the method of preparing and storing the dessert.

Blackberry jam without seeds

The recipe will require the following products:

  • 1 kilogram of blackberries;
  • 1 kilogram of granulated sugar;
  • half a liter of water.

Peel the berries from the stems, wash well and dry on a paper towel. Next, pour all the water into the vessel and heat it to a temperature of 90 degrees. Add blackberries to it and leave for a few minutes. Cook over low heat so that the mixture does not boil. Drain the liquid, place the berries in a sieve and grind.

Place the resulting blackberry puree in a non-stick pan, add sugar, stir with a wooden spoon and cook until thick. After a few minutes the jam will be ready. It can be poured into prepared sterilized jars and sealed with lids until winter. The treat should be stored in a cool, dark room.

Classic recipe

To prepare the classic version of blackberry jam, you only need berries and sugar in equal quantities.

The berries are carefully and thoroughly washed, sorted and dried in a colander. Afterwards, the blackberries are transferred to a cooking container and covered with sugar. The berry-sugar mixture should be left for half an hour for the juice to appear. Next, the container is put on fire and slowly boiled until thick. Thirty minutes will be enough to get the desired consistency.

Place jam in pre-washed and sterilized jars up to the neck and seal tightly with lids. The containers are turned upside down, wrapped in a warm blanket, and after cooling, they are stored in a cool place until consumed.

"Five Minute"

Products for cooking:

  • one kilogram of fresh berries;
  • one kilogram of granulated sugar;
  • three grams of citric acid.

A five-minute recipe is a very quick way to make delicious jam. First of all, you need to sort the berries, wash them and let the liquid drain. Place blackberries in a large bowl or saucepan, alternating layers with sugar, and leave for five hours to soak.

After the specified time, place the pan on the fire, bring to a boil and cook for 5 minutes. Add citric acid and cook for another 5 minutes. Place the jam in jars, cover with plastic lids and store in the refrigerator.

Blackberries and oranges

Citrus jam is a particularly aromatic and spicy delicacy, the preparation of which will require the following ingredients:

  • two oranges;
  • one lemon;
  • kilogram of sugar;
  • kilogram of berries.

The fruits are sorted and washed to remove any remaining bushes. The orange is also washed, the zest is cut off and grated very finely. The juice is squeezed out of the orange, which will be the base of the jam. It goes into the container where the delicacy will be cooked. Sugar and zest are added to it. The mixture is brought to a boil over low heat.

The result should be a syrup that needs to be cooled, add berries and leave for a couple of hours. After two hours, the pan is put back on low heat for half an hour. Ten minutes before readiness, add lemon juice. The jam turns out very tasty and aromatic.

Jam with apples

Ingredients:

  • a kilogram of fresh blackberries;
  • kilogram of apples;
  • one and a half kilograms of sugar;
  • lemon;
  • a tablespoon of odorless vegetable oil;
  • one hundred grams of liquor;
  • three hundred milliliters of water.

The apples need to be washed, cut into quarters, cored and cut into thin slices. Place them in a saucepan, add water and blanch for about ten minutes to soften the fruits. The juice is squeezed out of the lemon and sent to the apples. Next, blackberries are added to them. Cook for ten minutes, stirring constantly and skimming off the foam. Add liqueur and spices as desired and cook for a couple more minutes.

You can remove the pan from the stove, add oil to the mixture, mix everything well and skim off the foam. The jam should cool down. The finished dessert is poured into jars, covered with parchment paper on top and closed with plastic lids.

Banana flavored jam

Ingredients:

  • kilogram of blackberries;
  • kilogram of bananas;
  • kilogram of sugar.

We wash and clean the berries. They can be laid out on a paper towel to drain excess liquid and dry the fruits. Place the prepared blackberries in a container with a thick bottom, cover with sugar and leave overnight to release the juice. At this time, cut the bananas into slices or cubes.

When the time for infusing the blackberries has expired, bring the mixture to a boil and cook for half an hour. Add bananas to it and cook for another five minutes. Pour the jam into prepared jars, roll up or cover with polyethylene lids. The delicacy must be stored in a refrigerator or cellar at a low temperature.

Frozen fruit jam

Frozen blackberries are just as excellent and healthy to prepare as fresh ones. Whole frozen fruits are quite suitable for the recipe. You will need the following ingredients:

  • 500 grams of frozen blackberries and strawberries;
  • 1 kilogram of sugar;
  • 2 tablespoons lemon juice.

Frozen berries are placed in a saucepan, sprinkled with sugar and left to steep for a couple of hours. Blackberries and strawberries will release juice, which then needs to be scooped out of the container. Add a little lemon juice for a pleasant sourness. Next, place the pan on low heat, wait until the berry mixture boils, and cook for five minutes.

