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Blackberries belong to the same family as raspberries - hence the striking external similarity of their berries, leaves, and shrubs as a whole. However, unlike the widely cultivated raspberries, blackberries still grow in the wild (they are grown only in the United States and Mexico), have a sour-tart flavor more similar to lingonberries, and a purple-burgundy, almost black color of the fruit. It is widespread throughout Eurasia, which is why recipes for blackberry jam for the winter were not created today - they are almost as old as most European civilizations.

In general, American and Mexican blackberries are best suited for making jam. They are crossed with raspberries, which is why their fruits are more aromatic, juicier and sweeter than the domestic “savage”. However, the medicinal properties are approximately the same for all varieties of blackberries, and the sour local varieties grown in natural conditions make the jam more resistant to spoilage due to the high concentration of food acids - good natural preservatives.

Berry composition

The benefits of blackberry jam are due to the composition of its berries, or rather, fruits, since, according to botanists, each individual “grain” in what we are accustomed to consider as a whole berry is more reminiscent in structure of a cherry or apricot (that is, a drupe fruit ). They contain not only pectin (fiber), but also:

• carotene is a precursor of retinol (vitamin A);
• vitamins E - extremely important for healthy hair and skin;
• Vitamin K is responsible for the ability of blood to clot during injury.

Plus, each blackberry fruit contains seven to eight (depending on the location and growing conditions) B vitamins, including niacin (vitamin B3), which a person needs daily and in large quantities (from 25 to 50 mg).

Blackberries have the highest concentration of ascorbic acid - vitamin C, known not only for its ability to provoke allergies, but also to increase the body's resistance to colds, strengthen the walls of blood vessels and participate in the regeneration of mucous and connective tissues throughout the body. In addition to ascorbic acid, its berries contain a number of food acids, including malic, tartaric and even salicylic.

But what is especially interesting is the set of microelements contained in blackberries, many of which are rare for food products, and therefore very valuable. In particular, in addition to the fairly common potassium, magnesium, manganese, calcium, phosphorus, sodium and iron, blackberries are rich in:

• cobalt;
• molybdenum;
• chrome;
• nickel;
• barium;
• vanadium;
• titanium.

This “assortment” is given to it by growing in soil that has retained the diversity of its natural composition and natural fertilization. That is why the mineral composition of its “cultivated” American varieties is often poorer. Another unique feature of blackberries is the presence of a significant amount of tannins in its fruits. For fruits/berries in general and raspberries in particular, this phenomenon is atypical. But they give blackberries a tart, astringent taste and a special aroma.

But every coin has a downside. In this case, it is such that it is impossible to predict or study the entire composition of the soil in which the blackberries we collected grew. And along with microelements that are beneficial to health, dangerous elements may well accumulate in it, including radioactive elements (strontium, radium, etc.), hydrocarbons from an atmosphere oversaturated with exhaust gases, and toxic industrial waste.

Therapeutic effects

The medicinal properties of blackberry jam are most actively used in the treatment of colds, since it is rich in both vitamin C and salicylic acid - natural antipyretics and antiseptics that can relieve not only symptoms common to acute respiratory infections such as cough, sore throat when swallowing and speaking, but also aseptic inflammations in the joints (say, age-related ones like arthritis and osteochondrosis), infections of the digestive tract. They also restore the acidic environment of the stomach (in case of hypoacidosis), reduce blood clotting, which is useful for atherosclerosis and a tendency to thrombosis.

Blackberries and jam made from them are often used as a multivitamin and mineral supplement to the diet, especially when it is so poor in them as in winter. It is believed that in this capacity it improves metabolism and the functioning of all endocrine glands of the body, so much so that it even helps improve potency in men and fertility in women. Interestingly, wild blackberries without added sugar are one of the few berries approved for diabetes.

The sugar content of blackberries is relatively low compared to its “cultivated” relative raspberries, as well as analogues like strawberries. That is why, like lingonberries and apples, diabetics can eat them, albeit no more than 200 g per day (or a little more, depending on the carbohydrate index of the rest of the daily menu). Blackberries are also approved as a multivitamin supplement during pregnancy and breastfeeding, if the expectant mother is not allergic or toxic to it.

Restrictions and contraindications

Possible harm from consuming blackberry jam and especially its fresh berries is due to the high concentration of food acids in it. Food with this composition is not suitable for everyone. For example, people with high stomach acidity very rarely crave sour vegetables, fruits and additives like vinegar in marinades. And the instinct that guides them is right in this case.

Hyperacidosis can also be congenital, but most often various imbalances of acidic or alkaline environments appear with age as a result of diseases of the digestive tract. Consistently high acidity provokes aversion to foods with a sour taste and over time can lead to gastritis, stomach ulcers, and Barrett's esophagus (precancer).

