Blackberry Jam
Portion: 
Preparation: 
( 8 oy 4,75/5)
Hello Dear Friends,
I wouldn't be exaggerating if I say I've had enough of eating fruit from its branches this year :) The first month of summer was perfect when we said from mulberry to cherry, from cherry to plum. Now we keep looking at two huge berry trees in front of my house while the other fruits are being pulled :) I also asked my followers what should I do from my account. In the replies, there were black nut salt and jam.
Blackberry It is a kind of fruit that the lover loves very much and the disliker does not approach again. Taflan or laz cherry it is also called. I think its taste and astringency are somewhat reminiscent of cranberry.
Again, with a recommendation from Instagram, I made the jam without removing the seeds of the nuts. When cooked, it turned into a delicious jam with a bitter almond flavor. We did not remove the seeds and blackberries Since it does not leave water in the water, I added organic cherry juice at home to both give color and be extra liquid. I used a net 1 kilo 400 g of buckwheat. I used the same amount of sugar. If you go above this limit, you may need to increase the amount of liquid a little.
with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari
Love…
Ingredients for Blackberry Jam Recipe
- 1 kilo of blackberries
- 1 kilo of granulated sugar
- half a glass of lemon juice
- half a glass of unsweetened cherry juice
- 2 cardamom
- 2 cinnamon stick
- half a teaspoon of butter
How to Make Blackberry Jam Recipe?
- Separate the stems of the berries and wash them in plenty of water and drain.
- Add sugar to the fruits you bought in a medium saucepan and mix. Add cardamom and cinnamon.
- Cook over medium heat, stirring occasionally, until the sugar dissolves.
- When the sugar melts, add the lemon juice, cherry juice and butter.
- Cook on medium heat until it thickens.
- You can tell whether it has a consistency or not by dropping some drops on a porcelain or glass plate. (It's ok if it doesn't flow too fast.)
- Fill the jam into jars while it's hot and seal it tightly. Serve whenever you want.
