Best 5 Wild Blackberry Jam Recipes
Indulge in a taste of nature's bounty with our delectable Wild Blackberry Jam. Crafted from plump, juicy blackberries handpicked at the peak of ripeness, this homemade jam captures the essence of summer in every spoonful. Savor the vibrant flavors of the wild blackberries, perfectly balanced with a touch of sweetness and a hint of tartness. Spread it on your morning toast, swirl it into your yogurt, or use it as a filling for your favorite pastries.
This article encompasses a collection of enticing recipes that showcase the versatility of Wild Blackberry Jam. From the classic Wild Blackberry Jam, bursting with fruity goodness, to the unique Blackberry-Ginger Jam, boasting a zesty twist, there's a recipe for every palate. Explore the delectable delights of Blackberry-Lemon Jam, where the vibrant citrus notes dance harmoniously with the berries' natural sweetness. For a touch of elegance, try the sophisticated Blackberry-Lavender Jam, where the floral aroma of lavender beautifully complements the jam's rich flavor. And for those who enjoy a bit of heat, the tantalizing Blackberry-Habanero Jam offers a spicy kick that will tantalize your taste buds.
Each recipe is presented with detailed instructions, ensuring a hassle-free and enjoyable cooking experience. Learn the art of jam-making, from selecting the ripest blackberries to achieving the perfect consistency. Discover the secrets to preserving the jam's freshness and maximizing its shelf life. Whether you're a seasoned jam maker or embarking on your first culinary adventure, this article provides all the guidance you need to create delectable Wild Blackberry Jam that will impress your family and friends.
OLD-FASHIONED WILD BLACKBERRY JAM
Wild Blackberry Jam made the old-fashioned way without pectin, a delicious homemade jam made with freshly-picked wild blackberries, sugar and lemon juice. And nothing more! The jam is cooked slowly on a low heat until it's got the perfect consistency. It might not be quick, but it surely is simple! No need for jam sugar, granulated sugar is all we need!
Provided by Daniela Apostol
Categories Dessert
Time 2h5m
Number Of Ingredients 3
Steps:
- Rinse the blackberries, then add them to a large pan together with the sugar and the lemon juice.
- Leave to simmer on a low to medium heat until the liquid released is nearly absorbed, and the jam is thick enough to be poured into jars, depending on the heat that could take up to 2 hours.
- The jam will thicken further when it cools down.
- Rinse the jars, and place them in the oven at 180 degrees Celsius (350 Fahrenheit) for 10 minutes to sterilise.
- Pour the hot jam into the hot jars, making sure you do not fill the jars to the brim, but there is about half an inch of headspace.
- Tighten the lids well, then place the jars upside down and leave to cool completely.
- If the fourth jar is not quite full, it can be stored in the fridge and consumed within 3-4 weeks.
- Otherwise, the jars can be stored in a cool place, and the jam should last for 1-2 years.
Nutrition Facts : Calories 903 kcal, Carbohydrate 229 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 16 g, Sugar 214 g, ServingSize 1 serving
WILD BLACKBERRY JAM
As a young person growing up on a Southern farm, I looked forward to Wild Blackberries getting ripe.They grew around the edge of our cotton and corn field so we checked them often. My mother would give me a shinny metal syrup bucket (left from making Molasses) and I would walk around the edge of the field filling it up. She made...
Provided by Jewel Hall
Categories Jams & Jellies
Time 1h10m
Number Of Ingredients 3
Steps:
- 1. Place well drained blackberries in a large stock pot. Add grated apple and the sugar, soft stir to combine. (the apple adds pectin to act as setting agent.) AT THIS POINT HAVE JARS STERLIZED, LIDS AND RINGS WASHED, SET JARS IN A WARM OVEN UNTIL READY TO FILL.)
- 2. Place a large plate in freezer to get real cold and serve as a jam testing agent.
- 3. With all ingredients in large stock pot all to sit at room temperature for several minutes until berries produce juice which helps prevent sticking.
- 4. Place on high heat on top of stove, bring to boil while gently stirring with a wooden spoon to prevent sticking. When rolling boil is reached turn down to medium/ high and continue to watch, stirring frequently but not continously to cause lost heat.
- 5. Get jam up to 220 degrees on cooking thermometer. Scum/ foam will form on the surface, skim it off and discard.
- 6. Continue cooking until jam begins to look jammy around edges of pot instead of watery. DO A JAM TEST: Remove the cold plate from freezer, drop a teaspoon full onto place, wait a moment then press your finger into the center. If the jam holds the print of your finger, it's done.
- 7. Be careful with jam at this point and don't let it burn on bottom. Continue to stir. Take off heat and stir, continue to stir a couple of minutes to distribute berry pieces evenly.
- 8. Use 1/2 and 1 pint size jars. with a canning funnell and a dipper, dip jam into warm jars, place flat and ring on top, tighten and set in draft free area. They should seal in a short time.
- 9. May eat warm jam with a biscuit and fresh butter. When jars have sealed store in cool, dry area. If one doesn't seal place in refrigerator. After opening any jar later, store unused jam in refrigerator.
BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
BLACKBERRY JAM
Steps:
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
HOMEMADE BLACKBERRY JAM
Make and share this Homemade Blackberry Jam recipe from Food.com.
Provided by MizzNezz
Categories Fruit
Time 25m
Yield 7 8oz jars
Number Of Ingredients 3
Steps:
- Carefully measure out the berries, put them into a very large pot (8qt).
- Carefully measure sugar in a lg bowl.
- Add the pectin to the berries a little at a time, stirring constantly.
- Heat on hi, stirring constantly until mixture comes to a FULL boil.
- Add sugar ALL at once, stirring.
- Bring mixture back to a full hard boil, stirring constantly.
- Boil for 1 minute.
- Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
- Wipe the rim of the jar and put canning lids and rings on fingertip tight.
- Place in canner with very hot water, make sure water is 1 inch above jars.
- Process in boiling water bath for 10 minutes.
- Remove and set them upright on a towel to set for 12 hours.
Nutrition Facts : Calories 841.4, Fat 0.5, Sodium 17.3, Carbohydrate 216.3, Fiber 6.1, Sugar 204.6, Protein 1.4
Tips:
- For the best flavor, use ripe, juicy blackberries. Avoid berries that are bruised or moldy.
- You can use a food processor or blender to crush the blackberries, but be careful not to over-process them. You want the jam to have a chunky texture.
- If you don't have a candy thermometer, you can test the jam for doneness by dropping a small amount onto a cold plate. If the jam wrinkles when you push your finger through it, it is ready.
- Sterilize your jars and lids before filling them with jam. This will help to prevent spoilage.
- Process the jars of jam in a boiling water bath for at least 10 minutes. This will help to seal the jars and ensure that the jam is shelf-stable.
Conclusion:
Wild blackberry jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or even ice cream. It is also a great way to preserve your summer harvest. With a little time and effort, you can easily make your own wild blackberry jam at home. So next time you find yourself with a basket of fresh blackberries, be sure to give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
