Blackberry Jam
There are blackberries that grow in my backyard every year and I wanted to eat them somehow, so I turned them into a jar of jam.
Don't blend too much or crush the seeds. The hard, little seeds can leave a taste in your mouth, so strain the berries to remove them as much as possible.
I rarely see blackberries being sold in supermarkets here where I live, but you can easily grow your own outside on the balcony. They have sharp thorns, but they will grow into such sweet berries. Recipe by cafe-cafe.
Blackberry Jam
There are blackberries that grow in my backyard every year and I wanted to eat them somehow, so I turned them into a jar of jam.
Don't blend too much or crush the seeds. The hard, little seeds can leave a taste in your mouth, so strain the berries to remove them as much as possible.
I rarely see blackberries being sold in supermarkets here where I live, but you can easily grow your own outside on the balcony. They have sharp thorns, but they will grow into such sweet berries. Recipe by cafe-cafe.
Cooking Instructions
- 1
The berries are ripest when they have turned from red to black. Since they ripen one by one, pick and store them in the refrigerator. Once you collect enough, you can make the jam.
- 2
I had a lot of small, firm blackberries, so I put them in the blender for 5 seconds and then strained them through a strainer. Even after doing that, they still had some seeds. If that bothers you, use a cheesecloth to strain again.
- 3
Place the strained berries into a pot. Add 40-50% the weight of the berries in sugar, and turn the heat on to low. Bring it to a slow simmer and occasionally remove any scum that rises to the top.
- 4
Stir the berries occasionally to prevent sticking and clumping. Just before it has become the consistency that you want, add the lemon juice and stop the heat.
- 5
Once cooled, place in a sterilized jar. This can keep in the refrigerator for up to 1 month.
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