In this state of affairs, absorbing additional portions of any acids from food is truly a bad idea. Plus, if gastritis and ulcers exist on their own, it doesn’t matter at what acidity they occur. The only important thing is that food high in other acids will irritate the already inflamed mucous membrane or corrode the edges of the ulcers (if any). That is why blackberry jam and fresh berries are not recommended for hyperacidosis, gastritis and ulcers. Plus, any “communication” with blackberries is contraindicated in the following cases.

• For allergies. And, in general, her intolerance of any nature. During pregnancy and lactation, this applies not only to the mother, but also to the child. So you need to start taking blackberries carefully and in any case do not eat more than 300 g of them per day.
• For diarrhea. Or a tendency towards it, since blackberries and jam from them can provoke increased gas formation and loose stools.
• For gout. Gout starts with the appearance in the body of excess uric acid (one of the purine bases - products of the digestion of meat and animal products in general), which should normally be excreted by the kidneys. If kidney function is impaired or too much purine enters the blood, the body begins to “remove” this substance from the bloodstream into the joint capsules, which triggers their inflammation and degeneration. There are no purines or uric acid in blackberries and blackberry jam, but there are other acids. They also tend to accumulate in the joint capsules, and their metabolism in gout is also disrupted - just a little less clearly. That is why their use for gout and urate stones/sand in the kidneys provoked by it is extremely undesirable.
• With oxalaturia. Oxalate stones are formed not from uric acid, but from oxalic acid, the highest content of which is observed in sorrel. But it is found in lettuce, dill and parsley, lingonberries and most sour berries, including blackberries (in low concentrations).

In addition to gout, there are other metabolic disorders, but they are often hereditary rather than age-related. For example, among them are phenylketonuria (a genetically determined disorder in the absorption of the amino acid phenylalanine) and hemochromatosis (also a congenital inability to metabolize iron, due to which it is deposited in the joints). With the first disease, you can eat blackberries and blackberry jam, but with the second, it is prohibited.

Recipes for blackberry jam for the winter

In general, regarding the question of how to make blackberry jam, it is enough to just say that with such a high content of natural preservatives in the form of organic acids, it needs sterilization and other culinary tricks no more than currants or lingonberries, famous for their resistance to spoilage. And one of the fastest and most popular recipes all over the world is blackberry jam without cooking.

No cooking

Peculiarities. This “execution” of blackberry jam allows you to save time and preserve food acids in the composition of its fruits, which are not too resistant to heat.

You will need:

• kilogram of ripe blackberries;
• kilogram of granulated sugar;
• glass jars with lids for rolling up.

Preparation

1. Place the fruits in a large bowl of cold water and separate the blackberry stalks in it so as not to crush the berries. Then rinse again and dry on paper/waffle towels.
2. Place the blackberries in a dry enamel bowl, add sugar, and mash everything with a wooden masher or pestle. After this, stir, cover and place on the bottom shelf of the refrigerator for half a day.
3. Separately, sterilize jars and lids by holding them over hot steam and wipe dry with a towel. Mix the blackberries with sugar again, place in jars and seal.

To enhance the naturally weak aroma of blackberries, you can freely add citrus zest (from half a fruit per kilogram of jam), other berries and fruits (in particular, raspberries, peaches or even nuts). You can also cook it with cherry leaves, cinnamon or cloves.

"Five Minute"

Peculiarities. In fact, five-minute blackberry jam, along with a similar recipe for strawberries, takes longer to cook, since you will have to put it on the fire and then remove it several times. In terms of preserving vitamins, the recipe is not as successful as the previous one. But it allows you, if desired, to make blackberry jam with whole berries.

You will need:

• kilogram of granulated sugar;
• glass of drinking water.

Preparation

1. Place the berries in a deep and wide bowl with cold water, separate their stalks without removing them from the water so as not to crush them. Rinse again and dry on paper/waffle towels.
2. Place the sugar in a bowl intended for making jam, add water and cook, stirring constantly, until the mixture turns into a clear, thick, homogeneous syrup.
3. Gently dip the berries into the syrup, dropping them one at a time, and bring the mixture to a boil. Cook it over medium heat for exactly five minutes, then remove and do not stir, but gently shake in a circular motion.
4. Place the dishes on the stove again and repeat all procedures twice more.
5. Sterilize the jam jars and lids by holding them over hot steam. Wipe them dry, put blackberry jam with whole berries in jars and roll up.

The ideal conditions for storing the resulting product are not a refrigerator, but a cellar or a cool pantry. By the way, it can also be made from a mixture of blackberries with related berries - strawberries or raspberries. By keeping the berries whole and in a completely transparent syrup, this method allows you to make blackberry jam at home as if it were made in a factory.

