This blackberry freezer jam recipe is so ridiculously easy, and only has 4 ingredients!
How to freeze blackberries for jam. Dip your berries in a diluted vinegar bath (1 cup vinegar, 3 cups water) in a large mixing dish. Boil and stir for 1 minute. Raspberries, strawberries, blueberries, blackberries are local favorites here in the.
Freezing blackberries whole you’ll need to wash your blackberries first but do this carefully as they are a delicate fruit to handle. Turn off the heat but leave the pan on the stove. (jelly uses the juice only).
Spread the blackberries out on a baking sheet, ensuring none of them touch. Cut up your blackberries into pieces and add in sugar, lemon juice, and lemon zest. Place the tray into the freezer for a few hours until the blackberries are frozen on the outside.
Reduce the heat to medium boil and let cook for roughly 45 minutes, until the mixture is reduced by half. Placing a second towel on top and gently massaging them to dry helps speed things up. Bring it to a simmer over low heat, stirring frequently.
Add the gelatin and mix for. Follow the instructions on the package for bringing the pectin, sugar and water mixture to a boil on a medium to medium/high heat. Leave them to air dry on a towel on a flat surface.
Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a large saucepan. Let it simmer for about 10 minutes until. Mold and germs will be killed by the vinegar.