How to make blackberry confiture. Blackberry jam - the joy of taste, a lot of benefits and a great mood! Jam "5 minutes"

Blackberry jam has a very pleasant taste and aroma. It is suitable for making pies, cookies, buns. And you can serve it as a dessert for tea.

In the process of making blackberry jam, a number of features must be taken into account:

• In order for the berries in the jam to remain intact, the liquid must be gently stirred during cooking. After all, when heated, the fruits become fragile and easily disintegrate.
• Blackberries have large hard seeds. It is not necessary to remove them, but if you do not like them, you can do this by passing almost ready berries through a sieve.
• To emphasize the taste of blackberries, citrus fruits and spices can be added to the jam. The main condition is to observe proportions. Otherwise additional ingredients can interrupt the taste of berries.
• To preserve the beneficial properties of the fruit, jam must be cooked over high heat for a short time.
• Berries for cooking must be ripe. If they are green, the jam will turn sour.

Blackberry confiture, prepared according to the above recommendations, is very tasty.

Raw material preparation

When choosing and preparing blackberries, you should also follow a number of recommendations:

• When buying, you need to choose ripe, but elastic fruits. Mashed berries are very soft boiled. They are suitable if you plan to grind them during the cooking process.
• On one's own harvested berries should be used immediately after cutting. Otherwise, they will lose some of the juice.
• Before cooking, the berries should be prepared - sorted out, removed debris, washed well. It is better to soak blackberries in water and carefully drain the water so as not to damage the fruit.

In the process of making jam, the berries can be crushed. But the dish turns out tastier if it is prepared from whole fruits.

How to make blackberry jam

To make blackberry jam, you can use various recipes. Let's consider some of them.

Easy winter recipe

To make jam according to this recipe, you need blackberries and sugar in equal proportions (1: 1). Pour berries granulated sugar. Be careful not to damage the fruits. Leave for 30 minutes for the mixture to release the juice. Cook for 30-40 minutes over medium heat, stirring regularly.

In a slow cooker

Blackberry confiture in a slow cooker turns out to be more juicy, the berries do not boil soft. Into the bowl:

• Pour 750 g of fruit.
• Add the same amount of sugar.
• Put on the "Extinguishing" mode and cook for 20 minutes.
• After that, leave the jam to cool for 20-30 minutes.
• Then turn on the "Extinguishing" mode again and cook for 40 minutes.

Stir the jam regularly so that it does not burn. The amount of berries and sugar used can be increased. But in this case it is better to cook a dessert with an open lid.

with gelatin

For the recipe you will need:

• 2 kg blackberries;
• 2 kg of sugar;
• a bag of gelatin;
• 500 ml of water;
• 1 tsp lemon peel.

Pour gelatin with hot water (use half a glass) and leave to swell for 15 minutes. Pour granulated sugar into blackberries and leave overnight in the refrigerator. By the morning the fruits will be released a large number of juice. Add 500 ml of water to the berries and lemon peel. Transfer to enamelware and cook over medium heat for 25 minutes. Add swollen gelatin.

The resulting dessert is best stored in the refrigerator for 2-3 weeks, but it can also be rolled into jars.

Seedless

Pour 200 ml of water into the bottom of the pan, bring to a boil. Pour 1 kg of blackberries and, stirring regularly, boil the fruits for 2-3 minutes. Put the softened raw materials on a sieve and grind with a spoon to remove the bones. Add 400 g of granulated sugar, put on the stove and boil the jam until its volume is reduced by 1/3.

With whole berries

• 1 kg of blackberries;
• 1 kg of sugar.

Grind 650 g of blackberries with a blender to make a homogeneous puree with seeds. Pour 500 g of sugar and send to the stove. Boil for 10 minutes, then send another 350 g of whole berries and 500 g of granulated sugar to the pan. Cook for another 10 minutes. It takes little time to prepare such a dessert, so the beneficial properties of blackberries are preserved.

From frozen blackberries

In winter, jam can be made from frozen blackberries. It does not need to be pre-prepared, but can be used immediately after defrosting. Pour 400 g of berries with 250 g of sugar and refrigerate for several hours. Juice should come out. Then grind the fruits with a blender and cook for 25 minutes over medium heat.

How to store ready-made treats

Jam can be stored in jars in the refrigerator for several weeks. But if the taste of the delicacy changes or its surface becomes covered with mold, it is not recommended to use it.