With citrus

Peculiarities. The sour forest blackberry does not need the addition of citrus slices themselves - except perhaps its rare cultivated varieties, since they are much sweeter than their wild “relative”. But due to its weaker aroma than raspberries, blackberry jam can be cooked with the addition of lemon, tangerine, and orange zest.

You will need:

• a kilogram of ripe blackberries;
• kilogram of granulated sugar;
• zest a little more than half a lemon or half a larger fruit;
• glass of drinking water.

Preparation

1. Wash the selected citrus, cut off only the orange/yellow part of the zest from its half (white is not required), chop it into pieces slightly smaller than the blackberries themselves.
2. Rinse the blackberries in cold water, remove the stems without removing them, then remove and place on paper/waffle towels to dry.
3. Pour sugar into a bowl for making jam, add water and place on the stove. Bring to a boil and cook with vigorous stirring until the mixture turns into a thick, clear, homogeneous sugar syrup.
4. Add citrus zest to the finished syrup without removing it from the heat and cook, continuing to stir, for ten minutes.
5. After this, lower the blackberries into the mixture - a few pieces at a time, using a slotted spoon so as not to crush them. Reduce the flame to low and leave for another two to three minutes, without stirring.
6. Sterilize the jars and their lids over hot steam, pour the finished jam hot, slightly cooled, and roll up. Let it cool, wrap it in a blanket or warm clothes, and store it in the pantry/cellar.

The principle of preparing blackberry jam according to this recipe is always the same, regardless of the type of citrus fruit chosen. This way it turns out much more fragrant. And if necessary, to “acidify” it a little, you can add coarsely chopped pulp of half a lemon or a third of a large orange/grapefruit, etc., for each kilogram of berries.

"Jam" with gelatin

Peculiarities. Due to the significant content of pectin, blackberry jam itself turns out thick. But if you want to make something even more similar to jam or even jelly, it is better to prepare it with gelatin or banana. Bananas are rich in gluten, so they are completely boiled, giving the jam approximately the same consistency as gelatin, only with a different, typical aroma.

You will need:

• kilogram of ripe blackberries;
• kilogram of granulated sugar;
• 40 g gelatin;
• glass of drinking water.

Preparation

1. Place the fruits in a bowl of cold water and separate the blackberry stalks directly in the water so as not to crush the berries. Then rinse again and dry on paper/waffle towels.
2. Mix gelatin and sugar in a separate bowl, carefully place the blackberries in a bowl for making jam, sprinkling them with a mixture of gelatin and sugar during the folding process. Cover everything together with a lid and leave to brew for ten hours.
3. Then add water to the blackberries that have already given juice, sugar and gelatin, place on the stove and bring to a boil. Cook, stirring occasionally and skimming foam from the surface of the jam with a slotted spoon, for ten minutes.
4. Sterilize the jars and their lids by holding them over steam. Remove the finished jam from the heat, wait less than a minute and immediately pour into jars so that the gelatin does not harden prematurely. Roll up the blackberry jam while still hot, let it cool without wrapping it and put it in the cellar/refrigerator.

If you want to replace gelatin with a banana, you need to take one banana cut into medium pieces for every kilogram of blackberries. And if the jam made with it seems too sweet, you can reduce the amount of added sugar. Each added banana should cost about minus 100 g of granulated sugar.

Technological cooking methods

Modern technologies require a new approach to the recipe and methods of making jam. Our grandmothers used only wood/coal stoves and gas stoves, but we already have multicookers, microwave ovens, and convection ovens at hand.

In a slow cooker

Peculiarities. Blackberry jam in a slow cooker turns out fragrant even just due to lemon (both zest and fresh juice). That’s why you don’t have to add cloves to it if you wish.

You will need:

• a kilogram of ripe blackberries;
• kilogram of sugar;
• four pieces of cloves;
• fresh juice and zest of half a lemon.

Preparation

1. Rinse blackberries in cold water. Remove the stems without removing them from the water, then remove and place on paper/waffle towels to remove any remaining moisture.
2. Place the blackberries in layers in the multicooker bowl, sprinkling them with sugar, and set aside for an hour, covering with a lid or towel.
3. Cut off only the yellow part of the lemon zest, cut it into pieces half the size of the blackberries themselves. Squeeze lemon juice separately.
4. Add fresh juice, zest and cloves to blackberries with sugar, place the bowl in the multicooker, open the valve on the lid.
5. Start the stewing program by setting the timer to twenty to twenty-five (for low-power multicookers) minutes.
6. Meanwhile, sterilize the jars and lids over hot steam and let them dry.
7. Open the multicooker after its program has completed, wait no more than a minute and transfer the finished jam into jars. Roll up the lids while it is still hot, let it cool without wrapping it and store it in the cellar/pantry/refrigerator.

