Easy Blackberry Jam Recipe Without Pectin

July 30, 2023 Post a Comment

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Blackberry Jam Without Pectin Recipe Blackberry jam recipes, Canning recipes, Blackberry jam from www.pinterest.com

Description

Blackberry jam is a delicious way to preserve the sweet and tangy flavor of fresh blackberries. This easy blackberry jam recipe without pectin is the perfect way to make homemade jam without any added preservatives. The recipe uses just three simple ingredients and is ready in less than an hour. It's perfect for spreading on toast, topping yogurt, or using as a filling for pastries.

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

6 cups blackberries
2 cups granulated sugar
2 tablespoons lemon juice

Equipment

Large pot or Dutch oven
Wooden spoon
Mason jars with lids
Canning tongs (optional)

Method

1. Rinse the blackberries and remove any stems or leaves. 2. In a large pot or Dutch oven, combine the blackberries, sugar, and lemon juice. 3. Place the pot over medium-high heat and stir the mixture until the sugar dissolves. 4. Once the mixture comes to a boil, reduce the heat to medium-low and let it simmer for 30 minutes. 5. Use a potato masher or immersion blender to mash the blackberries and break them down into a jam-like consistency. 6. Continue to simmer the mixture for an additional 10-15 minutes, stirring occasionally, until the jam thickens. 7. To test if the jam is ready, place a small amount on a plate and let it cool for a few minutes. If it thickens and forms a gel-like consistency, it's ready. 8. Remove the pot from the heat and let it cool for a few minutes. 9. Pour the jam into clean, sterilized Mason jars, leaving about 1/4 inch of headspace at the top. 10. Wipe the rims of the jars with a clean, damp cloth and place the lids on top. 11. If you plan to store the jam for an extended period of time, use a canning pot and tongs to process the jars in a water bath for 10 minutes. 12. Remove the jars from the water bath and let them cool completely before storing in a cool, dry place.

Notes

This recipe makes approximately 4-5 half-pint jars of blackberry jam. If you prefer a smoother consistency, you can strain the jam through a fine-mesh sieve before canning. Be sure to use fresh, ripe blackberries for the best flavor. You can also adjust the amount of sugar depending on your personal taste preferences.

Nutrition Info

One tablespoon of this blackberry jam contains approximately 45 calories, 0g fat, 12g carbohydrates, and 0g protein.

Recipes FAQ

Q: Can I use frozen blackberries for this recipe? A: Yes, you can use frozen blackberries if fresh ones aren't available. Just be sure to thaw them before using. Q: Do I need to use pectin to make jam? A: No, pectin is not necessary for making jam. The sugar and acid in the recipe help to thicken the mixture and create a gel-like consistency. Q: How long will this jam last? A: If canned properly, this jam can last for up to a year. Once opened, it should be stored in the refrigerator and used within a few weeks.

Recipe Tips

- Be sure to sterilize your Mason jars before filling them with jam. You can do this by boiling them in water for 10 minutes or running them through the dishwasher on the hottest setting. - Use a wide-mouth funnel to help fill the jars with jam without making a mess. - If you don't have canning tongs, you can use regular tongs or a silicone spatula to remove the jars from the water bath. - If the jam isn't thickening after simmering for 45 minutes, you can add a small amount of cornstarch or arrowroot powder to help thicken it.