Blackberry jam for the winter is a simple recipe. Cooking jam in a slow cooker

Good afternoon, dear readers of my blog. Today I propose to talk about harvesting a wonderful berry for the winter - blackberries. It is one of the most useful berry plants. Moreover, you can use not only berries for healing, but also the entire plant, along with the roots. For example, blackberry leaves contain a huge amount of vitamins and minerals, various flavonoids and antioxidant substances. All this allows blackberry leaves to be a wonderful immune-strengthening and anti-inflammatory agent. Blackberries also have a large set of substances useful for the human body. If you regularly eat blackberry berries, you can normalize metabolic processes in the body. Blackberries are part of various diets. From this wonderful berry you can cook compotes, and fruit drinks, and kissels, and. Frozen blackberries are also wonderful in winter. I use it as a filling for pies and. I bring to your attention my selection of recipes for blanks for the winter with blackberries.

Natural blackberry juice for the winter

The juice prepared in this way retains a large amount of vitamins and minerals. In order to prepare such a juice, you need fully ripened berries. However, such juice, if not diluted with anything, turns out to be very concentrated. Therefore, in winter, you can dilute it with water or add sugar to taste. So, what do we need to make blackberry juice:

• blackberries - 3 kg.

How to make natural blackberry juice:

1. We sort out the blackberry. Remove damaged fruits and sepals. Rinse well and let the water drain.

2. Grind blackberries. You can pass it through a meat grinder or grind it with a blender. I did this in a food processor.

3. Squeeze the resulting juice and filter. You can squeeze it out with a gauze cloth. This way we will remove all the bones.

4. Pour the resulting juice into a saucepan and put on fire. Bring the blackberry drink almost to a boil. The most important thing here is to ensure that the temperature does not rise above 95 degrees.

5. Pour the juice into sterilized jars and close with sterilized lids. We leave to cool. We put everything in the cold.

6. In winter, we enjoy fragrant natural blackberry juice.

Blackberry compote for the winter without sterilization per 3-liter jar - recipe with photo

Compote prepared according to this recipe does not need to be cooked. Therefore, the berries are kept strong.

List of products for blackberry compote:

• blackberries - 2 tbsp.;
• sugar - 1 tbsp.;
• water - enough to fill the jar to the top.

How to make blackberry compote:

1. My berries and pour into a clean jar.

2. Pour a glass of sugar into a jar.

3. Fill everything with boiling water and cover with a lid. Wrap up. Let stand for 15 minutes.

4. We drain the water from the jar and put it on fire.

5. When the water boils, fill it with berries in a jar and roll up the lid.

6. We turn it upside down and wrap it with a warm blanket until it cools completely.

Blackberry, lemon and mint compote

I bring to your attention another version of blackberry compote. In this case, a slice of lemon and a sprig of mint are added to the berries. The taste of such a compote is unusual, and the aroma is delicious.

We will need the following products (based on a 1.5 liter jar):

• lemon - 1 slice;
• blackberry berries - 2 tbsp.;
• sugar - 150 - 200 gr.;
• water - 1.5 liters;
• mint - 1 sprig.

How to make blackberry compote with mint and lemon:

1. Rinse well, remove damaged and dry blackberries.

2. Thoroughly wash and remove damaged mint sprigs. Lay them out on a plate to dry.

3. Cut the lemon into circles and remove the seeds.

4. In well-washed and dried jars, first decompose the blackberry berries.

5. Now add lemon and mint sprigs to them.

6. Pour sugar into jars. The amount of sugar depends on how sweet you prefer compotes.

7. Pour the berries in jars with boiling water and close the lids.

8. We turn the jars over and wrap them with a warm blanket until they cool completely.

9. Blackberry compote is taken out to a cool place. In winter, we take out and enjoy a wonderful drink.

How to freeze blackberries for the winter

If we want to enjoy blackberries also in winter and spring, and not just in season, then it should be frozen. After all, from frozen berries you can cook everything the same as from fresh. And all we need is freezer bags or special containers.

1. Thoroughly wash our berries, remove damaged and overripe ones, as well as leaves and twigs.

2. Dry on a baking sheet or tray.

3. We cover the baking sheet with parchment paper or cling film (this is necessary so that the blackberries do not freeze to the baking sheet) and lay out our berries in one layer. So the blackberry will be separate from one another.

