Blackberry Jam: Recipes For The Winter With Whole Berries, Gelatin, Five Minutes, In A Slow Cooker

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Blackberry jam for the winter: simple, tasty, healthy

If you have not yet opened the harvesting season, it's time to start them. And the first thing to do is to stock up on the blackberries that have just ripened by August-September for the winter. Large raspberry-like berries with purple barrels will provide your body with vitamins, help to cope with winter colds and brighten up the time ahead of next summer.

Content

• 1 Best Blackberry Jam Recipes for the Winter

  • 1.1 Five-minute jam
  • 1.2 Video: Polish jam with whole berries
  • 1.3 Orange blackberry
  • 1.4 Video: blackberry-raspberry jam without cooking
  • 1.5 Thick jam with gelatin
  • 1.6 Video: plum and blackberry jam in a slow cooker
  • 1.7 Jam with honey
  • 1.8 Video: jam and syrup for the winter - two in one

The best recipes for blackberry jam for the winter

For jam, try to choose ripe blackberries, relatively recently harvested - this way the berries will choke less during storage - and ideally forest ones: experts say that they have a completely unique fabulous aroma. However, an ordinary garden berry will do as well, as long as it is juicy enough. Did you get a dry blackberry, which gave little liquid after sprinkling it with sugar? It's okay, just add some water to the pot before cooking.

Five-minute jam

The less time the blackberry spends on the fire, the more vitamins will remain in it, and the hostess will have the strength for further achievements. If the heat treatment process lasts only 5 minutes, the berries will go to jars, as if they had just been removed from a bush: whole, dense, healthy and very tasty.

You will need:

• 1 kg of blackberries;
• 1 kg of granulated sugar;
• juice of half a lemon.

Cooking.

1. Many housewives prefer not to wash the blackberries at all, since this berry tends to absorb water and quickly turn sour. However, hygiene rules dictate the opposite, so you still have to take up a colander and a pot of water. Gently, in batches, place the berries in the water, put them in a colander and lay them out on a clean paper towel to dry. So the excess dirt will disappear, and the blackberries will not suffer.

   

   Wash the berries in small portions to avoid crushing them in the process.

2. Place clean blackberries in a bowl, cover with sugar and leave under a towel for at least 2, and preferably 5-6 hours.

   

   Berries must have time to give juice

3. Strain the juice out into a saucepan and simmer over medium heat until boiling.

   

   When the syrup boils, it's time to put berries in it

4. Once the syrup begins to boil, reduce the flame to low, wait 5 minutes, and then carefully transfer the berries to the saucepan.

   

   Try not to crush the berries while stirring

5. Wait for it to boil again, count another 5 minutes, and as soon as they expire, extinguish the heat and pour lemon juice into the pan.

   

   Lemon juice will increase the shelf life of the jam and add new flavors to it

6. Spread the jam in sterilized jars, seal tightly and place under the blanket with the bottom up until it cools completely.

   

   Stores blackberry jam-five minutes for 1 year

Video: Polish jam with whole berries

Orange blackberry

Lemon juice from the previous recipe not only serves as a natural preservative and supplier of vitamin C, but also gives the forest berries a subtle sourness. And if you add a sweet orange to the lemon, both the taste and aroma of the jam will become even richer.

You will need:

• 1 kg of blackberries;
• 1 kg of sugar;
• 1-2 large oranges;
• 1 lemon.

Cooking.

1. Sort out the blackberry, removing dry leaves, twigs and other debris, rinse and dry on a towel.

   

   Washing berries under running water is not a good idea; it is better to place them in a pot of water

2. Pour oranges over with boiling water, wash with a brush and use a sharp knife to remove the top thin layer of zest, being careful not to cut off the white part of the rind. Cut the zest into thin strips.

   

   If you have a special zest knife, it will go like clockwork.

3. Squeeze the juice from the oranges (discard the cake), mix with sugar, zest and heat over low heat until the sugar is completely dissolved.

