Ingredients
Equipment
Method
- Wash the blackberries gently under cold water and pat them dry.
- In a large pot or traditional jam pan, combine the blackberries, sugar, and lemon juice and stir until the sugar starts dissolving.
- Set the mixture aside for about an hour to let the berries release their juices.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Reduce the heat slightly once it reaches a rolling boil and cook for 20–30 minutes, skimming off any foam that forms.
- To test the texture, place a small drop on a chilled plate and push it with your finger. If it wrinkles, it's done; if not, continue cooking for a few more minutes.
- Carefully ladle the hot jam into sterilized glass jars, seal tightly, and turn upside down to create an airtight seal.
Nutrition
Calories: 80kcalCarbohydrates: 21gPotassium: 27mgFiber: 1gSugar: 18gVitamin C: 4.8mgCalcium: 1mgIron: 0.2mg
Notes
For an extra layer of flavor, consider adding a cinnamon stick or a few cloves while cooking. Remove them before bottling. Store your jam in a cool, dark place, and properly sealed jars can last up to a year once unopened. Refrigerate after opening and consume within a few weeks. Always test the jam's texture early to avoid overcooking, as it thickens further as it cools. Label each jar with the date for easy tracking! Feel free to try variations like a low-sugar version using stevia or chia seed jam for a healthier alternative.
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