4. Put the baking sheet on a shelf in the freezer and wait for a complete freeze. Berries become like glass.

5. We shift the blackberries into a bag or container. We squeeze the air out of the bag and tie it, and simply seal the container with a lid. We put everything in the freezer.

Thick blackberry jam with whole berries

Blackberry jam is very tasty. Children especially like it, as it turns out moderately sweet, but also has a slight sourness. All this is very harmoniously combined. It is not at all surprising that such jam is eaten in the blink of an eye.

Products for jam:

• sugar - 1 kg;
• blackberry berries - 1 kg;
• water - 1.5 tbsp.

Preparing blackberry jam:

1. We wash the berries and put them in a colander so that the water is glass.

2. While the water is draining, prepare the syrup. Pour sugar into a saucepan and pour water. We put everything on the fire and wait for it to boil.

3. Put the blackberries into the boiling syrup.

4. Berries should not be dipped or stirred. You just need to shake the pan and turn it a little. All berries will be dipped in syrup.

5. Put the pan on the fire and wait until the syrup with berries boils. As soon as the contents of the saucepan boil, shake the saucepan gently again and turn off the heat. We leave the blackberry for 5-6 hours. We do not cover with a lid.

6. Once again put the saucepan with blackberries on the fire. Bring everything to a boil and boil for about 5 minutes. If foam appears, remove it. Then remove everything from the fire and leave for another 5-6 hours.

7. After the lapse of time, we again put our jam on the fire, while not forgetting to shake our saucepan a little so that the berries are mixed. Cook blackberries after boiling for another 15 minutes.

8. We lay out the boiling jam in jars and close the lids.

9. Turn the jam jars upside down for 5 minutes.

10. Now the blackberry jam is ready. Enjoy tea drinking in winter time.

Blackberry jam with apples

And this recipe is suitable for those who do not like when small bones come across in the jam. Jam turns out thick, very tasty with the taste of apples and blackberries. The apples will help us thicken the jam.

What is needed for jam:

• blackberries - 1 kg;
• sugar - 1 kg;
• apples - 1 kg;
• water - 200-300 gr.

Preparing jam:

1. Wash blackberries and apples.

2. Peel the apples and chop finely.

3. Pour water into a saucepan and heat it to approximately 90 degrees.

4. Blackberries are dipped in hot water for about 3-4 minutes. We take them out on a sieve.

5. Rub the blackberries through a sieve to remove the pits.

6. In a bowl for cooking jam, we shift our blackberry puree, add water and apples. Let it boil and boil for about 5 minutes. Apples can be brought to a puree state, and then mixed with blackberries, or you can leave it like that. Jam will then turn out with slices of apples.

7. Add sugar to the jam and leave on fire for another hour. Set the fire to medium. Do not forget to stir our jam. Toward the end of cooking, stir as often as possible.

8. Pour hot jam into pre-prepared jars and cork with lids.

9. Enjoy tea drinking in winter!

Everyone knows that blackberries are not only tasty, but also a very healthy berry. Therefore, many novice gardeners grow this climbing shrub in their garden plots. The processing of berries for the winter, namely, cooking jam, is also becoming relevant.

It is very important to know how to properly prepare blackberry jam so that it is exquisitely tasty without losing its healing properties. The subtleties of making blackberry jam are known to every experienced housewife. And for beginners, a list of simple, but very important rules and secrets in this sweet business will be useful.

After reading all these tips and rules, as well as adding your own culinary secrets, you will make blackberry jam for glory.

How to cook blackberry jam correctly

1. The blackberry has become known as a capricious berry, so cooking the “right jam” should begin with the choice of berries.
2. Do not use too ripe berries in jam. All blackberries selected for cooking should be of the same degree of maturity and approximately the same size. Then undercooked or overcooked berries will not come across in the jam.
3. Wild blackberries are less juicy compared to garden berries, although they are more fragrant and healthy. Therefore, when cooking wild blackberry jam, choose a recipe with the addition of water to the berry mass.
4. If the blackberries are underripe, their acidity can ruin the jam, so consider adding more sugar.

