Blackberry jam: 11 recipes

In floodplains, sunny glades in mixed and deciduous forests, you will find bed shrubs with large, heavy, blue-blue berries. They form real thickets, through which it is very difficult to get. Nature lovers look forward to harvesting blackberries in August. The fragrant forest berry, very similar to the raspberry, but with its own unique flavor, has been cultivated and is now grown on many suburban and homestead plots. Of it prepare various delicacies, dried, frozen for the winter and cooked mind-bogglingly delicious jam.

Blackberry secrets

The plant has useful fruits, leaves, young shoots. It is used in cooking, cosmetology, folk medicine. The semi-shrub spreads out the braided shoots far away. Basically, it stalks almost on the ground. If it is not cut, the bush quickly grows to a diameter of 2-4 m. It takes root very easily. It is enough to press a twig to the ground, lightly bury it in soil or sand. In 2-3 weeks you will have an autonomous plant that can be severed from the mother plant and transferred to a new location.

For a long time, people waited until the forest blackberry ripened and harvested it in natural conditions. Breeders became interested in the plant and in the 19th century the first garden varieties were bred.

Interestingly: Over time, bearingless varieties were obtained.

There are only three original species:

1. Dewberry or blackberry blueberry is creeping on the ground, easily tolerates frosts up to -20, gives an abundant harvest of large juicy berries up to 15 kg from one bush.
2. Cumanica is more undemanding to growing conditions, frost-resistant, has tall, up to 2 m, erect stems with a drooping top, the berries are smaller, but with the same huge set of useful substances, taken as a basis for many hybrid varieties.
3. Semi-stemming blackberries are an intermediate species, with strongly drooping branches with dark red or black berries on a straight base; they are not inferior to the other species in taste and benefits for the body.

On their basis, about 300 varieties of garden blackberries have been created, many of them acclimatized for the middle belt and northern regions. All varieties bear fruit only shoots of the second year, which relates them to raspberries. This is where the similarity ends, although both plants are very valuable from a culinary point of view and are widely used in recipes for folk medicine.

Most often planted in the suburban areas:

• Doyle;
• Reuben;
• Thornfree;
• Avagam;
• Apache;
• Black Satin.

Composition and calories of blackberries

Cultivated varieties and wild berries differ significantly in their spring appearance, but their ratio of components is about the same. In the composition:

• organic acids;
• saccharides;
• dietary fiber;
• vitamins PP, E, C, A, K, group B;
• potassium;
• phosphorus;
• iron;
• magnesium;
• zinc;
• sodium;
• tannins;
• phenols;
• pectin;
• anthocyanins.

The caloric value is 31 kcal per 100 g of berries. They are recommended to include in the diet to improve blood composition, increase concentration and memory. Blackberries strengthen the immune system and speed up the metabolism. A small portion of fresh berries or decoction of dried fruits and leaves stimulates the production and circulation of bile.

Not everyone can eat blackberries fresh because the taste is dominated by sour tones, but if it is made into a jam, it is simply impossible to resist.

What is useful for blackberry jam

Fresh berries are much more useful than any preparation, but their appearance is tied to the season, and a jar of jam can be taken out of the pantry at any time. The main thing is to have it there. The presence of sugar in any recipe immediately puts a limit on the product for diabetics. In other cases, a few spoonfuls of the treat act as an antidepressant, increase immunity, normalize bowel function, stimulate peristalsis, accelerate the decrease in temperature and alleviate the symptoms of colds. Vitamins and trace elements are partially destroyed by heat treatment, but the remaining amount supports the nervous and cardiovascular system.

The richest in vitamins is considered to be the mashed puree of fresh berries with sugar and five-minute jam. The other types will serve more for the moral satisfaction of the exquisite taste and incomparable flavor.

