Blackberry jam for the winter comes out fragrant and tasty. This is due to an unusual berry, a glossy black color and a pleasant sour-sweet aftertaste. Outwardly, the blackberry looks like a raspberry, as it is a close relative of it. In canned form, the fruits do not lose their beneficial composition, which allows you to stock up on vitamins for the winter.

The benefits of berries

Before embarking on berry preparations for the winter, you should understand what is the use of their use. Blackberries are rich in their chemical composition. In any state contains a wide range of vitamins and minerals. Blackberry jam and other desserts have many beneficial properties for the body:

• improves eyesight;
• improves immunity;
• normalizes digestion;
• strengthens the walls of blood vessels and the heart muscle;
• controls the level of cholesterol in the blood;
• speeds up metabolism;
• serves as a cancer prevention;
• removes toxins and salts of heavy metals;
• soothes, energizes and promotes recuperation.

Important! Overripe berries have a slight laxative effect, unripe - fixing.

Blackberry jam is the best remedy for colds and viral diseases: it relieves inflammation, lowers the temperature and improves overall well-being. In addition, it helps to get rid of cystitis and other kidney ailments. Due to the presence of organic acids (malic, citric, salicylic) in blackberries, the digestive system returns to normal: appetite improves, constipation is prevented and intestinal microflora is restored.

Note! Blackberries are suitable for inclusion in the diet, due to their low calorie content - 37 kcal per 100 grams.

Delicious winter recipes

Beautiful black and purple blackberries are widely used in cooking for the manufacture of delicious dessert dishes: cheesecakes, muffins, soufflés. Zealous housewives prefer to cook jam, jams and other delicacies from this useful berry for the winter. Despite the variety of recipes for winter blackberry preparations, they all come out tasty and fragrant.

Classic recipe

Required Ingredients:

• 1 kg of blackberries;
• 1 kg of granulated sugar.

First of all, blackberries are sorted, discarding damaged and spoiled ones. Then they are washed under running water, while removing the stalks. Transfer to an enameled pan or other bulk container. Pour in sugar and mix gently so as not to injure the fruit. Leave for 1-2 hours to extract juice.

Put on a small fire and cook for about half an hour. Do not forget to stir constantly, otherwise the jam will burn. The hot mass is laid out in pre-sterilized jars and hermetically sealed for the winter. Leave the blackberry jam on the kitchen table until it cools completely and store it in a cool place.

Blackberry jam five minutes

A healthy option that retains most of the vitamins. This is due to short-term heat treatment. Components in the composition:

• blackberry - 980 g;
• sugar - 830 g;
• citric acid - 2-3 g.

The sorted and washed blackberries are scattered on paper towels to remove excess liquid. They put the fruits in a large heat-resistant container, sprinkle the layers with sugar along the way. Wait 5-6 hours until enough juice is released. Bring the jam to a boil and boil for 5 minutes, removing the foam from above.

Before turning off the fire, add citric acid powder and mix thoroughly. Blackberry jam is laid out for the winter in clean glass jars and covered with plastic lids. Store in a cellar or refrigerator. The recipe without heat treatment is described in the video below.

Frozen blackberry jam

Frozen fruits are suitable for such jam for the winter, which absolutely does not spoil the taste of the finished dessert. You need to collect the following grocery set:

• freshly frozen blackberries - 550-600 g;
• fresh strawberries - 470 g;
• sugar - 1-1.1 kg;
• lemon juice - 50 ml.

Pour sweet sand into the blackberries and knead thoroughly. Set it aside for 3-4 hours to completely thaw. Then add strawberries and wait another 1.5-2 hours. Since a lot of juice will stand out, some is drained. Squeeze out the juice from the lemon into the total mass and put on the stove to cook.

After boiling, the heating intensity is reduced and languished for about 10-15 minutes. Periodically remove the resulting foam from the jam with a slotted spoon. Disconnect and cool the contents. A similar procedure is repeated and hot blackberry jam is poured into containers for the winter. After spinning, they are kept at room temperature for 11-12 hours, only then they are rearranged in the cold.

