There's nothing quite like the taste of homemade preserves, and fresh blackberry jam is a delightful way to capture the essence of summer in a jar.
Ingredients
Scale:
4 cups fresh blackberries (about 2 lbs), washed and sorted
2 cups granulated sugar
2 tablespoons lemon juice (freshly squeezed)
Clean glass jars with lids (1 cup size recommended)
Water for boiling jars
Instructions
Begin by sterilizing your canning jars and lids. Place them in a large pot of boiling water for 10 minutes.
In a large saucepan, combine the fresh blackberries and lemon juice. Crush the berries gently with a potato masher or fork to release their juices. Cook over medium heat, stirring occasionally, for about 5 minutes.
Gradually stir in the granulated sugar, mixing until it dissolves completely. Increase the heat and bring the mixture to a rolling boil. Stir continuously to prevent burning.
Once boiling, continue to cook for 10-15 minutes until the jam thickens slightly and reaches a temperature of 220°F.
Remove the sterilized jars from the boiling water and carefully ladle the hot blackberry jam into each jar, leaving about 1/4 inch of headspace.
Place the lids on the jars and screw on the metal bands until they are fingertip-tight.
Return the jars to the pot of boiling water, ensuring they are submerged. Process them for 10 minutes.
After processing, remove the jars from the water and let them cool on a clean towel.
