Blackberry Jam

Overview

How to cook Blackberry Jam at home

Black Bolin wash.
Weigh the sugar well.
Cut the blackberries into small pieces and put them in a crisper.
Add some white sugar, mix well and marinate in the refrigerator for a while.
I was in a hurry to make it, so I marinated it for more than ten minutes. It didn't matter whether it was marinated or not. The purpose was to get out the water in the pulp and make it easier to cook.
Pour the marinated pulp into a non-stick pan and add the remaining white sugar.
Turn on low heat and start cooking. After boiling, the heat can be increased appropriately.
Keep stirring with a spoon while simmering to prevent it from sticking to the pan. After it becomes a little sticky, turn off the heat and let it dry for a while.
Pour into a mixing cup and use a food processor to stir into a fine slurry (you can also simmer slowly without a food processor. I was impatient, so I took a shortcut)
Pour the stirred black slurry into the pot and continue to simmer over low heat. Stir frequently to prevent the pot from sticking.
During the cooking process, stir and check the consistency.
When it can be poured down with a spoon like this, the jam can hang on the spoon and slowly flow down. It will become thicker after cooling.