Jam, poured into pasteurized jars, can be stored for 2-3 years in the cellar or refrigerator. Another way to store blackberry jam is to pack it in plastic containers and send it to the freezer. But after defrosting, the taste of the treat may change.

Blackberries - wonderful fragrant, juicy and sweet berry. For amateurs, it grows in abundance in gardens, but if not, then in the markets and in supermarkets during this hot summer period it abounds. It makes an unusually tasty, rich and beautiful jam, which can surprise guests in winter as something exquisite, and most importantly, very healthy.

By healing properties blackberries are not inferior to raspberries, so blackberry jam in winter will be not only a delicacy, but also prevention and help in strengthening immunity, treating colds, SARS and flu.

So, if you are lucky enough to become the owner of a certain amount of blackberries, then without wasting time, you can start harvesting for the winter.

Preparing berries

Blackberries must be sorted out, spoiled berries removed, then washed. Since blackberries are very delicate, it is best to put them in a colander, put them in a pot of water, hold them there for a while, then remove them from the water and let them drain.

Why is it better to store jam for the winter? In some cases, you can make jam without cooking. But jam, in any case, is better, because, even with a large amount of sugar, the blackberry mixture can ferment, and can not be stored for a long time.

Preparation methods and recipes for blackberry jam

There are several basic ways to make blackberry jam for the winter, and a huge number of recipes for a delicious and healthy blackberry treat.

Quick recipe for blackberry jam

Very simple and fast way making blackberry jam for the winter

1. Half a kilogram of berries and the same amount of sugar are taken.
2. We combine the berries with sugar and beat with a blender. It takes 2 minutes, and the blackberry puree is ready. It will contain many small seeds, they are useful in their own way and do not spoil the taste of jam.
3. To dissolve the sugar, leave the blackberry mix for half an hour at room temperature.
4. Pour our future jam into a special dish with a non-stick bottom and cook over low heat for 30 minutes.
5. We stir, remove the foam and watch how the jam gradually thickens during the cooking process, stirring it, best of all, with a wooden spoon.
6. After we have achieved the desired consistency, we quickly pour it into jars, sterilized in advance.
7. We roll it up, turn it over onto the lids, check if they let air through somewhere, cover with a warming blanket and leave to cool.

Seedless jam

Here you have to tinker a little, but some housewives do this with pleasure.

1. Pour water into a special pan about 1.5 cm from the bottom.
2. After the water boils, we unload the berries there and, stirring, boil them for about 2 minutes, that is, blanch.
3. When the berries have become completely soft, transfer them to a sieve and grind with a wooden or ceramic spoon or spatula.
4. Add sugar to the resulting homogeneous mixture, in the proportion: for 1 liter of blackberry puree 800 gr. granulated sugar.
5. We put the mixture on the stove and cook until thickened, about half an hour.
6. Quickly pour the jam into jars, roll up and set to cool.

When cooled, when served, the jam looks like a super dessert.

• For a liter of puree, you need to take 30 g of dry gelatin.
• Dilute gelatin according to the instructions on the package. If it is not there, we proceed as follows: pour a small amount of cold water and leave to swell for half an hour.
• Boil the jam for 10-15 minutes, then pour the softened gelatin into it.
• Bring the jam with gelatin almost to a boil, stirring, but not boiling, otherwise the gelling properties will be destroyed.
• Further, as in the main version of the recipe, quickly pour the jam into jars, roll up and set to cool.

Blackberry jam with whole berries

1. We take 1 kg of blackberries and put aside the third part. Moreover, we choose the most whole, elastic and beautiful berries.
2. Pour the remaining 2/3 with sugar (500 g) and beat with a blender.
3. We spread the mixture in a special container and put on fire for 10 minutes, not forgetting to stir with a non-metallic spoon.
4. Then pour the remaining berries and another 300 grams of sugar into it.
5. Boil for 5 minutes and set aside, preferably for 3-4 hours. Whole berries will soak in syrup during this time.
6. Then bring the mixture back to a boil, let it boil for 5-10 minutes, quickly pour into jars and twist them with lids.

This jam has a very original and unusual taste and view.

Blackberry jam with citrus flavor

An interesting combination can give the addition of citrus blackberry jam.

• The easiest way, when you add dried pieces of lemon or orange peel at the beginning of cooking, you can put them together. Then cook as usual.
• You can use fresh lemon and orange.
  1. For 1 kg of blackberries take 1 kg of sugar, 1 lemon and 2 oranges.
  2. Juice is squeezed out of an orange and a lemon, mixed with a small amount of sugar and boiled over a fire for 3-4 minutes.
  3. Then, when the main jam is prepared, citrus syrup is poured there, boiled, as in regular recipe, 25-30 minutes, pour into jars and roll up the lids.

