Blackberry preserves

Name: Blackberry preserves
Ingredients: 2 kg blackberries; 1.5 kg sugar; juice of 1/2 lemon

Jam - Blackberry preserves by Lacramioara I. - Recipia

Blackberry preserves made with wild berries simmer slowly with sugar and set into a thick syrup, with the fruit left in pieces. The cold-drop test shows when they’re ready, and the lemon juice goes in at the end, after cooking. I spread them thinly on toast. Preparation: 15 minutes. Cooking: 1 hour and 30 minutes. Resting: 15 hours. Total time: 16 hours and 45 minutes. Servings: 30. About 230 kcal and 1 g of protein per serving.

Ingredients

2 kg blackberries
1.5 kg sugar
juice of 1/2 lemon

Preparation

1. Put the blackberries in a wide stainless-steel saucepan and cover them with the sugar. Leave them for 3 hours, until syrup collects at the bottom of the pan. 2. Set the pan over low heat and cook the preserves for 1 hour and 30 minutes. Skim off the foam as it appears; toward the end, the syrup thickens and leaves a trail on the back of a wooden spoon. 3. Check that it has set by putting a drop on a cold plate. If it sets on contact, squeeze in the juice from half a lemon, stir gently and turn off the heat. 4. Pour the hot preserves into clean jars and tighten the lids. Set the jars upside down, cover them with a blanket and leave them for 12 hours, until the next day. 5. Turn the jars upright and store them in the pantry.

Notes

Very ripe blackberries crush more easily, so stir carefully as you put them in the pan. Firmer fruit holds its shape better; very ripe berries may need a few extra minutes for the syrup to set. The step people usually rush is checking the drop, but here it tells you more than the clock. Like strawberry preserves, these go well with bread or plain pancakes. For the jars, choose lids that seal well and check that they aren’t chipped. Once opened, keep the jar in the fridge and use a clean spoon.

Frequently asked questions

Why is the syrup still too runny?

Put the plate for the test in the freezer for 10 minutes before checking; if the drop still runs, cook the preserves for a few more minutes and test again.

Can I use frozen blackberries?

Yes. Put them straight into the pan and allow for the possibility that they may need another 10-15 minutes of cooking, until the syrup sets.

Can I reduce the amount of sugar?

For 1 kg of blackberries, use at least 750 g of sugar. With less, the preserves set differently and don’t keep as well in the pantry.