So, preparing jam in a slow cooker is no easier or faster than using gas, and you shouldn’t expect any special benefits from it. All technical features and details of the recipe are also related only to the specifics of the operation of the equipment itself, and the proportions and contents remain almost the same as for ordinary jam. But for many modern housewives this is simply a matter of habit.

On the air fryer

Peculiarities. Another recipe for blackberry jam, “executed” on modern equipment. Like a multicooker, an air fryer especially clearly reveals its advantages when preparing not jam, for which a gas stove is enough, but dishes from meat, fish, and offal. At the same time, one of the special advantages of blackberry jam made with its help is the ability to make it without sugar.

You will need:

• two kilograms of ripe blackberries;
• pre-sterilized jars for rolling.

Preparation

1. Remove the rubber bands from under the rims of the seaming lids. Wash the blackberries in a wide, deep bowl filled with cold water. Remove the stems without removing the berries from the water, then dry on paper/waffle towels.
2. Place the blackberries in jars and cover with lids without rubber bands. Set the air fryer to 260°C and cook the jam at it for twenty minutes.
3. When the fruits inside the jars “settle”, open them and pour a fresh portion on top, put them back in the air fryer for the same time, at the same temperature.

The procedure should be repeated until the supply of berries is exhausted or the jars are completely filled with jam. After this, you need to insert the previously removed rubber bands back under the rims of the seaming lids and close the resulting preservation before it cools down.

Regarding how to cook blackberry jam in an air fryer with sugar, we can say that its fruits need to be mixed with sugar eight hours before cooking and only then put into jars. The mixture must be prepared at the same 260 °C, but not twenty minutes, but only fifteen. Then you should reduce the air fryer temperature to 120 ° C and leave the jam to simmer for another five minutes. Everything turns out much faster and without the effect of digesting the fruits that were put in the jar first, although it is much higher in calories.

There are many options - from classic jam to unusual mixes with other berries and fruits.

Selection and preparation of berries

Before making any blackberry jam, you need to stock up on knowledge about selecting and preparing berries. The blackberry harvest season in greatest volumes occurs in the second half of August. During this period, you can safely harvest your own harvest or buy berries at a not very high cost. There are several rules:

• When buying berries at the market, try to choose ripe, but still elastic fruits. Soft, bruised blackberries are only suitable if you decide to make liquid jam or jam and will grind purchased sweet products;
• do not buy unripe berries, because blackberries do not ripen when already picked. From such berries the jam will be sour and tart;
• if you collect blackberries yourself, then try to do everything quickly and immediately put the harvested crop into processing, so that during subsequent washing the berries do not lose some of their precious juice;
• At home, sort through the fruits, remove any adhering debris, leaves, etc. Then wash the berries. It is better to do this under a kitchen shower, because such water pressure cannot damage the structure of the blackberry.

Advice! If possible, be sure to prepare forest blackberries - they are many times more useful than their cultivated counterparts!

Preparing the container

Ready-made jam is usually placed in jars, and they must be sterilized. There are several ways to sterilize jars:

1. Take cold water into a large saucepan, immerse half-liter or liter jars in it, put the container on the fire and let the contents boil for about half an hour. Then remove the jars, turn them upside down and dry;
2. Fill a small saucepan with water, place a wire rack or special sterilization device on top and boil the water. Place the jars one by one on the wire rack (head down) and let them stand for 15 minutes;
3. Personally, I use the least troublesome method of sterilization: I put the jars in a cold oven and heat them at 180 degrees for about half an hour. You don’t even have to dry them after that.

Recipes

It is impossible to describe the abundance of options for delicious blackberry delicacies. I will share only those that I have personally tested and my favorites.

A simple recipe for blackberry jam

To make blackberry jam according to the classic recipe, you only need sugar and berries. The result is a very appetizing thick jam, which in its usefulness and taste is in no way inferior to the no less popular raspberry jam.

Recipe Information

• Cuisine:Russian
• Type of dish: jam
• Cooking method: boiling
• Portions:0.8 l
• 5-6 hours

Ingredients:

• fresh blackberries – 1 kg
• granulated sugar – 1 kg.

Cooking method:

Sort the blackberries, setting aside the rotten or crushed berries, and then transfer them to a colander and carefully, but very carefully, rinse under a weak stream of running water. If your berry still has stalks, then during the washing process you need to remove them with gentle circular movements.


Let the washed berries dry, then sprinkle them with sugar, mix gently and leave for 5-6 hours at room temperature.


Place the blackberries that have released their juice into an enamel pan and place on low heat. Cook for about 30 minutes after boiling or longer, depending on how thick you want the jam to be. During the cooking process, stir the jam periodically with a wooden spatula so that it does not burn, and remove the foam from its surface as it appears.


