BLACKBERRY JAM
This homemade blackberry jam recipe only needs 4 ingredients and will help you preserve the flavors of Summer to enjoy all year!
Provided by Lauren Allen
Categories condiment
Time 30m
Number Of Ingredients 4
Steps:
- (If you are planning to can the jam, prepare waterbath and sterilize jars).
- Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
- (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
- Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry "jam". (Jelly uses the juice only).
- Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
- Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can't be stirred down).
- Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
- Pour jam into prepared jars and seal with lids.
- For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
- To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.
Nutrition Facts : Calories 322 kcal, Carbohydrate 81 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 6 g, Sugar 76 g, ServingSize 1 serving
BLACKBERRY CHOCOLATE JAM
Make and share this Blackberry Chocolate Jam recipe from Food.com.
Provided by Kats Mom
Categories Berries
Time 50m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In small heavy saucepot, over medium heat, melt sugar.
- Once sugar is melted, carefully add butter and melt one minute.
- Add blackberries, mix well and cook for 2 minutes.
- Add orange juice and mix well.
- Cover and reduce heat to low.
- Stir occasionally and cook for 30 minutes or to desired thickness.
- Remove from heat and allow to cool.
- Once jam is cool, add HERSHEY'S Chocolate and mix thoroughly.
- Store in air tight container.
Nutrition Facts : Calories 657, Fat 17.9, SaturatedFat 10.2, Cholesterol 20.1, Sodium 62, Carbohydrate 130.2, Fiber 18.2, Sugar 109.3, Protein 7
BLACKBERRY JAM
Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Provided by Sarah Cook
Categories Afternoon tea, Condiment
Time 1h
Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved
Number Of Ingredients 4
Steps:
- The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
- Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
- Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE
This easy dessert for summer is simply assembled with whipped cream, blackberry jam, chocolate graham crackers, & storebought chocolate ice cream.
Provided by Kendra Vaculin
Categories Milk/Cream Vanilla Jam or Jelly Summer Quick & Easy Cake Ice Cream Fourth of July Mother's Day Father's Day Dessert Frozen Dessert Labor Day Memorial Day Chocolate Blackberry
Yield Makes one 9x5" cake
Number Of Ingredients 7
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
More about "blackberry chocolate jam recipes"
CHOCOLATE BLACKBERRY JAM: A RICH LUXURIOUS SPREAD
From tinandthyme.uk
Ratings 3Category Jams, Chutneys EtcCuisine BritishTotal Time 45 mins
- Wash the apples and cut into chunks including the skin and cores. Simmer in a pan with a little water and the blackberries until soft (about 10 minutes).
- Return the extracted juice to a large clean saucepan and add the sugar. Heat gently until the sugar is dissolved.
CHOCOLATE BLACKBERRY PRESERVES BY THE REDHEAD BAKER
From theredheadbaker.com
4.4/5 (7)Estimated Reading Time 5 mins
- Look through the blackberries and pick out any leaves. Wash and very gently dry any that are dirty. Discard any that are past their prime.
- Place the blackberries and sugar in a stainless steel saute pan. Cook over medium heat, stirring frequently, until the sugar melts and forms a syrup with the blackberry juices.
- Run the blackberries through a food mill (or press through a fine-mesh sieve if you don't have a food mill), and discard any solids.
- Return the liquid to the saute pan, and add the lemon juice. Heat the mixture over medium-high heat until just before it boils. Lower the heat and add the chocolate. Stir slowly with a whisk until uniform in consistency.
25 EASY BLACKBERRY DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
- Homemade Blackberry Pie. As blackberries cook, they release juices, making this pie a stunning shade of deep purple. From some angles, it’s dark and intense, but then you’ll see pops of bright color you can only get from fresh fruit.
- Old-Fashioned Blackberry Cobbler. I know this looks like another blackberry pie, but it’s really an old-fashioned cobbler. You can tell by the triple pastry layer.
- Blackberry White Chocolate S’mores. Have you had your fill of regular s’mores yet? I know I always go overboard when the weather is nice. But with all the BBQs and gatherings, it’s nice to have a little variety, and this recipe gives you just that!
- Vegan Blackberry Cheesecake. This recipe is vegan, gluten-free, and totally Insta worthy. Just look at those colors! The truth is (if you don’t use gelatin) vegan cheesecake can take a little extra time.
- Blackberry Jam Recipe. Store-bought jams are usually loaded with sugars. So, since it’s the season for berries, why not start making your own at home?
- Blackberry Brownies. You’ve probably tried strawberries, raspberries, and cherries with chocolate before, but what about blackberries? Brownies are the perfect chocolate treat to add fruit to because they’re super-rich and intensely flavored.
- Lemon Blackberry Breakfast Cookies. Breakfast cookies? Sign me up! Not only are these cookies loaded with blackberries, bananas, applesauce, and oat, they’re also gluten, egg, and dairy-free.
- Blackberry Limeade Popsicle. Homemade popsicles are my favorite. I love coming up with fun flavors, and they’re great when you’re looking for something a tad healthier.
- Blackberry Lime Cake. Here’s another fantastic blackberry-lime combo! This lime cake is wonderfully moist and would work with everything from coconut to raspberry, or just on its own with a dollop of whipped cream.
- Blackberry Pie Bars. In case I haven’t said it before: I have a slight obsession with these fruity bars. They’re super easy to throw together, and you can change the filling to make them an endless variety of flavors.
BEST BLACKBERRY JAM RECIPE - HOW TO MAKE BLACKBERRY …
From delish.com
10 BEST BLACKBERRY JAM DESSERT RECIPES | YUMMLY
From yummly.com
EASY HOMEMADE BLACKBERRY JAM RECIPE (+ TIPS)
From alphafoodie.com
BLACKBERRY JAM | PRESERVING | SBS FOOD
From sbs.com.au
BLACKBERRY JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
BLACKBERRY CHOCOLATE CAKE - BUTTERNUT BAKERY
From butternutbakeryblog.com
BLACKBERRY JAM RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
EASY BLACKBERRY JAM (NO PECTIN) - JO'S KITCHEN LARDER
From joskitchenlarder.com
BLACKBERRY JAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
45 BLACKBERRY RECIPES BURSTING WITH JUICY FLAVOR - TASTE OF HOME
From tasteofhome.com
BLACKBERRY CHOCOLATE CAKE RECIPE {BLACKBERRY …
From thebestcakerecipes.com
BLACKBERRY JAM RECIPE | DRISCOLL'S
From driscolls.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love