Homemade Blackberry Jam with Lemon and Crushed Berries
By Daniel Cho
Prep
10 min
Cook
20 min
Total
30 min
Servings
16
Level
Easy
Homemade blackberry jam is a dark purple spread with pieces of blackberry and seeds․ Lemon is found around the edge of the jar․ The jam is very sticky and coats a silver spoon heavily․ I like to eat this jam with warm bagels and thick apple fritter bread at home on weekends and other slow days․
I start cooking in a thick-bottomed pot․ Fruit and sugar and lemon juice sit for 30 minutes before heating․ The juice is purple but not thick․ I stir until all the sugar has dissolved․ About half the fruit is mashed with a potato masher during cooking‚ though not all the fruit is mashed‚ to add whole berries to a spoonful of fruit․
Boiling times may vary‚ but on average‚ surface foam will break down and become glossy after 15 to 20 minutes of boiling․ Overall syrup thickness will increase․ I take syrup off the stove when it reaches 220°F (105°C) or when a silver metal spoon is coated thickly with syrup․ Monitor the syrup during the boiling period․ It may overcook․
Jam has pieces of crushed fruit‚ including seeds‚ for texture․ Jam is commonly used as a topping with blackberries and mint․ Other common uses include garnishes․
Why you'll love this recipe
- It makes 16 tablespoons for use in making breakfast foods and other baked goods․
- It will take 30 minutes if you are free in the afternoon․
- Chopped berries are found in the preserved jar‚ as well as tiny seeds in the thick preserves․
- Optional butter clears thick foam during boiling․
- A clear Mason jar lets customers sample the color if served with baked items․
Ingredients
- •4 cups fresh blackberries (575 g, plus extra whole blackberries for garnish)
- •2 cups granulated sugar (400 g)
- •2 tbsp fresh lemon juice (30 ml)
- •¼ tsp kosher salt (1.5 g)
- •½ tsp unsalted butter (2 g, optional)
- •2 leaves mint leaves (for garnish)
Instructions
- 1
Rinse the blackberries under cold water and pat them completely dry.
- 2
Put the blackberries, granulated sugar, and lemon juice in a heavy-bottomed pot. Toss gently, then let the mixture stand at room temperature for 30 minutes.
- 3
Set the pot over medium-high heat and stir constantly until the sugar has fully dissolved.
- 4
When the mixture simmers, gently crush about half of the berries with a potato masher or heavy wooden spoon.
- 5
Bring the fruit to a rolling boil. If thick pink foam rises, stir in the unsalted butter.
- 6
Boil for 15 to 20 minutes, until the bubbles are thick, heavy, and glossy and the jam reaches 220°F (105°C).
- 7
If you do not have a thermometer, dip a chilled silver spoon into the jam and lift it out. Remove the pot from the heat when the syrup falls in a thick sheet and heavily coats the spoon, then stir in the kosher salt.
- 8
Ladle the hot jam into a sterilized clear glass mason jar, leaving about 1/4 inch (6 mm) of space at the top. Cool uncovered for at least 2 hours, then seal the jar.
FAQ
Nutrition (per serving)
Calories
115
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