Blackberry jam with whole berries

Since the blackberry is a rather fragile berry, care must be taken to preserve its shape when cooking. The result is a dense dessert with attractive whole fruits. Required components:

• berry - 2.2-2.5 kg;
• sugar - 1.5-1.7 kg;
• lemon juice - 20-30 ml;
• gelatin - 1 pack.

Blackberries are sorted and cleaned of debris. No need to wash. Pour into a basin or other voluminous container. Pour granulated sugar mixed with gelatin, and squeeze the juice from the lemon. Leave the contents for half an hour, so that the juice has time to stand out. Then pour water, put on fire and cook for no longer than 10 minutes. Blackberry jam is cooled and, after a while, brought to a boil again. Simmer for 15-20 minutes. Immediately pour fragrant jam into glass jars and cork. Wrap them in a thick cloth and wait for them to cool completely. Only after that they clean it for the winter in a cellar or other cool storage.

Important! During cooking, the composition is not disturbed, but shaken. Then the berries are not injured.

Seedless jam

Required composition:

• 800-850 g blackberries;
• 850 g of granulated sugar;
• 500 ml filtered water.

The stalks are separated from the blackberry, the berries are sorted and washed under running water. Blackberries are dried on paper napkins. Water is poured into a separate pan and heated, not bringing to a boil. The fruits are transferred there and left in boiling water for 3-4 minutes, after which the liquid is drained. Blackberries are ground through a sieve to remove the seeds. The resulting puree is poured into a heat-resistant dish, sugar is added and boiled to the desired density. The finished jam is poured into jars and hermetically sealed for the winter.

Jam without cooking

Ingredients:

• ½ kg of blackberries;
• 0.5 kg of sugar.

Blackberries are sorted, selecting whole and healthy berries. Wash them and tear off the tails, if any. With the help of a pestle, they crush the blackberry, pouring it in small portions into a separate bowl. Pour granulated sugar into the resulting porridge, mix and cover with a towel. Remove to infuse in a dark place, for 2-2.5 hours. During the allotted time, the jam is periodically stirred so that the sugar grains disperse well. Jars and lids are pre-sterilized and dried. Raw jam is laid out on them, a dessert spoon of sugar is poured on top of each jar and hermetically twisted for the winter. It is recommended to store jam in the refrigerator or other cool place.

Blackberry with orange

Due to the inclusion of citrus fruits, the jam acquires a richer taste. To prepare it, you will need:

• 1.1 kg of blackberries;
• 390 g oranges;
• 1 kg of sugar;
• 110 g lemons.

Oranges are peeled and white fibers are removed. The peel is cut into narrow strips. Juice is squeezed out of the pulp into a separate bowl and granulated sugar is added. Put on fire and bring to a boil. Stir until the syrup becomes homogeneous. Blackberries are sorted and washed thoroughly. Transfer it to chilled sweet juice and infuse for 2-3 hours. After the set time has elapsed, heat again and boil for 25 minutes. Squeeze out the lemon juice and keep warm for another 8-9 minutes, stirring constantly. For the winter, blackberry and orange jam is packaged in jars.

Blackberry with apples

Required Ingredients:

• 1030 g of blackberry fruits;
• 970 g of green apples;
• 1.5 kg of sugar;
• 130 g of lemons;
• 20 g butter;
• 2-3 g of cardamom;
• 100 ml of any berry liqueur;
• 300 ml of pure water.

Washed and dried apples are peeled, cut into several slices and the core is removed. Combine apple blanks with water. Blanch over medium heat for 10-12 minutes until the fruit softens. Squeeze fresh lemon juice. Blackberries are sorted and washed, after which they are reported to the general composition and continue to cook for another 12-15 minutes.

Pour granulated sugar, mix and wait for its complete dissolution. Spices and liquor are added 2-3 minutes before shutdown. A piece of butter is placed in warm jam, stirred and the film formed on the surface is removed. Lay out in a sterilized container, cover with a piece of parchment paper on top and close with plastic lids. Keep blanks for the winter in the cool.

Blackberry with banana

Components in the composition:

• 1 kg blackberry;
• 900 g bananas;
• 900-950 g of sugar.

