This jam lasts 3 weeks in the fridge and 3 months in the freezer! Easy Jam With No Pectin: This homemade blackberry jam without pectin only needs 4 ingredients! It’s unbelievably easy to make, and you can even use frozen blackberries if you can’t find fresh ones. Delicious And ...
When I asked what they wanted to make with them, they both said blackberry jam. So blackberry jam it is. This recipe uses no pectin and unless properly preserved, should be eaten within a week. Raspberries can easily be substituted for blackberries and the recipe itself is very easy. ...
This super-easy Blackberry Jam recipe has so much flavor, and it's not too sweet! Plus, no special equipment or ingredients are necessary for our no-fuss jam.
No, removing seeds is not necessary when making homemade blackberry jam.How Do You Thicken Blackberry Jam?The secret to thick and delicious blackberry jam is the Premium Fruit Pectin. It works like a charm!The pectin is what stabilizes and thickens your jam when cooking to ensure it gels ...
And the best bit is, you only need blackberries and sugar to make this easy jam recipe. As blackberries contain enough pectin in their teeny little seeds to make this easy jam recipe! I recently shared all of my blackberry recipes with my newsletter subscribers to give them some juicy ideas...
63 thoughts on "Blackberry-Apricot Jam" Lenee says: July 6, 2024 at 2:13 pm Hi! Can this recipe still be canned for long time storage with no liquid pectin? Reply Marisa McClellan says: July 8, 2024 at 11:43 am As long as you do the water bath process and the jars seal...
Let it boil vigorously for at least five minutes to activate the pectin. Before removing from the heat, check the set using the plate or spoon test to ensure that the jam will firm up when cool. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for...
how it turned out. Tangy from the rhubarb, rich from the berries, and just sweet enough with a relatively small amount of sugar. If you wanted to make this jam with honey rather than with sugar, reduce the amount to 1 cup and save 1/3 a cup to add at the end with the pectin. ...