Easy Homemade Blackberry Jam

This Easy Homemade Blackberry Jam is a simple recipe for preparing seedless blackberry jam in a fast way and for enjoying the flavor and nutritional value of the wild and fresh blackberries.
Blackberry is used for thousands of years as food to prepare jams, jelly, wine, etc. and it is also very used in the medicinal industry for the preparations of the treatments for many intestinal diseases.
Blackberry fruits have a lot of vitamin C and K, and we can have 25% and 19% of our daily dosage value in these two vitamins consuming this fruit.
We can find in the market various cultivars of blackberries, but I prefer most to the wild one.
Blackberry mature in summer, so we are in time to prepare jams, jelly, etc. with this fruit.
We like to collect this fruit by ourselves, but many farmers collect and sell blackberries in the market. So, it is easy to find them.
We have shared in the last days our blackberry cake recipe, and today we want to share this blackberry jam recipe, that you can prepare easily in your home, and enjoy it in your breakfast meal or use for various dessert preparation.

Ingredients

• 1kg wild blackberries
• 500 g of sugar
• 1-lemon
• 150 ml of water

Directions

1. We rinse the blackberries fruit carefully in running water and transfer them in a colander to eliminate the remaining water. In a pan, add the water, blackberries, and 2 tbsp of sugar, and put it to boil in the low heat for 15 minutes.
   
2. This jam will be seedless, so we need to eliminate them in the next step. We let the boiled blackberries to cool and transfer in a blender.
   We transfer blended fruits in a colander with small holes. In this way, we will eliminate most of the blackberries seeds. You can repeat this process if you want to remove all of them, but if that remains a small part of the seeds, you can let them inside the jam because they will not be so evident when you will consume it.
   Blackberry seeds contained Omega 3 and Omega 6, so it is healthy to consume them, also.
3. After eliminating the seeds, we put the blackberries in a pan, adding the rest of sugar and lemon juice.
4. When the jam starts to boil, we put the heat in the minimum and let it cook in low heat for 30 minutes. We need to mix it during this time every 4-5 minutes until we notice that the jam starts to thick.
   The jam does not need to thicken too much in the fire, as it will continue to thicken even after it has cooled completely. It will seem like jelly after it will be cold. To taste the jam consistency, we put a tbsp of jam, in a cold plate from the refrigerator, and see how the jam rests on the plate.
   
5. When the jam is ready, we put it hot in the sterilized jars, close them properly, and put the jars to cool upside-down. We conserve them in dry and cool places. When you open the jar of jam, you need to keep in the refrigerator.
   
   

Bon Appetit!

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