Ingredients:

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

Instructions:

  1. Combine the blackberries and sugar in a heavy-bottomed wide saucepan. Use a potato masher to lightly crush about half of the berries to release juices and natural pectin.
  2. Place the pot over medium-high heat. Stir constantly until the sugar dissolves and the mixture reaches a rolling boil.
  3. Maintain a vigorous boil, stirring frequently to prevent scorching, until the liquid reduces and becomes thick and glossy.
  4. Test the set by dropping a small spoonful of jam onto a chilled freezer plate. Let it sit for 30 seconds; if the surface wrinkles when pushed with a finger, the gel point is reached.
  5. Remove from heat immediately. Stir in the lemon juice and pour the hot jam into sterilized jars, leaving 1/4 inch of headspace.