BLACKBERRY MARMALADE

FOR 3 Kg. OF MARMALADE

(Nanà’s recipe)

Difficulty: easy

Preparation time: 15 mins.

Cooking time: 100 mins.

TOTAL time: 115 mins.

TIME STERILIZING JARS: 20 mins.

INGREDIENTS

3,5 kg. blackberries well ripe

1,50 kg. sugar

6 x 250 gr. glass jars with  unscrewing caps

PREPERATION 

Remove the blackberry buds from the stems and clusters still on the fruits. Wash the blackberries well by putting them in the kitchen sink and filling it slowly with water, letting the blackberries float freely without stacking them. Any fragments picked by mistake must be removed. Remember to wash the blackberries only before use and to dry by laying them on a towel.

Next step is to pass the blackberries through a vegetable mill in order to remove the seeds.

Then put the blackberries in a suitable cooking pot and add sugar.

Bring to boil on a medium-low heat and let sugar and pulp dissolve slowly.

Keep boiling for about 100 minutes, until you find the desired consistency, and stir often in order to keep the mixture from sticking on the bottom of the pot.

In the mean time, even better if done before putting the marmalade on the flame, you can sterilize the jars and caps for the marmalade. Follow the tips for sterilizing the jars on the article in our “THE SECRETS OF ABRUZZO”. I advise to use new caps and rubber rings for the jars.

When near the end of cooking time a good idea can be to try the saucer test, also described in the article mentioned above, and find the consistency of the marmalade you want to have. While doing the test remember that the pot should be moved away from the flame otherwise the marmalade will get over cooked and it will loose the consistency you’re searching for.

Found the desired consistency don’t let the marmalade get cold but pour it, still hot, in the dry and sterilized jars, leaving 1 cm. from the top. Last is to close tight the jars, place them upside down, in order to sterilize the inner part of the caps once again.

Once the jars simmer the procedure ends here.

Otherwise, if you want to preserve the marmalade for a long period, it’s important to follow the next steps, in order to defeat the microorganisms present  in the jars and to prevent them from developing, so that food doesn't become inedible. The first step is to make sure, once again, that the jars are well sealed. Best thing is to use a sterilizer, but If you don’t have one, put the jars in a large pot, at least 40 cm. high.

Fill the pot with a quantity of water that covers completely the jars and bring to a boil on a high heat. Then pass to a medium-high heat and, before ending the cooking, keep the boil at least another 20 minutes. Last step, when the water and jars will simmer, they can be removed from the pot and the marmalade will be ready for use or to be stored away.

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