Processing berries before cooking and cooking

1. If possible, handle blackberries with gloves before cooking, as this berry is an excellent dye.
2. Washing blackberries before cooking jam is undesirable. But if such a need arose, put the berries in a colander and rinse in running water, and then dry on paper towels. Alternatively, just dip the berries in a colander into a container of water, immediately remove and spread on a paper towel or napkins.
3. It is advisable to cook jam in small portions, about 1 kg each, so you do not crush the berries.
4. During the cooking process, stir the jam very carefully, using a wooden spoon or spatula. And it’s better not to interfere with the berry mass at all, but simply shake the pan in a circle. Then you will be able to keep most of the berries intact.
5. Instead of sugar, you can use honey to cook blackberry jam.
6. To achieve a certain density of jam, you can cook it in several stages. Short (several minutes) cooking and long (several hours) infusion contribute to a better soaking of the berries with syrup. This means that the jam will thicken better without exhausting boiling.

How much and what to cook blackberry jam

• The blackberry is a delicate berry, so you should not cook it for a long time. Cooking time for jam depends on the chosen recipe and the number of additional ingredients. Usually blackberry jam is cooked in one go for 5-10 minutes. Cooking “five-minute” jam in one go ends, and the classic recipe involves several brews with infusion.
• In the case of jam, the cooking time is increased to 1 hour and involves reaching the density by adding more sugar.
• For cooking blackberry jam, enamelware is not the best choice, the workpiece in it can burn. It is better to prepare a wide pan with a thick bottom or a cauldron with low sides. You can also use a basin made of stainless steel, copper or food grade aluminum.

Why jam became moldy during storage

• Cooking time conditions not met. Bacteria develop faster in undercooked jam. Check the jam for doneness using the method of a spreading drop on a cold saucer.
• Sugar in jam is not enough. After all, sugar is the most important preservative in dessert preparations. For blackberries, at least 1 kg of sugar should be taken per 1 kg of berries.
• Jam should only be placed in dry sterile jars and rolled up only when cold, unlike compotes and other blanks.

Frozen blackberry jam

1. Blackberries do not ripen together, so it makes sense to freeze a certain amount of berries in order to cook more jam later.
2. The ratio of sugar and berries can be the same as in the fresh version - 1: 1. After filling the berries with sugar, add a little water to the cooking bowl so that the jam does not burn until the berries melt and release the juice.
3. Cooking frozen blackberries in one go should be longer than fresh - 10-12 minutes.
4. If you are freezing blackberries for jam at home, you can add a little strawberry to each serving of berries.

• If the berries are picked in the rain or just in the rainy season, they will be watery and heavy, a lot of syrup will turn out in the jam (it is better to drain it for compote). Please note that if the jam is too thin, foam will not form.
• To achieve greater jam density without increasing the cooking time, take more sugar per 1 kg of berries - up to 1.5 kg, or use recipes using pectin, gelatin and other thickeners.
• Alternatively, add berries or fruits with a high content of pectin (apples, gooseberries, red currants) or a few drops of lemon juice to the blackberry jam.

What spices to add to blackberry jam

• If you like spicy flavors in jam, you can add cloves during cooking, as well as the spices that go with it - rosemary and cardamom.
• Blackberry jam mint, cinnamon, vanilla will give an amazing aroma.

Good luck with your preparations and delicious blackberry jam!

An interesting fact is that in 1964 a postage stamp depicting a blackberry was issued in the USSR. Shop "Nasha Marochka" https://nashamarochka.ru gives all lovers of philately the opportunity to buy postage stamps at an affordable price.

Blackberry jam for the winter comes out fragrant and tasty. This is due to an unusual berry, a glossy black color and a pleasant sour-sweet aftertaste. Outwardly, the blackberry looks like a raspberry, as it is a close relative of it. In canned form, the fruits do not lose their beneficial composition, which allows you to stock up on vitamins for the winter.

The benefits of berries

Before embarking on berry preparations for the winter, you should understand what is the use of their use. Blackberries are rich in their chemical composition. In any state contains a wide range of vitamins and minerals. Blackberry jam and other desserts have many beneficial properties for the body:

• improves eyesight;
• improves immunity;
• normalizes digestion;
• strengthens the walls of blood vessels and the heart muscle;
• controls the level of cholesterol in the blood;
• speeds up metabolism;
• serves as a cancer prevention;
• removes toxins and salts of heavy metals;
• soothes, energizes and promotes recuperation.

Important! Overripe berries have a slight laxative effect, unripe - fixing.

Blackberry jam is the best remedy for colds and viral diseases: it relieves inflammation, lowers the temperature and improves overall well-being. In addition, it helps to get rid of cystitis and other kidney ailments. Due to the presence of organic acids (malic, citric, salicylic) in blackberries, the digestive system returns to normal: appetite improves, constipation is prevented and intestinal microflora is restored.

