The jam of blackberries without water cooked in a pressure cooker is ready in just forty minutes. The delicious and precious wild blackberries collected during a summer walk in the woods can be preserved for winter by making a tasty jam. Cooking it in the pressure cooker saves time and effort. You don’t need to stir constantly, just towards the end when you leave the lid slightly open to thicken it.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 medium-sized jars
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Organic Blackberry Preserve HERE from Amazon definitely worth trying
- 2.2 lbs Blackberries
- 1 1/4 cups Sugar
Tools
- Pressure Cooker
- Sieve
Preparation
First, wash the blackberries and let them drain in a colander.
Place the blackberries in the pressure cooker, close with the lid, and cook for fifteen minutes. Lower the heat after the signal.
Open the cooker, pass the blackberries through the sieve, put them back into the pot, and add the sugar.
Stir and dissolve the sugar well with a wooden spoon.
Cook for another fifteen minutes. Finally, open the pot and cook for ten more minutes, leaving the lid slightly open to thicken.
Occasionally, as the jam thickens, stir with the spoon.
Pour the hot jam into sterile warm jars but do not overfill. Close the jars tightly. Turn them upside down, cover with a cloth, and leave for at least four hours.
The blackberry jam without water in the pressure cooker can be eaten immediately or preserved for winter to enjoy with bread or toast at breakfast.
Blackberry Jam Without Water in the Pressure Cooker
Tips for blackberry jam without water in the pressure cooker: Do not wait more than three days after picking the blackberries to make the jam. If you think the sugar is too little, you can use up to 300 grams (1 1/2 cups). My blackberries were very ripe and sweet, so I preferred to use less. A good vacuum seal is indicated if the jar lid appears slightly concave and makes a popping sound when opened 🙂
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