You’ll want to stir pretty constantly.

How to freeze blackberries for jam. Raspberries, strawberries, blueberries, blackberries are local favorites here in the. Dip your berries in a diluted vinegar bath (1 cup vinegar, 3 cups water) in a large mixing dish. Let the mashed blackberries and sugar sit for at least 20 minutes to allow the sugar to dissolve before adding in the pectin and lemon juice.

Turn off the heat but leave the pan on the stove. Bring it to a simmer over low heat, stirring frequently. Mold and germs will be killed by the vinegar.

Placing a second towel on top and gently massaging them to dry helps speed things up. Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a large saucepan. Follow the instructions on the package for bringing the pectin, sugar and water mixture to a boil on a medium to medium/high heat.

Add the gelatin and mix for. Simply combine fresh (or frozen) blackberries, lemon juice, a tiny bit of sugar, and thickener…. Spread the blackberries out on a baking sheet, ensuring none of them touch.

Leave them to air dry on a towel on a flat surface. Let it simmer for about 10 minutes until. 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. Summer is the perfect time to freeze fresh berries for smoothies and jam for the year.