Blackberry jam for winter

For a good berry jam, we need ripe blackberries. Of course, it should be cleaned of tails and not have even a hint of rot. We measure out exactly half of the available berries. We will turn them into a mush – the basis of jam, but first, we will heat up the water in a more or less large bowl.

Bringing the water to a very hot state, but not letting it bubble, pour the blackberries, and maintain a temperature close to boiling water. Hold the berries for three minutes, and then chop them by pushing through a sieve. Why a sieve? This way we will get rid of the bones, so that our jam does not crunch on our teeth later.

Let's get to the most important thing. We take a basin, or something close in volume, and fill it with berry gruel. We warm up the plates on a low heat, and expose the blackberries to a five-minute boiling. After that, the second half of the berries and sugar are sent to the gruel. Here cooking does not have a clearly defined time frame. Just cook until you bring the blackberry jam to the desired density, checking it with a spoon.

We pour beautiful jam into sterilized jars and add it to our stocks.