Blackberry-cinnamon jam

Ingredients for 1 servings:

• 1,300 g blackberries
• 1 tsp, heaped cinnamon powder
• 500 g gelling sugar 2:1
• 1 tsp, heaped citric acid or 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

cinnamony gentle

I don’t like seeds in my blackberry jam, so I prepare it like this: Purée the blackberries with a hand-held or stand blender, then pass them through a food mill with a 1 mm sieve insert. Weigh out 1 kg of the resulting blackberry puree. Rinse the jam jars and lids thoroughly, rinse with clean water, and place them upside down on a clean cloth to drain. Place the blackberry puree in a large saucepan with the cinnamon, citric acid or juice, and the gelling sugar; bring to a boil, stirring constantly. Then boil gently for about 4 minutes (follow the instructions on the gelling sugar package). Test the setting. Place a spoonful of jam on a small plate and see if it sets. Taste! If the jam is too sweet or doesn’t have enough cinnamon flavor, add a little more citric acid or juice and cinnamon. Pour the jam into the prepared jars and secure the lids.