Note! Blackberries are suitable for inclusion in the diet, due to their low calorie content - 37 kcal per 100 grams.

Delicious winter recipes

Beautiful black and purple blackberries are widely used in cooking for the manufacture of delicious dessert dishes: cheesecakes, muffins, soufflés. Zealous housewives prefer to cook jam, jams and other delicacies from this healthy berry for the winter. Despite the variety of recipes for winter blackberry preparations, they all come out tasty and fragrant.

Classic recipe

Required Ingredients:

• 1 kg of blackberries;
• 1 kg of granulated sugar.

First of all, blackberries are sorted, discarding damaged and spoiled ones. Then they are washed under running water, while removing the stalks. Transfer to an enameled pan or other bulk container. Pour in sugar and mix gently so as not to injure the fruit. Leave for 1-2 hours to extract juice.

Put on a small fire and cook for about half an hour. Do not forget to stir constantly, otherwise the jam will burn. The hot mass is laid out in pre-sterilized jars and hermetically sealed for the winter. Leave the blackberry jam on the kitchen table until it cools completely and store it in a cool place.

Blackberry jam five minutes

A healthy option that retains most of the vitamins. This is due to short-term heat treatment. Components in the composition:

• blackberry - 980 g;
• sugar - 830 g;
• citric acid - 2-3 g.

The sorted and washed blackberries are scattered on paper towels to remove excess liquid. They put the fruits in a large heat-resistant container, sprinkle the layers with sugar along the way. Wait 5-6 hours until enough juice is released. Bring the jam to a boil and boil for 5 minutes, removing the foam from above.

Before turning off the fire, add citric acid powder and mix thoroughly. Blackberry jam is laid out for the winter in clean glass jars and covered with plastic lids. Store in a cellar or refrigerator. The recipe without heat treatment is described in the video below.

Frozen blackberry jam

Frozen fruits are suitable for such jam for the winter, which absolutely does not spoil the taste of the finished dessert. You need to collect the following grocery set:

• freshly frozen blackberries - 550-600 g;
• fresh strawberries - 470 g;
• sugar - 1-1.1 kg;
• lemon juice - 50 ml.

Pour sweet sand into the blackberries and knead thoroughly. Set it aside for 3-4 hours to completely thaw. Then add strawberries and wait another 1.5-2 hours. Since a lot of juice will stand out, some is drained. Squeeze out the juice from the lemon into the total mass and put on the stove to cook.

After boiling, the heating intensity is reduced and languished for about 10-15 minutes. Periodically remove the resulting foam from the jam with a slotted spoon. Disconnect and cool the contents. A similar procedure is repeated and hot blackberry jam is poured into containers for the winter. After spinning, they are kept at room temperature for 11-12 hours, only then they are rearranged in the cold.

Blackberry jam with whole berries

Since the blackberry is a rather fragile berry, care must be taken to preserve its shape when cooking. The result is a dense dessert with attractive whole fruits. Required components:

• berry - 2.2-2.5 kg;
• sugar - 1.5-1.7 kg;
• lemon juice - 20-30 ml;
• gelatin - 1 pack.

Blackberries are sorted and cleaned of debris. No need to wash. Pour into a basin or other voluminous container. Pour granulated sugar mixed with gelatin, and squeeze the juice from the lemon. Leave the contents for half an hour, so that the juice has time to stand out. Then pour water, put on fire and cook for no longer than 10 minutes. Blackberry jam is cooled and, after a while, brought to a boil again. Simmer for 15-20 minutes. Immediately pour fragrant jam into glass jars and cork. Wrap them in a thick cloth and wait for them to cool completely. Only after that they clean it for the winter in a cellar or other cool storage.

Important! During cooking, the composition is not disturbed, but shaken. Then the berries are not injured.

Seedless jam

Required composition:

• 800-850 g blackberries;
• 850 g of granulated sugar;
• 500 ml filtered water.

The stalks are separated from the blackberry, the berries are sorted and washed under running water. Blackberries are dried on paper napkins. Water is poured into a separate pan and heated, not bringing to a boil. The fruits are transferred there and left in boiling water for 3-4 minutes, after which the liquid is drained. Blackberries are ground through a sieve to remove the seeds. The resulting puree is poured into a heat-resistant dish, sugar is added and boiled to the desired density. The finished jam is poured into jars and hermetically sealed for the winter.

Jam without cooking

Ingredients:

• ½ kg of blackberries;
• 0.5 kg of sugar.

