Domaći pekmez od kupina /Homemade Blackberry Jam

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Jednostavan recept za sočan i sladak zalogaj leta

Kad sezona kupina stigne, kuhinja se pretvara u mesto malih čarolija. Miris zrelih, sočnih plodova koji se polako krčkaju u šerpi podseća na detinjstvo, na trenutke provedene pored majke dok je mešale pekmez, a ceo dom je mirisao na leto i toplinu. Priprema domaćeg pekmeza nije samo čuvanje voća to je čin ljubavi, mala tradicija koja se prenosi s generacije na generaciju.

Pekmez od kupina ima svoj posebni šarm: gust, gladak, intenzivnog ukusa, savršen za doručak, palačinke, krofne ili kao dodatak kolačima. Za razliku od džema, koji sadrži komadiće voća i mekšu, želatinastu strukturu, pekmez je homogeni sladak raj u tegli, gde se svaka kašičica topi na jeziku i donosi čisti ukus kupine.

U ovom receptu ću vam pokazati kako da jednostavno i brzo pripremite domaći pekmez, sačuvate sezonu i unesete mali komadić leta u svoje teglice spremne da greju srce zimi i svaki običan dan učine posebnim.

Sastojci

1 kg kupina

1 kg šećera (po želji, smanjiti ako su kupine dosta slatke)

Priprema

1. Oprati kupine i očistiti od eventualnih peteljki ili oštećenih plodova. Pomešati kupine sa šećerom i ostaviti da odstoje 1–2 sata dok ne puste sok.

2. Staviti šerpu na srednju vatru i mešati dok se šećer ne rastopi. Kada smesa provri, smanjiti vatru i kuvati 20–30 minuta dok ne postane gusti, homogeni pekmez.

3. Po potrebi, skloniti pjenu koja se stvori na vrhu. Sipati vruć pekmez u sterilizovane tegle, odmah zatvoriti poklopcem i okrenuti naopako na nekoliko minuta radi vakumiranja. Ohladiti i čuvati na hladnom, tamnom mestu.

Saveti

Za gladak pekmez, izgnječiti voće pre kuvanja.

Odlično na tostovima, palačinkama ili u kolačima.

Tip za duže trajanje

Da bi pekmez od kupina duže ostao svež i ukusan, sipati ga vrućeg u sterilizovane tegle, odmah zatvoriti i okrenuti naopako da se napravi vakuum. Čuvati na hladnom i tamnom mestu do godinu dana. Nakon otvaranja, držati u frižideru i potrošiti u roku od 2–4 nedelje.

Ako isprobate ovaj recept, volela bih da vidim vašu verziju. Tagujte me na Instagramu @smikiscorner

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Homemade Blackberry Jam

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When blackberry season arrives, the kitchen transforms into a place of little magic. The aroma of ripe, juicy berries slowly cooking in the pan reminds one of childhood, of moments spent beside a mother or grandmother stirring jam, while the whole home smells of summer and warmth. Preparing homemade jam is not only about preserving fruit it is an act of love a small tradition passed down through generations.

Blackberry jam has its own charm: thick, smooth and intensely flavoured, perfect for breakfast, pancakes, doughnuts or as a cake filling. Unlike jam that contains fruit pieces and has a softer, jelly like texture, this jam is a homogeneous, sweet delight in a jar, each spoonful melts in the mouth and delivers the pure taste of blackberries.

This recipe shows how to prepare homemade jam simply and quickly, preserving the season and bringing a little taste of summer into jars, ready to warm the heart during winter or make any ordinary day special.

Ingredients

1 kg blackberries

1 kg sugar (reduce if the blackberries are very sweet)

Method

1. Wash the blackberries and remove any stalks or damaged fruit. Mix the blackberries with the sugar and leave to stand for 1–2 hours until the fruit releases its juice.

2. Place the pan on medium heat and stir until the sugar dissolves. When the mixture comes to a boil, reduce the heat and cook for 20–30 minutes until thick and smooth .

3. Skim off any foam from the surface if necessary. Pour the hot jam into sterilised jars, close immediately with lids and turn upside down for a few minutes to create a vacuum seal. Cool and store in a cool, dark place.

Tips

For smooth jam, mash the fruit slightly before cooking.

Enjoy on toast, pancakes or cakes.

Tip for Longer Shelf Life

To keep your blackberry jam fresh and delicious for longer, pour it hot into sterilised jars, seal immediately and turn upside down to create a vacuum. Store in a cool, dark place for up to one year. Once opened, keep refrigerated and consume within 2–4 weeks.

If you try this recipe, I’d love to see your version.

Tag me @smikiscorner and share the love.