Blackberry Jam for 6 Half-Pint Jars

Instructions:

1. Place the rinsed blackberries in a heavy-bottomed pot.
2. Pour the granulated sugar over the berries and stir gently to coat.
3. Cover the pot with a lid and let it sit at room temperature (or in the fridge for warmer climates) for 12 hours to allow the berries to release their juices.
4. Remove the lid and use a potato masher to crush the berries to your preferred consistency, leaving some chunks for a rustic feel.
5. Stir in the fresh lemon juice and salt.
6. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly.
7. Reduce heat to medium and simmer for 15–20 minutes until the jam thickens and looks glossy.
8. Perform the sheet test: dip a frozen spoon or a small piece of a chilled plate into the jam. Push the jam with your finger; if it wrinkles (sheets) rather than runs, it is done.
9. Remove from heat and carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
10. Seal tightly and let cool at room temperature before refrigerating.