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Blackberry and raspberry jam

0
703
Kitchen Russian
Calorie content 176.6 kcal
Portions 10 port.
Cooking time 6 h
Proteins * 1.7 gr.
Fats * 0.6 g
Carbohydrates* 39.1 gr.
* per 100 gr. product
Blackberry and raspberry jam
Content

I suggest making delicious and aromatic wild berry jam - blackberry and raspberry jam. This time I added some blueberries. The jam is obtained with an incredible smell and special taste, while the berries do not interrupt, but, as it were, complement each other.

Ingredients

Cooking process

step 1 out of 6
Prepare all the ingredients you need to make the blackberry and raspberry jam. Rinse and dry the blueberries. Carefully sort out raspberries and blackberries from debris and insects. Pour boiling water over the lemon.
step 2 out of 6
Place the prepared berries in a heavy-bottomed saucepan. Fill the berries with the required amount of granulated sugar.
step 3 out of 6
Gently mix the berries with granulated sugar and leave for 3-5 hours, covered with a lid. During this time, the berries will release a sufficient amount of juice. Cut the lemon in half, squeeze out the lemon juice and pour into a saucepan with the berry mass.
step 4 out of 6
Then put the saucepan with berries on low heat, bring to a boil, stirring occasionally and removing the resulting foam. Cook the jam for 5 minutes. In the meantime, prepare the jars, wash thoroughly and sterilize in the microwave or oven. Pour boiling water over the lids. Jars and lids must be completely dry.
step 5 out of 6
Using a ladle, carefully pour the hot jam into sterile jars. Tighten the jars of blackberry and raspberry jam with sterile lids, then turn it upside down, wrap it in a warm blanket. Leave to cool completely. When completely cool, turn the jars over and move them to a cool, dark place for long-term storage.
step 6 out of 6
The cooled blackberry and raspberry jam will thicken enough to be ready to eat. Wild berry jam can be used as an interlayer for desserts or as a filling for homemade baked goods.

Enjoy!

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