Fragrant blackberry jam
Every summer, when I find fresh blackberries, I make jam using this recipe. It's one of those I know by heart. The blackberries just need to be washed carefully and left to drain; the rest is mostly waiting over low heat, with the aroma of sugar and vanilla filling the kitchen. Sometimes I make a large batch so I have enough in the pantry for several months.
Quick Info
Total time: about 3 hours and 40 minutes
Preparation time: 40 minutes (washing, draining, preparing ingredients)
Cooking time: 3 hours
Servings: about 12-13 small jars (depending on size)
Difficulty: medium, requires patience while cooking and supervision
Recipe type: jam for preservation or homemade desserts
Ingredients
5 kg blackberries
3 kg sugar
300 ml water
1 vanilla pod
5 g saffron
juice of one lemon
Preparation Method
1. Wash the blackberries carefully in cold water and let them drain in a sieve. It's good to let them sit for a bit to avoid excess water in the jam.
2. Prepare a syrup: boil 300 ml of water with 3 kg of sugar in a large pot, stirring occasionally. When the sugar has completely dissolved and the syrup begins to boil, add the vanilla pod (split lengthwise for more flavor) and the saffron. Let it boil for another 5 minutes.
3. Pour the lemon juice over the hot syrup. Immediately after, add the drained blackberries.
4. Let the mixture boil over moderate heat, uncovered. The cooking time is long, about 3 hours. You need to stir occasionally, especially towards the end, to prevent it from sticking to the bottom.
5. When the jam has reduced and thickened visibly, turn off the heat. Pour it hot into sterilized jars, filling them almost to the top.
6. Screw on the lids tightly and place the jars in the oven for 5-10 minutes (the oven already preheated, not too hot).
7. Turn off the heat and leave the jars in the oven until the next day. Only then move them to a cool place, away from direct light.
Why I make the recipe often
I like it because it yields a lot of jam at once and preserves well. The flavor of the blackberries is clear, but the vanilla and saffron give it a special taste. It can be used in many desserts or simply on bread. Once made, you have supplies for months.
Tips and Variations
Tips
The blackberries should be firm and fresh; otherwise, the jam will be too runny.
The syrup should not caramelize; keep it over moderate heat and don’t forget it on the stove.
Stir more frequently towards the end, when the jam is thicker, to prevent it from sticking.
Do not reduce the sugar too much if you want to keep the jam over the winter.
Substitutions
Saffron can be omitted if you don’t have it, but the flavor will be less complex.
You can use vanilla extract, but the pod has a more subtle and natural taste.
Do not substitute sugar with honey or sweeteners in this recipe, as it will change the texture and preservation.
Variations
You can also try a mix of blackberries and raspberries, keeping the sugar proportions.
If you want a more intense lemon flavor, you can add some grated zest, but be careful to use untreated lemons.
Serving Ideas
I like blackberry jam with cold milk for breakfast. It also goes well on pancakes or as a filling for sweet cheese dumplings. It’s great on biscuits or in simple cakes.
Frequently Asked Questions
1. Can I reduce the amount of sugar?
You can try to lower the sugar, but the jam will last a shorter time. For long-term preservation, it’s recommended to stick to the proportions in the recipe.
2. Why do the jars need to go in the oven after filling?
This step helps seal the lids better and provides final sterilization. This way, the jam will keep without problems.
3. Can it be made with frozen blackberries?
Yes, but they need to be completely thawed and well-drained beforehand; otherwise, the jam will be runnier and may take longer to cook.
4. What role does saffron play in the recipe?
Saffron adds a subtle flavor and gives a pleasant hue to the jam. It’s not essential, but it complements the taste.
5. How do I know when the jam is ready?
When it thickens visibly, and if you put a drop on a cold plate and it doesn’t run quickly, it’s cooked enough.
Nutritional Values
Estimate for 100 g of jam: approximately 210 kcal
Carbohydrates: about 54 g (of which most are sugars)
Proteins: 1-2 g
Fats: under 1 g
Calories may vary depending on how much the jam reduces and how much sugar remains. Due to the high sugar content, it's more of a dessert or an occasional addition.
Storage and Reheating
The jam keeps well in tightly sealed jars, in a cool place away from sunlight, for up to a year. After opening, keep the jar in the fridge and consume it within 1-2 weeks. It’s not a recipe that is reheated; it is used directly from the jar. If you see signs of fermentation or mold, throw it away, but if sterilization was done correctly, there shouldn’t be any problems.