The pan should have high sides, because the jam will rise high during boiling. After this, the mass can be left to cool slightly and poured into clean sterilized jars, closed with lids and put away until cold weather sets in.

Plums and blackberries

Various fruits and berries are often added to blackberries, which make the jam much more tasty and aromatic. To prepare a delicacy with plums and cloves you will need:

  • half a kilogram of blackberries;
  • half a kilogram of plums;
  • two hundred grams of raspberries;
  • one and a half kilograms of sugar;
  • juice of two lemons;
  • spices: cloves, vanilla sugar, etc.

Berries and fruits, except raspberries, need to be washed. Place in a saucepan, pour in lemon juice and add a few sprigs of cloves. Pour all the ingredients with water and put on fire. Bring to a boil and simmer over medium heat for an hour.

After the specified time, use a masher to turn the contents into a puree, place on a sieve and leave to drain overnight. Place all the juice in a saucepan, add sugar and cook until sugar syrup is obtained. Next, increase the heat and cook for another twenty minutes with the fruit. The jam can be poured into prepared jars, closed with lids, and stored until winter.

Cooking problem

The cooking time for blackberry jam directly depends on the chosen recipe and the ingredients it contains. To make jam or preserves thick, you can cook for one to two hours. But sometimes ten minutes is enough, especially if the recipe uses whole berries that should not be boiled. You can also make jam in a slow cooker using a special mode.

The beneficial properties of blackberry jam are known to everyone. But with prolonged heat treatment, the berries lose all the microelements that the body needs during the cold season. To avoid this, many people grind blackberries with sugar in equal proportions.

Preserving jam from various fruits and berries has always been and remains a favorite pastime of real housewives. Blackberry jam is a very tasty and appetizing dessert that will not leave anyone indifferent thanks to its amazing aroma. In addition, they can be enjoyed not only during the fruiting period. To do this, you should prepare blackberry jam for the winter - there are a wide variety of recipes for this. Read more about them and the benefits of the treat.

About the benefits of jam

By itself, blackberries have a number of benefits due to the high content of vitamins, minerals and organic acids in their composition.

The benefits of jam are somewhat abstract, since they depend on the correct preparation process. That is, the longer it is treated at high temperatures, the less useful substances become.

Properly prepared blackberry jam includes the following beneficial properties:

  • anti-inflammatory effect due to the presence of phenolic compounds;
  • strengthening the walls of blood vessels;
  • protective effect due to the presence of malic acid, nitrogenous, tannic and mineral compounds.

It has long been known that such winter preparation can cope with diseases such as ARVI and pneumonia.

Preserving jam, as a rule, always takes a lot of time. But this is always compensated for, because in winter it’s nice to open a jar of a delicious and aromatic dessert reminiscent of summer.

Blackberry jam without cooking

This simple recipe requires the following ingredients:

  • fresh blackberries – ½ kg;
  • sugar – ½ kg.

Details about preparation:

  1. For preparation, it is necessary to select only intact, undamaged berries.
  2. Glass jars and lids for sealing must be sterilized beforehand.
  3. Selected berries must be thoroughly washed in cold water; if necessary, it is also important to remove all tails.
  4. Crush the berries in a mortar, turning them into a homogeneous porridge, then add sugar, mix thoroughly and set aside for 2 hours. During this period, it is necessary to periodically stir the composition.
  5. After the specified time has passed, it is necessary to distribute the mixture into prepared containers and sprinkle sugar on top (at least 1 tbsp.).
  6. Close the containers with jam tightly with lids and place in the refrigerator.

Important! In order for the jam to be preserved until the winter, it is necessary to carefully select the berries, which should not be damaged, otherwise, even sugar is not able to preserve the jam.

Jam “5 minutes”

Five-minute jam will also not pose any particular difficulties in the process. For this you must first prepare:

  • ripened fresh blackberries – 1000 g;
  • sugar – 1000 g.

How to make jam 5 minutes:

  1. The prepared blackberries need to be washed well and left for a while in a colander to drain the water.
  2. Place in a prepared container for making jam, add sugar and cover with a kitchen towel. Leave for 5 hours. During this period, good blackberry juice should be formed in large volumes.
  3. Carefully drain the resulting juice, place on the stove and bring to a boil and cook for 5 minutes.
  4. Place the berries in this syrup and bring the mixture back to the boiling point on the stove, boil for 5 minutes.
  5. Afterwards, distribute the resulting treat into pre-sterilized containers.
  6. Seal them tightly with special lids, cover the containers with a warm cloth and leave until completely cool.

Frozen blackberries

For some reason, in the summer there may not be enough time to preserve berries, so you can freeze them and then make jam. Frozen blackberry jam is no less tasty and healthy.