Blackberries for jam are prepared accordingly. If there are stalks, then remove them. Lay in the dishes for cooking and add sweet sand. Leave the mass to infuse overnight. In the morning, heat on the stove, stirring vigorously. After boiling, reduce the temperature and blanch for 30-35 minutes. 5 minutes before readiness, sliced ​​​​bananas are added. Blackberry jam is packaged in clean glass containers and closed for the winter.

Recipe with raspberries

Collect everything you need:

• blackberries - 980 g;
• sugar - 2 kg;
• raspberries - 950-990

Each type of berry is sorted out separately, washed and allowed to dry slightly. Pour blackberries, raspberries into different bowls and mix with sugar sand (the total amount is divided equally). Gently stir with a wooden spatula and put in a cool place for 10 hours. The sugary juice formed during this time is poured into a new pan and heated until the grains are completely dissolved. Fall asleep first blackberries, then raspberries. Simmer over low heat for about seven minutes. Turn off the jam and leave to cool. After a few hours, the procedure is repeated and poured into sterilized jars, followed by seaming for the winter.

Blackberry Jam

Blackberry jam comes out no less tasty, but with a dense structure. It is convenient to spread on toast or use as a filling for open pies. The composition is as follows:

• 1 kg of blackberry;
• 800 g of granulated sugar.

Blackberries are candied and crushed to a more or less even consistency. The mass is put on fire and boiled to the required density. The readiness of the jam is checked as follows: drip onto a plate and if the drop does not spread, then the dessert can be turned off. Transfer the finished blackberry jam to jars and seal tightly with lids. For the winter, you can not clean it in the cool, as it is well stored at room conditions.

With plums and cloves

Product package:

• 250 g raspberries;
• 2 lemons;
• 230 g elderberry;
• 470 g blackberries;
• 500 g plums;
• 7 cloves;
• 1 kg of sugar.

Plums, blackberries and elderberries are put in a colander and washed under tap water. Dry on paper sheets. Pour into a nickel-plated or enameled pan. Squeeze out the lemon juice and pour in water so that it covers the composition to the thickness of one finger. Powder the cloves and add.

Advice! You can optionally include cinnamon.

The mass is sent to cook for about an hour. Don't forget to stir from time to time. After the allotted period of time, the contents are wrinkled directly in the container. Then gauze, folded in several rows, is distributed in a sieve, and the resulting brew is filtered through it: everything is shifted and left for several hours until the syrup has completely drained.

Sugar is added to the settled berry-fruit liquid and brought to a boil again. As soon as the grains disperse, add raspberries and continue cooking for another quarter of an hour. After that, the slurry remaining from the first time is mixed. After 10 minutes, you can start packing jam for the winter in pre-prepared glass jars.

Jam in a slow cooker

Components:

• blackberry fruits - 800 g;
• sugar - 800 g.

Sorted blackberries are washed and lightly weathered. Transfer to a multicooker bowl and add sugar. They wait an hour for the juice to begin to flow. Set the "Extinguishing" mode and the time - 20 minutes, then start. After the finish signal, open the lid and allow the jam to cool slightly. To re-enter, choose the same mode, but lasting 40 minutes. The finished jam is poured into sterile containers and sealed for the winter.

Advice! During the process, you need to open and stir the jam.

In order for blackberry jam to become famous and stored for a long time, a number of culinary nuances should be taken into account when harvesting:

1. Blackberries after thermal exposure retain their original shape if they are not washed first and gently mixed with a wooden spoon or shaken during cooking.
2. For the density and rich aroma of jam, juice and citrus zest are added to the composition.
3. For baby food, blackberry jam is prepared without seeds, as they are hard. Remove them by grinding through a sieve.
4. Blackberries are ideally combined with various fruits, berries and spices.
5. There is no special need for sterilization of jars; it is enough to rinse them with soda. Blackberry jam for the winter is well stored and does not deteriorate for a long period even at room conditions.

Fragrant blackberry jam is delicious to eat as an independent dessert with tea. Butter pastries and confectionery are no less successful with him: pies, buns, cakes, cakes.

Important! If in the summer it was not possible to stock up on such a valuable delicacy due to lack of time, then you can freeze whole fresh blackberries. At any moment, they take it out and make jam. From such a berry, the product comes out no worse, with the preservation of nutritional properties and useful composition.

