Blackberry Jam Without Pectin Food

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 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:

• 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.

CERTO BLACKBERRY JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush blackberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
• Add sugar; stir. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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.

BLACKBERRY JAM WITH PORT

Steps:

• Put the blackberries in a blender and blend until they are pureed. You may need to do this in two batches depending on the size of your blender.
• Strain the blackberry puree through a mesh strainer to remove the seeds - stir and press on the puree while it is in the strainer, you want to get as much puree as you can.
• Directions for making with Pomona's Pectin:.
• Measure out 5 cups of the seedless blackberry puree into a preserving pan.
• Add the lemon juice and the calcium water and bring to a boil.
• Mix the 2 and 1/2 teaspoons of Pomona's Pectin into 2 cups of the sugar. Add to the boiling fruit mixture and stir well for 2 minutes, keeping the fruit at a low boil.
• Add the remaining 4 cups of sugar and the port and stir well until the sugar is dissolved. Return to the boil and remove from the heat.
• Place into prepared jars,leaving 1/4 inch headspace and process in a boiling water bath for 10 minutes.
• Directions for making with regular pectin:.
• Measure out 5 cups of the seedless blackberry puree into a preserving pan.
• Add the lemon juice and the pectin and stir to combine well.
• bring to a boil over high heat, stirring all the while.
• Add the sugar to the fruit mixture (REMEMBER - you will need a total of 7 cups of sugar if you are making this with regular pectin! Otherwise it may not set) and stir well. Return to a hard boil, stirring constantly.
• Add the port and continue boiling & stirring for 1 minute.
• Remove from the heat and place into prepared jars,leaving 1/4 inch headspace and process in a boiling water bath for 10 minutes.

BLACKBERRY JAM

Steps:

• If you have hand picked your blackberries from the wild then first you will need to soak the fruit in salted water for a couple of hours. This cleans and destroys any bugs. After soaking rinse well in clean water.
• Prepare your jars: you will need a minimum of two empty jars with lids. Ensure they are clean. Warm in an oven on about 100 degrees C.
• Place your blackberries, sugar and lemon juice into a large saucepan and place on the hob on a low heat.
• Gently heat and fold the sugar into the blackberries until dissolved.
• Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. A slight froth should start to appear as the fruit boils. (Do not feel tempted to increase the heat to boil quickly. The key is a gentle boil).
• Place a knob of butter on top of the fruit and stir across the top into the froth. The butter is used to break down the froth. If you still have excess then remove the frothy bubbles with a spoon. Remove saucepan from heat.
• Do the fridge test: place a small amount of jam on to a plate and place in the fridge. Leave for a few minutes and then remove. Tilt the plate and the jam should crinkle. If the jam is still runny then place back onto heat and boil gently for a further 2 minutes. Test again.
• You are now ready to place your mixture into your jars and place lids on. Allow to cool and then place in the fridge.
• Your jam is then ready to eat the following day.