It will require the following components:

  • frozen blackberries – ½ kg;
  • sugar – 1 kg;
  • lemon juice – 2 tbsp. l.

How to prepare a delicious dessert:

  1. Place frozen berries in a prepared container and cover with sugar. Leave for 3 hours.
  2. As a result, the berries will begin to melt and a lot of juice will form. It is necessary to immediately select 1/3 cup of juice.
  3. Lemon juice should be added to the mixture.
  4. Place the container with the berries on the stove and turn the heat to minimum intensity. Bring to boiling point and increase heat intensity. Cook for 5 minutes.
  5. Remove from the stove, leave to cool, and then place in prepared containers and seal tightly.

Attention! In order to cook such jam, it is necessary to use a container with high sides, since when boiling over a high-intensity fire, the mass will begin to rise.

Each, no matter how simple it may seem, option for preparing blackberry jam requires a lot of diligence and attention, so you should not relax, but show all your skill, which will be rewarded with a tasty and healthy dessert.

Jam with citrus fruits

Recipes with lemon allow you to get delicious blackberry jam with an amazing aroma and unforgettable sourness. To prepare one of these options you will need:

  • sugar – 1000 g;
  • whole fresh lemon – 1 pc.

Step-by-step recipe for preparing jam:

  1. Place the prepared blackberries in a container for making jam and mash them well using a potato masher.
  2. Remove the zest and juice from the lemon and add these ingredients to the mashed berries.
  3. Add the prepared amount of berries there and place the container with all the contents on the stove.
  4. Heat the mixture over medium heat, stirring constantly until the added sugar is completely dissolved.
  5. Then increase the intensity of the fire to maximum. Cook the boiling mixture for 10 minutes.
  6. Place immediately into pre-sterilized jars and seal tightly.
  7. Pour water into a large container, place the jars there and sterilize the jam at boiling temperature.

Note! If the berries are too small and dry, grind them using a fine sieve. Then return half of the separated seeds to the ground pitted berries, and discard the second part.

Blackberry and orange

Orange jam also turns out to be very unusual and tasty. In order to prepare it you will need:

  • fresh blackberries – 1000 g;
  • oranges – 400 g;
  • sugar – 1000 g;
  • lemon – 1 pc.

How to prepare and how long to cook jam:

  1. Peel the prepared oranges. Squeeze all the juice into a separate container. Do the same procedure with the prepared lemon.
  2. Add sugar to the juice and heat the mixture on the stove until it is completely dissolved. Leave to cool.
  3. Grind all the blackberries using a fine sieve and add the resulting mass to the orange-lemon juice. Leave for 2 hours.
  4. Then place on the stove and cook, constantly stirring the composition, for half an hour.
  5. Remove from the stove and leave to cool.
  6. Place in pre-sterilized jars and seal tightly.

Recipe with raspberries

It is impossible not to note the stunning combination of blackberry and raspberry jam. The color of the resulting dessert turns out to be a rich purple, and the aroma will amaze no less than the taste. For dessert you will need a set of the following products:

  • fresh blackberries – 1000 g;
  • fresh raspberries – 1000 g;
  • sugar – 2000 g.

How to make jam:

  1. Place the raspberries in a container and cover with half the prepared sugar. Mix very carefully and leave overnight in a cool place.
  2. Do the same with blackberries. During this time, the berries will give juice.
  3. Pour the resulting juice from the berries into a container and place on the stove to heat. Bring to boiling temperature, the sugar should completely dissolve.
  4. Then place the berries in the berry syrup and cook for five minutes over low heat, constantly skimming off the newly formed foam.
  5. Remove from heat and leave to cool completely.
  6. Then return the container with jam to the stove and cook for another 5 minutes.
  7. Treat glass containers with boiling water and spread the jam in them and close it tightly with lids. Use a refrigerator for storage.

Note! This recipe produces jam with whole berries, which allows you to feel the aroma and taste of summer even in the winter cold.

Recipe with apples

Blackberries also go very well with apples. To make apple and blackberry jam you will need:

  • fresh blackberries – 400 g;
  • fresh apples – 400 g;
  • dried lavender – 1 tbsp. l.;
  • sugar – 250 g.

How to cook this aromatic delicacy:

  1. The berries should be thoroughly and carefully washed under running water. Place in a colander and leave to drain excess liquid.
  2. During this time, you can sterilize the jars and lids.
  3. The apples also need to be washed, peeled and the cotyledons cut out. Cut into small pieces.
  4. In a joint container, mix blackberries and chopped apples, sprinkle with sugar. Place this container on the stove with heat at maximum intensity. Once the mixture reaches boiling point, reduce the heat to medium intensity.
  5. Cook for 3 minutes, add dried lavender and cook for another 5 minutes.
  6. Immediately spread the jam into prepared containers and seal tightly with lids.

