home
➠ Blanks for the winter
➠ Blackberries for the winter
➠ Seedless Blackberry Jam

Seedless Blackberry Jam

2495

Kitchen Russian

Calorie content 320 kcal

Portions 1 l.

Cooking time 90 minutes

Proteins * 1.9 gr.

Fats * 0.9 gr.

Carbohydrates* 76.1 gr.

Content

A mouth-watering blackberry jam that's perfect for spreading over toast and bread, it's pretty easy to make. The secret is to add apples to the composition, which allows the jam to be dense and well-set.

Ingredients

Blackberry 0.5KG Apples 100 g Granulated sugar 0.5KG Water 150 ml.

Cooking process

Collect fresh blackberries, rinse the berries gently.

Blanch the berries in boiling water for three to five minutes, and then rub them through a fine sieve. This will remove the seeds from the fruit.

In order for the jam to set well and be firm enough, take fresh apples and peel them.

Cut the apples into small wedges and add to the blackberry puree.

Pour 150 grams of water into the blackberries with apples and boil the puree for five minutes. Add granulated sugar, mix well and simmer the jam over low heat for an hour.

Distribute the finished delicacy in sterile jars and close with sterile lids as usual. You can store blackberry jam in a dark place after the jar has completely cooled.

Similar recipes

Apricot jam, twisted through a meat grinder for the winter

Wild strawberry jam with gelatin

Seedless black currant jam

Rhubarb and strawberry jam

Cherry Jam with Gelatin

Red currant jam with pectin

Blueberry jam with pectin

Fig jam with lemon and orange

Uncooked blueberry jam

Watermelon pulp jam with pectin

Pitted red cherry plum jam for the winter

Strawberry jam with agar-agar for the winter

Blackberry jam

Blackberries for the winter

Comments (1) 1

add

Anatoly Romanovich Savich 14-08-2020 21:39

Hello dear chefs! I don’t know who came up with this pitted blackberry jam recipe, but it’s not true. And here's why: Firstly, the seeds from the blackberry are removed along with the pulp, and even then, not completely. One third of the harvested blackberry goes to waste. Secondly, this is not a blackberry puree to which apples are added. Juice saturated with pulp. Thirdly, the jam cannot be transparent in any way, since the pulp is never transparent.

to answer

Site administration

Anatoly Romanovich, thanks for the comment! Indeed, when making jam, a lot of waste remains, there is no other way to get rid of the seeds. On the second remark, it is accepted, it can be called juice with pulp. About transparency, we are not saying that the jam should be just that.