Pour the boiling jam into sterilized jars and seal tightly.

Note to the owner:

• You can not wash blackberries picked from your own garden before adding sugar, but simply remove the debris.
• To make a thicker jam, you can boil it 2-3 times, waiting until it cools completely between approaches.
• If a berry sprinkled with sugar releases very little juice, you can add a little water to the jam before boiling. Considering that the more water, the less intense the taste and aroma of the product.
• For a more interesting taste, you can add lemon zest, ground cinnamon or chopped mint leaves to blackberry jam at the beginning of cooking.

Five-minute jam recipe

It’s even easier and faster to prepare jam in five minutes. I like this option because the berries remain intact and a lot of rich syrup is obtained, which can be used in winter for making drinks and soaking biscuits. How delicious it is to serve this delicacy with pancakes!

Ingredients:

• blackberries – 970 g
• sugar - 800g
• citric acid - 3 g.

Preparation:

1. Sort and wash the blackberries, remove the branches.
2. Spread it on a paper-lined surface to dry.
3. Place the berries in a wide container in layers, sprinkling with sugar.
4. Wait 5-5.5 hours for the fruits to release enough juice.
5. Boil slowly for about 5 minutes, carefully skimming off the foam.
6. A minute before the end of cooking, add citric acid and thoroughly stir the almost finished delicacy.
7. Place the jam in a sterilized glass container, cool slightly and cover with plastic lids.
8. Store the finished product refrigerated.

Blackberry jam with raspberries

The combination of blackberries and raspberries is both tasty and healthy. This sweet treat is indispensable during colds.

What you will need:

• blackberries – 500 g
• raspberries - 500 g
• sugar - 900 g

How to cook:

1. Sort the raspberries and blackberries separately, rinse and remove the stems.
2. Place raspberries in one container and blackberries in another.
3. Sprinkle both types of berries with the same amount of sugar.
4. Stir gently, being careful not to damage the fruits, and place them in a cool place for about 10 hours. As the juice releases, pour it into one wide pan.
5. After the allotted time has passed, put the released juice on the fire and heat, stirring, until the sugar dissolves.
6. Now you can add blackberries and raspberries.
7. Boil for 5-6 minutes over low heat, removing any foam.
8. Remove from heat and wait until the contents of the pan cool completely.
9. Now put it back on the fire and boil for 5 minutes.
10. The jam is ready, it can be packaged in sterilized jars.

Blackberry jam with apples

It would seem - what’s surprising about apple and blackberry jam? But if the recipe also includes cardamom, as well as liqueur, then you get a real gourmet dessert!

Ingredients:

• blackberries - 1000 g
• sour apples – 900 g
• sugar - 1500 g
• lemon - 1 pc.
• butter - 1 tbsp.
• cardamom – 3 g
• water - 1 tbsp.
• any berry liqueur (ideally blackberry) - 100 g.

Cooking process:

1. Wash the apples, peel and core.
2. Cut them into small slices.
3. Prepare and wash the blackberries, remove the stems.
4. In a large saucepan, combine apple slices with water.
5. Blanch them for 10 minutes until completely softened.
6. Squeeze the juice from the washed lemon into the apples.
7. Add blackberries.
8. Cook everything for 10 minutes after boiling.
9. Add sugar and stir until dissolved.
10. Boil for another 10 minutes, stirring and removing any foam that forms.
11. Add cardamom and liqueur and cook for another 3 minutes.
12. Remove the pan from the heat, add the butter, stir and skim off the foam.
13. Cool the jam and place it in prepared jars.
14. Cover each jar with parchment circles and then cover with a plastic lid.

Blackcurrant jam without cooking

You can make a real natural multivitamin yourself from blackberries and currants. In terms of useful qualities, this treat is ahead of any other! In terms of taste, it is in no way inferior to anything. Its only drawback is its shelf life, which cannot be more than 6 months.

Ingredients:

• currants – 1 kg
• blackberries - 1 kg
• sugar - 3 kg
• lemon - 1 pc.

How to do:

1. Wash the berries and lemon and let the excess liquid drain.
2. We pass blackberries, currants and chopped citrus together with zest through a meat grinder.
3. Combine with sugar in a deep saucepan. Leave for 5-6 hours, stirring occasionally - during this time the sugar will almost completely dissolve.

Pour the raw jam into sterile jars and screw on the lids. We store fresh jam only in the refrigerator!

Blackberry jam with plums, raspberries and elderberries

Fragrant blackberry jam will become even more delicious if you add other fruits and spices to it. I once found a very good recipe for delicious jam on the Internet.

Components:

• blackberries - 400 g
• plums - 400 g
• elderberry – 200 g
• raspberries - 200 g
• sugar - 1200 g
• cloves - 5-6 pcs.
• lemon juice - 0.5 tbsp.

