Ingredients:

  • 4 cups (600g) fresh blackberries, rinsed and patted dry
  • 1/2 cup (100g) cane sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1/8 tsp (0.5g) fine sea salt

Instructions:

  1. Place the blackberries in a wide-bottomed saucepan and use a potato masher to gently crush about half of the berries.
  2. Stir in the cane sugar, lemon juice, and salt until the fruit is evenly coated.
  3. Set the heat to medium-high and bring the mixture to a bubbling simmer, stirring constantly for 10–15 minutes until the liquid becomes a thick, glossy syrup.
  4. Perform the sheet test by placing a small dollop of jam onto a chilled plate for 30 seconds; if the surface wrinkles when pushed, remove from heat immediately.
  5. Transfer the jam into sterilized glass jars with airtight lids.