Conclusion

Preparing blackberry jam for the winter is a simple matter and even a novice cook can do it, as it requires a minimum of time and labor. Just follow the recipe. Blackberry preparations are not as common as compared to other fruit and berry varieties. But in terms of the presence of vitamins and microelements in the composition, they are not inferior, and sometimes even superior.

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The recipe for blackberry jam will help you create an appetizing dessert with impeccable taste and amazing aroma!

A berry called blackberry is a very interesting product that gives a huge field for imagination to confectioners and cooks. A close relative of raspberries, it has an unusual pronounced taste with predominant sweet notes, which are balanced by a slight pleasant sourness. Not surprisingly, blackberry jam always turns out incredibly tasty and sells like hot cakes. Kids really like this homemade preparation for the winter, cooked without stones. You can simply spread this thick jam on bread and enjoy the food loved by many of our compatriots since childhood.

It is also quite often used in gourmet restaurant desserts: souffles, cheesecakes, muffins. Housewives prefer to cook this delicacy at home, not only because of its wonderful taste, but also because of the large number of useful properties that blackberry jam is endowed with. So, this dessert will help:

• strengthen the walls of blood vessels;
• overcome colds;
• increase immunity;
• relieve the condition with pneumonia, inflammatory processes;
• reduce body temperature in acute respiratory infections;
• cope with cystitis, kidney ailments.

9 blackberry jam recipes

Recipe 1. Classic blackberry jam

Ingredients: 1100 g blackberries, 1100 g granulated sugar.

We sort blackberries, removing spoiled berries. We wash, tearing off the stalk in the process. Let drain excess liquid remaining on the berries. We place the blackberries in a saucepan with a large bottom diameter or in a basin used for making jam. Sprinkle sugar. Carefully, without damaging the integrity of the berries, stir. We set aside the candied berry for half an hour or an hour until it releases juice. Heat slowly while stirring. Boil for about half an hour. We pack in sterile pre-prepared jars. Seal hermetically.

Recipe 2. Blackberry jam

Ingredients: 970 g blackberries, 820 g sugar, 3 g citric acid.

We carefully wash the sorted blackberries, removing twigs and stalks. Scatter on a paper-lined surface to drain water from the berries. In a container - a wide saucepan or an enameled basin, place the blackberries in layers, sprinkling them with sugar. We wait 5-5.5 hours, during which the berries will release a sufficient amount of juice. Slowly boil, stirring gently and removing the foam. Boil for approximately 5 minutes. A minute before the end of the cooking process, pour in citric acid. We stir. We spread the jam in a clean glass container. Store under plastic covers in the cold.

Recipe 3. Blackberry jam with raspberries

Ingredients: 950 g blackberries, 1900 g sugar, 950 g raspberries.

We sort out blackberries and raspberries separately. Mine, tearing off the remaining stalks. Put the blackberries in one bowl and the raspberries in the other. We fall asleep both types of berries with an equal amount of sugar - 950 g in each container. Gently stir, trying not to deform the berries themselves. In a cool place we stand for about 11 hours. The juice released during this time with undissolved sugar is decanted into a wide saucepan. We warm, stirring, until the sugar is completely dissolved. Add blackberries, raspberries. Boil slowly for 6 minutes. We remove the foam, stand without heating until the contents of the pan cool completely. Boil again for about 5 minutes. Packed in sterilized jars.

Recipe 4. Blackberry jam with apples

Ingredients: 1020 g blackberries, 980 g sour apples, 1550 g sugar, 135 g lemon, 18 g butter, 3 g cardamom, 280 ml water, 90 g blackberry or other berry liqueur - optional.

My apples, peel, remove the core. Cut into small pieces. Blackberries are sorted, suitable for canning - washed. In a large saucepan, combine chopped apples with water. Blanch fruit for 10 minutes until softened. Squeeze the juice from the previously washed lemon into a container. Throw in blackberries. Cook for 11 minutes after boiling again. We fall asleep sugar. Stirring, heat until it dissolves. We quickly heat the whole mass, boil for 10 minutes, stirring and removing the resulting foam. Add cardamom liqueur. Boil for 3 minutes. We take the pot. We put the oil, stir, remove the foam from the surface. Slightly cooling the jam, transfer it to the prepared jars. On the neck of each jar we place a circle of parchment with the appropriate diameter. We close with polyethylene lids. We keep cold.

