Blackberry Jam

Now that summer is ending and fruit is either at the end of it's season or at it's peak, it is the perfect time for canning. I personally love berries and I love berry jams. This particular recipe was a no-brainer to use up some of those ripe berries in the store. I'd hate to see them go to waste. Because the fruit boils down, you have to use quite a bit. For example, in this recipe I use 2.5 cups of blackberries but yield about a cup of jam. If you don't like blackberries, feel free to sub whatever fruit you prefer in for them.

First, get all your ingredients together. This doesn't take long because there aren't too many of them. You want to roughly chop up the blackberries so there's less work to do once they're cooking in the pot.

Dump everything in a medium size pot. I used the end of a lemon so there was as much rind as possible. I cut the lemon so I used about a third of it, squeezed the lemon juice unto the berry and sugar mixture and dropped the wedge. Make sure you didn't leave any seeds in there. Nothing is worse than getting a taste of lemon seed.

Let it boil and after a few minutes it will become nice and thick. The bubbles will gradually get smaller and that's how you know you're just about ready. Stir as often as possible because you don't want the jam to burn. Not only will that taste awful, it will be a pain to clean up. Keep scrolling for the full, printable recipe.

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Blackberry Jam
A simple, delicious recipe to use up end of summer berries so they don't go to waste.
Ingredients
  • 2.5 cups Blackberries
  • 1 Lemon Wedge
  • 1/4 cup Sugar
Instructions
Chop the blackberries and add to a medium size pot with the quarter cup of sugar. Squeeze the juice from the lemon wedge before dropping in as well. You want the rind from the lemon to integrate with the fruit.Stick two spoons in the freezer (trust me).Heat the berry mixture over medium heat and mash until chunky. Don't mash the lemon wedge because you'll take this out towards the end. Bring the mixture to a boil, stirring constantly. Let boil until the mixture gets much thicker and the bubbles start to get smaller. After about 5 minutes, take a spoon out of the freezer and put a few drops of the jam on it. Drag your finger through after a few seconds and if it leaves a track mark, you're good to go. If not, wait a few more minutes and let it boil a little longer. It took about 15 minutes for mine to be ready.Once your jam is at the right consistency, taste it. Add extra sugar if it needs to be a little sweeter or lemon juice if it's too sweet. Let boil a little longer so the flavors can reincorporate. Once you're satisfied, let cool and jar.
Details
Prep time: Cook time: Total time: Yield: 1 cup