Desserts
Make blackberry jam at home
Leave overnight, then simmer uncovered 40–50 minutes. The sugar draws out the juice: you start with syrup and cook for less time.
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Method
- Sort the berries, discarding any that are mouldy or unripe. Wash them only if you really have to.
- Mix with the sugar and lemon juice and leave covered in a cool place for at least 3 hours, ideally overnight. The sugar draws out the juice: you start with a syrup and cook for less time, which saves colour and fruit.
- Simmer uncovered over medium heat for 40–50 minutes, stirring often and skimming. The berries break down on their own.
- Wrinkle test: put half a spoonful on a plate from the freezer. If the drop runs only slowly after a minute, it is ready.
- Pour hot into sterilised jars, up to 1 cm below the rim, and seal immediately. The lid must be pulled inward.
Minnelea products for this recipe
The preserves used in this recipe.
The seed question: leaving them in is rustic and faster; removing them means pressing through a fine sieve and costs yield. Wash only if necessary - blackberries soak up water. Variations: 20% apple brings extra pectin and makes it milder; cook with a scraped vanilla bean; add the zest of half a lemon at the end; or go straight to the classic Italian mixed-berry blend.