Recipe 5. Blackberry jam with lemon

Ingredients: 980 g blackberries, 980 g sugar, 140 g lemon.

We wash the blackberries, rejecting spoiled berries in the process. We cut off the stems. Wash the lemon thoroughly. Grate the yellow zest. Pour blackberries into a thick-bottomed saucepan. Add citrus zest. Sprinkle with sugar, lightly crushing the berries for speedy juice separation. Squeeze juice from the lemon pulp to the resulting mass. Heat slowly, stirring regularly. After the sugar is completely dissolved, add fire. Boil, stirring to prevent burning, about 10 minutes. After thickening, transfer to a sterile container. We put the filled jars, covering them with lids, in a deep pan. Add water up to the shoulders of the jars. Sterilize for 10 minutes. Seal hermetically.

Recipe 6. Blackberry jam with oranges

Ingredients: 1050 g blackberries, 380 g oranges, 1070 g sugar, 120 g lemon.

Wash citrus. Remove the peel from oranges, clean it from the white part. Cut the yellow zest into thin strips. Squeeze orange juice into a wide enameled container. We fall asleep sugar, chopped zest. Heat until sugar dissolves. We cool. We sort and wash the blackberries. Place in chilled juice. Let it steep for about 2 hours. We heat until boiling, cook, stirring, for half an hour. 7 minutes before the end of cooking, squeeze the lemon juice into the jam. Stir, let cool. We pack in jars prepared in advance.

Recipe 7. Blackberry jam in a slow cooker

Ingredients: 750 g blackberries, 750 g sugar.

We sort blackberries, selecting whole berries suitable for canning. We wash them carefully, trying not to damage them. Lightly dry on paper or simply leave in a colander to glass the liquid. Put blackberries in the bowl from the multicooker, sprinkle with sugar on top. We stand without heating for about an hour. When blackberry juice appears, set the "Extinguishing" mode with a time of 20 minutes. The steam valve is turned to release steam to the outside. At the end of the mode, open the lid, leave the mass to cool slightly for 20 minutes. For the second stage of cooking, we select the same mode with a time of 40 minutes. In the process of cooking, you need to stir the jam several times. With an increase in the amount of ingredients indicated in the recipe, it is recommended to cook jam with an open lid. Pour hot dessert into sterile jars, cork.

Recipe 8. Seedless Blackberry Jam

Ingredients: 1050 g mature blackberries, 490 ml water, 1050 g sugar.

We wash the berries separated from the stalks, in the process of rejecting unripe and spoiled blackberries. Pour water into the pan, which must be heated to a temperature of 80-90 degrees. We put blackberries in it. We heat for 3 minutes without boiling. We express the liquid. We transfer the berries to a metal sieve and grind them. We warm the blackberry puree in a container covered with enamel or non-stick coating. Sprinkle sugar, constantly stirring, slowly boil. Boil until thick. Put in sterilized jars. Roll up.

Recipe 9. Blackberry Jam with Bananas

Ingredients: 1100 g blackberries, 1100 g bananas, 1100 g sugar.

We select whole, undamaged berries, clean them from the stalks, wash them. We let the liquid drain from the surface of the blackberry, putting it on paper towels. We shift the berry into a basin or pan. We fall asleep with granulated sugar. We stand for a couple of hours or leave it in the cold for the night so that the blackberries release juice. Quickly heat the blackberry mass, stirring. Then boil slowly for about half an hour. We clean the bananas, cut the pulp into cubes 10x10 mm in size. Pour the sliced ​​bananas into the blackberry jam 6 minutes before the end of the cooking process. Packed in pre-sterilized glass jars. We keep cold.