Blackberry jam in a slow cooker

When cooking in a slow cooker, you get real blackberry confiture, which can be added to pies, pancakes and other fantasies.

1. We take 750 gr of blackberries.
2. We wash, remove the ponytails and spoiled berries.
3. The same amount of sugar, put the multicooker together, set the stew mode for 20 minutes.
4. Leave the lid open to stir and collect the foam.
5. After that, leave the jam to cool for half an hour.
6. Then we turn on the “Extinguishing” mode again and boil for 40 minutes.
7. After the signal, quickly pour the jam into sterilized jars, roll up the lids and remove to cool.

Blackberry jam in a bread machine

Happy owners of bread machines can make jam with this useful machine. Moreover, this cooking method has a number of advantages. Jam (like jam, which can also be cooked in a bread machine) does not need to be stirred, controlled and worried that it will burn.

1. We sort the berries, wash them and weigh them in the amount indicated in the instructions in your bread machine.
2. Add sugar in equal proportions and set the "Jam" mode.
3. All that remains is to pour the jam into jars in time and close the lids.

Storing blackberry jam

1. If the jars were not sterile, then the jam can only be stored in the refrigerator and no more than 3 months. Otherwise, it will simply deteriorate.
2. You can store blackberry jam in the freezer. Delicacy spills over special molds for freezing and can be stored this way for a long time, at least a year.
3. Way classical conservation. The jam was prepared according to the recipe, boiled for a long time and was poured into sterilized jars, closed with sterilized lids. After seaming, the jars cooled upside down under the insulation for about 2 days. Such jam can be stored in a dark, cool place, such as a basement or pantry, for up to a year.

The taste of garden blackberries is a harmony of expressiveness and restraint. Large juicy berries sweet like raspberries, have an aftertaste with slight sourness and slight astringency on the periphery. Both gourmets and highly qualified confectioners value blackberries for their originality, because they are good not only fresh. With the help of blackberry blanks, you can create amazing desserts with an unusual taste.

Tender berries for blackberry jam, freshly picked in your garden, do not need to be washed, it is enough to carefully sort them out. Purchased fruits must be washed with running water, taking them in small batches. You can immerse them in bulk dishes filled with cold water, and remove the floating debris, then rinse drinking water, which should then drain.
The exact amount of sugar for making syrup is determined by the variety and degree of ripeness of the fruit. Traditionally, for making garden blackberry jam, a syrup is prepared from half a liter of water (400 ml can be taken) and one and a half kg of sugar (1.1 kg of sugar is allowed). This syrup is enough for 1 kg of berries. There are several ways to make blackberry jam.

Blackberry jam. Option A

Boil syrup. Pour clean berries with slightly chilled syrup. Cook on low heat until the entire surface is evenly simmered, and after another 5 minutes, shaking the pan in a circular motion. After that, blackberries with syrup should cool to room temperature.
The second time after the start of boiling, the berries are kept on fire for 10 minutes or a little less. Refrigerate naturally.
The third time, blackberry jam is boiled until tender. Remove the foam, cool quickly and pour into jars.

Blackberry jam. Option B

Place the fruits in a wide enameled bowl for cooking and pour them with very hot, but not boiling, syrup, let stand for 3-5 hours. Carefully drain the syrup through a colander, boil it a little. Without turning off the stove, pour the berries into the boiling syrup. Cook at a low boil until the jam is ready. When cold, spread the blackberry jam into dry and clean jars.

Blackberry jam. Option C

The method is suitable for very juicy and soft fruits. They are placed clean in a bowl for cooking jam, layered with granulated sugar. After 7-8 hours at room temperature, they should release juice. After that, the jam is prepared in 3-4 doses, alternating a 5-8-minute weak boil and a short break of a quarter of an hour. During a break, the foam is removed from the surface.

IMPORTANT! When cooking blackberry jam in any way, at the last stage, a couple of grams of citric acid should be poured into it for each kilogram of fruit, quickly mixed carefully so that it dissolves completely, and turn off the heat. To enhance the unusual taste of blackberry jam in the middle of cooking, you can throw in a few sliced ​​orange slices along with zest, and for a change, a few cloves or cardamom pods.

