Name: Mulberry Jam
Yield: 4 servings
Ingredients: blackberries; 6.2% approx; 3.3 - 3.4 For this pH, we will need to add 1.0 g of citric acid per kg of clean fruit. We note that 1 g of citric acid is equivalent to about 15 ml of lemon juice.; Medium - approx 0.5%; 750 g x" grams; 375 g x/2" grams; 112 ml 0.15 .x; 13 ml 0.018 . x; 2 0.006 . x; 11 ml 15 . x

Mulberry Jam

Blackberry jam is a thick and sweet preserve, with a vibrant touch due to the pH adjusted with citric acid, which enhances the fresh flavor of the forest fruits.

Ingredients

Servings:

Ingredients

blackberries
6.2% approx
3.3 - 3.4 For this pH, we will need to add 1.0 g of citric acid per kg of clean fruit. We note that 1 g of citric acid is equivalent to about 15 ml of lemon juice.
Medium - approx 0.5%

Ingredients

750 gx" grams
375 gx/2" grams
112 ml0.15 .x
13 ml0.018 . x
2 0.006 . x
11 ml15 . x

Step-by-step Guide

Blackberry Preserves

1 Kg of fresh blackberries, cleaned and stemless.
1 Kg of white sugar.
Juice from 1 freshly squeezed lemon.
Mix the blackberries with the sugar in a large container and let macerate for 12 hours at room temperature.
Pour the contents of the container into a large pot and add the lemon juice.
Bring the pot to medium-high heat until it begins to boil, and let it boil for 5 minutes.
Strain the contents with a fine strainer, separating the blackberries from the liquid, and set the blackberries aside.
Return the liquid to the pot and bring it to a boil for 5 minutes over medium heat.
Add the blackberries back into the liquid in the pot and let it all boil together for another 5 minutes.
Strain the contents again, separating the blackberries from the liquid and set them aside.
Return the liquid to the pot and bring to a boil for an additional 5 minutes.
Add the blackberries back to the liquid, let it boil for another 5 minutes while skimming, removing any foam that forms on the surface.
Fill the sterilized glass jars with the boiling jam, leaving a small margin at the top, and seal immediately.

Recommendations & Tricks

Use 500 grams of sugar for every kilogram of clean blackberries to ensure a balanced sweetness.
Add 150 grams of water for every kilogram of blackberries to help achieve the proper texture.
Incorporate 18 grams of pectin per kilogram of blackberries to ensure the jam sets correctly.
To achieve a bright flavor, add 6 grams of lemon juice for every 100 grams of sugar used.