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?
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!
- 2 cups Frozen or Fresh Blackberry
- 3/4 Granulated White Sugar
- 1 tbsp Lemon juice
- Mix sugar, blackberry and lemon juice.
- Put over medium heat for about 20 minutes. Continue stirring to avoid burning and sticking to the pan. The sugar will start to melt and the blackberry will start to breakdown. The consistency will be liquidy and watery for few minutes. You will also notice large bubbles when it starts to boil.
- When most of the water evaporated, the consistency will start to thicken. Turn the heat down to low and stir constantly for about 30 minutes or until it starts to thicken. When the jam starts to look gooey and thick, it will start to coat your spoon when you mix it. If the jam hangs to the spoon and doesn’t drip easy, then the consistency is good.
- When making seedless Jam:
- In a separate bowl, strain the mixture to remove the seeds.
- Return the smooth Jam to the pan and bring to boil 3 more minutes. Stir continuously to avoid burning.
- Set aside and let it cool.
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