Cooking such a fragrant and healthy dessert is not a particularly difficult task. Even a beginner can handle it without much difficulty. However, in order to prepare delicious blackberry jam for the winter, the following nuances must be taken into account:

1. Blackberries are a delicate, delicate product, so if the recipe suggests making jam from whole berries, you need to carry out all manipulations with it very carefully. So, it is necessary to carefully rinse and stir the blackberries so as not to damage them during the cooking process.
2. Blackberry seeds are slightly harder than raspberries. If the jam is intended for small sweet teeth, it is worth getting rid of the seeds by rubbing the berries through a sieve.
3. Blackberries are combined with many fruits, harmonizes well with citrus fruits. In blackberry jam, not only citrus juice is often added, but also zest, which gives a spicy bitterness.
4. For gourmets, there are many blackberry jam recipes that use aromatic spices such as cardamom, rosemary, cloves.

blackberry jam It has many unconditional advantages, among which one can note the huge benefits for the body, excellent taste, attractive aroma and wonderful bright appearance. The ability to use a short cooking process allows you to maximize the preservation of nutrients in the finished dish. Such a delicacy is less common in homemade preparations than jam from more common berries - raspberries, strawberries, cherries. However, in terms of the number of components valuable for the human body and the taste characteristics, blackberry jam is in no way inferior to the latter, and sometimes even surpasses them.

There are several options for preparing blackberry jam - the berries are harvested whole or crushed into puree, fruits and even citruses are added. Cooled blackberry jam resembles jelly and turns purple. Roll up a vitamin delicacy in jars and enjoy jam in the winter cold.

According to this recipe, the jam is prepared without water, which is why it is called thick. The blackberry stays whole and the delicacy looks appetizing. Berries should be ripe and firm, not soft or spoiled.

Cooking time - 20 minutes.

Ingredients:

• two kg of berries;
• two kg of sugar.

Cooking:

1. Pour the berries with sugar, let them release juice.
2. After two hours, put on a small fire to boil so that the sugar crystals dissolve.
3. Put the cooled jam back to boil for 20 minutes, the fire should be strong. Stir the berries so they don't burn.
4. When the drop on the plate does not spread, the delicacy is ready.
5. Roll blackberry jam with whole berries into jars.

Blackberry jam five minutes

According to this recipe, jam is prepared quickly and does not take much time.

Cooking time - 6 minutes.

Ingredients:

• 3 gr. lemon. acids;
• 900 gr. Sahara;
• 900 gr. blackberries.

Cooking:

1. Lay the berries in layers in a wide bowl, sprinkle each with sugar.
2. After 6 hours, when the berries start to juice, start cooking the jam until it boils.
3. After five minutes, add acid, after 1 minute, remove from heat.

Five-minute blackberry jam is stored in a cold place, the jars are closed with plastic lids.

Blackberry jam with bananas

This original recipe combines bananas and blackberries.

Cooking time - 40 minutes.

Ingredients:

• 0.5 kg of bananas;
• 450 gr. berries;
• 0.5 kg of sugar.

Cooking:

1. Sprinkle blackberries with sugar in layers and leave overnight.
2. Cut peeled bananas into small cubes.
3. Boil the jam until it boils, then cook for another 30 minutes, add bananas and boil for six minutes.
4. Pour treats into jars while still hot.

Ingredients:

• water - 320 ml;
• liquor - 120 ml;
• drain. oil - one tbsp. a spoon;
• lemon;
• cardamom;
• sour apples - 900 gr.;
• one and a half kg of sugar;
• blackberry - 900 gr.

Cooking:

1. Cut peeled apples into slices, cover with water and cook for 10 minutes, add lemon juice.
2. Put the berries to the fruit and cook for ten minutes, stirring and removing the foam.
3. Put the cardamom with liqueur, keep on the stove for another three minutes, add the oil and stir.
4. Roll blackberry jam for the winter in jars.

Blackberry jam with oranges

This recipe pairs blackberries with citrus.

Cooking time - 2.5 hours.

Ingredients:

• two lemons;
• 4 oranges;
• two kg of sugar;
• 1.8 kg of berries.

Cooking:

1. Grind the citrus zest, squeeze the juice into a large container.
2. Pour sugar, put the zest, cook until it boils, do not forget to stir.
3. Add berries to the cooled syrup, leave for two hours.
4. Boil the jam for half an hour, add lemon juice 5 minutes before the readiness.

The finished delicacy is thick with a citrus aroma and is suitable for a delicious tea party or breakfast.

For this jam, raw fresh berries are mashed.

