My blackberry plants are giving their best! This year they had fun giving me mountains of wonderful, succulent and giant fruits. Given the exuberance of blackberries, I thought of preparing the jam with you, a summer classic that is always pleasant to prepare. blackberries with raspberries, strawberries, currants or berries: I thought instead of using a simple blackberry base, and to strengthen the flavor with the vanilla aroma. So let's get to work immediately and prepare homemade blackberry jam.
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Identity Card of the Recipe
- 108 KCal Calories per serving
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Ingrediants
- half a cup of untreated lemon juice
- 1.8-2 kg of fresh fruits (1 kg of juice and pulp) of blackberries
- 1 sachet of vanillin
- 500 g of 2: 1 gelling sugar
Materials Needed
- Glass jars with respective screw caps
- Vegetable mill
- Bowls of various sizes
- Precision balance
- Blotting paper
- Very large pot for jam
- Large pot for boiling jars with lids
- Ladles of various types
- Skimmer
- Saucers
- Sponge
- Clean tea towel
- Pliers
- Latex gloves
Preparation
- Gently wash the blackberries in fresh water and pat them dry with absorbent paper.
- Pour the blackberries into the container of a vegetable mill to remove all the seeds.
Did you know that
To properly remove all the seeds of the blackberries, it is advisable to perform a double "filtration" inside the mill.
However, it is also possible to avoid this step and prepare the jam even with the seeds, since they contain essential fatty acids of the omega-3 type.- Weigh the juice and pulp obtained. Starting from 2Kg of blackberries, we obtained, in this case, 1 kg of juice and pulp.
- Pour the juice and pulp obtained into a large saucepan and add the lemon juice (to maintain the beautiful lively color of the blackberries), the vanilla flavor and the gelling sugar in an amount equal to 50% of the weight of the pulp obtained.
Why add gelling sugar?
Although it contains a good amount of pectin, it is still advisable to add gelling sugar (which contains pectin) to facilitate gelatinization of the mass, reduce boiling times and maintain the flavor of fresh fruit.
We used a type of "2: 1" gelling sugar, which must therefore be added in a proportion of 50% of the weight of the blackberry pulp used.
For this reason, it is always important to weigh the juice and pulp obtained after squeezing.- Meanwhile, immerse the glass jars (and their respective screw caps) in cold water and bring to a boil. Leave the jars to boil for 20 minutes: in this way, it will be possible to ensure excellent sterilization of the jam jars.
- Boil the blackberry pulp with the sugar until the mixture begins to gelatinize: it is recommended to keep a flame that is not too strong to avoid caramelizing the sugars.
- When the jam begins to boil, it is good to skim or remove the foam that will inevitably be created. Being rich in oxygen, the foam must not be added to the jar because it could create an environment suitable for the proliferation of bacteria or aerobic pathogens potentially dangerous to health.
- After about 8-10 minutes of boiling, the mass will have completed gelatinization: if you want a thicker jam, we recommend boiling the mixture for another handful of minutes, continuing to mix.
- With the help of tongs, extract the jars from the boiling water, possibly also with the help of a clean and damp sponge to avoid burns. Place the jars and caps upside down in a clean cloth and proceed by drying the inside perfectly until all traces of water are removed.
- Place a jar on a plate - preferably protected by a sheet of damp absorbent paper to prevent the jar from slipping - and bring it close to the pot with the jam. Fill the jar with the gelatinized blackberries up to a couple of centimeters from the edge and immediately close the jar with the cap (always with the help of the sponge).
- Once filled, the jars should not be shaken for a few hours to avoid compromising the gelatinization process.
- When the capsule cap is sealed (the characteristic closing "clap" is perceptible) and the jam has cooled, the jars are ready to be stored in a preferably dark and cool environment. The jam thus obtained will remain unchanged for 12-15 months.
Alice's comment - PersonalCooker
But can you imagine having breakfast in the morning with a couple of rusks and blackberry jam? A delight that will make you arrive late for work because it is so good that you would never get up from the table !!! By the way it's very late I have to escape !!Nutritional values and Health Comment on the recipe
Homemade Blackberry and Vanilla Jam is a decidedly low-calorie jam. Despite being rich in simple sugars, this homemade jam is less energetic than most low-sugar products on the market and also boasts an excellent supply of fiber. The average portion of Homemade Blackberry and Vanilla Jam is 40-50g (40-50kcal).
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