VIDEO: Make blackberry jam yourself
The blackberries, which are only really ripe and sweet in late summer, can be ideally combined with a spicy one jam Cook. However, if you don't want to bite on the kernels of the fruit at the breakfast table, you have to "pretreat" the fruit a little.
How to cook blackberry jam without the hassle of pithy seeds
- Sort the blackberries for the blackberry jam, but do not wash them if possible, otherwise they will quickly become mushy. First cook the blackberries without adding sugar, but with the herbs.
- Then rub the fruit through a thin-mesh sieve. The annoying kernels are left behind.
- Weigh out the pulp and sprinkle with red juice add to 1 kg. Now mix in the preserving sugar. Bring the fruit mixture to a boil in a large saucepan, stirring frequently.
- Let the jam boil over the sugar, stirring constantly, according to the instructions on the packet. The time can be extended by a few minutes so that the jam gels safely.
- Gelling test: Put 1 tablespoon of hot blackberry jam on a flat plate and wait a moment to see whether the jam starts to gel. Otherwise you have to cook the jam for a moment. give in the preserving sugar. However, blackberries generally gel quite well.
- The hot jam with something liqueur refine, fill immediately into screw-top jars and close.
- You can make a fruit spread with pieces of berry if you mix 1 kg of blackberries with the preserving sugar Then let the fruit mixture steep for a few hours and only then as instructed on the preserving sugar pack Cook.
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