Cooking time - 90 minutes.

Ingredients:

• berries - 900 gr;
• 0.5 l. water;
• sugar - 900 gr.

Cooking:

1. Soak the berries for 3 minutes in hot water at 90°C.
2. Drain the liquid and grind the blackberries using a sieve.
3. Mix the puree with sugar and cook until thick, over low heat in a non-stick pan.

Blackberry is a tasty, healthy and fragrant berry. A close relative of raspberries, it has a pronounced taste with sweet notes and slight sourness. Not surprisingly, blackberry jam always turns out to be appetizing and is so popular with kids and adults. A thick delicacy can be spread on bread, added to pancakes, used as a filling for pies, etc. In addition, it helps to strengthen the walls of blood vessels, cope with colds, and lower body temperature.

Cooking features

To get jam without a single bone, the fruits need to be held in hot water for several minutes, then rubbed through a fine sieve or gauze. Upon exit, all excess seeds will remain on the sieve, and the mass can be used further. If you need to leave whole berries for jam, then you should not wash them before cooking. And during cooking, gently stir with a wooden spatula so as not to damage the pulp.

It is desirable to cook jam in a wide and voluminous bowl or pan. It is best not to interfere with it, but only occasionally shake the container. To get a fragrant and brighter dessert, you can use the juice or zest of lemon and orange.

Proper selection and preparation of berries

To choose ripe fruits for jam, use the following tips:

1. 1. When choosing berries, pay attention only to ripe and resilient ones. If the blackberry is overripe or soft, then the delicacy will turn out to be too liquid. And unripe fruits will lead to the formation of sourness in the jam.
2. 2. Before harvesting the berries, it is necessary to sort out, remove adhering debris, leaves and dust. Washing and peeling the fruits is a must.
3. 3. It is important to pour the jam only into sterilized jars, which will retain all the useful substances of sweetness and will not allow it to deteriorate quickly even when open. To process them, it is enough to use the oven or boil the containers in boiling water together with the lids for several minutes. But you can close the jars with lids made of different materials, which depends on the method of preparing and storing the dessert.

Pitted Blackberry Jam

The recipe will require the following products:

• 1 kilogram of blackberries;
• 1 kilogram of granulated sugar;
• half a liter of water.

Peel the berries from the stalks, wash well and dry on a paper towel. Next, pour all the water into the vessel and heat to a temperature of 90 degrees. Add blackberries to it and leave for a few minutes. Cook over low heat so that the mass does not boil. Drain the liquid, and transfer the berries to a sieve and grind.

Put the resulting blackberry puree into a non-stick saucepan, add sugar, mix with a wooden spoon and boil until thick. After a few minutes, the jam will be ready. It can be poured into prepared sterilized jars and rolled up with lids until winter. You need to store the delicacy in a cool dark room.

Classic recipe

To prepare the classic version of blackberry jam, you only need berries and sugar in equal amounts.

The berries are carefully and carefully washed, sorted and dried in a colander. After the blackberries are transferred to a cooking container and covered with sugar. The berry-sugar mixture should be left for half an hour in order for the juice to appear. Next, the container is sent to the fire and slowly boiled to a density. Thirty minutes will be enough to get the desired consistency.

In pre-washed and sterilized jars, spread the jam up to the very neck and tightly close the lids. The containers are turned upside down, wrapped in a warm blanket, and after cooling, they are stored in a cool place until consumed.

"Five Minute"

Products for cooking:

• one kilogram of fresh berries;
• one kilogram of granulated sugar;
• three grams of citric acid.

The five-minute recipe is a very quick way to make delicious jam. First of all, the berries need to be sorted out, washed and allowed to drain. Blackberries are placed in a large bowl or pan, alternating layers with sugar, and left for five hours to soak.

After the specified time, the pan is sent to the fire, brought to a boil and boiled for 5 minutes. Add citric acid and cook for another 5 minutes. Lay the jam in jars, cover with plastic lids and store in the refrigerator.

Blackberries and oranges

Jam with citrus fruits is a particularly fragrant and spicy delicacy, for the preparation of which you will need the following ingredients:

• two oranges;
• one lemon;
• kilogram of sugar;
• kilogram of berries.