Blackberry compotes

For long-term storage, regardless of the proportions of the products, any blackberry compote must be sterilized or pasteurized. Sterilized liter jars compote in a boiling bath for at least 5 minutes (up to 7 minutes). Pasteurization takes place within 20 minutes at a temperature of 80°C. Two- and three-liter jars should be warmed up, respectively, 2 or 3 times longer. To increase the reliability of canning after seaming, it is useful to wrap inverted jars in a blanket or close them on top with a special warm textile heating pad, such as a teapot doll.

Traditional blackberry compote

Pour fruits without damage and debris in portions into a colander, rinse with a gentle stream of running water, rinsing with cooled boiled water. Shake the colander gently, let the berries dry a little. For speed, you can sprinkle them on plates.

Dissolve 750–800 g of sugar in a liter of water, boil. Warm clean jars fill 2/3 of the volume with prepared berries and pour over hot syrup. Cover with sterile (washed and boiled) lids, sterilize in a bath.

Quick concentrated blackberry compote

With a spoon, pour the prepared berries into liter jars just above the shoulders. It is useful to tap jars so that the berries lie tightly. Sprinkle 1.5 cups of sugar on top. Carefully, almost up to the neck, pour boiling water from the kettle, cover with clean lids and sterilize.

Blackberry compote without sterilization

Pour 0.5 kg of washed fruits into three-liter jar, pour boiling water for half an hour. Carefully pour all the liquid into the pan through a special lid with a spout and pour a glass with a slide of sugar into it. Boil, if necessary, remove the foam, pour into a jar of blackberries, cork with a lid, turn upside down, wrap in warm.

Concentrated blackberry compote without sterilization

Such a compote is prepared from large and ripe blackberries, which are prepared in the usual way. For 1 kg of fruit, 1 kg of sugar and a glass (or half a glass) of water for syrup are consumed. The syrup is prepared with low heat, with a low boil, berries are immersed in it and boiled for 5 minutes. After leaving them for gradual cooling or overnight. After that, the fruits are taken out with a slotted spoon and laid out in jars. The syrup is boiled for 2-3 minutes, poured into the berries. A spoonful of rum / cognac is added to each jar, corked. Instead of alcohol, you can add a pinch of citric acid, and if the jar is three-liter, you will need 0.5 tsp. But with alcohol, blackberry compote is more aromatic.

Blackberry jelly, jam, marmalade

Because of the coarse bones, children have a difficult relationship with blackberry jam. Therefore, for children and diet food usually the berry is rubbed, and then processed into an independent dessert or preparation for the preparation of sweet culinary masterpieces.

Natural blackberry jelly

Only freshly picked, preferably not washed, berries are carefully sorted out and squeezed out of them. To make the juice, and then the blackberry jelly, transparent, the berries should be squeezed in the old way through a bag made of thick canvas. Pour a liter of juice into a low steel pan, pour 1.5 kg of sugar into it, stir with a wooden or silicone spatula and heat with continuous stirring. After the appearance of foam on the surface, quickly remove it, avoiding boiling, and pour thick syrup by banks. On the neck of each jar, put wax paper moistened with medical or food alcohol, close, after complete cooling, put in the refrigerator for storage.

Delicious blackberry jam with rum

A kilogram of berries (a little more can be) must be rubbed through a fine sieve so that all the bones remain in it. Mix a bag of Gelfix (1:1) with two large spoons of sugar and pour into blackberry puree. Pour 0.5 cups of rum there, stir, let it brew overnight. After that, pour 950 g of sugar and a pinch of vanillin into the puree, cook over low heat with a slight boil for 3-4 minutes. Pour in 50 ml of rum, mix, remove from the stove. If foam has formed, it must be quickly and carefully removed from the surface and pour the jam into hot jars. Clog. Turn upside down. The shelf life of jam is 1 year.

Blackberry marmalade

2 liters of mashed fruits are mixed with 1.6 kg of sugar until it is completely dissolved. Cooking blackberry marmalade is better in small portions, in a steel ladle, over low heat, stirring constantly. After thickening, hot marmalade is poured into jars. After boiling, if desired, 1–1.5 tsp can be put into the mass for blackberry marmalade. dried rosemary.

Blackberry marmalade with apples

Apples of sour varieties (1 kg) need to be peeled cores and skins. Pour a little water into a bowl for jam or a steel pan, put apples in it, and boil them over low heat until soft. If desired, ground cinnamon can be poured into apples to taste. Mash ready apples with a crush, add a liter of pitted blackberry puree and 1.5 kg of sugar. Mix everything, wait until the sugar dissolves completely. After cooking marmalade in small portions and transfer to low jars.