Preparation:

1. Wash all the berries, except raspberries, remove the stems and place them in a saucepan.
2. Add chopped plums, after removing the seeds from them, and cloves.
3. Fill everything with water so that it lightly covers the fruit.
4. Over medium heat, bring the mixture to a boil.
5. Cook over low heat for about 10-15 minutes.
6. After this, soften all the ingredients in the pan with a masher or mash with a fork.
7. Place the resulting puree in cheesecloth, tie it in a knot and place it in a sieve.
8. Place a metal container under the sieve and leave to drain overnight. You can put oppression on top.
9. Measure the resulting juice and pour into a saucepan.
10. For 600 g of juice, take 450 grams of sugar.
11. Place the saucepan on the fire and cook until the sugar dissolves.
12. Then turn up the heat and cook for another 15 minutes.
13. At the end of cooking, skim off the foam.
14. Pour the jam into jars and store for no more than six months.

If you are planning to make blackberry jam, then check out these very useful recommendations:

• For children, seedless jam is usually prepared. To do this, after washing and cleaning the blackberries, you need to hold them in hot water for about 3 minutes, and then rub them through a sieve.
• If you want the fruits in the jam to be whole, then you cannot wash them before cooking, and during cooking you need to stir them very carefully with a wooden spoon.
• It is advisable to cook jam in a wide container, this way excess water evaporates faster and the structure of the berries is minimally destroyed.
• The jam will be more flavorful if you add orange or lemon zest to it at the beginning of cooking.
• In addition to citrus zest, mint sprigs are added to blackberry jam. It produces a wonderful refreshing aroma. Cinnamon sticks and vanilla are also used as flavoring additives.
• In order for the jam to have an excellent smell and taste, it cannot be cooked for a long time. It is better to cook in several stages with alternate infusion and cooling.
• Those types of blackberry jam that require minimal heat treatment must be stored in the refrigerator. And dense jams that take a long time to cook can be rolled up with lids and stored at room temperature.

Benefits of blackberries

Housewives prefer to make blackberry jam not only because of its pleasant taste, but also because of the enormous benefits of this delicacy. This sweet dessert will help:

• strengthen the walls of blood vessels;
• cope with colds faster;
• increase immunity;
• improve the condition of pneumonia;
• “bring down” the temperature during acute respiratory infections;
• speed up the treatment of cystitis and kidney diseases.

Compared to the more popular varieties of raspberry and strawberry jam, blackberry jam is much less common, but in terms of usefulness it is absolutely not inferior to them. Prepare at least a couple of jars of this delicious dessert for the winter and you will be full of strength and health!

Here is a video recipe for real summer in a jar. Next season I will definitely make this jam with blackberries:

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

Beginning housewives often ask: “How to make blackberry jam? How much sugar should I put in? How long should I keep it on the fire? What kind of container is best to do this in?” etc. Bringing to your attention various recipes, we will dwell on each of the issues in detail. After all, many recommendations are universal and tell not only how to make blackberry jam, but also how to make jam in general, from any fruit and berries.

The first recipe is called “quick” or “five-minute”. This is how raspberries, strawberries, wild strawberries, currants and other small berries are prepared. The raw materials must be of good quality, preferably a little unripe, without spoiled specimens. Blackberries are quite tender, so as soon as you pick them from the bush, put them into processing. Do not wait for the product to become succulent. This especially applies to how to cook blackberry jam in 5 minutes. If the berries spoil, such preservation will not be stored for long. Therefore, sort them out, pour them into a colander, and rinse them in running water. The preparatory work is now complete. Let's start cooking.

Cook for 5 minutes

Wide copper basins, brass or stainless steel, are best suited for jams, marmalades and marmalades. In addition, you can use ordinary cast iron or cauldrons. But enamel pans are not suitable, as berries and fruits burn in them. How to make blackberry jam? Pour the berries into a cast iron or 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 necessary for blackberries to release juice. Cover the cast iron and place it in a cool place for 4-6 hours, from night to morning. Then add the rest of the sugar and place the cast iron on the stove over high heat. When the jam boils, reduce the heat to low and cook the berry mass for exactly 5 minutes, stirring. Then, straight from the stove, pour it into dry, sterilized jars and seal. Turn the jars upside down, cover and leave to cool for a day. Then take it to the cellar. You can make such delicious blackberry jam in just 5 minutes! Not difficult, right? By the way, it is not necessary to roll it with tin lids - you can also close it with ordinary plastic ones. In this case, only the jars should be stored in a cool, dry room or on refrigerator shelves.

Assorted jam

If the food of the gods - ambrosia - is not an invention of the ancients, then this is probably the most wonderful blackberry jam, the recipes for which we offer you. In particular, assorted raspberries and blackberries. Not only does it taste amazing, but the aroma is divine. And preparing the delicacy is also quite simple.