Blackberries are sorted, selecting whole and healthy berries. Wash them and tear off the tails, if any. With the help of a pestle, they crush the blackberry, pouring it in small portions into a separate bowl. Pour granulated sugar into the resulting porridge, mix and cover with a towel. Remove to infuse in a dark place, for 2-2.5 hours. During the allotted time, the jam is periodically stirred so that the sugar grains disperse well. Jars and lids are pre-sterilized and dried. Raw jam is laid out on them, a dessert spoon of sugar is poured on top of each jar and hermetically twisted for the winter. It is recommended to store jam in the refrigerator or other cool place.

Blackberry with orange

Due to the inclusion of citrus fruits, the jam acquires a richer taste. To prepare it, you will need:

• 1.1 kg of blackberries;
• 390 g oranges;
• 1 kg of sugar;
• 110 g lemons.

Oranges are peeled and white fibers are removed. The peel is cut into narrow strips. Juice is squeezed out of the pulp into a separate bowl and granulated sugar is added. Put on fire and bring to a boil. Stir until the syrup becomes homogeneous. Blackberries are sorted and washed thoroughly. Transfer it to chilled sweet juice and infuse for 2-3 hours. After the set time has elapsed, heat again and boil for 25 minutes. Squeeze out the lemon juice and keep warm for another 8-9 minutes, stirring constantly. For the winter, blackberry and orange jam is packaged in jars.

Blackberry with apples

Required Ingredients:

• 1030 g of blackberry fruits;
• 970 g of green apples;
• 1.5 kg of sugar;
• 130 g of lemons;
• 20 g butter;
• 2-3 g of cardamom;
• 100 ml of any berry liqueur;
• 300 ml of pure water.

Washed and dried apples are peeled, cut into several slices and the core is removed. Combine apple blanks with water. Blanch over medium heat for 10-12 minutes until the fruit softens. Squeeze fresh lemon juice. Blackberries are sorted and washed, after which they are reported to the general composition and continue to cook for another 12-15 minutes.

Pour granulated sugar, mix and wait for its complete dissolution. Spices and liquor are added 2-3 minutes before shutdown. A piece of butter is placed in warm jam, stirred and the film formed on the surface is removed. Lay out in a sterilized container, cover with a piece of parchment paper on top and close with plastic lids. Keep blanks for the winter in the cool.

Blackberry with banana

Components in the composition:

• 1 kg blackberry;
• 900 g bananas;
• 900-950 g of sugar.

Blackberries for jam are prepared accordingly. If there are stalks, then remove them. Lay in the dishes for cooking and add sweet sand. Leave the mass to infuse overnight. In the morning, heat on the stove, stirring vigorously. After boiling, reduce the temperature and blanch for 30-35 minutes. 5 minutes before readiness, sliced ​​​​bananas are added. Blackberry jam is packaged in clean glass containers and closed for the winter.

Recipe with raspberries

Collect everything you need:

• blackberries - 980 g;
• sugar - 2 kg;
• raspberries - 950-990

Each type of berry is sorted out separately, washed and allowed to dry slightly. Pour blackberries, raspberries into different bowls and mix with sugar sand (the total amount is divided equally). Gently stir with a wooden spatula and put in a cool place for 10 hours. The sugary juice formed during this time is poured into a new pan and heated until the grains are completely dissolved. Fall asleep first blackberries, then raspberries. Simmer over low heat for about seven minutes. Turn off the jam and leave to cool. After a few hours, the procedure is repeated and poured into sterilized jars, followed by seaming for the winter.

Blackberry Jam

Blackberry jam comes out no less tasty, but with a dense structure. It is convenient to spread on toast or use as a filling for open pies. The composition is as follows:

• 1 kg of blackberry;
• 800 g of granulated sugar.

Blackberries are candied and crushed to a more or less even consistency. The mass is put on fire and boiled to the required density. The readiness of the jam is checked as follows: drip onto a plate and if the drop does not spread, then the dessert can be turned off. Transfer the finished blackberry jam to jars and seal tightly with lids. For the winter, you can not clean it in the cool, as it is well stored at room conditions.

With plums and cloves

Product package:

• 250 g raspberries;
• 2 lemons;
• 230 g elderberry;
• 470 g blackberries;
• 500 g plums;
• 7 cloves;
• 1 kg of sugar.

