Ingredients:

  • 4 cups (600g) fresh blackberries, rinsed and patted dry
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cups (600g) granulated sugar

Instructions:

  1. Place the blackberries and lemon juice in a heavy-bottomed pot. Use a potato masher to lightly crush the berries to your desired texture.
  2. Stir in the granulated sugar over medium heat until the sugar is completely dissolved.
  3. Increase heat to high and bring the mixture to a full, rolling boil, stirring constantly to prevent caramelization on the bottom.
  4. Continue boiling rapidly until the mixture reaches the gel point of 220°F (104°C) as measured by a digital candy thermometer.
  5. Verify the set using the plate test: drop a small spoonful onto a chilled plate; if it wrinkles when pushed with a finger, the jam is done.
  6. Remove from heat and skim off any surface foam. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace, and seal tightly.