Important! The secret to storing prepared delicacies is that you only need to use a dark, cool room, but no more than for 1 year.

How to make jam

Blackberry jam prepared according to this recipe turns out to be a stunning pomegranate color and dense in composition. It will require:

  • fresh blackberries – 1000 g;
  • fresh apples – 200 g;
  • purified water – 300 ml;
  • sugar – 1000 g.

Method for preparing dessert:

  1. Wash the berries and remove the stems, and then heat them in hot water for 3 minutes.
  2. Then grind the berries using a fine sieve to remove all the seeds.
  3. Wash and peel the apples, remove seeds and cut into thin slices.
  4. Pour blackberry puree into a saucepan and add apples and water. Place on the stove and boil for 5 minutes.
  5. Add sugar and cook for 1 hour.
  6. While hot, pour the jam into sterilized jars, leave to cool, and then seal tightly with lids.

Interesting! Apples must be added to the jam to obtain a well-gelled mass, which is very important for such a dessert.

Jam in a slow cooker

To simplify the task, you should prepare blackberry jam in a slow cooker. This process will take a little time, but the result is a delicious thick jam that can be consumed in its pure form, or can be used as a filling for pies. To prepare you will need:

  • fresh blackberries – ½ kg;
  • sugar – ½ kg.

Step-by-step instructions for preparing delicacies in a slow cooker:

  1. Sort the blackberries, separating spoiled specimens and stems, wash them in a container and place in a colander to remove accumulated liquid.
  2. Then place them in a multicooker bowl along with sugar. Cover the bowl with a kitchen towel and leave overnight.
  3. In the morning, set the device to the “Extinguishing” mode and set the time to 60 minutes.
  4. After the mixture reaches boiling temperature, you will need to remove the resulting foam.
  5. Also during the cooking process it is necessary to stir the composition from time to time.
  6. Turn off the multicooker and leave the mixture there for 12 hours.
  7. Then again, in the same mode, bring the composition to boiling point.
  8. Place the resulting jam hot into pre-sterilized containers and seal tightly with sterilized lids.

To store prepared jam, you should use a dry, dark room with a low temperature.

All the proposed recipes for making blackberry jam for the winter allow you to get a tasty, aromatic and healthy product that will appeal not only to adults, but also to children. Therefore, you shouldn’t be lazy and be sure to start picking delicious berries in the summer.

Blackberries belong to the same family as raspberries - hence the striking external similarity of their berries, leaves, and shrubs as a whole. However, unlike the widely cultivated raspberries, blackberries still grow in the wild (they are grown only in the United States and Mexico), have a sour-tart flavor more similar to lingonberries, and a purple-burgundy, almost black color of the fruit. It is widespread throughout Eurasia, which is why recipes for blackberry jam for the winter were not created today - they are almost as old as most European civilizations.

In general, American and Mexican blackberries are best suited for making jam. They are crossed with raspberries, which is why their fruits are more aromatic, juicier and sweeter than the domestic “savage”. However, the medicinal properties are approximately the same for all varieties of blackberries, and the sour local varieties grown in natural conditions make the jam more resistant to spoilage due to the high concentration of food acids - good natural preservatives.

Berry composition

The benefits of blackberry jam are due to the composition of its berries, or rather, fruits, since, according to botanists, each individual “grain” in what we are accustomed to consider as a whole berry is more reminiscent in structure of a cherry or apricot (that is, a drupe fruit ). They contain not only pectin (fiber), but also:

  • carotene is a precursor of retinol (vitamin A);
  • vitamins E - extremely important for healthy hair and skin;
  • Vitamin K is responsible for the ability of blood to clot during injury.

Plus, each blackberry fruit contains seven to eight (depending on the location and growing conditions) B vitamins, including niacin (vitamin B3), which a person needs daily and in large quantities (from 25 to 50 mg).

Blackberries have the highest concentration of ascorbic acid - vitamin C, known not only for its ability to provoke allergies, but also to increase the body's resistance to colds, strengthen the walls of blood vessels and participate in the regeneration of mucous and connective tissues throughout the body. In addition to ascorbic acid, its berries contain a number of food acids, including malic, tartaric and even salicylic.

But what is especially interesting is the set of microelements contained in blackberries, many of which are rare for food products, and therefore very valuable. In particular, in addition to the fairly common potassium, magnesium, manganese, calcium, phosphorus, sodium and iron, blackberries are rich in:

  • cobalt;
  • molybdenum;
  • chrome;
  • nickel;
  • barium;
  • vanadium;
  • titanium.