Blackberry pastille

Ripe and overripe fruits are suitable. They are placed in a saucepan, which is placed in a hot oven or on water bath. Berries should be steamed and softened. When they sit down a little, they should be rubbed in hot small portions through a fine sieve. Add half a glass of sugar to a glass of puree, mix. The sweet mixture must be boiled down to the state of a thick jelly, its volume should decrease by about 2 times, pour into a greased baking sheet with sides. Place in the oven for 10 hours to dry at 60-70°C. Cut the finished blackberry marshmallow, sprinkle with sugar and place in boxes lined with oiled parchment.

Garden blackberry, compared to raspberries, is a spectacular berry, with a rich flavor bouquet, which has mystery and intrigue. Winter blanks from blackberries allow you to save both the bouquet and the rich color, and most useful properties. And jams, marmalade and blackberry jelly will please with their use not only as a seasoning for cheesecakes or pancakes. Based on them, you can make delicious multi-layered fruit desserts with whipped cream in bowls or baskets with cream in large tartlets. Freeze to decorate desserts fresh berries which perfectly retain their shape and color.

Blackberry is a very interesting ingredient that opens up the widest field for imagination in front of culinary specialists. She has bright taste, which is dominated by sweet notes, but at the same time there are spicy light sourness, which balances the flavor bouquet. Therefore, it is not surprising that blackberry jam turns out to be very fragrant and you want to eat it again and again. Kids really like to spread it on a slice of fresh bread or just gobble it up on both cheeks, drinking hot tea.

About the benefits of the product

Before making blackberry jam, we suggest considering what its use will bring us:

• this berry contains a huge number of vitamins and each of them carries a certain load - vitamin A is responsible for excellent vision, vitamins C and E strengthen the immune system, vitamin PP normalizes the functioning of the heart muscle and regulates cholesterol levels, B vitamins improve the flow of metabolic processes ;
• minerals, and these are magnesium, potassium, manganese, iron, copper and phosphorus, help prevent the development of oncological diseases, as well as vascular diseases, they normalize the functioning of the nervous system and contribute to the speedy recovery from acute respiratory diseases;
• with blackberries, intestinal work will be established, as it contains valuable organic acids, including malic, citric, tartaric, salicylic. Thanks to these substances, juice secretion occurs in the gastrointestinal tract and the digestion process is significantly improved.

Important! However, it should be remembered that overripe berries will somewhat weaken the stool, while unripe ones, on the contrary, will fix it.

Subtleties of cooking

Recipes

So, let's move on to the main thing - recipes for blackberry blanks for the winter.

Seedless

Prepare ingredients:

• 900 g blackberries;
• 900 g of sugar;
• half a liter of water.

Cooking process.

1. Separate the berries from the stalks, wash and dry thoroughly.
2. Pour water into a container and heat it to 90°C.
3. Put blackberries in hot water and leave for 3 minutes.

   Important! In this case, the gas supply must be minimal so that the mass does not boil!

4. Drain the liquid, put the berries in a sieve and grind.
5. Put the resulting puree into a container with a non-stick coating, add sugar and, constantly stirring the dessert with a wooden spoon, boil until thick.
6. Pour the finished jam into prepared jars and roll up.

Classic recipe

To prepare blackberry jam according to the classic recipe, you need to prepare only two ingredients: blackberries and sugar, which are taken in equal proportions.

Cooking process.

1. The berries must be carefully sorted out, spoiled and wrinkled, washed and discarded in a colander.
2. After we shift the blackberries into a saucepan or a bowl for cooking and add sugar.
3. The berry-sugar mixture should stand for about half an hour - this is necessary in order for the blackberries to release the juice.
4. Next, place the container on the stove and slowly heat the contents, stirring it constantly.
5. Boil for 30 minutes, pour into sterilized jars and seal tightly.

Five-minute jam

Blackberry jam for the winter five minutes got its name thanks to a very fast process cooking.
Prepare ingredients:

• 900 g blackberries;
• 900 g of granulated sugar;
• 3 g citric acid.

Cooking process.

1. Carefully sort the berries, rinse and drain with water.
2. In a wide bowl, lay the fruits in layers, sprinkling each with sugar, leave for 5-6 hours.
3. After the specified time, set the basin on the fire and bring the mass to a boil.
4. Add after 5 minutes citric acid, after another minute, turn off the gas supply.