The fruits are sorted and washed from the remnants of the bushes. Orange is also washed, the zest is cut off and rubbed very finely on a grater. Juice is squeezed out of an orange, which will be the basis of the jam. He goes to the container where the delicacy will be cooked. Sugar and zest are added to it. The mixture is brought to a boil over low heat.

The result should be a syrup that needs to be cooled, add berries and leave for a couple of hours. Two hours later, the pan is again sent to a small fire for half an hour. Ten minutes before readiness, lemon juice is added. The jam is very tasty and fragrant.

Jam with apples

Ingredients:

• kilogram of fresh blackberries;
• kilogram of apples;
• one and a half kilograms of sugar;
• lemon;
• a tablespoon of odorless vegetable oil;
• one hundred grams of liquor;
• three hundred milliliters of water.

Apples need to be washed, cut into quarters, remove the middle and cut into thin slices. Put them in a saucepan, pour in water and blanch for about ten minutes to make the fruits softer. Juice is squeezed out of a lemon and sent to apples. Next, blackberries are added to them. Cook for ten minutes, stirring constantly and removing the foam. Add liquor, spices as desired and cook for a couple more minutes.

The pan can be removed from the stove, add oil to the mixture, mix everything well and remove the foam. The jam must be cold. The finished dessert is poured into jars, covered with parchment paper and covered with plastic lids.

Banana Flavored Jam

Ingredients:

• kilogram of blackberries;
• kilogram of bananas;
• kilogram of sugar.

We wash and clean the berries. They can be laid out on a paper towel so that the excess liquid is drained and the fruits dry. We transfer the prepared blackberries to a container with a thick bottom, cover with sugar and leave overnight to stand out the juice. At this time, cut the bananas into circles or cubes.

When the time for infusion of blackberries is up, bring the mass to a boil and cook for half an hour. We send bananas to it, cook for another five minutes. Pour the jam into prepared jars, roll up or close with polyethylene lids. Store the delicacy in a refrigerator or cellar with a low temperature.

Frozen fruit jam

Frozen blackberries are just as great and healthy to cook as fresh years. Whole frozen fruits are quite suitable for the recipe. You will need the following ingredients:

• 500 grams of frozen blackberries and strawberries;
• 1 kilogram of sugar;
• 2 tablespoons lemon juice.

Frozen berries are placed in a saucepan, sprinkled with sugar and left to infuse for a couple of hours. Blackberries and strawberries will release juice, which then needs to be scooped out of the container. Add some lemon juice for a pleasant sourness. Then they send the pan to a small fire, wait until the mass of berries boils, cook for five minutes.

The pot should have high sides, because the jam will rise high during the boil. After that, the mass can be left to cool slightly and pour into clean sterilized jars, close with lids and put away before the onset of cold weather.

Plums and blackberries

Various fruits and berries are often added to blackberries, which make the jam much tastier and more aromatic. To prepare treats with plum and cloves you will need:

• half a kilogram of blackberries;
• half a kilogram of plums;
• two hundred grams of raspberries;
• one and a half kilograms of sugar;
• juice of two lemons;
• spices: cloves, vanilla sugar, etc.

Berries and fruits, except for raspberries, need to be washed. Put in a saucepan, pour in the lemon juice and add a few sprigs of cloves. Pour all the ingredients with water and send to the fire. Bring to a boil and simmer over medium heat for an hour.

After the specified time, use a pusher to turn the contents into a puree, put on a sieve and leave to drain overnight. Send all the juice to the pan, add sugar and cook until a sugar syrup is obtained. Next, increase the heat and cook for another twenty minutes with fruit. Jam can be poured into ready-made jars and closed with lids, sent for storage until winter.

The problem of brewing

The cooking time of blackberry jam directly depends on the chosen recipe and the ingredients that are included in it. To make jam or jam thick, you can cook from one to two hours. But sometimes ten minutes is enough, especially if whole berries are used in the recipe, which should not be boiled soft. Also, jam can be made in a slow cooker in a special mode.

Useful properties of blackberry jam are known to all. But with prolonged heat treatment, the berries lose all the trace elements that the body needs in the cold season. To avoid this, many grind blackberries with sugar in equal proportions.