Homemade Blackberry Plum Jam Recipes

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HOMEMADE BLACKBERRY JAM

Make and share this Homemade Blackberry Jam recipe from Food.com.

Provided by MizzNezz

Categories     Fruit

Time 25m

Yield 7 8oz jars

Number Of Ingredients 3



Homemade Blackberry Jam image

Steps:

  • Carefully measure out the berries, put them into a very large pot (8qt).
  • Carefully measure sugar in a lg bowl.
  • Add the pectin to the berries a little at a time, stirring constantly.
  • Heat on hi, stirring constantly until mixture comes to a FULL boil.
  • Add sugar ALL at once, stirring.
  • Bring mixture back to a full hard boil, stirring constantly.
  • Boil for 1 minute.
  • Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
  • Wipe the rim of the jar and put canning lids and rings on fingertip tight.
  • Place in canner with very hot water, make sure water is 1 inch above jars.
  • Process in boiling water bath for 10 minutes.
  • Remove and set them upright on a towel to set for 12 hours.

Nutrition Facts : Calories 841.4, Fat 0.5, Sodium 17.3, Carbohydrate 216.3, Fiber 6.1, Sugar 204.6, Protein 1.4

5 cups crushed blackberries (do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) package dry pectin (I use Ball but Sure Jell will work too)

BLACKBERRY JAM

Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Provided by Sarah Cook

Categories     Afternoon tea, Condiment

Time 1h

Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved

Number Of Ingredients 4



Blackberry jam image

Steps:

  • The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
  • Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
  • Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
  • Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

1.8kg blackberries
1 ½kg jam sugar (the one with added pectin)
juice and pips of 1 lemon
finger-tip size knob of butter (optional)

HOMEMADE BLACKBERRY PLUM JAM

These two late summer/early fall treats make for the most amazing flavor when combined. The sweetness of the blackberry combined with the tartness of the plum are exceptionally balanced in jam!

Provided by roozoo

Categories     Breakfast

Time 45m

Yield 9-12 1/2 pint jars

Number Of Ingredients 4



Homemade Blackberry Plum Jam image

Steps:

  • Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
  • Wash, pit and chop plums w/ skins.
  • Wash and crush blackberries w/ potato masher.
  • Place plums and crushed blackberries in large pot.
  • Add pectin a little at a time to plums and berries, stirring constantly.
  • Heat on high stirring constantly until mixture comes to a FULL boil.
  • Add sugar ALL at once, stirring.
  • Bring mixture back to a full hard boil, stirring constantly.
  • Use potato masher to carefully further crush plums and berries in pot.
  • Boil for 5 minutes.
  • Skim off foam, if present.
  • Place in sterilized, hot jars, leaving 1/4" headspace.
  • Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
  • Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
  • Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
  • Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.

Nutrition Facts : Calories 580, Fat 0.4, Sodium 12.9, Carbohydrate 149.2, Fiber 3.8, Sugar 140.9, Protein 1.1

3 cups plums, chopped and pitted (leave the skins on)
3 cups blackberries, crushed (do not puree, crush with potato masher)
6 cups sugar (add less if desired)
1 (1 3/4 ounce) package dry pectin (Sure Jell works well too)

HOMEMADE CHRISTMAS PLUM JAM

This is very simple and old recipe. We usually use a kind of plums that grows in area of south Austria, Hungary, Slovenia and Northern Croatia and we call this plum "bistrica". It is small; the surface is like foggy, and inside is dark yellow and red/brown around stone. It is very sweet so you don't need too much sugar. It is kind of wild plum so we don't use any chemistry to prevent diseases. It is very healthy fruit. I named the jam Christmas because we usually start to eat it around Christmas. The ingredients also contribute to the name.

Provided by nitko

Categories     Fruit

Time 6h5m

Yield 4 300g jars, 20 serving(s)

Number Of Ingredients 4



Homemade Christmas Plum Jam image

Steps:

  • Wash the plums thoroughly. Break them in halves and remove stone. Put them in a pot and add sugar, cinnamon and cloves. Stir well and let it stay 5-6 hours.
  • After that, put them onto strong fire and boil 4-6 minutes stirring well all the time to prevent burning.
  • In the meantime, put glass jars into an oven and heat them to 100°C.
  • When cooking is done put the jam into glass jars and close. Leave at least 1 cm space between cover and jam. Keep it in dark and cool place up to 8 months.

Nutrition Facts : Calories 158.9, Fat 0.1, Sodium 0.2, Carbohydrate 40.8, Fiber 0.8, Sugar 39.9, Protein 0.4

1000 g plums
700 g sugar
1 teaspoon cinnamon (grounded)
1/2 teaspoon clove (grounded)

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