Plums, blackberries and elderberries are put in a colander and washed under tap water. Dry on paper sheets. Pour into a nickel-plated or enameled pan. Squeeze out the lemon juice and pour in water so that it covers the composition to the thickness of one finger. Powder the cloves and add.

Advice! You can optionally include cinnamon.

The mass is sent to cook for about an hour. Don't forget to stir from time to time. After the allotted period of time, the contents are wrinkled directly in the container. Then gauze, folded in several rows, is distributed in a sieve, and the resulting brew is filtered through it: everything is shifted and left for several hours until the syrup has completely drained.

Sugar is added to the settled berry-fruit liquid and brought to a boil again. As soon as the grains disperse, add raspberries and continue cooking for another quarter of an hour. After that, the slurry remaining from the first time is mixed. After 10 minutes, you can start packing jam for the winter in pre-prepared glass jars.

Jam in a slow cooker

Components:

• blackberry fruits - 800 g;
• sugar - 800 g.

Sorted blackberries are washed and lightly weathered. Transfer to a multicooker bowl and add sugar. They wait an hour for the juice to begin to flow. Set the "Extinguishing" mode and the time - 20 minutes, then start. After the finish signal, open the lid and allow the jam to cool slightly. To re-enter, choose the same mode, but lasting 40 minutes. The finished jam is poured into sterile containers and sealed for the winter.

Advice! During the process, you need to open and stir the jam.

In order for blackberry jam to become famous and stored for a long time, a number of culinary nuances should be taken into account when harvesting:

1. Blackberries after thermal exposure retain their original shape, if they are not washed first and gently mixed with a wooden spoon or shaken during the cooking process.
2. For the density and rich aroma of jam, juice and citrus zest are added to the composition.
3. For baby food, blackberry jam is prepared without seeds, as they are hard. Remove them by grinding through a sieve.
4. Blackberries are ideally combined with various fruits, berries and spices.
5. There is no special need for sterilization of jars; it is enough to rinse them with soda. Blackberry jam for the winter is well stored and does not deteriorate for a long period even at room conditions.

Fragrant blackberry jam is delicious to eat as an independent dessert with tea. Butter pastries and confectionery are no less successful with him: pies, buns, cakes, cakes.

Important! If in the summer it was not possible to stock up on such a valuable delicacy due to lack of time, then you can freeze whole fresh blackberries. At any moment, they take it out and make jam. From such a berry, the product comes out no worse, with the preservation of nutritional properties and useful composition.

Conclusion

Preparing blackberry jam for the winter is a simple matter and even a novice cook can do it, as it requires a minimum of time and labor. Just follow the recipe. Blackberry preparations are not as common as compared to other fruit and berry varieties. But in terms of the presence of vitamins and microelements in the composition, they are not inferior, and sometimes even superior.

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Blackberries are considered one of the most amazing berries. It is used by many confectioners and cooks around the world to make sweets. In its form, blackberries resemble raspberries, but differ from it in color and brightness of taste. The pronounced taste is balanced by a slight hint of sourness, and therefore there is nothing surprising in the fact that jam from this product is so tasty.

Especially young children like blackberry jam, because it can be consumed with any porridge, spread on bread, put in tea or just eat with a spoon. It is especially pleasant and useful to enjoy such a delicacy in winter, when there is a deficiency of vitamins.

Blackberry jam is often used in restaurants for making muffins, cheesecakes or soufflés. At home, this delicacy is served with porridge or pancakes.

Blackberries have not only a wonderful taste, but also a lot of useful properties, of which we can distinguish:

• strengthening the walls of blood vessels;
• decrease in temperature with acute respiratory infections;
• increased immunity;
• help in the fight against colds;
• treatment of cystitis and kidney disease;
• relief of the condition in inflammatory processes or pneumonia.

8 blackberry recipes

For many decades, a huge number of recipes for making blackberry jam at home have appeared. Many of them differ in the composition of the ingredients, obtaining a unique taste or preserving useful properties. Among all the diversity are:

Classic blackberry jam

For making classic jam from blackberries use ingredients such as:

• 1100 g blackberries;
• 1100 g of sugar.

Before you start making jam, the berry must first be cooked. First, the spoiled blackberries are sorted out, and the remaining berries are washed under cold water. Next, you need to give time for the excess water to glass and only then place the product in a basin or pan with a wide and flat bottom. In this state, blackberries are boiled for one hour, with constant addition of sugar. As a result, you can see how the juice begins to stand out. It takes several times to boil blackberries. stirring gently so as not to damage the berries. At the end of cooking, the hot jam is distributed in clean and dry jars and sealed well with lids.