This “assortment” is given to it by growing in soil that has retained the diversity of its natural composition and natural fertilization. That is why the mineral composition of its “cultivated” American varieties is often poorer. Another unique feature of blackberries is the presence of a significant amount of tannins in its fruits. For fruits/berries in general and raspberries in particular, this phenomenon is atypical. But they give blackberries a tart, astringent taste and a special aroma.

But every coin has a downside. In this case, it is such that it is impossible to predict or study the entire composition of the soil in which the blackberries we collected grew. And along with microelements that are beneficial to health, dangerous elements may well accumulate in it, including radioactive elements (strontium, radium, etc.), hydrocarbons from an atmosphere oversaturated with exhaust gases, and toxic industrial waste.

Therapeutic effects

The medicinal properties of blackberry jam are most actively used in the treatment of colds, since it is rich in both vitamin C and salicylic acid - natural antipyretics and antiseptics that can relieve not only symptoms common to acute respiratory infections such as cough, sore throat when swallowing and speaking, but also aseptic inflammations in the joints (say, age-related ones like arthritis and osteochondrosis), infections of the digestive tract. They also restore the acidic environment of the stomach (in case of hypoacidosis), reduce blood clotting, which is useful for atherosclerosis and a tendency to thrombosis.

Blackberries and jam made from them are often used as a multivitamin and mineral supplement to the diet, especially when it is so poor in them as in winter. It is believed that in this capacity it improves metabolism and the functioning of all endocrine glands of the body, so much so that it even helps improve potency in men and fertility in women. Interestingly, wild blackberries without added sugar are one of the few berries approved for diabetes.

The sugar content of blackberries is relatively low compared to its “cultivated” relative raspberries, as well as analogues like strawberries. That is why, like lingonberries and apples, diabetics can eat them, albeit no more than 200 g per day (or a little more, depending on the carbohydrate index of the rest of the daily menu). Blackberries are also approved as a multivitamin supplement during pregnancy and breastfeeding, if the expectant mother is not allergic or toxic to it.

Restrictions and contraindications

Possible harm from consuming blackberry jam and especially its fresh berries is due to the high concentration of food acids in it. Food with this composition is not suitable for everyone. For example, people with high stomach acidity very rarely crave sour vegetables, fruits and additives like vinegar in marinades. And the instinct that guides them is right in this case.

Hyperacidosis can also be congenital, but most often various imbalances of acidic or alkaline environments appear with age as a result of diseases of the digestive tract. Consistently high acidity provokes aversion to foods with a sour taste and over time can lead to gastritis, stomach ulcers, and Barrett's esophagus (precancer).

In this state of affairs, absorbing additional portions of any acids from food is truly a bad idea. Plus, if gastritis and ulcers exist on their own, it doesn’t matter at what acidity they occur. The only important thing is that food high in other acids will irritate the already inflamed mucous membrane or corrode the edges of the ulcers (if any). That is why blackberry jam and fresh berries are not recommended for hyperacidosis, gastritis and ulcers. Plus, any “communication” with blackberries is contraindicated in the following cases.

  • For allergies. And, in general, her intolerance of any nature. During pregnancy and lactation, this applies not only to the mother, but also to the child. So you need to start taking blackberries carefully and in any case do not eat more than 300 g of them per day.
  • For diarrhea. Or a tendency towards it, since blackberries and jam from them can provoke increased gas formation and loose stools.
  • For gout. Gout starts with the appearance in the body of excess uric acid (one of the purine bases - products of the digestion of meat and animal products in general), which should normally be excreted by the kidneys. If kidney function is impaired or too much purine enters the blood, the body begins to “remove” this substance from the bloodstream into the joint capsules, which triggers their inflammation and degeneration. There are no purines or uric acid in blackberries and blackberry jam, but there are other acids. They also tend to accumulate in the joint capsules, and their metabolism in gout is also disrupted - just a little less clearly. That is why their use for gout and urate stones/sand in the kidneys provoked by it is extremely undesirable.
  • With oxalaturia. Oxalate stones are formed not from uric acid, but from oxalic acid, the highest content of which is observed in sorrel. But it is found in lettuce, dill and parsley, lingonberries and most sour berries, including blackberries (in low concentrations).

In addition to gout, there are other metabolic disorders, but they are often hereditary rather than age-related. For example, among them are phenylketonuria (a genetically determined disorder in the absorption of the amino acid phenylalanine) and hemochromatosis (also a congenital inability to metabolize iron, due to which it is deposited in the joints). With the first disease, you can eat blackberries and blackberry jam, but with the second, it is prohibited.

