Wild berry jam without seeds
Is that still jam – or is it already a fruit puree?
Or is it even jelly?
Ok, this jam makes a lot of work, but the effort is worth it.
And the amount is enough for a whole year.
approx. 2 hrs.
approx. 3 hrs.
12 – 14 glasses
The most fruit kernels are simply chopped so finely that they are no longer recognizable.
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In total, I use 3.5 kg of berries (e.g. strawberries, currants, raspberries, blueberries, blackberries) for this recipe.
Of course, you can vary the proportions to change the flavor. Or even omit one or the other berry, or use only one variety.
I wanted the jam nice and red and Thorsten wanted “sour”. So in this recipe I used the following amounts.
- 500 g strawberries
- 750 g raspberries
- 500 g blackberries
- 500 g blueberries
- 1,25 kg red currants
- 1 kg jam sugar 3:1
- 14 screw jars
Make a gelatinization test:
Put a small amount of sample on a saucer. There it cools quickly and assumes its final consistency.
If it is firm, all is well.
If you find that the jam has not become firm enough, you can bring it to the boil again (even a few days later) for a few minutes, reducing the amount a little.
I always take a little more fruit than indicated on the package of the gelling sugar: On the one hand, something is lost by the preparation, on the other hand, I have found that the jam becomes firm even with a little more fruit.
Wash blueberries. Strawberries wash, remove the green and cut into pieces.
Do not wash raspberries and blackberries.
Wash and remove the stems from the currants. To do this, I fill the sink with water, I put the currants and stir them properly. There I then take out stem by stem and pull the fruit off the stem with a fork.
Now comes the tedious part. It’s best to turn on some nice music:
The fruit is first boiled and pureed (with a wand or blender or with a whiz), then strained.
First, boil all the fruit in a (very) large pot until soft, wand in. And now gradually sift the fruit into a large kitchen bowl.
I store the leftovers in a second bowl.
Once I’m through, I put the leftover fruit back in the first pot, boil again, and puree with a wand.
Still up for it? Then on to another round 🙂
Always rinse the sieve clean with cold water, then the next pass will work better.
If you like, you can also press the last fruit remains through a straining cloth – I do that 🙂 .
The result is a seedless and peel-less fruit syrup.
Rinse screw-top jars warm (they should still be warm when you fill them so they don’t crack and seal better airtight).
Pour fruit syrup into a large saucepan, add the preserving sugar and stir well.
Heat slowly over low heat, stirring, until the mixture boils.
During heating, a pink foam forms on the surface. Remove this with a spoon or skimmer.
This is where the dirt from the fruit collects. By removing it, the jam keeps its color longer and the shelf life increases (I always cook for a whole year).
4-5 min. bring to a bubbling boil while stirring.
The mass is now more solid, but still liquid, it gets its consistency only after complete cooling.
If you are unsure, you can also do a gelation test (see left column).
Filling wild berry jam
I always take a baking glove, a damp rag and a sauce ladle for this.
Fill the jar to the brim in one hand with the oven mitt, and with the other hand with the ladle. Wipe.
Screw up and turn the jar upside down for a few minutes (this will seal the jar airtight).
Turn over again and allow to cool. Ready.