Ingredients:

  • 4 cups (600g) fresh blackberries
  • 2 cups (400g) granulated white sugar
  • 2 tbsp (30ml) fresh lemon juice

Instructions:

  1. Place the blackberries in a heavy-bottomed pot and use a potato masher to crush them until broken down but still containing small chunks for texture.
  2. Stir in the granulated white sugar and fresh lemon juice over medium heat.
  3. Bring the mixture to a gentle simmer, stirring constantly until the sugar dissolves, then increase heat to a rolling boil for 15–20 minutes.
  4. Test for the set by placing a small spoonful of jam onto a frozen ceramic plate; if the surface wrinkles when pushed with a finger after 30 seconds, the gel stage is reached.
  5. Remove from heat immediately. For a seedless version, press the hot mixture through a fine-mesh sieve.
  6. Ladle the jam into sterilized glass jars.