Blackberry jam » Culinary recipes of dishes with photos. home cuisine

How pleasant it is on a cold winter evening to open a jar of jam made from fragrant summer berries! Especially blackberry, because blackberry berries are real treats not only for children, but also for adults. Today we will prepare blackberry jam in a slow cooker, which can be used as a dessert, to decorate cakes and pies, and also simply enjoy it with a cup of tea.

blackberries – 1 kg;
sugar – 1 kg.

Preparation of blackberry jam.

To begin with, you should select strong, ripe blackberry berries, sort them (the berries should not have sepals and other debris) and rinse with cold water. Make sure that overripe and rotten berries do not get into your bowl, otherwise the taste of the jam can noticeably deteriorate.

Spread the washed berries on a paper towel and let them dry. Place the berries carefully, trying not to crush them, in the bowl of the multicooker and set the automatic “Quenching” mode (about 10 minutes).

After the time is up, cover the berries with granulated sugar, mix slightly and set the “Quenching” mode again for 30 minutes. You should periodically stir the berries with a spatula. It is better to stir with a soft silicone spatula, which will not harm the delicate berries. It is necessary to ensure that all the sugar dissolves in the syrup.

As soon as the time of the “Quenching” mode ends and the multicooker makes a characteristic sound, you need to mix the jam again and let it infuse (5-6 hours) so that the juicy berry absorbs the sugar well. You can pour the aromatic jam into another bowl or leave it in the multicooker bowl – whichever is more convenient.

After the blackberry jam has steeped and cooled, it can be poured into cream cups and served with tea. In winter, jam can be used to make pies, muffins and buns. The intense color and aroma of blackberry jam will make your baking beautiful and fragrant.

If you want to save these delicious treats for cold winter days, then you should roll it up. But it should be remembered that all dishes (jars, lids) must be sterilized in advance, otherwise the lid may swell and the jam may turn sour. To pump the jam, you should bring it to a boil, but do not boil it, pour it into prepared jars and roll it up.

The rolled jam should be turned over and placed on the lid. In this state, it should cool down. Such jam should be stored in a dry and cool place, for example, in the refrigerator. Enjoy your taste!

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