Low-sugar seedless blackberry jam
Summer has not been kind to me: a lot has happened, good and bad. It was quite overwhelming.
The bad things robbed me of inspiration, which is important for creations, both recipes and blog posts.
Also, we had a blistering summer, but a really good year for blackberries. This has meant that fans of fruity pies and smoothies, gardeners, and gatherers have enjoyed one of the most abundant and juicy blackberry harvests of the year.
I took advantage of the abundance of blackberries and made a low-sugar, seedless jam using just 3 ingredients: blackberries, unrefined brown sugar, and fresh lemon cut into small pieces.
You don’t need to use pectin because blackberries already have a high pectin content, which makes the jam set faster. The jam is tart and sweet with a subtle blackberry flavor.
If you do not like blackberry seeds, this recipe is the perfect way to fully enjoy a small or large amount of picked blackberries. Making this jam without seeds required an extra step, but it was worth it.
This recipe also works with frozen blackberries.
I’ve also made blackberry liqueur and blackberry soft drinks and some of them end up in the freezer for later.
This seedless jam is rich in vitamin C and antioxidants and is great with your porridge and pancakes. You can also enjoy it as a healthy topping for yogurt or ice cream.
A strong immune system is a must during the upcoming cold and flu season. What are the ingredients for this low-sugar, seedless blackberry jam?
What ingredients do you need for this seedless blackberry jam?
Ingredients:
For 3 jars of 300 g seedless jam:
1 kg fresh or frozen blackberries,
250 g unrefined brown sugar,
1 organic lemon, diced or just the juice.
Note: In most recipes for jam, the ratio of sugar to fruit is the same.
I tried this recipe with 400 g sugar to 1 kg blackberries and it was too sweet for me. So I decided to use less sugar and the taste is perfect.
The downside is that you need to cook the jam a little longer to make it firm. You can also use commercial pectin.
Reducing the amount of sugar is part of my healthy lifestyle and a way to enjoy jam or cake without guilt, and without sacrificing taste.
How to make this recipe for seedless blackberry jam?
Preparation time: 20 minutes
Cooking time: 40 minutes
Step 1: Wash the blackberries.
Put the blackberries in a sieve.
Wash them carefully under running water.
Let them dry for a few minutes to remove excess water.
Step 2: Layer the sugar and the blackberries.
Layer the unrefined brown sugar and blackberries in a large pan.
Let the berries sit overnight at room temperature to allow them to release their juice.
Step 3: Puree the blackberries
Place the pan over medium heat until the sugar has completely dissolved. When it begins to simmer, turn off the heat and puree the mixture with a hand blender.
Step 4: Strain the blackberry mixture.
Pour the blackberry mixture into a strainer that you place over a pot.
Push the pulp through the strainer with the back of a spoon until you get a dry, seedy residue.
Step 5: Cut the lemon into cubes and add to the strained blackberry mixture.
Step 6: Boil the jam and skim off the foam.
Cook the jam over medium heat.
Turn the heat down to low and cook until you reach the desired consistency.
Stir frequently to prevent burning.
As the jam cooks, a foam will form on the surface.
Skim off the foam with a large spoon.
Note: To avoid stirring, you can place the pan in the oven and cook at 180 degrees Celsius until you reach the desired consistency.
Step 7: Test if the jam is set.
Put a few drops of the hot jam on a chilled small plate, and place it in the refrigerator for a minute.
Draw a line through the jam. If the line keeps its shape and does not run, the jam is set.
Step 8: Pour the jam into jars and seal.
Pour the jam into sterilized jars using a funnel.
Immediately seal them with a lid.
Step 9: Let the jars cool at room temperature.
Cover the jars with a blanket, and let them cool at room temperature overnight.
Store them in a cool, dry place, and place them in the refrigerator after opening.
Why are blackberries good for you?
Today we have access to a wide variety of blackberries, including not only wild but also domesticated varieties.
Blackberries are rich in antioxidants.
Blackberries are among the fruits with the highest content of antioxidants, which have many anti-inflammatory and antimicrobial properties.
The vitamins, minerals, and antioxidants found in blackberries provide a variety of health benefits and help fight certain cancers and diabetes.
Blackberries are an excellent source of fiber.
Because blackberries are an excellent source of insoluble fiber, they can improve digestion.
A diet high in fiber ensures regular bowel movements, which play an important role in gut health.
A healthy gut means a strong immune system, as more than 70% of our immune system is located in the gut.
Blackberries and menopause:
Blackberries help increase estrogen levels because they contain high levels of phytoestrogens (lignans).
However, they are a great addition to your diet if you are going through menopause.
As estrogen levels drop during menopause, foods with phytoestrogens balance hormones, combat estrogen deficiency, and support your health.
Eating foods with estrogenic properties (such as lentils, green beans, beans, cashews, almonds, berries, etc.) can be an alternative to hormone replacement therapy.
Opt for organic blackberries, as conventional blackberries are heavily sprayed with pesticides that contain xenoestrogens that can trigger endometriosis flare-ups.
Blackberries and weight management:
Blackberries are among the berries thought to have a positive effect on insulin resistance, which is responsible for weight gain and diabetes. Studies have shown that blackberries are beneficial in weight management, especially when consumed fresh or frozen, as they help the body burn fat more effectively
If you recreate this recipe for low-sugar, seedless blackberry jam, I’d love to hear about it.
Leave a comment below or take a photo and tag me on Instagram @healthywomanstyle.
Wishing you an autumn full of inspiration and good things,
XOXO
Gabby
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Due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities, you may not always get the same results we do.
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