How to choose blackberries for jam

For the preparation of any delicacy, the quality of the starting material comes to the fore. Unripe or already spoiled berries will not make a tasty dish. If you take your own harvest for jam, it is enough to wait until the berries are fully ripe, take them off and cook them the same day, without overstoring them in the refrigerator. The advantage of a personal plot is that you can remove them in small portions, as they ripen, and also stock up little by little, trying a variety of recipes in search of the most delicious.

If you are counting on a purchased product, you should go to any market or bazaar, where they sell farm products and surpluses from homesteads. There the sellers are the dacha owners themselves. There is a chance to buy the highest quality goods, local, not burdened with a huge amount of fertilizers. Berries imported from other countries are undesirable to buy. For safety during transportation, it undergoes specialized treatment and is taken off unripe, so as not to spoil on the road.

When selecting must pay attention to the degree of ripeness of berries, they must be dry, not deformed.

It is worth considering: Large berries are usually juicier and sweeter, but not always, it all depends on the variety. It is best to try them before buying and evaluate the taste personally. Selection criteria:

1. Freshness is determined visually and by smell.
2. The maturity of berries is confirmed by their dark color and uniform color without light spots.
3. The container with the berries should be free of leaves and other plant fragments, pests and their traces.

It is better to opt for smooth, large blue-black berries with a characteristic, slightly tart flavor. Traces of rotting, mold, mechanical damage - an excuse to refuse to buy.

How to cook blackberry jam: recipes

It is difficult to refrain from sampling the newly cooked dish. It is worth giving yourself a little indulgence and enjoy the taste. The rest will go to winter storage. The berries are quite sour and are not prone to strong fermentation. Cooking time should be minimal, so that the berries remain whole and most of the vitamins are preserved.

A classic recipe

For 1.5 kg of berries take 1 kg of sugar. The ingredients are placed in a pot in layers, cover with a towel and leave for the night. Until morning, the sugar should be mixed with the juice. The ripe fruits have enough of it, so water is not added. The jam is boiled in 3 approaches of 10 minutes with a cooling period. After the last approach it is rolled in sterilized dry jars.

With whole berries

The structure of blackberries is denser than that of raspberries. It is much more resistant to digestion. But to preserve the attractiveness of the fruit, you will have to go a longer way. First, the berries are left in sugar until the juice is obtained for 12 hours, with half the rate of sugar at a ratio with the berries as 1.5:1. Then drain the liquid, add 100 ml of water, the remaining granulated sugar and boil the syrup for 5 minutes. Pour berries in it, and leave the pot to rest for 3 hours. Then the procedure with the boiling syrup and pouring berries is repeated again. In the last approach, boil the entire mixture for 10 minutes, stirring constantly and removing the foam, if it appears. The finished jam is poured into small jars. It is most convenient to take containers of 0.25-0.5 liters.

Five-Minute .

The recipe allows you to save maximum nutrients. Boiled quickly, but will require prior preparation. There are no third-party ingredients, only berries and sugar in the proportion of 1:1. For a few hours, the mixture is left to stand. When enough juice appears, the mass is brought to a boil, boiled for 5 minutes with constant stirring and poured into jars in the boiling form, tightly sealed.

Important: The preparation will have to store in a cool cellar or in the refrigerator. It can go bad in a warm place.

From frozen blackberries

If the harvest was abundant in the summer and the berries were simply frozen, they do not lose their flavor and aroma at all. Making a delicate jam from them is very easy, despite the season. You will need 1 kg of sugar for the same amount of berries. They need, without defrosting, pour sugar, but do not stir, and just leave for 2-3 hours. During this time, the berries will defrost, the juice will appear, and you can start cooking the delicacy.

On medium heat, the mass is brought to a boil, then boiled for 5 minutes and turned off. For intensity of flavor, it is allowed to add 2 teaspoons of freshly squeezed lemon juice immediately after boiling. Then the mass is placed in jars and cover with lids or wax paper. Store in a cool place.