Ingredients: 1 kg of each type of berry and one and a half to two kilograms of sugar. What should you do? Of course, sort through the raw materials, sort out the unusable specimens, and rinse them in water. Then transfer the berries to a cooking bowl, sprinkling them with sugar. Place in a cool place to release the juice. And after 6-8 hours, start cooking over low heat first so that the sugar dissolves well. Then make it larger and let the berries boil well. Stir with a wooden spatula to prevent the raw materials from burning. Cook the raspberries and blackberries over fairly high heat for half an hour, skim off the foam and scum. Pour cast iron jam into prepared jars and seal. This cooking method is also fast.

Original jam

Here's another interesting recipe for making blackberry jam. Surely many housewives will like it. The peculiarity of the preparation is that, in addition to berries, blackberry leaves are also taken as a raw material. Ingredients for jam: 1 kilogram of sugar and blackberries and 100 g of leaves. And also 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 the broth into a saucepan, add sugar and prepare syrup. Sort the berries, wash them, place them in a cast iron pot or basin. Pour syrup over them and leave until juice appears. Next, add the acid and put it on the boil, pouring in the rest of the infusion of leaves. The process should last 15-20 minutes. After this, transfer to sterilized jars and close. This jam is distinguished not only by its special pleasant taste. It is also very healing and restores strength.

Raw "assorted"

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

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

Preface

The immune system is weakened and there are not enough vitamins, colds and coughs are tormenting - blackberries and blackberry jam are an excellent remedy for these ailments. You will learn from our article how to preserve the beneficial properties of this berry and make a delicious delicacy, how to make blackberry jam.

Homemade blackberry jam turns out to be aromatic, tasty and rich, and in its healing properties it is practically not inferior to the well-known raspberry jam. It is also often used to prevent and treat colds. That is why most housewives strive to prepare blackberry jam for the winter. If the correct recipe is followed, such jam retains all the most valuable qualities of the berries.

Blackberries have a rich vitamin and mineral complex. It contains vitamin C, carotene, all vitamins B, E, K. It occupies a leading place among other berries in terms of nicotinic acid content.

Homemade blackberry jam

In addition, it contains fiber and minerals: calcium, sodium, potassium, iron, copper, barium. Due to the content of malic acid, tannic, mineral and nitrogen compounds, flavonols, catechins and anthocyanins in blackberries, jam from this berry has high protective properties. Doctors have proven that for acute respiratory infections and pneumonia, blackberries and blackberry jam have an excellent healing effect. Not only the berry itself is useful, but also the stems, leaves and roots of the plant.

So, the main beneficial properties of blackberries:

• strengthens the immune system and improves metabolism;
• has an antipyretic effect and is a natural alternative to aspirin;
• has a healing effect on the digestive, cardiovascular, nervous and genitourinary systems;
• has a beneficial effect on the functioning of joints;
• prevents the development of cancerous tumors;
• activates brain activity, improves memory and activates thinking processes;
• excitability decreases, sleep normalizes.

To prepare tasty and healthy blackberry jam, you need high-quality, ripe berries and adherence to the recipe. As is known, heat treatment destroys almost all valuable properties in products, thereby reducing their final value. But in the case of such healthy berries as blackberries, this is unacceptable, so recipes for quick jam preparation will be in great demand.

Classic recipe

You will need 1 kilogram of berries and sugar. If the blackberries are a little sour, increase the amount of sugar, but if they are sweet, then leave the proportional ratio 1:1. It’s easy to make this jam; you just need to know a couple of secrets:

• You only need a ripe berry; blackberries will not ripen at home, like ripe gooseberries, for example;
• You need to peel the berry carefully, tear off the tails so as not to damage it, dip it in ice water and pull out the tails in a circular motion;
• be sure to wash it and remember that it is not, and this berry does not absorb water, so it should be dried on a towel, shaking occasionally so that all the liquid flows out.

Cooking classic blackberry jam

Now you can start preparing the delicacy. Sprinkle the washed and dried berries with sugar and grind with a wooden masher until the blackberries turn into puree and begin to release juice. Leave the resulting mixture to sit for 8-12 hours. After this time, stir the blackberry puree, the sugar should completely dissolve, you can put the mixture into jars and close with rubber lids. This jam should be stored on a shelf in the refrigerator.

Blackberry-raspberry jam - an “explosive mixture” against colds

You need 1 kg of raspberries and blackberries, 1.5 kg of sugar. Wash the blackberries and dry them well, but you don’t need to wash the raspberries, just sort them out. Mix the berries in a bowl and add sugar to them, mix everything well, using a little force. Leave the mixture to steep in a cool place for at least 12 hours. Then mix everything again, you can put it in jars. This is not only a tasty, but also a healthy dessert that will help cure a cold and lift your spirits on a cloudy winter day.

