Description
A traditional Chilean jam.
Ingredients
Units
- Freshly picked blackberries, around 2 pounds
- Granulated sugar
Instructions
- Wash the blackberries. The easiest way is to fill the bucket with water and shake gently. Let them soak for 5 minutes, then gently drain through a colander.
- Weigh the blackberries and decide how much sugar you want to use. I harvested 2 pounds of blackberries and used 1 pound of sugar. Remember that the amount of sugar you use affects the shelf life of the jam. I freeze my jams so that I can use less sugar.
- Gently mix the blackberries and sugar with a spoon. Let it sit in the refrigerator, stirring occasionally, for 4-8 hours. The sugar will dissolve, and the blackberries will release their juice.
- Place the blackberries and sugar in a large, wide-mouthed pot. It doesn't need to be very deep, although it helps prevent splashing. Place a plate in the freezer to test the consistency later.
- Cook over medium-high heat until it comes to a boil, stirring occasionally. Reduce the heat to medium. It will begin to foam. There's no need to remove the foam.
- Keep cooking and stirring until the foam almost disappears. From this point, let it cook for 10-20 minutes, boiling and stirring occasionally.
- After 10 minutes, start testing the consistency. Place a teaspoon of jam into the cold plate. Let the jam cool completely and ensure it has the desired flavor and texture. Do not cook for more than 20 minutes.
- Let it cool in the pot and freeze later, or pour it into jars to seal immediately if you wish.
