Ingredients:

  • 4 cups (600g) fresh blackberries, rinsed and patted dry
  • 2 cups (400g) granulated sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) freshly grated lemon zest
  • 1 tbsp (12g) Sure Jell or liquid pectin

Instructions:

  1. Place the blackberries in the pot. Use a potato masher to crush them to your preferred consistency—leave some chunks for a rustic feel or use an immersion blender for a smooth finish. Stir in the lemon zest.
  2. Add the sugar and lemon juice. Turn the heat to medium-high, stirring constantly until the sugar dissolves completely. Increase heat to bring the mixture to a full, rolling boil. Stir in pectin if using.
  3. Continue boiling, stirring frequently to prevent scorching. Perform the sheet test (jam should slide off a spoon in a wide, slow sheet) or use a thermometer to reach 220°F (104°C).
  4. Remove from heat immediately. Skim off any surface foam with a spoon and pour the hot jam into sterilized jars, leaving 1/4 inch of headspace.