With oranges

Blackberries can be prepared for the winter by combining them with citrus fruits, as in the following recipe.

Prepare ingredients:

• 900 g of fresh berries;
• 2 oranges;
• 1 lemon;
• 1 kg of granulated sugar.

Cooking process.

1. Sort the berries, separate the pedicels, rinse and dry on a towel.
2. Wash the oranges thoroughly, cut off the zest and chop it as finely as possible.
3. Squeeze the juice from the oranges and pour it into a container in which the jam will be prepared.
4. Add sugar, zest and bring the mixture to a boil over low heat, stirring constantly.
5. Cool the syrup, put berries in it and leave for 2 hours.
6. After the specified time, set the pan on a small fire and cook the jam for 30 minutes.
7. 5 minutes before cooking, add lemon juice.

with apples

Prepare ingredients:

• 900 g of berries;
• 900 g of apples, preferably sour varieties;
• one and a half kg of sugar;
• lemon;
• a tablespoon of butter;
• cardamom;
• 300 ml of water;
• 100 g of liquor.

1. Rinse the apples well, divide into four parts, remove the core and chop into thin slices.
2. Place the apples in a saucepan, add water and blanch for about 10 minutes until they are soft.
3. Squeeze juice from lemon and add to apples.
4. Put the blackberries and cook the mixture for 10 minutes, stirring constantly and removing the foam.
5. Add liquor and 3 g of cardamom, boil for another 3 minutes.
6. Remove the pan from the stove, put the oil, mix the contents, remove the film, cool the jam.
7. Pour dessert into prepared jars, put a sheet of parchment on the neck of each and close with polyethylene lids.

with bananas

Prepare ingredients:

• 900 g of fresh berries;
• 1 kg of bananas;
• 1 kg of sugar.

Cooking process.

1. Berries should be washed and cleaned from the stalks.
2. Place fruit on paper towel to drain excess liquid.
3. Transfer the prepared blackberries to a saucepan or basin, sprinkle with sugar and leave overnight.
4. Peel bananas, cut into small cubes.
5. Bring the blackberry mass to a boil and boil for 30 minutes.
6. Add bananas and cook for about 5-6 more minutes.
7. Pour the finished dessert into sterilized jars and store in the cold.

Blackberry jam has a lot of advantages, which include impeccable taste, great benefits, attractive aroma and appearance the delicacy itself. This dessert is prepared for a relatively short time, which allows you to save valuable substances in full. Compared to traditional strawberries, blackberry is much less common, but in terms of its benefits, it is in no way inferior to them. Prepare a few jars of this fragrant dessert for the winter and be healthy!

I propose to cook blackberry confiture with sugar. It is prepared without auxiliary substances, that is, without gelatin and agar-agar. This confiture can be used as a filling for cakes, cookies, and can be spread on bread. It is insanely delicious, sweet and fragrant. It cooks pretty well and doesn't take too long.

To prepare blackberry confiture you will need:

blackberry - 750 g;

sugar - 1 kg;

From this amount of ingredients, 800 g is obtained.

Let's prepare the necessary ingredients. We sort out the blackberries, removing green and damaged berries. Then put the blackberries in a colander and wash under running water, all the water immediately leaves. We fall asleep berries with sugar.

And put the pan on a small fire. While stirring, we wait for the blackberries to begin to let the juice in and the sugar to melt. When the liquid becomes more, you can stir less frequently. Remove the resulting foam. Continue to cook until the berries are soft (it took me 30 minutes).

With the help of a fine strainer, grind the berries, removing the seeds. There will be little waste. We send the pan back to the fire and, continuing to stir occasionally, boil the confiture over low heat, about 40-45 minutes.

When the liquid decreases in volume, and a layer of jam begins to form on the walls, you need to check whether the blackberry confiture is ready for rolling. To do this, you need to moisten a spoon in confiture and drop it on sugar - if the drop remains on the surface, does not go inside, then the confiture is ready, you can roll it up.

We spread the hot confiture in prepared clean sterilized jars, roll it up with boiled lids, turn it upside down, wrap it warmly and leave it to cool completely.

We store the most delicious blackberry confiture in a dark, cool place.

In this photo, blackberry confiture is still warm and you can already see that it is thick. In the morning, turning the gravy boat over, it became clear that he was not even going to move.

Especially delicious with ice cream!

Enjoy your meal!