Small Batch 4 Ingredients|No Preservatives|Blackberry Chia Seed Jam

Small Batch of No Preservatives Raspberry Jam

During summer time, the blackberry bushes in front of my house starts to bear fruits and it is irresistible to not stop and pick some. I did stopped and picked some blackberry few days ago and I had used some of it for my morning yogurt breakfast, and I still have more left in the fridge. Good thing about berries, the likes of strawberry, raspberry, blackberry and blueberry, they are very versatile and can be used in so many ways. It’s good to eat it fresh on its own, or as a mix in with yogurt, for muffins, for cakes, for pies, for tarts, for cobblers, and for jams. With so many of these options, I had decided to make it into a jam, and later on to use the jam in my baking. I had done Strawberry Jam and Raspberry Jam in my old posts and they both turned out good. So, why nor make blackberry this time?

Raspberry Jam (Small Batch)

Home-made Jams are much better than store-bought ones as you can add more or less fruits and you can adjust the sweetness to your preference. Be careful though when adjusting the amount of sugar you use. Sugar in Jams is more than just to add sweetness. Since this recipe do not use any preservative, the sugar will act as the preservative and will also be responsible for the gelling or thickener of the Jam. Less sugar will mean more liquid consistency, less gel-like texture and shorter shelf life. The steps are same as my Raspberry Jam and Strawberry Jam. Let’s get started!

Ingredients:

  • 2 1/4 cups Frozen or Fresh Blackberry
  • 1/4 Granulated White Sugar
  • 1 tablespoon Cornstarch
  • 1 tablespoon Chia Seed

Instructions:

  1. In a pan, transfer the Blackberry, sugar, cornstarch and chia seed. Mix just to coat the Blackberry with cornstarch.
  2. Chunky Blueberry Jam: Simmer in medium heat for about 15 minutes. Leave simmering for about 5 minutes without mixing, then when it starts to bubble and the juice starts coming, stir the mixture. Continue stirring to avoid burning and sticking to the pan. The consistency will be liquidy and watery but the consistency get thicker as it cool down. If you want an even thicker Jam, simmer longer until most of the juice has evaporated.
  3. Smooth Sddless Blueberry Jam: Strain the mixture using a fine sieve to remove the seeds. Use aback of the spoon to press the mixture and scrape the bottom of the sieve. Return the smooth Jam to the pan and bring to boil 3 more minutes. Stir continuously to avoid burning.
  4. Store: Transfer in a jar with lid and let it cool completely before storing it in the refrigerator.

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Hi, I'm Marilou. Welcome to my website SweetNSpicyLiving. My website is where I share my passion for baking, cooking, photography and traveling. It's a small piece of my Sweet & Spicy Life that I like to share with you.

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