Every summer, when I find fresh blackberries, I make jam using this recipe. It's one of those I know by heart. The blackberries just need to be washed carefully and left to drain; the rest is mostly waiting over low heat, with the aroma of sugar and vanilla filling the kitchen. Sometimes I make a large batch so I have enough in the pantry for several months.
Quick Info
Total time: about 3 hours and 40 minutes
Preparation time: 40 minutes (washing, draining, preparing ingredients)
Cooking time: 3 hours
Servings: about 12-13 small jars (depending on size)
Difficulty: medium, requires patience while cooking and supervision
Recipe type: jam for preservation or homemade desserts
Ingredients
5 kg blackberries
3 kg sugar
300 ml water
1 vanilla pod
5 g saffron
juice of one lemon
Preparation Method
1. Wash the blackberries carefully in cold water and let them drain in a sieve. It's good to let them sit for a bit to avoid excess water in the jam.
2. Prepare a syrup: boil 300 ml of water with 3 kg of sugar in a large pot, stirring occasionally. When the sugar has completely dissolved and the syrup begins to boil, add the vanilla pod (split lengthwise for more flavor) and the saffron. Let it boil for another 5 minutes.
3. Pour the lemon juice over the hot syrup. Immediately after, add the drained blackberries.
4. Let the mixture boil over moderate heat, uncovered. The cooking time is long, about 3 hours. You need to stir occasionally, especially towards the end, to prevent it from sticking to the bottom.
5. When the jam has reduced and thickened visibly, turn off the heat. Pour it hot into sterilized jars, filling them almost to the top.
6. Screw on the lids tightly and place the jars in the oven for 5-10 minutes (the oven already preheated, not too hot).
7. Turn off the heat and leave the jars in the oven until the next day. Only then move them to a cool place, away from direct light.
Why I make the recipe often
I like it because it yields a lot of jam at once and preserves well. The flavor of the blackberries is clear, but the vanilla and saffron give it a special taste. It can be used in many desserts or simply on bread. Once made, you have supplies for months.
Tips and Variations
Tips
The blackberries should be firm and fresh; otherwise, the jam will be too runny.
The syrup should not caramelize; keep it over moderate heat and don’t forget it on the stove.
Stir more frequently towards the end, when the jam is thicker, to prevent it from sticking.
Do not reduce the sugar too much if you want to keep the jam over the winter.
Substitutions
Saffron can be omitted if you don’t have it, but the flavor will be less complex.
You can use vanilla extract, but the pod has a more subtle and natural taste.
Do not substitute sugar with honey or sweeteners in this recipe, as it will change the texture and preservation.
Variations
You can also try a mix of blackberries and raspberries, keeping the sugar proportions.
If you want a more intense lemon flavor, you can add some grated zest, but be careful to use untreated lemons.
Serving Ideas
I like blackberry jam with cold milk for breakfast. It also goes well on pancakes or as a filling for sweet cheese dumplings. It’s great on biscuits or in simple cakes.
Frequently Asked Questions
1. Can I reduce the amount of sugar?
You can try to lower the sugar, but the jam will last a shorter time. For long-term preservation, it’s recommended to stick to the proportions in the recipe.
2. Why do the jars need to go in the oven after filling?
This step helps seal the lids better and provides final sterilization. This way, the jam will keep without problems.
3. Can it be made with frozen blackberries?
Yes, but they need to be completely thawed and well-drained beforehand; otherwise, the jam will be runnier and may take longer to cook.
4. What role does saffron play in the recipe?
Saffron adds a subtle flavor and gives a pleasant hue to the jam. It’s not essential, but it complements the taste.
5. How do I know when the jam is ready?
When it thickens visibly, and if you put a drop on a cold plate and it doesn’t run quickly, it’s cooked enough.
Nutritional Values
Estimate for 100 g of jam: approximately 210 kcal
Carbohydrates: about 54 g (of which most are sugars)
Proteins: 1-2 g
Fats: under 1 g
Calories may vary depending on how much the jam reduces and how much sugar remains. Due to the high sugar content, it's more of a dessert or an occasional addition.
Storage and Reheating
The jam keeps well in tightly sealed jars, in a cool place away from sunlight, for up to a year. After opening, keep the jar in the fridge and consume it within 1-2 weeks. It’s not a recipe that is reheated; it is used directly from the jar. If you see signs of fermentation or mold, throw it away, but if sterilization was done correctly, there shouldn’t be any problems.