Recipe "Five Minute"

Blackberries are sorted out, removing spoiled berries, twigs and stalks are removed. To glass the water after washing, use plain paper. As soon as the berries dry, they are placed in a basin, but unlike the classic recipe, here the berries are stacked in layers with sugar. In this state, the berries must be kept for 5-6 hours in order for the juice to begin to stand out. As a result, you can get a product that is enough boil for 5 minutes until fully cooked.

A few minutes before the end of cooking, stir in the jam and add a few grams of citric acid. Spread the resulting sweetness in clean and dry glass jars, but you can not close the jam with lids. Instead of lids, a plastic bag is used, and the jam itself is stored in the cold.

Ingredients:

• 1 kg of blackberries;
• 820 g of sugar;
• 3-4 g of citric acid.

Jam with blackberries and raspberries

Ingredients:

• blackberries 1 kg;
• raspberries 1 kg;
• sugar 2 kg.

To begin with, raspberries and blackberries are sorted out, the stalks are removed and distributed in different containers. At the first stage, the berries are boiled separately. The approximate ratio of the mass of sugar and berries is 1 to 1. During cooking, the liquid is stirred, but so as not to damage the product itself. After boiling, raspberries and blackberries are placed in a cool place for 11-13 hours for the juice to stand out. Then the juice is poured into a separate pan and boiled, constantly adding sugar, and stirring. Berries fall asleep half an hour before cooking. The jam is boiled for about 6 minutes, after which it is allowed to cool completely, again heated to a boil for 5 minutes and distributed hot in glass jars.

Blackberry jam with apples

Ingredients:

First of all, apples and berries are sorted and washed. Apples are peeled, core removed and cut into small pieces. Next, chopped pieces of apples are poured with water and brought to a boil for 10 minutes. The fruits should eventually soften and only then the pre-squeezed lemon juice is poured. The mixture should stand in a state of boiling for a few more minutes, and then cool.

After a few hours, the jam is again brought to a boil, berries and sugar are poured. When heated, care must be taken that foam does not form on the surface. As soon as the foam stops appearing on the surface, cardamom and liquor are poured into the pan. In this state, the jam is cooked for 3-4 minutes, and then distributed among the jars. One of the subtleties of this recipe is that parchment paper is placed between the lid and the jar.

Cooking blackberries with lemon, bananas or oranges

In fact, making jam with lemons, oranges or bananas is these are three different recipes. The cooking process itself does not change, but different ingredients are used. For example, ingredients such as:

• 1 kg of blackberries;
• 980 g of sugar;
• 140 g of lemon, 400 g of orange or 1 kg of bananas.

You can use only one of the three ingredients, as their combination can interrupt the taste of blackberries.

The berries are pre-sorted and washed. The lemon is washed and rubbed with yellow zest. After that, berries, lemon zest are added to the pan and mixed while heating the ingredients to extract the juice. After boiling into the pan evenly begin add sugar and lemon juice. It is important to constantly mix the brew gently so as not to damage the berries. At the last stage, you should get a thick liquid that can be placed in jars. For sterilization, the jars are placed in boiling water for several minutes.

Instead of lemon, you can use an orange or a banana, in the above proportions. In some cases, a small amount of lemon juice is added along with the orange.

seedless blackberry jam recipe

Ingredients:

• 1050 g of sugar;
• 1050 g blackberries;
• 500 ml of water.

In fact, the procedure itself is similar to the classic recipe. The specialty of this recipe is that berries are crushed after they are boiled and thus remove all the bones. The disadvantage of this cooking method is that there are no whole berries left in the jam, and the product itself eventually resembles mashed potatoes, but the taste itself does not change.

There is nothing difficult in making blackberry jam. Even a novice cook can handle this business, especially when there are step-by-step recipes at hand. True, during cooking it is necessary follow some nuances, which will help not only to get a delicious sweetness, but also to preserve all the beneficial properties of berries.

Conclusion

Excellent taste, unique healing properties, beautiful view, these are all the qualities that blackberries have. Cooking is obtained from it very rich and pleasant not only for adults, but also for children. You can cook this sweet at home, even without basic skills. The main thing is to follow the step-by-step instructions of the recipes and follow the necessary recommendations.

Blackberry jam is a wonderful product on our table. Fragrant, very tasty and extremely healthy, it will delight you both in the autumn bad weather and in the winter cold with pleasant memories of summer days, and will also give the body those vitamins and minerals that will help to cope with any illness or blues.

