On our property, we have about 80 linear meters of blackberry bushes, so you can imagine the abundance of fruit every summer. Some of these bushes grow near the river, where the soil remains moist even during the hottest periods: there the blackberries become enormous, so large that they look like mulberries.
I won’t deny that, over time, I’ve grown a little tired of eating them freshly picked or using them for the usual pies. But it’s also a shame to leave them all to the birds! So, yesterday — in the pouring rain — I armed myself with a basket and decided to pick a few. Once back home, I got to the stove and made a delicious homemade blackberry jam.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 303.56 (Kcal)
- Carbohydrates 74.73 (g) of which sugars 74.73 (g)
- Proteins 2.60 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 6.40 (g)
- Sodium 4.65 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Blackberry Jam Ingredients
- 2.2 lbs blackberries
- 2 tablespoons lemon juice
- 9.9 oz sugar
- 1 tablespoon water
Tools
- 2 Jars with twist-off lid 250g
- Immersion Blender
Blackberry Jam Preparation
Carefully wash the blackberries in a basin with cold water, taking care to remove any impurities, leaves, or insects that may be attached to the fruits.
Transfer the blackberries to a stainless steel pot with a thick or non-stick bottom. Add a tablespoon of water to prevent the fruit from sticking to the bottom before it starts releasing its juice.
Turn the heat to low and let cook for about 20 minutes, stirring often with a wooden spoon.
After the time has passed, turn off the heat and blend the blackberries directly in the pot with an immersion blender. You can blend them completely for a smooth texture or only partially if you prefer to leave some fruit pieces in the jam.
Turn the heat back on, always on low flame. When the mixture begins to boil, add the sugar and lemon juice.
Continue cooking for another 40 minutes, stirring frequently. Towards the end, do the plate test: pour a teaspoon of jam onto a cold plate, wait a few seconds, and tilt it. If the jam slides down slowly, it is ready.
Pour the hot blackberry jam into sterilized jars (see how to sterilize them here), close with the lid and turn the jars upside down to create a vacuum.
Allow to cool completely before storing them in the pantry.
Tips
Blackberry jam, prepared with this recipe and stored in sterilized and well-sealed jars, keeps for up to a year in a cool, dry place away from light. Once the jar is opened, store it in the refrigerator and consume it within 1 week.
