Ingredients:

  • 4 cups (600g) wild blackberries
  • 2 cups (400g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Rinse the wild blackberries in cold water and remove any stems or debris.
  2. Place the berries in a wide-bottomed heavy pot and use a potato masher to crush about half of the fruit.
  3. Stir in the granulated sugar and lemon juice over medium heat.
  4. Bring the mixture to a rolling boil, stirring constantly to ensure the sugar dissolves completely.
  5. Lower heat slightly and simmer for 15–20 minutes until the bubbles change from thin and watery to thick, slow-popping globs.
  6. Perform the plate test: place a small spoonful of jam on a chilled plate for 30 seconds; if it wrinkles and resists the slide when pushed with a finger, it is done.
  7. Immediately pour the hot jam into sterilized jars, leaving 1/4 inch of headspace, wipe the rims clean, and secure the lids tightly.