BLACKBERRY JAM
Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Provided by Sarah Cook
Categories Afternoon tea, Condiment
Time 1h
Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved
Number Of Ingredients 4
Steps:
- The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
- Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
- Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
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.
SPICED BLACKBERRY JAM
While fresh blackberries, or even boysenberries, will give you the best results, this can be made with frozen berries if in a JAM (pun intended). Times are estimates. High altitude instructions are included.
Provided by Annisette
Categories Berries
Time 40m
Yield 1 qt
Number Of Ingredients 6
Steps:
- Combine the berries and lemon juice in a heavy 4-qt saucepan. Bring to a boil over medium-high heat, stirring often.
- Stir in the sugar, lemon zest, and cinnamon, and allow the mixture to boil to dissolve the sugar.
- Reduce the heat to medium. Boil gently for about 15 minutes, stirring often, until the temperature on a candy thermometer reaches 220F (substract 2F degrees for each 1,000 feet above sea level).
- Remove pot from the heat. With a long-handled spoon, stir the jam and skim off any foam that rises to the top.
- Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal the lid according to the manufacturer's instructions.
- Cool the jars upright on a wire rack. Store in the refrigerator for up to 1 month.
- For longer storage, process the jars in a boiling-water bath for 5 minutes after sealing. Add an additional minute of processing time for each 1,000 feet above sea level.
- Cool on a rack and label. Store the jars in a cool, dry, dark place.
Nutrition Facts : Calories 3748.8, Fat 2.9, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 961.4, Fiber 31.4, Sugar 928.9, Protein 8.3
SURE.JELL BLACKBERRY JAM
Make this incredible SURE -JELL Blackberry Jam and preserve the bounty of the summer season to enjoy in later months. The best part about this SURE.JELL Blackberry Jam is you can also use it to make Boysenberry or dewberry jam!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 4
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 jars well before filling.
- Crush berries thoroughly, one layer at a time. (Press half the pulp through fine mesh strainer to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit in saucepot. 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. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle quickly 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 lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "spiced blackberry jam food"
SPICED BLACKBERRY JAM - FARMERSGIRL KITCHEN
SPICED BLACKBERRY JAM - SPRUNG AT LAST
From sprungatlast.com
BLACKBERRY JAM RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
70 BLACKBERRY RECIPES THAT ARE PACKED WITH SEASONAL FLAVOUR
From bbcgoodfood.com
EASY BLACKBERRY JAM RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
10 BEST SPICED BLACKBERRY JAM RECIPES | YUMMLY
From yummly.com
HOW TO MAKE SPICED WILD BLACKBERRY JAM | TIPS ON …
From youtube.com
QUICK & EASY SPICED BERRY JAM RECIPE | WAITROSE & PARTNERS
From waitrose.com
BLACKBERRY JAM RECIPE - BBC FOOD
From bbc.co.uk
SPICED BLACKBERRY JAM IN 60 MINS WITH 6 INGREDIENTS (BRITISH)
From dishcuss.com
BLACKBERRY JAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BLACKBERRY JAM – FOOD IN JARS
From foodinjars.com
SPICED BLACKBERRY JAM – CAN PRESERVE
From canpreserve.com
10 BEST SPICED BLACKBERRY JAM RECIPES | YUMMLY
From yummly.co.uk
SPICED BLACKBERRY JAM - BRENDA GANTT RECIPES
From brendaganttrecipes.com
BLACKBERRY JAM VARIATIONS - FARM BELL RECIPES
From farmbellrecipes.com
HOMEMADE BLACKBERRY JAM | TURN THOSE RIPE …
From spicedblog.com
SPICED BLACKBERRY JAM - RECIPE - COOKS.COM
From cooks.com
SPICED BLACKBERRY RASPBERRY JAM - DRISCOLL'S
From driscolls.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love