   

   The syrup will turn out to be very fragrant.

4. Let the resulting syrup cool slightly, pour over the berries and leave to infuse on the table for 2-3 hours, and then bring to a boil again.

   

   The zest can be removed from the pan before sending the berries there, or you can leave it in the jam

5. Reduce heat and simmer the brew on the stove for another 30 minutes, stirring gently from time to time. At the end, pour in freshly squeezed lemon juice, extinguish the flame, pour the jam into sterilized jars, seal it tightly and cool, turning upside down.

   

   The supply of vitamins for the winter is ready

Video: blackberry-raspberry jam without cooking

Thick jam with gelatin

This jam becomes thick after hardening. Dense, but tender, it is perfect for serving with pancakes and cheesecakes instead of jam, it is often used for filling pancakes and homemade cakes, and as an independent delicacy it has proven itself perfectly.

You will need:

• 800 g blackberries;
• 600 g granulated sugar;
• 1/3 cup water
• 10 g of gelatin.

Cooking.

1. Sort the berries, rinse and cover with sugar. Wait 2-3 hours until the juice comes out.

   

   You need to fill the berries with sugar a couple of hours before you start cooking the jam

2. Prepare the gelatin: fill it with water according to the instructions on the package and let it swell.

   

   Dilute gelatin with cold water

3. Put a saucepan with berries on the stove, bring the mass to a boil, reduce the flame and continue to cook the future delicacy for another half hour, periodically removing the foam that appears on the surface.

   

   Make sure the flame is not too big

4. Add the loose gelatin, mix well so that it is evenly distributed in the contents of the pan, wait until the first bubbles appear and extinguish the flame. You do not need to boil the jam, this will negate the effect of adding gelatin.

   

   Keep stirring the jam

5. Pour the jam into sterilized jars, seal and cool.

   

   Having cooled down, the jam will thicken

Video: plum and blackberry jam in a slow cooker

When I decided to please the homemade with an appetizing mix of plums with blackberries - though not cooked in a slow cooker, in the absence of one, but in an ordinary saucepan - then, on the advice of a girl friend from a culinary forum, I added half a bar of chocolate to the berries. The result of the experiment was controversial. From the pros: the resulting brew exuded a divine aroma for any gourmet and sold out about twice as fast as it usually did. Of the minuses: the color turned out to be somewhat dirty and, in my opinion, the obsessive taste of chocolate completely clogged the plum with blackberry. If you decide to follow my lead, experiment with the amount of flavoring. Let's say take only a quarter of a tile.

Jam with honey

What could be more tasty, useful and pleasant than juicy berries with fragrant honey? Sweet tooth, stock up on large spoons and line up for a fabulous treat!

You will need:

• 500 g blackberries;
• 400 g of natural honey.

Cooking.

1. Sort the berries, rinse, put in a bowl and mash with a large spoon. Excellent if it is made of wood.

   

   It is better not to use a blender - it will chop the berries too finely. You need mouthfuls of pieces

2. Transfer the honey to a saucepan and heat over low heat.

   

   Perfectionists melt honey in a water bath

3. When the honey becomes liquid, add the berries to it, stir and simmer the sweet mass over minimal heat for half an hour.

   

   The mass will turn out thick and fragrant

4. Increase the heat to medium, wait until it boils, timed for 1 minute and you can pour the jam into the jars.

   

   Don't forget to sterilize the cans in advance

5. Seal each jar and cool upside down. And then put it in a cool place where honey jam will wait in the wings.

   

   You can enjoy excellent taste all winter

Video: jam and syrup for the winter - two in one

Blackberries harvested for the winter help our body fight colds and vitamin deficiencies, cleanse the blood of bad cholesterol, and the body from toxins and heavy metal compounds, and prevent atherosclerosis, gastrointestinal ailments and even cancer. And homemade preparations, in addition to all of the above, do not scare away eaters with an abundance of preservatives, flavors and flavor enhancers. A worthy reason to hurry to the market or to the dacha to harvest berries.