French Blackberry Jam Recipe
French blackberry jam prepared the traditional way with only 2 ingredients. No canning is needed, just ripe berries and sugar cooked into a deep, flavorful spread.
Servings: 2 8 oz/230 ml jars
Calories: 701kcal
Equipment
- Pan
- Hand Blender
- Candy Thermometer to check setting of the jam. (optional)
- A small Plate left in the freezer 2nd option to test jam setting point.
- 2 8 oz Canning Jars or 236 ml jars.
- Wide Mouth Funnel optional, helps in pouring the hot jam into the jar.
- Soup Ladle to pour jam into jar.
- Silicone Spatula to help you scrape out all the jam from the pan.
- Wettex Absorbent Sponge to clean jars if you made a mess.
Instructions
- Wash your blackberries and pick out any impurities. Weigh the berries and place them into a large cooking pan.4 Cups Blackberries
- Add and stir in all the sugar.1½ Cup Sugar
- Keep the fruits to macerate overnight or for 3-8 hours. (Optional) Macerating helps soften fruits and bring out all the beautiful natural flavors.
- Keep on a medium-high heat setting and bring to a rolling boil. Reduce the heat after that and simmer.
- Cook down your jam, stirring occasionally, until the chunky jam appears shiny, and the fruits look cooked. This can take 30–50 minutes, depending on your heat intensity. You can check the setting point with a thermometer already; it's done cooking at 220 Fahrenheit/105 Celsius.
- Take it briefly from the heat, and blend the jam with a hand blender. You can leave it chunky or smooth.
- If you don't like the seeds, you have the option to strain the jam too. I did not strain since we enjoy the seeds in the jam.
- Take the jam back to a lower heat setting. Test the jam again if it's properly set. Either with the candy thermometer (220 Fahrenheit/105 Celsius setting temperature) or by dropping some hot jam on an ice-cold plate. The jam cools down instantly on the plate, revealing its true consistency. If it's not running, it's set, if it's running, it needs some more simmering.
- Before you fill the jars with the jam, drop a little rum into the lid. That will help in keeping the jam germ- and mold-growth-free. (optional)
- Pour set blackberry jam into a clean, sterilized jar. Clean up with a Wettex or sponge. Close with the lid tight and turn the jar quickly upside down to create a vacuum. Leave the jar like this until it's not hot anymore, and then turn it back upside to label it with the name and date.
- Store the jam in a dry place, away from direct sunlight. I keep them on an open shelf so that we don't forget them at the back of the pantry.
Nutrition
Serving: 236g | Calories: 701kcal | Carbohydrates: 177g | Protein: 4g | Fat: 2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 470mg | Fiber: 15g | Sugar: 164g | Vitamin A: 616IU | Vitamin C: 60mg | Calcium: 85mg | Iron: 2mg