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This jam tastes heavenly fruity and so delicious. It sweetens the start of your day on the breakfast table and puts you in a summer mood in winter. You can easily make blackberry jam at home – even seedless. It is perfect for giving as a gift. A detailed blackberry jam recipe with the exact quantities and step-by-step instructions can be found below.
Seedless blackberry jam
I prepared my jam, just like the strawberry jam and blackcurrant jam, with whole fruits and with seeds. Alternatively, you can use the recipe to make a fine seedless blackberry jam.
To do this, puree fresh blackberries with a hand blender and then pass them through a fine sieve. Then put the fruit mixture into the saucepan together with lemon juice, sugar and pectin and cook the jam as described in the recipe.
Another option for the seedless blackberry jam would be to prepare it as indicated in the recipe. Then, strain the hot jam through a fine sieve. Now return it to the saucepan, bring it to the boil briefly, and transfer it to preserving jars.
Blackberry jam with preserving sugar
If you prefer to make the blackberry jam with preserving sugar instead of pectin, you can still use my recipe. In this case, replace the regular sugar and apple pectin together with the same amount of preserving sugar 3:1. So, for 1 kg of blackberries, instead of 310 g sugar and 20 g apple pectin in the recipe, you use 330 g preserving sugar 3:1.
Use frozen fruit
This blackberry jam recipe works not only with fresh fruit, but also with frozen fruit, just like the sour cherry jam or raspberry jam recipe. With this, you can make the jam outside the blackberry season.
You don’t have to defrost the fruit beforehand. Just heat them frozen together with sugar, pectin and lemon juice slowly until they are thawed and the sugar has dissolved.
How to serve and store?
The blackberry jam is delicious on bread, for example, on the freshly baked whole wheat bread or on the wholemeal bread rolls, for breakfast. It is equally delicious with croissants, baguette and baton. It also goes perfectly with oladi, pancakes, blini and syrniki.
In addition, you can use the jam to fill various pastries. For example, use it to make sweet piroshki, jam oatmeal bars or buns with crumbs.
The jam also passes as a fruity sauce. It is delicious as a topping on the plombir ice cream or on the rice quark casserole with apples.
In sterilized preserving jars, well sealed, store the homemade blackberry jam, just like the apricot jam, in a cool and dark place. Once the jam jar has been opened, you should keep it in the refrigerator until it is used up.
This homemade blackberry jam is
- fruity,
- very tasty,
- aromatic,
- summery,
- vegan,
- with three times as much fruit as sugar,
- also possible seedless,
- with apple pectin and without preserving sugar – or to be prepared with preserving sugar 3:1,
- easy and quick to make,
- ideal on bread, with pancakes, for baking, as a fruity sauce,
- perfect to give as a gift, just like the rhubarb jam.
Blackberry jam recipe with or without preserving sugar and seeds
The blackberry jam recipe you’ll find in the recipe box here at the end of the post is very simple. I made the jam with regular sugar and apple pectin. You can just as easily use preserving sugar 3:1 instead.
Step 1:
First, mix sugar with apple pectin. Omit this step if you are using preserving sugar.
Step 2:
Put blackberries, the sugar mixture and lemon juice in a saucepan and heat slowly, stirring, until sugar is dissolved. Then bring it to a boil and boil it bubbling for 3 – 4 minutes.
Step 3:
This step is alternative if you want a seedless blackberry jam. To do this, pass the hot fruit mixture through a fine sieve and bring it to the boil again very briefly.
Step 4:
Now pour the hot jam into sterilized preserving jars and seal them.
How to make blackberry jam: tips and tricks
- Sugar and apple pectin together you can replace in the recipe by the same amount, so 330 g, preserving sugar 3:1.
- How to make a seedless blackberry jam, you can read here above in the post.
- Instead of fresh, frozen blackberries are suitable for the recipe. Read more about it in the post above.
- Store the jam in sealed jars in a cool, dark place. Once opened, you should store the jam jar in the refrigerator.
Did you make the blackberry jam using this recipe? I look forward to hearing your results, your star rating, and your comment below on how it turned out and tasted.
Looking for more jam recipes? Try some more:
- Apple jam recipe – how to make without gelling agent
- Strawberry rhubarb jam recipe – aromatic fruity
- Cherry plum jam – with mint and vanilla
Blackberry jam
Equipment
- sterilized preserving jars
Ingredients
- 1 kg blackberries
- 310 g sugar
- 20 g apple pectin
- 2 tbsp lemon juice freshly squeezed
Instructions
- Mix sugar and apple pectin.
- Put blackberries, lemon juice and the sugar pectin mixture in a saucepan.
- Place the saucepan on the stove and slowly heat the blackberry mixture over low heat, stirring, until the sugar has dissolved and fruit juice has formed.
- Bring the blackberry mixture to a boil, stirring, and continue to boil, bubbling, while stirring, for 3 - 4 minutes.
- Immediately pour the hot blackberry jam into sterilized preserving jars to the rim and seal.
- Place the jars with the blackberry jam on the lids for about 15 minutes, then turn them over and let them cool completely.
Notes
- Sugar and apple pectin together you can replace by the same amount, so 330 g, preserving sugar 3:1.
- How to make a seedless blackberry jam, you can read here above in the post.
- Note the detailed tips and tricks for making the blackberry jam at the top of the post.
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