Kristy Cook
Ingredients:
4 cups fresh blackberries
4 cups granulated sugar
1/4 cup fresh lemon juice
Instructions:
Prepare the Blackberries:
Rinse the blackberries thoroughly under cold water.
Place the blackberries in a large bowl and mash them with a potato masher or fork until you reach your desired consistency (chunky or smooth).
Cook the Jam:
In a large saucepan, combine the mashed blackberries, sugar, and lemon juice.
Stir well to combine and place the saucepan over medium heat.
Bring the mixture to a boil, stirring frequently to prevent sticking and burning.
Once the mixture reaches a boil, reduce the heat to medium-low and let it simmer for about 20-25 minutes, stirring occasionally, until the jam thickens.
Test the Jam:
To test if the jam is ready, place a small spoonful on a chilled plate and let it sit for a minute. If it wrinkles and holds its shape when you push it with your finger, it’s ready. If not, continue to simmer and test again in a few minutes.
Sterilize the Jars:
While the jam is cooking, sterilize your jars and lids by boiling them in water for 10 minutes.
Carefully remove them with tongs and place them on a clean kitchen towel to dry.
Fill the Jars:
Once the jam is ready, remove it from the heat and let it cool for a few minutes.
Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
Place the lids on the jars and screw on the bands until they are fingertip-tight.
Process the Jars:
Place the filled jars in a boiling water bath canner or a large pot with a rack at the bottom.
Ensure the jars are fully submerged in water and bring it to a boil.
Process the jars for 10 minutes, then carefully remove them with tongs and place them on a clean towel to cool.
Once cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed properly.
Store and Enjoy:
Store the sealed jars in a cool, dark place. Refrigerate any unsealed jars and use them within a few weeks.
Enjoy your homemade blackberry jam on toast, scones, or as a delicious addition to your favorite desserts!