Novice housewives often ask: "How to cook blackberry jam? How much sugar should I put? How long to keep the workpiece on fire? etc. Offering your attention various recipes, we will dwell on each of the questions in detail. Indeed, many recommendations are universal and tell not only how to make blackberry jam, but also how to make jam in general, from any fruits and berries.

The first recipe is called “quick”, or “five-minute”. This is how raspberries, strawberries, strawberries, currants and other small berries are harvested. Raw materials must be of good quality, preferably a little unripe, without spoiled specimens. The blackberry is quite tender, because as soon as you have collected it from the bush, let it be processed. Don't wait for the product to juice up. This is especially true of how to cook blackberry jam in 5 minutes. If the berries spoil, such preservation will not be stored for a long time. Therefore, sort them out, pour them into a colander, rinse in running water. The preparatory work has been completed. Let's start cooking.

Cook 5 minutes

For jam, marmalade, jams, wide copper basins, brass or stainless steel, are best suited. In addition, you can use ordinary cast iron or cauldrons. But enameled pans will not work, as berries and fruits burn in them. How to cook blackberry jam? Pour the berries into cast iron or a basin and cover them with sugar at the rate of 1 to 1.5. Thus, for every kilogram of berries there is one and a half granulated sugar.

At first, of course, half the norm will be enough. Sugar is needed for blackberries to release juice. Cover the cast iron and put it in a cool place for 4-6 hours, you can from night to morning. Then add the rest of the sugar, put the cast iron on the stove over high heat. When the jam boils, reduce the fire to a small one and cook the berry mass for exactly 5 minutes, stirring occasionally. Then pour it directly from the stove into dry, sterilized jars and roll up. Turn the jars upside down, cover and leave to cool for a day. Then take it to the cellar. Here is such a delicious blackberry jam is obtained in just 5 minutes! Easy, right? By the way, it is not necessary to roll it up with tin lids - you can also close it with ordinary plastic ones. Only jars should be stored in this case in a dry, cool room or on the shelves of the refrigerator.

Assorted jam

If the food of the gods - ambrosia - is not an invention of the ancients, then this, for sure, is the most wonderful blackberry jam, the recipes of which we offer you. In particular, raspberry-blackberry platter. It not only tastes amazing, but the aroma is divine. And preparing a delicacy is also quite simple.

Ingredients: 1 kg of each type of berries and one and a half to two kilograms of sugar. What should you do? Of course, sort out raw materials, sort out unusable specimens, rinse in water. Then transfer the berries to a bowl for cooking, sprinkling them with sugar. Place in a cool place to extract juice. And after 6-8 hours, start cooking first over low heat so that the sugar dissolves well. Then make it bigger and let the berries boil well. Stir with a wooden spatula so that the raw material does not burn. Boil raspberries and blackberries on a sufficiently high heat for half an hour, remove the foam and scale. Pour cast iron jam into prepared jars and roll up. This cooking method is also fast.

Jam original

And here is another interesting recipe for how to make blackberry jam. Surely it will appeal to many housewives. The peculiarity of the preparation is that, in addition to berries, blackberry leaves are also taken as raw materials. Ingredients for jam: 1 kilogram of sugar and blackberries and 100 g of leaves. As well as half a liter of water and 5 g of acid - citric or ascorbic. Make a decoction from the leaves and water. Cooking time - 20 minutes. Pour 1 cup (250 g) of decoction into a saucepan, add sugar and prepare syrup. Sort the berries, wash, transfer to a cast iron or basin. Pour syrup over them and leave until juice appears. Next, pour in the acid and put on the boil, pouring in the rest of the infusion of the leaves. The process should take 15-20 minutes. After that, transfer to sterilized jars and close. This jam is distinguished not only by a special pleasant taste. It is also very healing, restores strength.

Raw "assorted"

Such jam can only be made from blackberries, but it will turn out to be more appetizing and more useful if you take strawberries, raspberries, blackberries, honeysuckle or currants in equal proportions. The main thing is that for 1 part of the berries there should be one and a half to two parts of sugar.

Sort freshly picked fruits so that there is no debris, leaves, sepals. Rinse the strawberries and honeysuckle, let the water drain. Raspberries and blackberries do not need to be washed. Pour the berries with sugar, mix, arrange in jars, twist. Store preserves in a cool place.