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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.