Blackberry Jam Recipe Without Pectin Food

BLACKBERRY JAM WITHOUT PECTIN

Steps:

• Sterilize the jar and lid you'll be using for storing jam with boiling water, or run a hot cycle into the dishwasher.
• In a large bowl, place blackberries and sugar, macerating the ingredients until all berries are crushed and juices released. Let it rest for 30 minutes.
• Place a small plate in the freezer just before start cooking your jam for the wrinkle test.
• Transfer berries and sugar mixture to a heavy-bottom pan and add lemon or lime juice.
• Cook over medium-low heat for about 15 minutes before checking for doneness for the first time using the spoon test (check notes for how to perform both wrinkle and spoon test).
• After 20 minutes, jam should be close to set, if not ready. Check with the wrinkle test. If it passes, jam is done. Remove from heat.
• Transfer jam to sterilized jar and close the lid. Wait for it to cool before storing in the refrigerator.

BLACKBERRY JAM

Steps:

• Rinse the berries in cool water, and toss in sugar. Allow to macerate, refrigerated, overnight.
• In a large saute pan, warm the berries over medium heat, until softened.
• Press the mixture through a fine mesh sieve or food mill, to remove the seeds.
• Submerge the jars in a large pot of boiling water, for 10 minutes. Keep warm.
• Place the puree back in the saute pan, and heat, over medium heat, until thickened.
• Place the lids into simmering water to soften the seal.
• Stir in the citrus juice, taste the jam, and adjust seasoning, if needed. When it has reached the desired consistency, spoon it into the hot jars.
• Wipe the edge of each jar with a clean cloth, and place the lid on. Screw on the rings and submerge in boiling water for 10 minutes.
• Remove with tongs, and allow to cool.

EASY BLACKBERRY JAM (NO PECTIN)

Steps:

• Put 2 or 3 small plates/saucers in a freezer for "wrinkle test" (checking whether your jam has reached setting point).
• Wash and sort your blackberries, getting rid of any mushy ones or those that have seen better days.
• Put blackberries in a large pan or preserving pan if you own one and mash them up a bit using simple potato masher. This will release the juices and make them cook quicker too.
• Add sugar and lemon juice and stir well.
• Simmer blackberry jam over low-medium heat stirring from time to time until all the sugar has dissolved. It took me approximately 10 minutes.
• Slowly bring your jam mixture to rolling boil for approx. 15 minutes.
• When 15 minutes is up, take the pan off the heat and test if your jam has reached its setting point by placing a small amount of jam on the saucer straight out of the freezer. Put that plate to the fridge for 1-2 minutes, take it out and push the jam gently with your finger. If it wrinkles and stays in place it's ready, if it doesn't then continue boiling your mixture and checking it every 5 minutes until you get the set. It took me approximately 25 minutes.
• If you are using jam thermometer continue boiling your jam until temperature reaches 105C/221F at which point your jam is ready.
• Skim off any scum that might have formed on top of the jam and transfer it into hot, sterilised jars, cover with the lids and leave to cool. You will hear the clicking noise as your jars seal and there will be no bubble in the lid as you press it which is as it should be. It may take some time for it to happen from the moment you put the lids on so don't worry if it doesn't happen straight away.
• Let the jars cool completely at which point you can apply your labels.

BLACKBERRY JAM RECIPE WITHOUT PECTIN

Steps:

• Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
• Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
• Test for gel stage on a plate in the freezer.
• Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

RASPBERRY JAM WITHOUT PECTIN

Steps:

• Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
• Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

BLACKBERRY NO-COOK JAM

Steps:

• Prepare fruit by crushing and then measure 3 cups of the fruit into a large bowl.
• Stir sugar into fruit and set aside for 10 minutes.
• Mix the water and the pectin together in a small saucepan.
• Bring to a full rolling boil over high heat while stirring constantly and continue boiling for 1 full minute.
• Stir the pectin/water into the fruit and stir constantly for 3 minutes.
• Fill plastic or glass freezer containers to within ½-inch of top, cover with lids and let stand at room temp for 24 hours.
• Store in freezer.
• After opening, store in refrigerator up to 3 weeks.

EASY BLACKBERRY 'N RUM JAM (WITHOUT PECTIN)

Steps:

• Put blackberries, sugar and Rum in a stainless steel or other heavy duty pot and mash all together with a potato masher.
• heating everything to a boil on MEDIUM heat (mixture will raise quickly to the edge of the pot be careful it doesn't boil over!) constantly stir with a wooden spoon.
• reduce heat as soon as mixture has raised up, and keep at a slight boil while constantly stirring for 10-12 minutes (mixture will thicken up a tiny bit).
• transfer into sterilized mason jar (sterilized by placing jar in a pot with an inch of water and brought to a boil) mixture will be VERY HOT. BE CAREFUL.
• ad lid and lightly tighten rim.
• lid will pop down after a while. swirl jar to make sure vacuum seal holds. when it does tighten rim.
• place jar up-side-down for a couple of minutes and store right side up until use.