Ingredients:

  • 4 cups (600g) fresh blackberries
  • 1/2 cup (100g) cane sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (12g) low-sugar pectin powder
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Combine the blackberries and lemon juice in a heavy-bottomed stainless steel pot. Use a potato masher to crush about half of the berries, leaving some whole for texture.
  2. Heat the fruit mixture over medium heat for 5 minutes until the berries release their natural juices and become fragrant.
  3. Stir in the cane sugar, pectin powder, and salt. Increase the heat to medium-high, stirring constantly.
  4. Bring the mixture to a full, rolling boil (a boil that cannot be stirred down) and continue boiling for exactly 2 minutes until the jam becomes glossy and thick.
  5. Remove from heat and perform the set test: place a small spoonful of jam on a chilled plate for 30 seconds; if it wrinkles when pushed with a finger, it is ready.
  6. Carefully ladle the jam into sterilized jars, leaving 1/4 inch of headspace. Let the jars cool completely before sealing.