Recipes for blackberry jam for the winter

In general, regarding the question of how to make blackberry jam, it is enough to just say that with such a high content of natural preservatives in the form of organic acids, it needs sterilization and other culinary tricks no more than currants or lingonberries, famous for their resistance to spoilage. And one of the fastest and most popular recipes all over the world is blackberry jam without cooking.

No cooking

Peculiarities. This “execution” of blackberry jam allows you to save time and preserve food acids in the composition of its fruits, which are not too resistant to heat.

You will need:

  • kilogram of ripe blackberries;
  • kilogram of granulated sugar;
  • glass jars with lids for rolling up.

Preparation

  1. Place the fruits in a large bowl of cold water and separate the blackberry stalks in it so as not to crush the berries. Then rinse again and dry on paper/waffle towels.
  2. Place the blackberries in a dry enamel bowl, add sugar, and mash everything with a wooden masher or pestle. After this, stir, cover and place on the bottom shelf of the refrigerator for half a day.
  3. Separately, sterilize jars and lids by holding them over hot steam and wipe dry with a towel. Mix the blackberries with sugar again, place in jars and seal.

To enhance the naturally weak aroma of blackberries, you can freely add citrus zest (from half a fruit per kilogram of jam), other berries and fruits (in particular, raspberries, peaches or even nuts). You can also cook it with cherry leaves, cinnamon or cloves.

"Five Minute"

Peculiarities. In fact, five-minute blackberry jam, along with a similar recipe for strawberries, takes longer to cook, since you will have to put it on the fire and then remove it several times. In terms of preserving vitamins, the recipe is not as successful as the previous one. But it allows you, if desired, to make blackberry jam with whole berries.

You will need:

  • kilogram of granulated sugar;
  • glass of drinking water.

Preparation

  1. Place the berries in a deep and wide bowl with cold water, separate their stalks without removing them from the water so as not to crush them. Rinse again and dry on paper/waffle towels.
  2. Place the sugar in a bowl intended for making jam, add water and cook, stirring constantly, until the mixture turns into a clear, thick, homogeneous syrup.
  3. Gently dip the berries into the syrup, dropping them one at a time, and bring the mixture to a boil. Cook it over medium heat for exactly five minutes, then remove and do not stir, but gently shake in a circular motion.
  4. Place the dishes on the stove again and repeat all procedures twice more.
  5. Sterilize jam jars and lids by holding them over hot steam. Wipe them dry, put blackberry jam with whole berries in jars and roll up.

The ideal conditions for storing the resulting product are not a refrigerator, but a cellar or a cool pantry. By the way, it can also be made from a mixture of blackberries with related berries - strawberries or raspberries. By keeping the berries whole and in a completely transparent syrup, this method allows you to make blackberry jam at home as if it were made in a factory.

With citrus

Peculiarities. The sour forest blackberry does not need the addition of citrus slices themselves - except perhaps its rare cultivated varieties, since they are much sweeter than their wild “relative”. But due to its weaker aroma than raspberries, blackberry jam can be cooked with the addition of lemon, tangerine, and orange zest.

You will need:

  • a kilogram of ripe blackberries;
  • kilogram of granulated sugar;
  • zest a little more than half a lemon or half a larger fruit;
  • glass of drinking water.

Preparation

  1. Wash the selected citrus, cut off only the orange/yellow part of the zest from its half (white is not required), chop it into pieces slightly smaller than the blackberries themselves.
  2. Rinse the blackberries in cold water, remove the stems without removing them, then remove and place on paper/waffle towels to dry.
  3. Pour sugar into a bowl for making jam, add water and place on the stove. Bring to a boil and cook with vigorous stirring until the mixture turns into a thick, clear, homogeneous sugar syrup.
  4. Add citrus zest to the finished syrup without removing it from the heat and cook, continuing to stir, for ten minutes.
  5. After this, lower the blackberries into the mixture - a few pieces at a time, using a slotted spoon so as not to crush them. Reduce the flame to low and leave for another two to three minutes, without stirring.
  6. Sterilize the jars and their lids over hot steam, pour the finished jam hot, slightly cooled, and roll up. Let it cool, wrap it in a blanket or warm clothes, and store it in the pantry/cellar.

The principle of preparing blackberry jam according to this recipe is always the same, regardless of the type of citrus fruit chosen. This way it turns out much more fragrant. And if necessary, to “acidify” it a little, you can add coarsely chopped pulp of half a lemon or a third of a large orange/grapefruit, etc., for each kilogram of berries.

"Jam" with gelatin

Peculiarities. Due to the significant content of pectin, blackberry jam itself turns out thick. But if you want to make something even more similar to jam or even jelly, it is better to prepare it with gelatin or banana. Bananas are rich in gluten, so they are completely boiled, giving the jam approximately the same consistency as gelatin, only with a different, typical aroma.

