Blackberry Jam – Classic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,500 blackberries, fresh
- 500 g preservin suar, (3: 1)
- 1 medium lemon (s), freshly squeezed
Print Recipe
Pin Recipe Instructions
- Thoroughly rinse approx. 5 glasses with lids and rinse with plenty of water. Do not dry out from the inside, but stand upside down on a clean tea towel and let it dry.
- If you want, you can sterilize the jars and lids in the oven at 100 degrees for a good 10 minutes on the grid for safety.
- While the jars and lids cool down a little in the slightly open oven, the jam can be prepared:
- Sort the blackberries, wash them and then put them in a large saucepan with the sugar and mix everything together well. Add the freshly squeezed lemon juice and bring the whole thing to a boil, stirring constantly. When the mixture is bubbly, let it cook for another 3 minutes while stirring.
- Now do the gelling test on a saucer. Put some of the jam on the plate and check whether the jam starts to gel immediately. If this is not the case, let the mixture cook a little longer.
- If the jam gels immediately, pour it into the jars and close them tightly.
- Let the glasses cool down in a cool, dry place and store them in such a place. Do not carry freshly made jam on the lids!
- Sterile jars and a suitable storage location ensure a shelf life of 1-3 years. A broken glass should be kept in the refrigerator. It will last there for at least 4 weeks.
- Note: Blackberries have small seeds. If they bother you, you have to turn the berries through the lively Lotte.
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