Ingredients:

  • 4 cups (500g) fresh blackberries, washed and hulled
  • 3 cups (600g) granulated sugar
  • 1/4 cup (60ml) lemon juice, freshly squeezed

Instructions:

  1. Sterilize jars and lids. Keep them warm until ready to fill. (Boil or run through a dishwasher cycle).
  2. In the heavy-bottomed pot, combine blackberries, sugar, and lemon juice.
  3. Cook over medium heat, stirring frequently, until the sugar dissolves.
  4. Increase heat to medium-high and bring the mixture to a rolling boil that cannot be stirred down.
  5. Use a candy thermometer to reach 220°F (104°C) OR place a small spoonful of jam onto a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles, it's ready.
  6. Once the jam reaches the setting point, remove from heat and skim off any foam from the surface.
  7. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch (6mm) headspace.
  8. Water bath process jars for 10 minutes for longer shelf life. Alternatively, invert jars for 5 minutes, then turn upright. OR Simply let them cool completely, checking for proper sealing (lid should be concave).
  9. Let jars cool completely before storing in a cool, dark place.