You will need:

  • kilogram of ripe blackberries;
  • kilogram of granulated sugar;
  • 40 g gelatin;
  • glass of drinking water.

Preparation

  1. Place the fruits in a bowl of cold water and separate the blackberry stalks directly in the water so as not to crush the berries. Then rinse again and dry on paper/waffle towels.
  2. Mix gelatin and sugar in a separate bowl, carefully place the blackberries in a bowl for making jam, sprinkling them with a mixture of gelatin and sugar during the folding process. Cover everything together with a lid and leave to brew for ten hours.
  3. Then add water to the blackberries that have already given juice, sugar and gelatin, place on the stove and bring to a boil. Cook, stirring occasionally and skimming foam from the surface of the jam with a slotted spoon, for ten minutes.
  4. Sterilize the jars and their lids by holding them over steam. Remove the finished jam from the heat, wait less than a minute and immediately pour into jars so that the gelatin does not harden prematurely. Roll up the blackberry jam while still hot, let it cool without wrapping it and put it in the cellar/refrigerator.

If you want to replace gelatin with a banana, you need to take one banana cut into medium pieces for every kilogram of blackberries. And if the jam made with it seems too sweet, you can reduce the amount of added sugar. Each added banana should cost about minus 100 g of granulated sugar.

Technological cooking methods

Modern technologies require a new approach to the recipe and methods of making jam. Our grandmothers used only wood/coal stoves and gas stoves, but we already have multicookers, microwave ovens, and convection ovens at hand.

In a slow cooker

Peculiarities. Blackberry jam in a slow cooker turns out aromatic even just due to lemon (both zest and fresh juice). That’s why you don’t have to add cloves to it if you wish.

You will need:

  • a kilogram of ripe blackberries;
  • kilogram of sugar;
  • four pieces of cloves;
  • fresh juice and zest of half a lemon.

Preparation

  1. Rinse blackberries in cold water. Remove the stems without removing them from the water, then remove and place on paper/waffle towels to remove any remaining moisture.
  2. Place blackberries in layers in a multicooker bowl, sprinkling them with sugar, and set aside for an hour, covering with a lid or towel.
  3. Cut off only the yellow part of the zest from the lemon, cut it into pieces half the size of the blackberries themselves. Squeeze lemon juice separately.
  4. Add fresh juice, zest and cloves to blackberries with sugar, place the bowl in the multicooker, open the valve on the lid.
  5. Start the stewing program by setting the timer to twenty to twenty-five (for low-power multicookers) minutes.
  6. Meanwhile, sterilize the jars and lids over hot steam and let them dry.
  7. Open the multicooker after its program has completed, wait no more than a minute and transfer the finished jam into jars. Roll up the lids while it is still hot, let it cool without wrapping it and store it in the cellar/pantry/refrigerator.

So, preparing jam in a slow cooker is no easier or faster than using gas, and you shouldn’t expect any special benefits from it. All technical features and details of the recipe are also related only to the specifics of the operation of the equipment itself, and the proportions and contents remain almost the same as for ordinary jam. But for many modern housewives this is simply a matter of habit.

On the air fryer

Peculiarities. Another recipe for blackberry jam, “executed” on modern equipment. Like a multicooker, an air fryer especially clearly reveals its advantages when preparing not jam, for which a gas stove is enough, but dishes from meat, fish, and offal. At the same time, one of the special advantages of blackberry jam made with its help is the ability to make it without sugar.

You will need:

  • two kilograms of ripe blackberries;
  • pre-sterilized jars for rolling.

Preparation

  1. Remove the rubber bands from under the rims of the seaming lids. Wash the blackberries in a wide, deep bowl filled with cold water. Remove the stems without removing the berries from the water, then dry on paper/waffle towels.
  2. Place the blackberries in jars and cover with lids without rubber bands. Set the air fryer to 260°C and cook the jam at it for twenty minutes.
  3. When the fruits inside the jars “settle”, open them and pour a fresh portion on top, put them back in the air fryer for the same time, at the same temperature.

The procedure should be repeated until the supply of berries is exhausted or the jars are completely filled with jam. After this, you need to insert the previously removed rubber bands back under the rims of the seaming lids and close the resulting preservation before it cools down.

Regarding how to cook blackberry jam in an air fryer with sugar, we can say that its fruits need to be mixed with sugar eight hours before cooking and only then put into jars. The mixture must be prepared at the same 260 °C, but not twenty minutes, but only fifteen. Then you should reduce the air fryer temperature to 120 ° C and leave the jam to simmer for another five minutes. Everything turns out much faster and without the effect of digesting the fruits that were put in the jar first, although it is much higher in calories.

