Blackberry and Cinnamon Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 mins |
| Total Time | 34 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,300 blackberries
- 1 teaspoon, heaped cinnamon powder
- 500 g preservin suar 2: 1
- 1 teaspoon, heaped citric acid or tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- I don`t like seeds in blackberry jam, so I prepare it like this: Puree the blackberries with a hand blender or stand mixer, then turn them through the Lotte liquor (strainer) with the 1 mm sieve insert. Weigh 1 kg of the blackberry purée obtained. Rinse jam jars and lids well, rinse with clean water and place upside down on a clean cloth to drain. Put the blackberry purée with cinnamon, citric acid or juice and the preserving sugar in a large saucepan and bring to the boil, stirring constantly. Then let it simmer for about 4 minutes (follow the instructions on the packaging for the gelling sugar). Make a gelling test. To do this, put a spoonful of jam on a plate and see if it becomes firm. Try! If the jam is too sweet or does not have enough cinnamon flavor, add a little more citric acid or juice and cinnamon. Pour the jam into the prepared jars and close the lids.
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