The jam made from wild blackberries is one of those jams that if you are lucky enough to gather them, it is really excellent and like all jams it adapts very well to all filled desserts and especially to pies. This year, I was lucky enough to spend a few vacation days in my hometown and with my husband, we went to pick blackberries. We picked enough to make the jam twice and thus a few jars.
If you’ve never tried it and have the opportunity to pick them, give it a try, it’s really good!!!
Aside from the fact that wild blackberry jam is delicious, you can also eat the blackberries naturally since they contain folic acid and many vitamins, are antioxidants, diuretic, thirst-quenching, and purifying. They have many properties that contribute to our well-being, contribute to the good functioning of the intestines, and therefore I really recommend eating them, also because they are low in calories! So get to work and make my wild blackberry jam!
Approximately 704 Kcal per jar
- Difficulty: Medium
- Cost: Very economical
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients to make Wild Blackberry Jam
- 6.5 lbs Blackberries
- 2.25 cups Sugar
Preparation of Wild Blackberry Jam
First, wash the blackberries well, then take a large pot with high sides, put the blackberries and sugar, and let it cook over medium heat, stirring occasionally, keeping them covered with a lid.
Continue cooking for about 20 minutes, taste to see if more sugar needs to be added, then pass it through a food mill and continue cooking until it thickens to the right point; it should not be too liquid or too dense.
I didn’t need to use fruit pectin, but if necessary, use one packet of fruit pectin 1:1.
When the jam is still boiling, put it into jars, close them well, and they will keep for a long time, but if you want to be extra safe, boil them for about 30 minutes, counting from when the water starts boiling.
