Blackberry Jam Recipe
While in Seattle i went berry picking from the bushes around and got these beauties. They were growing wild on these thorny bushes near by a lake. When selecting the berries, pick fully ripe ones which is fully black in color, firm and plum. Blackberries are packed with antioxidants and have a lot of health benefits.
This blackberry jam is prepared without using the commercially available pectin. A good friend of mine, found a way to make this jam, making use of the natural pectin found in apple and lemon. And here goes the recipe for that .....
1 cup - Mashed berries
1/2 of an apple, finely grated
1 tbsp - Lemon juice
1/2 to 3/4 cup - Sugar
1 ) To a saucepan add all the ingredients listed. On a medium high heat, stir and cook for 1o minutes. As seen in the picture below, the ingredients will cook up and a foaming layer comes up.
Now lower the heat to medium and continue cooking for 20 minutes.
All the water will start evaporating by 15 -20 minutes of cooking. Cook till thick bubbles start forming. As seen in the second picture. The jam will thicken up and will be semi-liquid. Turn off the stove.
2 ) After the jam cools down a bit and when still warm pour the jam into sterilized glass jars. In the glass jar the jam will settle down and thicken up even more, when it has completely cooled down.
3 ) Store in the refrigerator after completely cooling down.
Spread some on your bread or on your roti and taste this jam.