Who hasn’t enjoyed a good blackberry jam?
I’m sure that for some of you, it’s like Proust’s madeleine. It’s a bit like the jam you enjoy at the end of summer, at your grandparents’ house in the country… isn’t it?
Anyway, a few days ago, while visiting friends, we went blackberry picking. The kids loved it (but so did the grown-ups), and what a joy it was to turn them into a few pretty jars of jam.
It was a productive weekend, as we also made our plum jam at the same time…
Blackberry Jam {Homemade Recipe}
How much fruit will you need to make your jam?
We used 4.5 kg of jam to make 12 large jars.
As far as sugar is concerned, I often find that jams are too sweet. And as we consume our home-made jams fairly quickly (within a few months or a year), I take the liberty of using less sugar than the traditional rule.
In general, you need 1 kg of sugar for 1 kg of fruit, depending on the type of fruit and its sugar content.
For blackberries, we used 3.5 kg of sugar for 4.5 kg of fruit.
How to clean and prepare your jam jars?
This is an important step for the cleanliness of your jars but especially for the conservation of your jams. You should soak the jars and capsules in boiling water and let them dry on a clean cloth.
What are some other jam recipe ideas you should also enjoy?
Do you want to start making homemade bread to spread this delicious jam in the morning? Here are my 3 favorite bread recipes:
Blackberry Jam {Homemade Recipe}
Ingredients
- 2.5 kg blackberries
- 1.9 kg crystal sugar
- 1/2 lemon juice
Instructions
- Start by rinsing the blackberries in a large colander.
- Place them in a large pot, a casserole dish (cast iron) or a jam pan.Add the sugar and mix.Let stand covered for 2 hours or even overnight.
- Then heat, stirring regularly and cook for about 30 minutes.Remove the scum using a slotted spoon.
- During cooking, wash and sterilize your jars by heating them in boiling water.
- Then place a large sieve over another pot.Gradually pour the jam into the skimmer and stir with a wooden spoon until the fruit is completely squeezed.Large, there will be no more juice and pulp from the blackberries, continue cooking for another 10 minutes.
- Once your jam is ready, pour into the jars, being careful not to burn yourself.Fill them about 1 centimeter from the edge.Close them and turn them over until they have cooled.
- Then keep for a few weeks/months in a dry place away from light.
If you ever make my Blackberry Jam recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…
Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!
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