Blackberry Jam Recipe Without Pectin (Geliea de Amora)
Why buy store jams or jellies when you can prepare this easy Portuguese style blackberry jam recipe without pectin (Geliea de Amora) in a few minutes. Before you know it, you’ll be spreading your fresh blackberry jam on morning toast bread.
Course Breakfast, Sauces and Condiments, Side Dish
Cuisine Portuguese
Servings 4people
Calories 50kcal
Ingredients
Ingredients for Blackberry Jam Recipe In Imperial Units:
2cupsfresh blackberries
2cupsgranulated sugar
2teaspoonslemon juice
Ingredients for Blackberry Jam Recipe In Grams:
400gramsfresh blackberries
400gramsgranulated sugar
30gramslemon juice
Instructions
Instruction On How to Make Blackberry Jam (Geliea de Amora)
Rinse the blackberries and put them into a medium size saucepan on medium heat.
As they cook use a potato masher to mash them. If you want your jam smooth you can use a hand immersion blender.
Bring the mashed blackberries to a boil.
Add in the lemon juice and continue to boil for about a minute stirring with a whisk or spatula.
Add the sugar and continue to cook mixing constantly until mixture boils and become thick like syrup consistency. About 5 minutes of cooking.
If you have a candy thermometer the jams temperature should read 105°C ( 220°F).
If you don’t have a thermometer you can test if the jam is ready by dipping a spoon into i, it should coat the spoon.
Once jam is ready remove pot from stove and cool for 10 minutes.
Transfer the blackberry jam into a heat-resistant jar and let it cool for about 1 1/2 hours before sealing the jar with a lid.
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