Of course, you can make jam without cooking, but if you want to complement the taste of blackberries and add other fruits or berries to the recipe, you will have to boil it a little.

• Blackberry jam with lemon

To prepare this delicacy you need the following products: 1 kg of blackberries, half a lemon, 1 kg of sugar and 250 ml of purified water, or even better, take your favorite natural juice. In order not to lose all the vitamins, this jam can be cooked according to the recipe for five minutes. Prepare the berries, peel and zest the lemon, remove the seeds. Next, start preparing the syrup: put the water or juice on the fire and, stirring constantly, bring to a boil. Then boil for another 3-5 minutes. Finely chop the zest in advance, but without the white shell, which gives bitterness, add it to the boiling syrup and cook for 10 minutes. Then add the berries and keep them on the fire for no more than 2 minutes, then add the pre-cut lemon pulp and simmer for another 5 minutes over low heat. Five-minute blackberry and lemon jam is ready! Pour into jars and leave to cool.

• “Christmas” blackberry jam in a slow cooker

To prepare this jam, take 1.5 kg of blackberries, 2 kg of granulated sugar, flour (2 tbsp), cranberry syrup (0.5 l) and a glass of water. Prepare the berries in advance, add sugar and water to them. Transfer everything into a container and let it boil, selecting the “Cooking” mode. Strain the hot syrup and leave to cool. After 30-40 minutes, add finely chopped lemon, pour cranberry syrup, add blackberries and flour, mix everything. Cook in a slow cooker for at least an hour and while still hot, pour into pre-steamed jars and roll up.

• Italian dessert – a duet of pear and blackberry

800 g sweet pears, 0.5 kg blackberries, 2 lemons and 800 g sugar. Peel the lemons, without the white layer, cut the zest into strips and place in a gauze bag. Squeeze the juice from the lemon into a glass. Peel and core the pear, which can also be placed in a bag. Cut the pear into cubes no larger than the size of the berry. Place the berries and pear in a saucepan, add lemon juice, and throw the gauze bags in there. Boil over low heat until softened, then remove the bags and add sugar, cook until the desired consistency for about 20 minutes, skimming off the foam and stirring. Everything is ready - pour, cork and leave in the pantry until cold weather sets in.

Making Italian pear and blackberry

• Jam "European"

Preparing a dessert according to this recipe is not difficult, and thanks to rosemary, blackberry jam will receive a unique eucalyptus aroma. According to the recipe, you need 1.5 kg of blackberries, a kilogram of sugar, lemon, dried rosemary. Pour sugar into the washed berries and leave to steep for a couple of hours. Then set the mixture to simmer, add lemon juice and rosemary, stirring, and bring to a boil. Remove from heat and leave to cool. In the morning, boil again for 5 minutes twice. This jam should be poured into jars when slightly cooled. This, of course, is not a five-minute recipe, however, experienced housewives will be able to cook such a delicacy.

• Apple-berry dessert

To prepare you need 800 g, blackberries 300 g, sugar 1 kg and 0.5 liters of water. Peel and pit apples. Place the peel in a container, fill it with water and put it in the multicooker to cook in the “Steam” mode for 20 minutes, then strain and pour the broth into a cup. Cut the apples into slices, add sugar and transfer everything into a multicooker container, cook in the “Stew” mode for 60 minutes. After an hour, pour the broth into this mixture and add blackberries. Cook for another hour in the “Stew” mode, without closing the multicooker lid. Pour the prepared apple jam with blackberries into jars and roll up.

• Blackberry jam - recipe with cloves and plums

You can supplement this healthy treat by adding other berries and fruits to the recipe. So, to prepare this jam we need: 450 g of blackberries and small plums, raspberries and elderberries (250 g each), 1.3 kg of sugar and 2 lemons, you can add cloves if desired. Place all the berries in a saucepan, add pitted plums, pour in lemon juice and add a couple of sprigs of cloves. Bring everything to a boil and simmer for at least an hour. The resulting mass should be rubbed through a sieve and left to drain overnight. The next morning, when the juice has drained, add sugar to it - for 600 g you need 450 g of sugar. Put on fire and cook for 20 minutes.

• Jam in 5 minutes

A five-minute preparation is made from one type of berry, sugar is added in a ratio of 1:2 and citric acid (at the tip of a knife). According to this recipe, the berries remain intact. Cover the blackberries with sugar for 4 hours and leave to release the juice, then boil for 5 minutes. The five-minute jam is ready, now you can pour it into jars and seal the healing preparation. Jam made from this miracle berry will not only help you survive the winter without coughing, but also get a boost of energy.