Easy & Delicious Seedless Homemade Blackberry Jam
A mouth-watering blackberry jam without seeds that has a wonderful sweet and sour tones, intense colour and a beautiful silky texture. Perfect as a dessert topping and cookie filling, and simply irresistible spread on a batter toast.
Yield: 4 190ml jars
Calories: 44kcal
Equipment
- 1 jam pan
- 1 large colander
- 3-4 190ml jars and matching lids
Materials
- 1 kg ripe blackberries
- 500 g white crystal sugar
- 1 teaspoon citric acid or 1/4 cup freshly squeezed lemon juice
Instructions
- Sterilise the jars and lids.
- Remove the green parts from the blackberries. Place the berries in a colander and rinse them with cold water under your kitchen tap, then transfer them to a large pot and pour 1 cup of water in the pot. Bring it to the boil and let it simmer for 5-10 minutes until the blackberries are soft.
- Transfer the soften blackberries from the pot to a colander. Using a wooden spoon, start pressing and rubbing the berries through the sieve and collect their juices in a jam pan. Discard the seeds left in the sieve.
- Add the sugar to the pan with the blackberry juice and stir. Bring it to the boil, then reduce the heat and let the jam cook for 20-30 minutes on low heat. Stir occasionally and remove the scum that appears on the surface of the jam. Do a text to check the consistency of the jam. When your jam is nearly ready, add citric acid or lemon juice and let the jam simmer for 5 minutes. Remove from the heat and let the jam cool down for 30 minutes.
- Transfer the blackberry jam in sterilised jars. Leave 1-inch headspace in the jars, wipe the jar rims and hand-tighten the lids. Let the packed jars of jam sit at room temperature overnight.
- Store the jam in the fridge and consume within a couple of months. You may want to process packed jars with jam that you plan to keep for an extended period of time.