Blackberries are a sweet wild berry, enriched with a whole bunch of vitamins and other useful substances. It is rich in vitamin A, which normalizes vision. Ideal during the period of colds, as a natural remedy, due to vitamins C and B. It has a beneficial effect on the heart and blood vessels, normalizes metabolism due to minerals, magnesium, potassium and salicylic acid.

Blackberries are used to make jam, their berries are frozen for adding to compotes and baked goods, mixed with other fruits and sealed for the winter without cooking. Below are the simplest and most popular recipes for blackberry jam.

Simple blackberry jam for the winter - step by step photo recipe

Blackberries make delicious and healthy confiture. Thanks to the addition of pectin, it cooks quickly and acquires a jelly-like consistency.

Cooking time: 30 minutes


Quantity: 1 serving

Ingredients

  • Blackberries: 350 g
  • Sugar: 250 g
  • Water: 120 ml
  • Lemon acid: pinch
  • Pectin: pinch

Cooking instructions


“Pyatiminutka” jam with whole berries

This jam received an interesting name not because the preparation time takes only 5 minutes, but because the cooking process takes place in several stages and each of them lasts no more than a few minutes. Thanks to this, the finished product produces both a delicate thick syrup and whole berries.

Required ingredients:

  • blackberries – 1 kg;
  • granulated sugar – 600 g.

Step-by-step cooking algorithm:

  1. We wash the berries under running water and place them in a colander to drain all the liquid. If there are any tails or leaves left, remove them.
  2. Place blackberries in a cooking dish, sprinkling each layer with sugar.
  3. Leave for several hours, or better yet overnight, for the juice to appear.
  4. Cooking occurs in 2 stages. The first time we bring it to a boil, reduce the heat to low and cook for 5 minutes.
  5. Let the mass cool and move on to the second stage, which is identical to the first.

Now be sure to let the jam brew for about 6 hours.

After that, we pack it in a sterilized container and roll it up. After complete cooling, put it in a secluded place for storage.

Delicious preparation of blackberries for the winter without cooking

Any berry retains more nutrients without cooking. This dessert is indispensable during colds and children really like it.

You will need:

  • blackberries – 1 kg;
  • granulated sugar – 1.5 kg.

What to do:

  1. Wash the berries thoroughly and dry.
  2. Cover with granulated sugar and put in a cool room for 3 hours.
  3. After this time, stir and stand for another 2 hours.
  4. Now grind the berries through a sieve, chop with a blender or simply mash with a fork.
  5. Place the resulting mass in a sterilized and strictly dry container. Sprinkle 1 teaspoon of sugar on top evenly.

On a note! Remember that jam that has not been cooked can only be stored in a cold room or refrigerator.

Variant of blackberry jam with apples

Blackberries with apples are an interesting combination that has beneficial properties and looks very interesting in appearance.

The berry gives rich color, and the fruit gives structure. For beauty, it is better to take green or yellow apples.

Required components:

  • blackberries – 1 kg;
  • apples – 2 kg;
  • granulated sugar – 1 kg;
  • lemon juice – 1 tbsp. l.

How to preserve:

  1. The berries are washed, dried and the stalks are removed. Cover with sugar and leave for 3 hours.
  2. The apples are washed, cored, and cut into small slices. Boil without adding water for an hour.
  3. Pour lemon juice into the applesauce and add blackberries along with the resulting syrup. Cook for another 15 minutes over low heat.
  4. The finished jam is packaged in containers, hermetically sealed and stored in a cool place for storage.

With lemon or orange

Blackberries combined with citrus provide the perfect vitamin mix. Moreover, this jam has an aesthetic appearance and very unusual taste characteristics.

Prepare in advance:

  • blackberries – 500 g;
  • oranges – 3 pcs.;
  • lemons – 1 pc.

Step by step process:

  1. Wash the blackberries, dry them and add sugar, leave for 3-4 hours.
  2. We clean the citruses, hit the white membranes and cut them into small pieces.
  3. Place the berries that have released their juice on low heat and bring to a boil. Immediately add the citrus slices and cook over low heat for 30 minutes.
  4. When hot, we pack it in a sterilized container and seal it hermetically. After complete cooling, store for storage.

Young housewives may not know some of the subtleties in preparing twists for the winter. The following tips will come in handy:

  1. It is recommended to keep the berries in hot water before cooking.
  2. After washing, the blackberries should be allowed to dry.
  3. To avoid damaging the fruits, do not stir the mixture during cooking.
  4. Citruses give the jam a unique aroma.
  5. Choose berries at the very peak of ripeness, but strictly not overripe or greenish.