Today: How to prepare a homemade blackberry jam , so easy that you will feel a kitchen star. And best of all, you do not need exotic ingredients or luxury tools, only fresh molas and desire to enjoy something delicious.
Stay reading, because you are going to discover how to convert simple blackberries into a homemade jam that will exceed any purchased version, regardless of your level of experience in the kitchen. We will keep it simple, practical, and above all delicious.
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About Moras Jam
Moras jam is very consumed and made in Spain, a classic recipe that has been transmitted over the centuries. Its preparation is simple, the result is an explosion of flavors that combines the sweet and the acid of the blackberries at its perfect point.
We are going to see a very simple version, since it is an ideal recipe to take advantage of seasonal fruits , this recipe will allow you to enjoy an authentic and natural taste throughout the year.
Origin and data of the Wild Moras Jam
Moras jam has its origin in ancient times, when blackberries were prepared in a very simple way with honey or sugar, only to preserve their freshness and enjoy it during the winter months.
Although the technique has evolved, the objective remains the same: take advantage of seasonal fruits , when they are at their best and conserve their taste in a delicious form.
In regions such as northern Spain and Galicia , tradition has resulted in local versions. Where wild blackberries are collected in forests and are used to create jams with a more intense flavor. Some recipes even incorporate a touch of brandy or anise , contributing a distinctive touch to this classic conserve.
Tricks to make the best blackberry jam
- Very liquid jam?: If after cooking you feel that the mixture is too liquid, it continues to cook over low heat. The natural pectin of the Moras slowly activates, so patience.
- Too sweet?: If you do not like that it is very cloying, you can reduce the amount of sugar a bit or replace a part with natural sweeteners, such as honey or agave syrup.
- Aromatizes your jam: A trick that always works is to add a touch of cinnamon or even a pair of mint leaves. It gives a fresh and unique flavor to blackberries.
- Pepitas outside: Although there are those who enjoy the texture of the nuggets, if you prefer a soft and uniform jam, the palapurés or strainer will be your allies to achieve a moorage jam without pepitas.
- To package: The jam we will wear glass boats that we have recycled. We sterilize immersing them in boiling water for half an hour, together with the lid.
Different versions of blackberry jam to try
Different ways to prepare the jam here the most important thing is the taste of each cook, although among the best known we find the three that you will read below:
- Molaslade of blackberries without Pepitas: Some prefer a softer and more uniform texture.
- Moras and apple jam: The apple helps to thicken the jam thanks to its natural pectin.
- Moras and raspberry jam: mixing different berries results in unique flavors.
With or without nuggets? Choose the best version of molas jam
Ah, the eternal dilemma! As we said above, it is simply one more version, getting the nuggets will not make great variations in the taste. Even so, some people prefer to eliminate cucumber because they can be somewhat annoying, especially for those who enjoy a softer texture. Others prefer to leave them to maintain that rustic and traditional texture.
To make a blackberry jam without nuggets , the mixture cooked by a strainer or pasapurés simply passes before placing in the bottle.
Tips to sterilize and package: perfect conservation
Once you managed to make your own homemade jam , you will only want to last as long as possible. To ensure that your homemade jam is preserved in optimal conditions, it is important to correctly sterilize the bottles and pack properly.
- Choose the correct bottles: the ideal is that they are glass jars with metal lid. They can be recycled, but the tapas have to be in good condition, without oxide or damage.
- Wash the bottles: laval them with hot water and detergent, even if they seem clean. Do not forget to rinse them completely, without leaving remains of soap.
- Sterilization of bottles: a fundamental step for jam to last longer. We have two methods to do this:
- Classic method (boiling water) . Dip the bottles completely in a large pot with boiling water for 10 minutes. Remember to sterilize the tapas, but only during the last minute, since they require less time.
- Alternative method (oven) . Preheat the oven to 120 ° C and place the bottles very clean for 20 minutes. The tapas, in this case, should not go to the oven; sterilize them in boiling water just before using them.
- Pack, close in a vacuum: when the jam is ready and hot, we carefully fill the still hot bottles, almost to the edge. We close the bottles and place them face down for a few minutes to create a void, (this is key to better conservation).
- Storage: Once the bottles are completely cold, store them in a cool, dark and dry place. Now that homemade jam can last up to one year. Once open yes or yes, you have to refrigerate.
4 ingredients for blackberry jam to last longer
For a homemade jam to last longer, there are some tricks and ingredients that can be added to ensure good conservation without losing flavor:
- Sugar: The natural preservative par excellence. In addition to sweetening, it also helps the jam be maintained in good condition for a longer time.
- Lemon: Another important acid ally. Lemon not only enhances the taste of fruits, but its acid helps conservation. Citric acid helps prevent the growth of microorganisms. It also improves the texture, helping to make the jam better.
- Pectina: To thicken and conserve. The pectin that is a natural fiber that is found in fruits such as apples and citrus fruits is also fundamental. Not only does it help to thicken the jam, but also act as a preservative. If the fruits you use have little pectin, you could add pieces of green apple or seeds during cooking.
- Alcohol: It is another traditional option. A touch of strong liquor, such as rum, cognac or vodka, not only provides flavor, but also acts as a preservative, prolonging the useful life of the jam.
Do not think much more and go looking for your blackberries, or any fruit because the jam is that ace under the sleeve to take advantage of all seasonal fruits.
If you wanted here, we leave you a homemade orange jam , or sugarless peaches! You also have a sugar strawberry jam . To choose.
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Moras jam recipe:
Yield: 2 bottles
Preparation time: 50 minutes
Rest: 3 hours
Ingredients:
- 350 grams of fresh molas
- 150 grams of sugar
- 1 lemon
How to make a blackberry jam
- Wash the blackberries under the tap or in a bowl with plenty of water. Remove the twigs and any impurity they may have.
- Sprinkle sugar on blackberries, distributing it well with a wooden spoon. Squeeze half of a lemon, strain the juice and add it to the blackberries with the sugar. Remove well to mix all ingredients. Let macerate for three hours, or all night to release more juice.
- Place a saucepan over medium-high heat and pour all the content of the bowl (blackberries, juice and sugar). When it starts to boil, remove with a wooden spoon or silicone spatula for 5-6 minutes. Then, lower the heat and cook for 35 more minutes, removing from time to time and removing the foam for a better texture.
- Pass the jam to sterilized bottles while it is still hot and let cool. Once cold, you will be ready to enjoy a roasted or in your favorite dessert.