With apples

A great combination of blackberry tartness and apple tenderness gives an amazing taste. Ingredients:

• blackberries - 1 cup;
• apples - 7 medium apples;
• sugar - 350 gr;
• Citric acid - 1/2 tsp.

Apples are peeled, cut into small cubes and steamed in a saucepan with sugar and 200 ml of water for 20 minutes. Then put the berries on top, gently stir and cook for another 10 minutes. Do not keep on the stove longer, otherwise the blackberries will lose their shape. The finished treat is placed in jars. Such a treat will be tasty for children, it is delicate with a barely noticeable sourness.

With lemon

Citrus fruits give a rich flavor, but it is very important to observe the measure, otherwise the jam will turn sour despite the large amount of sugar. You will need no more than half a large lemon for 600 grams of blackberries and the same amount of sugar. The citrus is grated together with the zest on a coarse grater and immediately added to the rest of the ingredients. Start heating gradually, with low power. Stir continuously, otherwise the mixture will burn or run over the edge. It is ready in 10 minutes. Then the jam is packed in jars and closed with lids.

With orange

Here in the preparation you can use just juice, orange with zest or without it, cut pulp rings or cubes. Full scope for imagination is provided. Proportions:

• blackberries - 1 kg;
• sugar - 1 kg;
• Large orange - 3 pcs.

It is not necessary to boil the mass for a long time. To give juice, it pre-cook it. Cut the orange or squeeze the juice out of it, mix it with berries and pour sugar on it. Curing time - 3 hours. Put the pot on low heat until the sugar is dissolved. After boiling, time 10 minutes, and the dish can be considered ready. It remains only to distribute it in jars, leaving a little in a smart vase for an evening tea party.

With nuts

As a basis take the classic recipe with the proportions of berries and sugar 1:1. Before cooking, add 1 cup of peeled and chopped walnuts. Cooking time - 30 minutes, divided into 3 sets.

In a multicooker.

Equal amounts of sugar and berries are loaded into the bowl. Set the stew mode with a delayed start for 1 hour. During this time, the juice will be released, and the sugar will partially dissolve. Steam valve turn outward. After the end of cooking, the mass is left for another 20 minutes to rest with the lid open. During this time, it will slightly thicken and will be easy to move into jars.

With raspberries

Despite the similarity in the structure of berries, their flavors are very different, which gives a great effect when combining them in one recipe. The berries are taken in equal proportions, 500 g per 1 kg of sugar. They stand for 2 hours to get the juice and boil according to the classic recipe, alternating 3 approaches with periods of cooling. The total boiling time should be 30 minutes. It makes a very tasty dessert, and can be used to soak sponge cakes.

With banana

Original taste and interesting appearance when combining berries with an exotic fruit are guaranteed. First, the usual blackberry jam is brewed. The banana cubes are added 5 minutes before the end of cooking. Blackberries are pre-sugared with sugar for 2 hours, and then gently bring to a boil. Stir the mass with a narrow wooden spatula. It does not crush the berries and well lifts the sugar from the bottom of the pan. The finished dessert is transferred to small jars, hermetically sealed and removed to a cool place for winter storage.

Interesting facts about blackberries

1. Named for the large number of thorns on the branches, for which it was nicknamed the "hedgehog-berry".
2. In Europe, the plant is considered ornamental, but in the U.S. it is considered an industrial plant and the berries are grown for export.
3. The medicinal properties of fruits and leaves are mentioned in the works of the ancient healer Dioscorides.
4. Fresh berries and juice quench thirst and relieve fever.
5. Blackberry speeds up thought processes and has a calming effect.
6. Flowering bushes attract bees, and honey is considered medicinal.
7. In ancient times, sap was used to dye fabrics.
8. Garden blackberries endure drought and bear fruit even in adverse conditions.

A jar of the goodies will be a great addition to the family tea party. Blackberry jam will strengthen the body, lift the mood and with its bright flavor will remind of the generous summer.

Photo of blackberry jam