Ingredients:

  • 4 cups (600g) fresh blackberries, rinsed and patted dry
  • 1 tbsp (15ml) fresh lemon juice
  • 1 package (1.75 oz / 50g) powdered fruit pectin
  • 4 cups (800g) granulated white sugar

Instructions:

  1. Place the fresh blackberries in a large mixing bowl. Mash them with a potato masher until they are chunky and crushed.
  2. Stir in the lemon juice. Mix until the juice is evenly distributed across the berries.
  3. Sprinkle the powdered pectin over the berries. Stir gently for 1 minute to make sure there are no dry pectin clumps.
  4. Pour the granulated sugar over the mixture. Stir constantly for 3 to 5 minutes until the sugar mostly dissolves and the jam has a glossy, deep purple sheen.
  5. Ladle the jam into clean jars. Leave 1/2 inch of headspace at the top to allow for expansion during freezing.
  6. Screw the lids on tightly. Let the jars sit at room temperature for 24 hours to allow the jam to set.
  7. Move the jars to the freezer. Chill until firm.